Apple Pie Cheesecake

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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

Prep Time 2 hours
Cook Time 2 hours
Chill Time 8 hours
Course Dessert
Servings 10 slices


**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
  • 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
  • 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


#### 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.

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