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Salted Caramel Apple Pie Cheesecake with Cinnamon Crumble

A slice removed from a rich apple pie cheesecake topped with crumble and dripping with caramel sauce.
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Make this show-stopping dessert that combines creamy cheesecake, spiced apple pie filling, and a buttery cinnamon crumble topping, finished with salted caramel.

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 cup sour cream
  • 3 large eggs
  • 3 cups sliced apples (like Granny Smith or Honeycrisp)
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1/2 cup all-purpose flour (for crumble)
  • 1/4 cup packed brown sugar (for crumble)
  • 1/4 cup rolled oats
  • 4 tablespoons cold unsalted butter, cut into pieces
  • 1/2 cup salted caramel sauce (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the apple topping: In a medium saucepan, combine sliced apples, 1/2 cup brown sugar, cinnamon, nutmeg, cornstarch, and water. 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.
  4. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in vanilla extract and sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple mixture evenly over the batter. Pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  6. Prepare the crumble topping: In a small bowl, combine flour, 1/4 cup brown sugar, and oats. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the top layer of apples.
  7. Bake the cheesecake: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack.
  9. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Serve: Before serving, remove the sides of the springform pan. Drizzle generously with salted caramel sauce.

Notes

  • Baking the cheesecake in a water bath prevents cracking and keeps the texture creamy.
  • Chill time is essential for the cheesecake to fully set before slicing.
  • You can substitute the crumble topping with a simple graham cracker crust layer if you prefer a smoother top.

Nutrition

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