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Salted Caramel Apple Pie Cheesecake with Cinnamon Crumble

A decadent slice of apple pie cheesecake topped with crumble and dripping with caramel sauce.
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Combine the creamy texture of cheesecake with the warm spice of apple pie filling. This recipe features a buttery crust, spiced apples, a smooth cheesecake layer, and a salted caramel drizzle with a cinnamon crumble topping. It is a show-stopping dessert perfect for fall gatherings and holidays.

Ingredients

Scale
  • 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 medium Granny Smith apples, peeled, cored, and diced
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 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
  • 4 large eggs
  • 1/2 cup sour cream
  • For the Crumble Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup rolled oats
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into pieces
  • For Serving: Salted caramel sauce

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and set aside to cool slightly.
  2. Prepare the apple filling: In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring often, until the apples soften slightly and the sauce thickens, about 8 to 10 minutes. Remove from heat and let cool.
  3. Prepare the cheesecake batter: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Stir in the sour cream.
  4. Assemble the cheesecake: 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.
  5. Create the water bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  6. Bake: Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool slowly: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
  8. Prepare the crumble topping: While the cheesecake chills, combine flour, brown sugar, oats, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until coarse crumbs form. Spread onto a small baking sheet and bake at 350°F (175°C) for 8 to 10 minutes, until golden brown. Cool completely.
  9. Serve: Before serving, carefully remove the springform ring. Drizzle generously with salted caramel sauce and sprinkle the cooled cinnamon crumble topping over the top.

Notes

  • To prevent cracking, make sure your cream cheese and eggs are at room temperature before mixing.
  • For the best texture, do not overmix the batter once the eggs are added.
  • If you prefer a simpler top, skip the crumble and just use extra salted caramel sauce.

Nutrition

Find it online: https://fooddexterity.com/apple-pie-cheesecake-recipe/