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Salted Caramel Apple Pie Cheesecake

A rich slice of apple pie cheesecake layered with spiced apples and drizzled heavily with caramel sauce.
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Create a showstopper dessert by combining creamy cheesecake, spiced apple filling, and a buttery crumble topping, finished with salted caramel.

Ingredients

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  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Apple Filling: 3 large Granny Smith apples, peeled and diced
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • For the Cheesecake Layer: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • For the Topping: 1/2 cup salted caramel sauce
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the apple filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until apples soften slightly, about 8 minutes.
  4. In a small bowl, whisk cornstarch and water until smooth. Pour the mixture into the apples and cook, stirring constantly, until the sauce thickens, about 1 minute. Remove from heat and let cool for 10 minutes.
  5. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Assemble the dessert: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple filling evenly over the batter. Pour the remaining cheesecake batter over the apples. Top with the remaining apple filling.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, drizzle generously with salted caramel sauce and sprinkle with chopped pecans, if using. Release the sides of the springform pan carefully.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you skip the water bath, watch the cheesecake closely to prevent the top from browning too quickly.
  • You can substitute the apple crisp topping ingredients (oats, flour, butter, brown sugar) for the pecans if you prefer a crumble texture instead of nuts.

Nutrition

Find it online: https://mistyplate.com/apple-pie-cheesecake-recipe-salted-caramel/