Print

Apple Pie Cheesecake with Caramel Cinnamon Apples Recipe

Print Recipe

★★★★★

4.2 from 73 reviews

This decadent Apple Pie Cheesecake combines the best of two classic desserts in one stunning and delicious treat. Featuring a buttery graham cracker crust, a smooth caramel-flavored baked cheesecake, a spiced apple layer in the middle, and a homemade apple pie topping, this dessert is perfect for festive occasions or cozy family gatherings. The layers blend seamlessly with cinnamon and caramel notes, offering a rich, creamy texture with a delightful apple filling that captures the essence of fall.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups Graham cracker crumbs (about 2 packets, finely processed)
  • 1/4 cup Brown sugar (packed, light or dark)
  • 10 tablespoons Unsalted butter (melted)

Caramel Cheesecake

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature)
  • 1/4 cup Salted caramel (homemade or store bought)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)

Apple Layer

  • 3 Gala apples (cut into cubes, skin on or peeled as preferred)
  • 1/2 cup Brown sugar (packed, light or dark)
  • 2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg

Apple Pie Filling

  • 3 tablespoons Unsalted butter
  • 3 Gala apples (sliced, skin on or peeled as preferred)
  • 1/3 cup Brown sugar (packed, light or dark)
  • 1 tsp Ground cinnamon
  • 1 tablespoon Cornstarch

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the pan’s bottom with a parchment paper circle and spray again to prevent sticking. Using a food processor, pulse the graham crackers into fine crumbs. In a small bowl, combine these crumbs with brown sugar and melted butter, mixing well with a fork. Press the mixture evenly into the bottom and halfway up the sides of the springform pan. Use the bottom of a measuring cup to firmly compact the crust. Bake the crust for 11 minutes, then remove and set aside to cool slightly.
  2. Make Apple Layer: While the crust bakes, prepare the apple layer. Cube the Gala apples, leaving the skin on or peeling as desired. In a medium bowl, toss the apples with brown sugar, ground cinnamon, and nutmeg until evenly coated. Set aside for layering later.
  3. Prepare Caramel Cheesecake Batter: In a large mixing bowl, use a mixer to beat cream cheese and granulated sugar on high speed for 2 minutes until smooth and creamy. Scrape down the bowl with a rubber spatula. Add sour cream, salted caramel, and vanilla extract, mixing on medium speed until smooth. Lower the mixer speed and add eggs one at a time, mixing just until combined. Stop mixing and scrape the bowl again to ensure the batter is fully combined without overmixing.
  4. Assemble Cheesecake with Water Bath: Use a water bath to ensure even baking and prevent cracking. You can wrap the springform pan twice in aluminum foil to prevent leaks, then place it inside a large roasting pan. Alternatively, place the springform in a 10-inch cake pan, and then place that in a roasting pan. Carefully add hot water to the roasting pan until it comes halfway up the sides of the cheesecake pan. Pour half of the cheesecake batter into the crust. Evenly sprinkle the cinnamon apple layer over this batter, then gently pour the remaining cheesecake batter on top.
  5. Bake the Cheesecake: Bake in the preheated 325℉ oven for 65 to 75 minutes. Bake until the edges are set and the center is slightly jiggly when gently shaken. When done, turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 20 minutes to prevent sudden temperature changes and cracking.
  6. Cool and Chill: Remove the cheesecake from the water bath while still in the springform pan. Place it on a cooling rack and allow it to reach room temperature. Wrap the pan tightly with foil and refrigerate for at least 6 hours or overnight to set completely.
  7. Prepare Apple Pie Filling: Slice the remaining 3 Gala apples, keeping skins on or peeling according to preference. In a large saucepan over medium heat, melt the butter. Add the apple slices, brown sugar, cinnamon, and cornstarch. Cook and stir for about 5 minutes until the mixture thickens slightly. Remove from heat and let cool completely before using.
  8. Finish and Serve: Remove the cheesecake from the springform pan and peel away the parchment paper from the crust edges. Top the cheesecake evenly with the cooled apple pie filling. Optionally, drizzle extra salted caramel sauce over the top for added richness. Slice into 16 servings and enjoy!

Notes

  • Allow all dairy ingredients (cream cheese, sour cream, eggs) to come to room temperature for smoother batter and better texture.
  • Use a water bath carefully to prevent water from leaking into the crust; wrapping the pan well in foil is recommended.
  • Keep the skin on apples for extra texture and color, or peel if preferred for a softer filling.
  • Chill cheesecake for at least 6 hours or overnight for best slicing results.
  • Serve chilled or at room temperature depending on preference.

Keywords: apple pie cheesecake, caramel cheesecake, layered cheesecake, apple dessert, baked cheesecake, fall desserts, holiday desserts, homemade cheesecake

Find it online: https://epicrecipebox.com/apple-pie-cheesecake-with-caramel-cinnamon-apples-recipe/