Salted Caramel Apple Pie Cheesecake: A Decadent Fall Delight

Autumn is the season of cozy flavors, and what could be more comforting than a combination of apple pie and cheesecake? This Salted Caramel Apple Pie Cheesecake brings together the best of both worlds, creating a truly decadent dessert that’s perfect for holidays, special occasions, or simply satisfying your sweet tooth. This recipe goes beyond the basics, offering a deep dive into each component, ensuring a spectacular result every time.

An Apple-solutely Amazing Story (Optional Anecdote)

My grandmother was famous for her apple pie. Every fall, the aroma of cinnamon, nutmeg, and baked apples would fill her kitchen, a scent that instantly transported me back to childhood. When I first combined her classic apple pie recipe with a creamy cheesecake, I knew I had stumbled upon something truly special. The addition of salted caramel was the final touch, elevating this dessert to a whole new level of deliciousness. This recipe is a tribute to her baking legacy, with a modern twist.

Ingredient Descriptions: Building Blocks of Flavor

This cheesecake boasts several layers of flavor, and each ingredient plays a crucial role:

For the Apple Filling & Topping:

• Apples: The star of the show! Choose firm, tart apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. A mix of varieties adds complexity. The type of apple you use impacts both the flavor and texture of the filling.
• Salted Butter: Adds richness and a subtle salty note that complements the sweetness of the apples and caramel. Unsalted butter can be used, but you may want to add a pinch of salt.
• Apple Cider: Provides moisture and enhances the apple flavor. Apple juice can be substituted, but cider offers a more concentrated taste. Do not use apple cider vinegar.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor. Dark brown sugar can be used for a more intense molasses taste.
• Cinnamon, Nutmeg, Cloves, Allspice: The classic warm spices of apple pie. Adjust the amounts to your preference. Freshly grated nutmeg is highly recommended.
• Lemon Juice: Brightens the flavor and prevents the apples from browning.
• Cornstarch: Used to thicken the apple filling’s juices, creating a luscious, syrupy consistency.

For the Crust:

• Cinnamon Graham Cracker Crumbs: Provide the base of the crust with a warm, spiced flavor. You can make your own by pulsing cinnamon graham crackers in a food processor. Regular graham crackers can be used, but add 1 teaspoon of cinnamon. Note from recipe: 3 cups of crumbs are about 10-11 full sheets of graham crackers.
• Salted Butter (Melted): Binds the crumbs together and adds richness.

For the Cheesecake:

• Cream Cheese (Full-Fat, Block Style, Room Temperature): Crucial for the cheesecake’s creamy texture. Using full-fat, block-style cream cheese is essential for the best results. Room temperature ensures it blends smoothly.
• Granulated Sugar: Provides sweetness and helps create a smooth texture.
• Large Eggs (Room Temperature): Add richness and structure to the cheesecake. Room temperature eggs emulsify better into the batter.
• Full-Fat Sour Cream (Room Temperature): Adds tanginess and contributes to the creamy texture. Full-fat is essential for the proper consistency.
• Vanilla Extract: Enhances the overall flavor. Use pure vanilla extract for the best taste.
• Cinnamon, Nutmeg, Cloves: Echo the spices in the apple filling, creating a cohesive flavor profile.

For the Crumble Topping:

• All-Purpose Flour: Provides structure.
• Old-Fashioned Whole Rolled Oats: Gives it a lovely texture
• Brown Sugar, Packed Adds sweetness and a slight molasses flavor.
• Cinnamon: Adds a lovely, warm spice.
• Salt: Enhances the flavors.
• Cold Salted Butter (Cubed): Creates the crumbly texture. Using cold butter is essential for achieving distinct crumbs.

For the Salted Caramel Sauce:

• Granulated Sugar: The base of the caramel.
• Salted Butter (Cubed): Adds richness and a salty counterpoint to the sweetness.
• Heavy Cream: Creates a smooth, creamy caramel sauce.
• Flaky Sea Salt: Enhances the salted caramel, use sea salt like Maldon.

Equipment/Tools: Essential Gear for Cheesecake Success

• 9-inch Springform Pan: Essential for easily removing the cheesecake after baking.
• Large Roasting Pan: Used for the water bath, which helps ensure even baking and prevents cracking.
• 10-inch Cake Pan: (Optional, but highly recommended). To help prevent leaks, set foil-wrapped 9-inch springform pan into a 10-inch cake pan inside of the roasting pan.
• Electric Mixer (Handheld or Stand Mixer): For creaming the cream cheese and making the batter.
• Medium Saucepan (x2): For cooking the apple filling and making the caramel sauce.
• Mixing Bowls (Various Sizes): For preparing the different components.
• Rubber Spatula: For scraping down the sides of the bowl and folding ingredients.
• Offset Spatula: For spreading the cheesecake batter evenly.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Paring Knife or Vegetable Peeler: For peeling and slicing the apples.
• Sheet Pan For baking the crumble.
• Parchment Paper To line the sheet pan for easy cleanup.
• Pastry Blender or Two Forks: For cutting the butter into the flour for the crumble topping.
• Instant-read Thermometer: (Optional, but recommended) For ensuring cheesecake is at the correct temperature and not overbaked.

Complete Recipe: Salted Caramel Apple Pie Cheesecake

Ingredients with Measurements:

For the Apple Filling:

• 4 medium apples (approx. 588g), sliced between 1/4 and 1/2 inch thick
• 3 tbsp salted butter (42g)
• 1-2 tbsp apple cider (or water, not apple cider vinegar)
• 1/3 cup light brown sugar, packed (73g)
• 1 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 (300g)
• 1/2 cup + 3 tbsp salted butter, melted (155g)

For the Cheesecake:

• 32 ounces cream cheese, full-fat, block style, at room temperature
• 1 1/2 cups granulated sugar (308g)
• 4 large eggs, at room temperature
• 1 cup full-fat sour cream, at room temperature (240g)
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

For the Apple Topping:

• 4 medium apples (approx. 588-625g), sliced between 1/2 and 3/4 inch thick
• 3 tbsp salted butter (42g)
• 1-2 tbsp apple cider (or water, not apple cider vinegar)
• 1/3 cup brown sugar, packed (73g)
• 1 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 Crumble Topping:

• 1/4 cup all-purpose flour (33g)
• 1/2 cup old-fashioned whole rolled oats (48g)
• 1/4 cup brown sugar, packed (55g)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup cold salted butter, cubed (57g)

For the Salted Caramel Sauce:

• 1 cup granulated sugar (210g)
• 6 tbsp salted butter, cubed (85g)
• 1/2 cup + 1 tbsp heavy cream
• Pinch of flaky sea salt

Step-by-Step Instructions:

1. Make the Apple Filling:

1. Peel and slice your apples between 1/4 and 1/2 inch thick.
2. In a medium saucepan over medium-high heat, combine the sliced apples, butter, apple cider (or water), brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice.
3. Cook for 8-14 minutes, stirring occasionally, until the apples reach your desired tenderness. If the liquid evaporates too much, add a splash more cider or water.
4. To Thicken (if necessary): In a small bowl, whisk together 2 tsp cornstarch and 2 tsp water until dissolved. Add to the apple mixture and cook, stirring constantly, for 30-60 seconds, or until the juices thicken.
5. Transfer the apple filling to a bowl and let it cool to room temperature or refrigerate if making ahead.

2. Make the Crust:

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and ensure the bottom is securely fastened.
2. In a medium bowl, combine the cinnamon graham cracker crumbs and melted butter.
3. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
4. Bake for 10 minutes. Set aside, but keep the oven on at 350°F (175°C).
5. While the crust bakes, bring a large pot of water to a boil on the stovetop. You’ll need this for the water bath.

3. Make the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy (about 1-2 minutes).
2. Gradually add the sugar and mix until well incorporated (about 1 minute), scraping down the sides of the bowl with a rubber spatula as needed.
3. Add the eggs one at a time, mixing on medium speed after each addition until just combined. Do not overmix.
4. Add the sour cream, vanilla extract, cinnamon, nutmeg, and cloves. Mix until just combined.

4. Assemble the Cheesecake:

1. Pour half of the cheesecake batter into the baked crust.
2. Spoon the cooled apple filling evenly over the batter.
3. Pour the remaining batter over the apple filling and smooth the top with an offset spatula.

5. Prepare the Water Bath:

1. Option 1 (Recommended): Wrap the base of the cheesecake pan tightly in aluminum foil. Place the wrapped pan inside a 10-inch cake pan. Then, place the 10-inch cake pan inside the large roasting pan.
2. Option 2: Place the roasting pan on the lower oven rack.
3. Carefully pour the boiling water into the roasting pan (or into the space between the springform and 10-inch pan, if using Option 1) to create a water bath. The water should come about halfway up the sides of the springform pan. Do not place the springform pan directly in the water, even if wrapped in foil, as it may leak.

