apple pie cheesecake

Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It&#039;s a delicious apple pie in cheesecake form - without any of the hassle of pie crust!

Salted Caramel Apple Pie Cheesecake

apples (588 grams)

salted butter

apple cider

light brown sugar, packed

cinnamon

tsp nutmeg

cloves

allspice

lemon juice (to taste)

cornstarch

water

cinnamon graham cracker crumbs (300 grams. See note)

+ 3 tbsp salted butter, melted (155 grams)

cream cheese, at room temperature (use the full-fat, block style)

granulated sugar (308 grams)

eggs,

sour cream,

tsp vanilla extract

apples (588 to 625 grams)

brown sugar, packed

lemon juice

all-purpose flour (33 grams)

old-fashioned whole rolled oats

brown sugar, packed (55 grams)

salt

butter,

sugar (210 grams)

tbsp salted butter, cubed (85 grams)

+ 1 tbsp heavy cream

flaky sea salt

Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.

Make the Apple Filling: Peel &amp; slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn&#39;t thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you&#39;ll need this for your water bath later.

Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won&#39;t turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar &amp; mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust. Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.

Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting dish. Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks.

Bake: Bake the cheesecake for 1 hour and 35 to 1 hour and 50 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.

Cool &amp; Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan &amp; serving.Time Saving Tip: Make the elements below - the crumble, caramel, and apple topping - while the cheesecake bakes or while it cools and chills.

Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 22 to 27 minutes, stirring halfway through. Let cool completely.

Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos &amp; troubleshooting tips along with the recipe. Let cool before using on the cheesecake.

Make Apple Pie Topping: Peel &amp; slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling. Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!

Make-Ahead Tips: -Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container. -Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge. -Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.

Apple pie cheesecake is an incredible, beautifully-balanced blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust (or leave out the walnuts!) and topped with an easy crumb topping. It&#039;s perfect for fall! Recipe includes a how-to video!

Apple Pie Cheesecake

lbs apples (peeled, cored, and finely chopped (see note))

brown sugar (firmly packed)

unsalted butter

vanilla extract

½ cup old fashioned oats

all-purpose flour

brown sugar

baking soda

unsalted butter (melted and cooled at least 10 minutes)

graham cracker crumbs

⅓ cup finely chopped walnuts ((for nut-free, omit walnuts, no other changes needed))

Tablespoons sugar

Tablespoon firmly packed light brown sugar

Tablespoons butter

oz cream cheese (softened, use brick-style full-fat cream cheese)

sugar

sour cream

eggs (room temperature preferred)

In a medium or large sized saucepan, combine apples, brown sugar, butter, cornstarch, cinnamon, and salt.

Heat over medium low heat. Stir frequently until butter is melted. Once butter is melted, increase heat to medium and bring mixture to a simmer. Simmer for 5 minutes, stirring frequently. Mixture should thicken slightly and apples should be tender when pierced with a fork when finished.

Remove mixture from heat and stir in vanilla extract. Pour into a heatproof bowl and allow mixture to cool while you prepare your crumble (you can place it in the fridge and stir occasionally to speed up the cooling process).

For the apple filling

In a medium sized mixing bowl, combine oats, flour, sugar, baking soda, cinnamon, and salt.

Add butter to the flour mixture and use a fork to combine. Don’t over-mix, mixture should still be clumpy. Set aside while you prepare your batter.

For the crumble

Preheat oven to 325F (165C).

In a medium sized bowl, combine graham cracker crumbs, finely chopped walnuts, and sugars.

Add melted butter to the mixture and stir until butter is well incorporated and all crumbs are moistened.

Press crust mixture evenly onto the bottom and up the sides of a 9-inch springform pan. Set aside.

For the crust

In a large mixing bowl, use an electric mixer to combine cream cheese and sugar. Beat on medium-low speed until smooth, creamy, and free of lumps. Don’t over-beat or whip too much air into the batter, but do make sure batter is uniform and smooth. Scrape sides and bottom of the bowl periodically.

Add sour cream and vanilla extract and stir on low speed until combined.

Lightly beat one egg then add it to the cheesecake batter. Stir on low-speed until just combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.

For the cheesecake batter

Pour about half of the cheesecake batter over prepared crust in springform pan.

Using a slotted spoon to drain excess juice, layer about half of the apple mix over the cheesecake batter. Pour the remaining cheesecake batter overtop. Top batter with remaining strained apples, then scatter crumble evenly overtop (if crumble has solidified as it’s been sitting, just break it up with your hands).

