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Salted Caramel Apple Pie Cheesecake

This decadent fall dessert combines creamy vanilla cinnamon cheesecake, layers of caramelized apples, a buttery oat crumble, and a drizzle of salted caramel. It's apple pie and cheesecake in one stunning dessert, perfect for Thanksgiving or any holiday gathering.
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Prep Time 50 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 822
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium apples, sliced
  • 3 tablespoons salted butter
  • 1-2 tablespoons apple cider or water
  • 1/3 cup light brown sugar, packed
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1-2 teaspoons lemon juice
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 3 cups cinnamon graham cracker crumbs
  • 1/2 cup + 3 tablespoons salted butter, melted
  • 32 ounces cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cornstarch
  • 3/4 cup full-fat sour cream, at room temperature
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup cold salted butter, cubed
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons salted butter, cubed (for caramel sauce)
  • 1/2 cup + 1 tablespoon heavy cream
  • 1 pinch flaky sea salt
  • 4 medium apples, sliced (for topping)

Equipment

  • Springform pan 9-inch recommended
  • Mixing Bowls for filling, apples, and toppings
  • Hand or stand mixer for cheesecake filling
  • Saucepan for apples and caramel sauce
  • Roasting pan for water bath
  • Wire rack for cooling cheesecake

Method
 

  1. Make the apple filling by cooking sliced apples with butter, cider, brown sugar, and spices until tender. Thicken with cornstarch slurry. Cool completely.
  2. Prepare the crust by mixing graham cracker crumbs with melted butter. Press into a 9-inch springform pan and bake at 350°F for 10 minutes. Set aside.
  3. Make cheesecake filling by beating cream cheese until smooth, then add sugar, eggs, vanilla, sour cream, cornstarch, and spices. Mix until incorporated.
  4. Assemble cheesecake: pour half the batter into crust, add apple filling layer, then top with remaining batter. Smooth the top.
  5. Bake in a water bath at 350°F for 90-110 minutes until center is slightly wobbly. Turn off oven, crack door, and cool 1 hour inside.
  6. Cool completely at room temp, then chill in refrigerator 6-12 hours.
  7. Make crumble topping by combining oats, flour, brown sugar, cinnamon, salt, and butter. Bake until golden and crisp. Cool completely.
  8. Prepare salted caramel sauce by melting sugar, then whisking in butter, cream, and sea salt. Cool before using.
  9. Cook apple topping with butter, cider, sugar, and spices until tender, then thicken with cornstarch slurry. Cool before topping cheesecake.
  10. Assemble by topping chilled cheesecake with apple topping, crumble, and a drizzle of caramel sauce. Slice and serve.

Notes

Use a 9-inch springform pan for best results. You can prepare the apple filling, caramel sauce, and crumble topping ahead of time for easier assembly. Avoid using apple cider vinegar—it will not work in place of apple cider or water. Allow the cheesecake to chill overnight for best flavor and texture.