6. Bake the Cheesecake:

1. Carefully place the cheesecake (in its water bath setup) on the center rack of the preheated oven.
2. Bake for 1 hour and 30 minutes to 1 hour and 50 minutes.
3. The cheesecake is done when the edges are slightly raised, the top appears matte, and the center has a slight wobble. A knife inserted near the edge should come out with a small amount of thick batter clinging to it. An instant-read thermometer inserted halfway into the center should read 150-155°F (65-68°C). Note: Some browning on top is normal due to the fullness of the pan.

7. Cool the Cheesecake:

1. Turn off the oven and prop the door open slightly.
2. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
3. After 1 hour, remove the cheesecake from the oven (and water bath). Remove the foil.
4. Let the cheesecake cool completely to room temperature on a wire rack.
5. Once cooled, cover the pan with foil and refrigerate for at least 6 hours, or preferably overnight (up to 12 hours or 1 day), before removing from the pan.

8. Make the Crumble Topping (While Cheesecake Bakes or Cools):

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
3. Cut the cold butter into small cubes and add it to the dry ingredients.
4. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Spread the crumble mixture in an even layer on the prepared baking sheet.
6. Bake for 12-20 minutes, stirring halfway through, or until golden brown and crispy. Note: Baking time may vary; some ovens may require more or less time.
7. Let the crumble cool completely.

9. Make the Salted Caramel Sauce (While Cheesecake Bakes or Cools):

1. Follow the instructions in the provided link to the “10-minute Salted Caramel Sauce Recipe” (referencing the blog post with step-by-step photos and troubleshooting).
2. Let the caramel sauce cool before using.

10. Make the Apple Topping (While Cheesecake Bakes or Cools):

1. Peel and slice your apples between 1/2 and 3/4 inch thick.
2. In a medium saucepan over medium-high heat, combine the sliced apples, butter, apple cider (or water), brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice.
3. Cook for 8-14 minutes, stirring occasionally, until the apples reach your desired tenderness. If the liquid evaporates too much, add a splash more cider or water.
4. To Thicken (if necessary): In a small bowl, whisk together 2 tsp cornstarch and 2 tsp water until dissolved. Add to the apple mixture and cook, stirring constantly, for 30-60 seconds, or until the juices thicken.
5. Transfer the apple filling to a bowl and let it cool to room temperature or refrigerate if making ahead.

11. Assemble and Serve:

1. Once the cheesecake is completely chilled, carefully remove the sides of the springform pan.
2. Top the cheesecake with the cooled apple topping.
3. Sprinkle generously with the cooled crumble topping.
4. Drizzle with the cooled salted caramel sauce.
5. Slice and serve!

Troubleshooting Common Problems:

• Cheesecake Cracks: Cracking is often caused by overbaking or rapid temperature changes. The water bath helps prevent this, as does the slow cooling process in the oven. Don’t overmix the batter, as this incorporates too much air.
• Cheesecake is Watery: This usually indicates underbaking. Make sure to bake the cheesecake until it reaches the correct internal temperature (150-155°F / 65-68°C). Using full-fat ingredients is also crucial.
• Crust is Soggy: This can happen if the water bath leaks. Ensure the springform pan is securely fastened and use the double-pan method for the water bath.
• Caramel Sauce is Too Thick/Thin: See the detailed troubleshooting tips in the linked caramel sauce recipe.
• Apples are too firm/mushy: This comes down to personal preference. If you prefer a firmer apple, cook for less time, and vice versa.

Tips and Variations:

• Apple Variety: Experiment with different apple varieties for varying flavors and textures.
• Spice Levels: Adjust the amount of spices to your liking. Add a pinch of cardamom or ginger for extra warmth.
• Crust Options: Use gingersnap cookies or Biscoff cookies instead of graham crackers for a different flavor.
• Nut Additions: Add chopped pecans or walnuts to the crumble topping for extra crunch and flavor.
• Caramel Sauce Variations: Try a bourbon caramel sauce or a spiced caramel sauce for a twist.
• Make it Mini: Make mini cheesecakes using a muffin tin. Adjust baking time accordingly.
• No-Bake Option (Crust): For a no-bake crust, skip the baking step and simply chill the pressed crust for 30 minutes before adding the filling. The crust will be softer.

Serving Suggestions:

• Serve chilled, straight from the refrigerator.
• Garnish with a dollop of freshly whipped cream.
• Add a scoop of vanilla ice cream for an extra decadent treat.
• Dust with a sprinkle of cinnamon before serving.
• Serve on decorative plates for an elegant presentation.

