Caramel Apple Pie Cheesecake – The Ultimate Fall Dessert
This Caramel Apple Pie Cheesecake is a fall dessert masterpiece. With spiced apple filling, creamy cheesecake, crunchy crumble topping, and salted caramel, it’s perfect for holidays and gatherings.
Ingredients
- For the Apple Filling:
- 4 medium apples 588 g, sliced
- 3 tbsp salted butter 42 g
- 1 –2 tbsp apple cider or water
- ⅓ cup light brown sugar packed (73 g)
- 1 ¼ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ⅛ tsp allspice
- 1 –2 tsp lemon juice to taste
- 2 tsp cornstarch
- 2 tsp water
- For the Crust:
- 3 cups cinnamon graham cracker crumbs 300 g
- ½ cup + 3 tbsp salted butter melted (155 g)
- For the Cheesecake:
- 32 oz cream cheese room temperature (full-fat, block style)
- 1 ½ cups granulated sugar 308 g
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 ½ tsp cornstarch
- ¾ cup sour cream room temperature (180 g)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp ground cloves
- For the Crumble Topping:
- ¼ cup all-purpose flour 33 g
- ½ cup old-fashioned oats 48 g
- ¼ cup brown sugar packed (55 g)
- ½ tsp cinnamon
- ⅛ tsp salt
- ¼ cup cold salted butter cubed (57 g)
- For the Salted Caramel Sauce:
- 1 cup granulated sugar 210 g
- 6 tbsp salted butter cubed (85 g)
- ½ cup + 1 tbsp heavy cream 135 g
- Pinch of flaky sea salt
- For the Apple Topping:
- 4 medium apples 588–625 g, sliced
- 3 tbsp salted butter 42 g
- 1 –2 tbsp apple cider or water
- ⅓ cup brown sugar packed (73 g)
- 1 ¼ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ⅛ tsp allspice
- 1 –2 tsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
Instructions
- Prepare Apple Filling: In a skillet, melt butter and cook sliced apples with apple cider, brown sugar, spices, lemon juice, cornstarch, and water until softened and thickened. Set aside to cool.
- Make Crust: Combine graham cracker crumbs with melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Chill while preparing cheesecake.
- Prepare Cheesecake Batter: Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then add vanilla, cornstarch, sour cream, and spices. Do not overmix.
- Assemble Layers: Spread half the apple filling over the crust. Pour cheesecake batter on top.
- Make Crumble Topping: Mix flour, oats, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over cheesecake.
- Bake: Place pan in a water bath and bake at 325°F (160°C) for 70–80 minutes, until center is almost set. Turn off oven and let cheesecake rest for 1 hour inside. Remove and cool completely. Refrigerate for at least 6 hours or overnight.
- Prepare Caramel Sauce: Heat sugar in a saucepan until melted and amber in color. Stir in butter, then slowly add cream. Simmer briefly, stir in sea salt, and let cool.
- Make Apple Topping: Cook apples with butter, cider, sugar, spices, lemon juice, cornstarch, and water until tender and glossy. Cool slightly.
- Finish: Before serving, top chilled cheesecake with apple topping and drizzle generously with salted caramel.
Notes
- Use firm apples like Granny Smith or Honeycrisp for the best texture.
- Make the cheesecake a day ahead—flavors deepen as it chills.
- Caramel can be stored in the fridge for up to 2 weeks. Warm slightly before drizzling.