Embark on a culinary journey with our Salted Caramel Apple Pie Cheesecake, a divine creation that blends the velvety richness of cheesecake with the warmth of spiced apples and the allure of salted caramel. Elevate your dessert experience and treat your taste buds to a symphony of flavors.
In the heart of our family, the Salted Caramel Apple Pie Cheesecake has woven itself into our traditions. Picture the anticipation as the aroma of spiced apples fills the kitchen, signaling the creation of a dessert that transcends generations. This isn’t just a recipe; it’s a cherished part of our family narrative, making every gathering a sweet celebration.
Why This Cheesecake Deserves a Place on Your Table:
- Decadent Fusion: Immerse yourself in a world where creamy cheesecake meets spiced apples and a luscious salted caramel drizzle.
- Perfect Harmony of Spices: Revel in the perfectly balanced blend of cinnamon, nutmeg, cloves, and allspice, enhancing both the apple filling and cheesecake layers.
- Buttery Graham Crust: The foundation of this masterpiece, made with cinnamon graham cracker crumbs and melted butter, adds a buttery, spiced touch.
- Luscious Crumble Topping: A delightful mix of oats, flour, and brown sugar crowns the dessert, providing a satisfying crunch to each bite.
- Crowning Glory – Salted Caramel Sauce: The finishing touch of a homemade salted caramel sauce elevates this cheesecake to new heights of indulgence.
Ingredients:
For the Apple Filling:
- 4 medium apples (approximately 588 grams)
- 3 tbsp salted butter
- 1-2 tbsp apple cider or water (avoid using apple cider vinegar)
- 1/3 cup packed light brown sugar
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice to taste
- 2 tsp cornstarch
- 2 tsp water
For the Crust:
- 3 cups cinnamon graham cracker crumbs (approximately 300 grams)
- 1/2 cup + 3 tbsp melted salted butter (approximately 155 grams)
For the Cheesecake:
- 32 ounces cream cheese, at room temperature (use the full-fat, block style)
- 1 and 1/2 cups granulated sugar (approximately 308 grams)
- 4 large eggs, at room temperature
- 1 cup full-fat sour cream, at room temperature (approximately 240 grams)
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the Apple Topping:
- 4 medium apples (approximately 588 to 625 grams)
- 3 tbsp salted butter
- 1-2 tbsp apple cider or water (avoid using apple cider vinegar)
- 1/3 cup packed brown sugar
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
For the Crumble Topping:
- 1/4 cup all-purpose flour (approximately 33 grams)
- 1/2 cup old-fashioned whole rolled oats
- 1/4 cup packed brown sugar (approximately 55 grams)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed (4 tbsp or approximately 57 grams)
For the Salted Caramel Sauce:
- 1 cup granulated sugar (approximately 210 grams)
- 6 tbsp salted butter, cubed (approximately 85 grams)
- 1/2 cup + 1 tbsp heavy cream
- Pinch of flaky sea salt
Directions:
Prep:
- Familiarize yourself with the recipe before starting and consider breaking it down over multiple days for ease.
- Read the make-ahead tips at the end of the recipe for additional convenience.
Make the Apple Filling:
- Peel and slice the apples between 1/4 and 1/2 inch thick.
- In a medium pan over medium-high heat, combine all apple filling ingredients.
- Cook for 8-14 minutes, stirring occasionally, until the apples reach the desired tenderness.
- If the filling needs thickening, dissolve 2 tsp cornstarch in 2 tsp water and add to the apple mixture, cooking for an additional 30-60 seconds.
- Transfer the apple mixture and thickened juices to a medium bowl to cool, either at room temperature or in the fridge if making ahead.
Make the Crust:
- Preheat the oven to 350°F and spray a 9-inch springform pan with nonstick spray.
- Stir together crust ingredients and press the mixture into the prepared pan and up the sides.
- Bake for 10 minutes and set aside.
Make the Cheesecake:
- Beat the softened cream cheese in a large mixing bowl until creamy.
- Add sugar and mix until well incorporated.
- Add eggs one at a time, mixing after each until just incorporated.
- Add vanilla, sour cream, and spices, mixing until just incorporated.
- Boil water on the stovetop before assembling the cheesecake.
Assemble the Cheesecake:
- Pour half the batter into the baked crust.
- Spoon the cooled apple filling over the batter in an even layer.
- Pour the remaining batter on top and smooth with an offset spatula.
Prep Water Bath:
- Set the cheesecake pan on a rack in the center of the oven.
- Place a roasting pan on the rack below or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan within a roasting pan.
- Pour boiling water into the roasting pan.
Bake:
- Bake until the cheesecake is set with a slight jiggle in the center.
Make the Crumble Topping:
- In a bowl, combine flour, oats, brown sugar, cinnamon, and salt.
- Add cold, cubed butter and mix until crumbly.
For the Salted Caramel Sauce:
- In a saucepan, melt granulated sugar until golden.
- Add cubed butter and heavy cream, stirring until smooth.
- Add a pinch of flaky sea salt.
Serve:
- Sprinkle the cheesecake with the crumble topping and drizzle with salted caramel sauce.
- Allow the cheesecake to cool before refrigerating.
- Serve chilled, savoring the layers of flavor with each delectable bite.
Notes:
- For a quicker option, the apple filling can be made all at once; however, the individual steps yield optimal results.
- Consider making components ahead to simplify the process.
- Experiment with different apple varieties for unique flavor profiles.
- Adjust the level of spice according to personal taste preferences.
- Store any leftovers in the refrigerator; flavors meld and intensify over time.
