apple pie cheesecake

Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It&#039;s a delicious apple pie in cheesecake form - without any of the hassle of pie crust!

Salted Caramel Apple Pie Cheesecake

apples (588 grams)

salted butter

apple cider

light brown sugar, packed

cinnamon

tsp nutmeg

cloves

allspice

lemon juice (to taste)

cornstarch

water

cinnamon graham cracker crumbs (300 grams. See note)

+ 3 tbsp salted butter, melted (155 grams)

cream cheese, at room temperature (use the full-fat, block style)

granulated sugar (308 grams)

eggs,

sour cream,

tsp vanilla extract

apples (588 to 625 grams)

brown sugar, packed

lemon juice

all-purpose flour (33 grams)

old-fashioned whole rolled oats

brown sugar, packed (55 grams)

salt

butter,

sugar (210 grams)

tbsp salted butter, cubed (85 grams)

+ 1 tbsp heavy cream

flaky sea salt

Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.

Make the Apple Filling: Peel &amp; slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn&#39;t thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you&#39;ll need this for your water bath later.

Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won&#39;t turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar &amp; mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust. Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.

Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting dish. Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks.

Bake: Bake the cheesecake for 1 hour and 35 to 1 hour and 50 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.

Cool &amp; Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan &amp; serving.Time Saving Tip: Make the elements below - the crumble, caramel, and apple topping - while the cheesecake bakes or while it cools and chills.

Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 22 to 27 minutes, stirring halfway through. Let cool completely.

Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos &amp; troubleshooting tips along with the recipe. Let cool before using on the cheesecake.

Make Apple Pie Topping: Peel &amp; slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling. Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!

Make-Ahead Tips: -Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container. -Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge. -Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.

Apple pie cheesecake is an incredible, beautifully-balanced blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust (or leave out the walnuts!) and topped with an easy crumb topping. It&#039;s perfect for fall! Recipe includes a how-to video!

Apple Pie Cheesecake

lbs apples (peeled, cored, and finely chopped (see note))

brown sugar (firmly packed)

unsalted butter

vanilla extract

½ cup old fashioned oats

all-purpose flour

brown sugar

baking soda

unsalted butter (melted and cooled at least 10 minutes)

graham cracker crumbs

⅓ cup finely chopped walnuts ((for nut-free, omit walnuts, no other changes needed))

Tablespoons sugar

Tablespoon firmly packed light brown sugar

Tablespoons butter

oz cream cheese (softened, use brick-style full-fat cream cheese)

sugar

sour cream

eggs (room temperature preferred)

In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.

Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.

Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).

For the apple filling

In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.

Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.

For the crumble

Preheat oven to 325F (165C).

In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.

Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.

Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.

For the crust

In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.

Add sour cream and vanilla extract and stir on low speed until combined.

Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.

For the cheesecake batter

Pour about half of the cheesecake batter over prepared crust in springform pan.

Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).

Place pan on a foil lined baking pan and transfer to center rack of 325F (160C) oven. Bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).

Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

Assembly

This dessert is INCREDIBLE! It is now a holiday tradition in our household..keep up the good work!

https://content.jwplatform.com/videos/XcsQzt9x.mp4

Apple pie cheesecake is an incredible blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust and topped with an easy crumb topping. It's perfect for fall!

Top 2 apple pie cheesecake recipes from across the web

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Top 2 apple pie cheesecake recipes from across the web

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Salted Caramel Apple Pie Cheesecake

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The most viewed apple pie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine