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Salted Caramel Apple Pie Cheesecake with Crumble Topping

A decadent slice of apple pie cheesecake topped with crumble and rich caramel sauce dripping down the sides.
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Create a show-stopping dessert that combines creamy cheesecake, spiced apple pie filling, and a buttery crumble topping, finished with salted caramel.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 2 cups spiced apple pie filling (store-bought or homemade)
  • 1/2 cup salted caramel sauce (for topping)
  • 1/2 cup oat crumble topping (oats, flour, brown sugar, butter mixture)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, vanilla extract, cinnamon, and nutmeg. Beat until just combined.
  4. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Spoon 1 cup of the apple pie filling over the batter. Top with the remaining batter. Spoon the remaining 1 cup of apple filling over the top layer.
  6. Place the 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 (this is the water bath).
  7. Bake for 60 to 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. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, preferably overnight.
  10. Before serving, gently run a thin knife around the edge before releasing the springform side. Top the chilled cheesecake with the oat crumble topping, drizzle generously with salted caramel sauce, and slice. This dessert is a great alternative to traditional meal planning for holidays.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you prefer an Apple Crisp Cheesecake variation, mix the oat crumble topping ingredients and sprinkle them over the top apple layer before baking.
  • For a no-bake option, skip the water bath and oven steps, chilling the cheesecake until firm.

Nutrition

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