Place pan on a foil lined baking pan and transfer to center rack of 325F (160C) oven. Bake for 60-70 minutes (dark-colored pans tend to take less time, and lighter-colored pans take longer). Cheesecake is finished when, if slightly jostled, the edges are mostly set but the center still gently jiggles like jell-o. Allow to cool to room temperature in a warm, draft-free place (you could use the top of your oven or, turn your oven off, crack the door several inches, and allow it to sit for about an hour before removing to room temperature to cool further).

Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before slicing and serving.

Assembly

This dessert is INCREDIBLE! It is now a holiday tradition in our household..keep up the good work!

https://content.jwplatform.com/videos/XcsQzt9x.mp4

Apple pie cheesecake is an incredible blend of classic cheesecake and apple pie. My version is served on a walnut-infused crust and topped with an easy crumb topping. It's perfect for fall!

This is the best apple pie cheesecake! It is a spiced, creamy cheesecake over a cinnamon graham cracker crust, topped with apple pie filling, salted caramel sauce and a crunchy crumb topping. It&#39;s the ultimate fall indulgence you should absolutely indulge in this season!

(200 g) granulated white sugar

tbsp (70 g) unsalted butter, softened

(120 ml) heavy cream,

vanilla

(240 g) graham crackers, full sheets

tbsp (140 g) unsalted butter, melted

tbsp (25 g) granulated white sugar

oz (907 g) cream cheese,

(250 g) granulated white sugar

(82 g) sour cream,

nutmeg

tsp allspice

egg yolks,

(375 g) peeled, cored and diced apple pieces (2-3 apples)

(70 g) salted caramel sauce from above

tbsp (21 g) unsalted butter, cold

tbsp (41 g) light brown sugar

tbsp (24 g) all-purpose flour

(112 g) unsalted butter, softened

oz (113 g) cream cheese,

(195 g) powdered sugar

tsp cinnamon

Add the granulated white sugar to a large sauce pan and heat it over medium low heat. As the sugar is heating it will crystalize and then eventually all melt down and turn golden in color. Stir it occasionally with a spatula. When most of the sugar has melted, but there are still a few crystalized clumps, turn the heat down to low so the melted sugar doesn&#39;t burn. (Melting all the sugar takes around 20 minutes.)

Once all the sugar has melted and turned golden in color, add in the  room temperature salted butter right away. Stir quickly until the butter is incorporated.

Then add in the room temperature heavy cream and stir quickly again to incorporate everything together. (At this point if you see the butter and cream start to separate from the sugar turn the heat up to medium low and stir vigorously to combine everything together. This can happen if your butter and cream aren&#39;t room temperature.)

Lastly, add in the sea salt and vanilla and stir to combine. Let the caramel simmer on low for 1-2 minutes until it&#39;s a little thicker, then remove it from the heat and allow to cool before using.

For the Salted Caramel Sauce

Preheat the oven to 350 degrees.

Wrap at least 4 sheets of tinfoil around the bottom and edges of a 9 inch springform pan.

Pulse graham crackers in a food processor until finely ground.

Add in melted butter, sugar and cinnamon and pulse until combined. You may have to stop, scrape the edges with a spatula and pulse again to ensure everything is combined together.

Press the crumbs onto the bottom, and about an inch up the sides, of the springform pan.

Bake for 10 minutes and then let cool completely.

For the Cinnamon Graham Cracker Crust

Preheat the oven to 350 degrees, if not still preheated.

Put a pot of water on the stove to start boiling. You will want enough water to go up about 1 1/2 inches on the sides of the springform pan.

In a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment on medium speed for 1-2 minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer, but just be careful not to overmix). Half way through, scrape down the sides and bottom of the bowl to ensure everything has been mixed well.

Add in the sour cream, vanilla, cinnamon, nutmeg and allspice and mix on medium low speed just until combined. (Scrape sides and bottom of bowl again).

Next add the eggs and egg yolks and mix on medium low speed just until combined. Do not over mix the batter.

Pour the batter into the prepared pan with the crust.

Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake.

Bake for 1 hour. When an hour is up, turn off the oven and crack the door open. It helps to use a wooden utensil to keep the oven door slightly open. Let the cheesecake stay in the oven for an additional 1 hour. The cheesecake will continue to bake as it is cooling.

Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan.

Let the cheesecake cool completely on the counter, then cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight.

For the Spiced Cheesecake

Add the peeled, cored and diced apple pieces, the set aside 1/4 cup of salted caramel sauce, cinnamon, nutmeg and allspice to a large pot over medium low heat.

Cover the pot and stir the apples occasionally until they&#39;re tender, about 20 minutes.

Let the apples cool completely.

For the Apple Pie Topping

Add the butter, brown sugar, flour and salt to a small bowl.

Mash everything together until large clumps form. It&#39;s easiest to do this by hand.

Line a baking sheet with foil or parchment paper and sprinkle the streusel over it.

Bake for 10-15 minutes until golden brown. Stir halfway through so it gets evenly browned.

