Description
A delightful cheesecake inspired by traditional apple pie, featuring spiced apple filling and salted caramel atop a creamy layer and crunchy graham cracker crust.
Ingredients
Scale
- For the Apple Filling:
- 4 medium apples, sliced
- 3 tbsp salted butter
- 1–2 tbsp apple cider
- 1/3 cup light brown sugar
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1–2 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
- For the Crust:
- 3 cups cinnamon graham cracker crumbs
- 1/2 cup + 3 tbsp salted butter, melted
- For the Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and 1/2 tsp cornstarch
- 3/4 cup full-fat sour cream, at room temperature
- 1 tsp cinnamon
- 1/4 cup all-purpose flour
- For the Crumble Topping:
- 1/2 cup old-fashioned whole rolled oats
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed
- For the Salted Caramel Sauce:
- 1/2 cup + 1 tbsp heavy cream
- Pinch of flaky sea salt
Instructions
- Make the Apple Filling: Peel and slice the apples. In a medium pan, combine apples, butter, apple cider, brown sugar, and spices. Cook for 8-14 minutes until tender. If it gets dry, add a splash of cider or water. If not thickened, stir combined cornstarch and water into the mix and cook until thickened. Allow cooling.
- Make the Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs and melted butter, pressing it into the pan. Bake for 10 minutes and set aside.
- Make the Cheesecake: Beat cream cheese until creamy. Add granulated sugar and mix. Add eggs one at a time, mixing until just combined. Include vanilla, cornstarch, sour cream, and spices; mix until just combined.
- Assemble the Cheesecake: Pour half the batter into the crust. Spoon the cooled apple filling over the batter. Pour on the remaining cheesecake batter and smooth with an offset spatula.
- Water Bath Preparation: Place the cheesecake pan in a large roasting pan. Fill with boiling water, ensuring no water seeps into the cheesecake pan.
- Bake the Cheesecake: Bake for 1 hour and 30-50 minutes until edges are slightly puffed with a matte top. Turn off the oven, crack the door, and cool for an hour before removing.
- Cool and Chill: Let it cool completely at room temperature before refrigerating for at least 6 hours, ideally up to 12 hours.
- Make the Crumble Topping: Preheat oven to 350°F. Whisk flour, oats, brown sugar, salt, and cinnamon. Cut in butter until crumbly. Spread on a baking sheet and bake for 12-20 minutes until golden.
- Make the Salted Caramel Sauce: Follow a salted caramel sauce recipe. Allow it to cool before drizzling on the cheesecake.
- Make the Apple Pie Topping: Repeat the apple filling process or serve remaining filling.
- Serve: Top the cheesecake with the apple pie topping, crumble, and a drizzle of salted caramel.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Cool the cheesecake slowly and monitor baking closely to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, apple pie, salted caramel, dessert, fall recipe