Get ready for the best apple pie cheesecake! This dessert features a spiced, creamy cheesecake over a cinnamon graham cracker crust, topped with apple pie filling, salted caramel sauce, and a crunchy crumb topping. It’s the ultimate fall treat you must try this season!
Why You’ll Love This Apple Pie Cheesecake
- Salted Caramel Sauce: You can never have too much salted caramel, right?
- Perfect Texture: This cheesecake is so creamy and smooth, it melts in your mouth.
- Apple Spice Flavor: Flavored with warm fall spices and topped with homemade apple pie filling, it’s an apple lover’s dream!
Apple Pie Cheesecake
Ingredients
**For the Salted Caramel Sauce:**
- 1 cup granulated sugar
- 5 tablespoons unsalted butter softened
- ½ cup heavy cream at room temperature
- ¼-½ teaspoon salt
- 1 teaspoon vanilla
**For the Cinnamon Graham Cracker Crust:**
- 16 graham cracker sheets
- 10 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
**For the Spiced Cheesecake:**
- 32 oz cream cheese softened
- 1 ¼ cups granulated sugar
- 2 tablespoons cornstarch
- ⅓ cup sour cream at room temperature
- 2 teaspoons vanilla
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 3 eggs at room temperature
- 2 egg yolks at room temperature
**For the Apple Pie Topping:**
- 2 ½ cups peeled cored, and diced apples (2-3 apples)
- ¼ cup salted caramel sauce from above
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
**For the Streusel Topping:**
- 1 ½ tablespoons unsalted butter cold
- 3 tablespoons light brown sugar
- 3 tablespoons all-purpose flour
- Pinch of salt
**For the Spiced Cream Cheese Frosting:**
- ½ cup unsalted butter softened
- 4 oz cream cheese cold
- 1 ½ cups powdered sugar
- ½ teaspoon ground cinnamon
Instructions
#### For the Salted Caramel Sauce
- Heat the sugar in a large saucepan over medium-low heat, stirring occasionally until it melts and turns golden (about 20 minutes).
- Add the softened butter and stir quickly until incorporated.
- Stir in the room temperature heavy cream quickly until combined. If it starts to separate, turn up the heat slightly and stir vigorously.
- Add the salt and vanilla, and let the caramel simmer for 1-2 minutes until slightly thicker. Let it cool before using.
#### For the Cinnamon Graham Cracker Crust
- Preheat the oven to 350°F.
- Wrap the bottom and sides of a 9-inch springform pan with at least 4 sheets of foil.
- Pulse graham crackers in a food processor until finely ground.
- Add melted butter, sugar, and cinnamon, and pulse until combined.
- Press the crumbs into the bottom and about an inch up the sides of the springform pan.
- Bake for 10 minutes, then let cool completely.
#### For the Spiced Cheesecake
- Preheat the oven to 350°F if it’s not already preheated.
- Boil enough water to go up about 1 ½ inches on the sides of the springform pan.
- In a stand mixer, beat the cream cheese, sugar, and cornstarch on medium speed until smooth (1-2 minutes).
- Add the sour cream, vanilla, cinnamon, nutmeg, and allspice, and mix on medium-low speed until combined.
- Add the eggs and egg yolks, mixing on medium-low speed until just combined.
- Pour the batter into the prepared crust.
- Place the cheesecake in a large roasting pan and carefully pour the boiling water around the cheesecake.
- Bake for 1 hour, then turn off the oven and crack the door open. Let the cheesecake sit in the oven for another hour.
- Remove the cheesecake and run a butter knife around the edges to loosen it. Let it cool completely on the counter, then cover and refrigerate for at least 8 hours or overnight.
#### For the Apple Pie Topping
- In a large pot over medium-low heat, cook the diced apples, ¼ cup of salted caramel sauce, cinnamon, nutmeg, and allspice, stirring occasionally until tender (about 20 minutes). Let cool completely.
#### For the Streusel Topping
- Preheat the oven to 350°F.
- In a small bowl, mash together the cold butter, brown sugar, flour, and salt until large clumps form.
- Spread the streusel on a lined baking sheet and bake for 10-15 minutes until golden brown, stirring halfway through. Let cool completely, then break into small pieces.
#### For the Spiced Cream Cheese Frosting
- Beat the softened butter in a medium bowl with an electric mixer on high speed until pale and fluffy (5-10 minutes).
- Add the cream cheese and mix on medium speed until combined.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Mix in the cinnamon, then beat on high speed until light and fluffy (1-2 minutes). Transfer to a piping bag fitted with a decorative tip.
#### Assembling the Cheesecake
- Remove the chilled cheesecake from the springform pan and place it on a serving plate.
- Pour ½ cup of salted caramel over the cheesecake.
- Spoon the cooled apple topping over the cheesecake, leaving a 1-inch border around the edges.
- Sprinkle additional caramel and the streusel topping over the apples.
- Pipe decorative swirls of cream cheese frosting around the edges.
- Serve and enjoy! Store leftovers in the fridge for up to 4 days.