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Salted Caramel Apple Pie Cheesecake with Streusel Topping

A decadent slice of apple pie cheesecake layered with apples, topped with crumble and rich caramel sauce.
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A rich, creamy cheesecake base layered with spiced apples and topped with a crunchy streusel and salted caramel sauce.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs
  • 3 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup pre-made salted caramel sauce
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the apple filling: In a medium saucepan, combine diced apples, 1/4 cup brown sugar, cinnamon, cornstarch, and water. Cook over medium heat, stirring occasionally, until the apples soften slightly and the sauce thickens, about 8-10 minutes. Remove from heat and let cool.
  4. Prepare the cheesecake batter: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple filling evenly over the batter. Pour the remaining batter over the apples. Top with the remaining apple filling.
  6. Prepare the streusel topping: In a small bowl, combine flour, 1/4 cup brown sugar, and 1/4 cup cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Sprinkle the streusel evenly over the top layer of apples.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Before serving, drizzle the top generously with salted caramel sauce. Remove the springform ring.

Notes

  • For the best texture, bring the cream cheese and eggs to room temperature before mixing.
  • If you prefer a less intense caramel flavor, reserve half the caramel sauce for serving.
  • If you do not want to use a water bath, bake the cheesecake without water, but watch closely to prevent cracking.

Nutrition

Find it online: https://kitchnkudos.com/apple-pie-cheesecake-recipe/