Let the streusel cool completely, then break it apart into small pieces.

For the Streusel Topping

Add the butter to a medium sized mixing bowl. Mix the butter with an electric mixer on high speed until it&#39;s pale in color and fluffy, 5-10 minutes.

Add in the cream cheese and mix on medium speed until combined.

Sift in the powdered sugar a little at a time and mix on low speed until all is combined.

Lastly mix in the cinnamon, then mix on high speed until it&#39;s light and fluffy, 1-2 minutes.

Transfer the frosting to a piping bag fitted with a decorative tip. (My favorite is my Wilton 1M tip.)

For the Spiced Cream Cheese Frosting

Give yourself a round of applause because you&#39;re finally ready to assemble this amazing cheesecake! See the blog post above for the process pictures.

When the cheesecake has chilled overnight, carefully remove it from the springform pan and transfer it to your serving plate.

Pour 1/2 cup (140 g) of caramel onto the cheesecake.

Spoon the cooled apples on top, making sure to leave about a 1 inch boarder around the edges.

Add more caramel on top of the apples if you desire, then sprinkle on the cooled streusel.

Pipe decorative swirls of cream cheese frosting around the edges of the cheesecake.

Then serve! Store leftovers in the fridge for up to 4 days.

Assembling the Cheesecake

LOVED this recipe, I thankfully didn't over mix the cheesecake even though I had to use a hand held mixer. I loved that it wasn't too sweet and the apples complimented the cheesecake itself perfectly.

Thank you for sharing this amazing recipe! I made a pie crust for my cheesecake &amp; added lattice on top!!! It looked and tasted amazing!! Worth every ounce of the with it took to make the cheesecake!!!

This is a lot of work yes but absolutely worth it! I made it this Thanksgiving 2022 and it was a complete hit everyone loved it! Not too sweet just perfect and deliciously spiced! The only thing I changed was anytime the recipe only caused for cinnamon I added allspice and a little nutmeg throughout.

Wow wow wow. Just made this for Thanksgiving… such a crowd pleaser and will definitely make a come back for Christmas. Thank you!!

I made this for Thanksgiving and it was a hit. Not only did it look beautiful, but it tasted just as good. The only thing I changed was the frosting. I decided to make a cinnamon whipped cream, the cream cheese frosting just sounded too sweet for me. Your directions were perfect and easy to follow. I will definitely make this again.

These apple pie cheese cake bars are an easy and delicious dessert that are perfect for your Thanksgiving table!

No Bake Apple Pie Cheesecake Bars

small/medium

butter

maple syrup

fine sea salt

lemon

graham crackers)

butter, (softened)

milk

First, make the apple topping. Add butter to pan over medium-high heat. Then, once the butter is melted melted, add the apples, maple syrup, cinnamon, ground nutmeg, sea salt, and lemon juice and stir to combine. Saute over medium-high heat until softened and browned just slightly (5-7 minutes).

For the graham cracker crust, place the graham crackers into a food processor and pulverize until you have a fine powder (no chunks).

Add the butter to the food processor and pulse until the graham cracker crust comes together in a flaky, slightly-crumbly dough.

Pat the graham cracker crust into the bottom of a 9×13 inch pan and slightly up the sides to create a 1/4 inch thick crust.

For the cheesecake filling, add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy.

Pour the cheesecake filling on top of the crust, smoothing to even it out, then spread the apples overtop.

Refrigerate for 4 hours, then slice and serve!

An apple pie cheesecake combines the best of both worlds! You get a fantastically creamy cheesecake topped with flavorful apple pie filling. This is sure to be a Fall delight.

vanilla wafer crumbs

unsalted butter (melted)

cream cheese (softened)

sour cream (room temperature)

eggs (room temperature, lightly beaten)

apples

brown sugar (packed)

pie crust dough (or you can use store-bought)

whipped cream (or you can use store-bought)

Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil (see note 2). Line the inside bottom with a piece of parchment paper cut to fit.

Combine the vanilla wafer crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 1-inch up the sides of the pan.

Bake for 10 minutes. Set aside to cool while you make the filling.

Make the crust

Reduce the oven temperature to 300ºF.

In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute.

Add the sugar and sour cream, beat until well combined. Add the vanilla, beat on low speed until smooth.

Using a silicone spatula, gently stir in the eggs just until combined.

Pour the batter over the prepared crust. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Meanwhile, make the topping

Make the filling

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Top 5 apple pie cheesecake recipes from across the web

The most viewed apple pie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Apple Pie Cheesecake

Apple Pie Cheesecake

Apple Pie Cheesecake

No Bake Apple Pie Cheesecake Bars

Apple Pie Cheesecake

The most viewed apple pie cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine