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Classic Baked Apple Pie Cheesecake with Salted Caramel Drizzle

A decadent slice of apple pie cheesecake topped with spiced apples and dripping caramel sauce.
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Make this showstopper dessert that combines creamy cheesecake with spiced apple pie filling and a rich salted caramel topping. This recipe is perfect for holidays or fall gatherings.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Apple Topping: 3 medium Granny Smith apples, peeled, cored, and diced, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 2 tablespoons water
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Salted Caramel Drizzle: 1/2 cup granulated sugar, 2 tablespoons water, 1/4 cup heavy cream, 2 tablespoons unsalted butter, 1/2 teaspoon sea salt

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool slightly.
  2. Make the Apple Topping: In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5 to 7 minutes until apples begin to soften. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the apples and cook until the mixture thickens, about 1 minute. Remove from heat and let cool.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream. Do not overmix.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple topping evenly over the batter. Gently pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  5. Bake in a Water Bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped 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. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  6. Cool the Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Make the Salted Caramel Drizzle: In a small, heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tablespoons water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat. Carefully whisk in the heavy cream (it will bubble vigorously). Whisk in the butter and sea salt until smooth. Let cool slightly before drizzling.
  8. Serve: Remove the cheesecake from the springform pan. Drizzle generously with the cooled salted caramel sauce before slicing and serving.

Notes

  • For a perfectly smooth cheesecake, bring your cream cheese and eggs to room temperature before mixing.
  • If you do not have a springform pan, you can use a 9-inch pie dish, but you will need to skip the water bath method.
  • This dessert is excellent made one day ahead of time; the chilling period helps the flavors set.

Nutrition

Find it online: https://rosatasty.com/apple-pie-cheesecake-recipe-easy-fall-dessert/