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Salted Caramel Apple Pie Cheesecake: A Show-Stopping Fall Dessert

A thick slice of apple pie cheesecake with a graham cracker crust, topped with caramelized apples and drizzled with rich caramel sauce.
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Combine the creamy texture of cheesecake with the warm spices of apple pie. This baked dessert features a buttery crust, spiced apple filling, smooth cheesecake, and a rich salted caramel drizzle. It is perfect for holiday gatherings and special occasions.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2 cups spiced apple filling (store-bought or homemade)
  • 1/2 cup salted caramel sauce, for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Make 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. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in the vanilla extract and salt. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon the spiced apple filling evenly over the batter. Carefully pour the remaining cheesecake batter over the apples.
  5. Bake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  6. Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack.
  7. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
  8. Serve: Before serving, remove the springform ring. Drizzle generously with salted caramel sauce.

Notes

  • For a silky texture, bring your cream cheese and eggs to room temperature before mixing.
  • If you do not have a water bath, place a shallow pan of water on the rack below the cheesecake while baking to help prevent cracking.
  • You can substitute the apple filling with homemade spiced apples cooked with cinnamon and nutmeg.

Nutrition

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