Pairing Recommendations:

• Drinks: Coffee, tea (especially chai or spiced apple tea), apple cider (hot or cold), dessert wine
• Drinks: Coffee, tea (especially chai or spiced apple tea), apple cider (hot or cold), dessert wine (like a Sauternes or Riesling), or a glass of milk. For an alcoholic pairing, try a hard cider or a caramel-flavored liqueur.
• Side Dishes: While this cheesecake is a star on its own, a small scoop of vanilla ice cream, a dollop of whipped cream, or a simple green salad with a light vinaigrette can complement it nicely. For a more substantial meal, precede the cheesecake with a savory autumn dish like roasted butternut squash soup or pork loin with apples.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 12 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 550-650
• Fat: 35-45g
• Saturated Fat: 20-25g
• Cholesterol: 150-200mg
• Sodium: 300-400mg
• Carbohydrates: 50-60g
• Fiber: 2-3g
• Sugar: 40-50g
• Protein: 8-10g

Note: This is a rich, indulgent dessert, best enjoyed in moderation.

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Comprehensive FAQ:

Q: Can I make this cheesecake ahead of time?

A: Yes, absolutely! In fact, it’s recommended to make it at least a day in advance to allow the flavors to meld and the cheesecake to fully set. You can make the components (apple filling/topping, caramel, crumble) even further in advance (see make-ahead tips in the original recipe).

Q: Can I use a different type of crust?

A: Yes, you can substitute the cinnamon graham cracker crust with a regular graham cracker crust (add 1 tsp cinnamon), a gingersnap crust, or a Biscoff cookie crust.

Q: My cream cheese isn’t at room temperature. Can I still make the cheesecake?

A: It’s highly recommended to use room-temperature cream cheese for a smooth and creamy cheesecake. If you’re short on time, you can microwave the cream cheese in short bursts (10-15 seconds), checking and stirring in between, until softened but not melted. Be very careful not to overheat it. However, room temperature is always best.

Q: Can I use low-fat cream cheese or sour cream?

A: No, for the best texture and flavor, use full-fat cream cheese and sour cream. Low-fat versions will result in a less creamy and potentially watery cheesecake.

Q: My cheesecake cracked. What did I do wrong?

A: Cheesecake cracking is usually caused by overbaking, rapid temperature changes, or overmixing the batter. The water bath and slow cooling method help prevent this. Don’t worry too much about cracks; they won’t affect the taste, and you can cover them with the topping.

Q: Can I freeze this cheesecake?

A: Yes, you can freeze the cheesecake, preferably before adding the toppings. Wrap the completely cooled cheesecake tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before adding the toppings and serving.

Q: How long does the cheesecake last in the refrigerator?

A: Stored properly in an airtight container, the cheesecake will last for up to 5-7 days in the refrigerator.

Q: My caramel sauce is too thick/thin. How can I fix it?

A: If the caramel is too thick, gently reheat it over low heat, adding a tablespoon of heavy cream at a time until it reaches the desired consistency. If it’s too thin, continue to cook it over low heat, stirring constantly, until it thickens. Be patient, as caramel can take time to reach the right consistency.

Q: Can I use pre-made apple pie filling?

A: While you can use pre-made apple pie filling, the homemade filling in this recipe offers significantly better flavor and texture. The fresh apples and custom spice blend make a big difference.

Q: I don’t have a springform pan. Can I use a regular cake pan?

A: It’s strongly recommended to use a springform pan for easy removal. If you use a regular cake pan, it will be very difficult to remove the cheesecake without damaging it. If you must use a regular cake pan, line the bottom and sides with parchment paper, leaving an overhang to help lift the cheesecake out.

Q: My water bath leaked. What should I do? A: If your water bath leaked and you suspect the crust is soggy, there isn’t a perfect fix. Prevention is key next time. If only a little bit of water leaked, you may still be okay. Blot up any excess moisture, and the chilling time may help firm things up. The topping will also help disguise any imperfections.

Q: Is there a substitute for apple cider?

A: You may use apple juice. Do not use apple cider vinegar!

Q: Do the apples in the filling and topping need to be different thicknesses?

A: It is best to keep the filling apples at the recommended thickness of 1/4 to 1/2 an inch. The topping can be the same, or slightly thicker, per the recipe. This will ensure consistent cooking within each layer.

Q: Can this be made gluten-free? A: Yes, with modifications. You can use gluten-free graham crackers. Ensure that all other ingredients, like the oats for the crumble, are certified gluten-free.