Description
This Salted Caramel Apple Cheesecake is a decadent dessert that combines tender, spiced apple filling with a creamy cheesecake base, topped with a buttery crumble and rich salted caramel sauce. Baked in a water bath to ensure a smooth and velvety texture, this dessert is perfect for special occasions and pairs beautifully with the warm flavors of cinnamon and autumn spices.
Ingredients
Apple Filling
- 4 medium apples, peeled, cored, and diced
- 3 tbsp butter
- Brown sugar, to taste (approx. 1/4 cup)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp allspice
Crust
- 3 cups cinnamon graham cracker crumbs
- 1/2 cup melted butter
Cheesecake Filling
- 32 oz (4 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
Crumble Topping
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter cubes
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 tsp sea salt (adjust to taste)
Instructions
- Prepare the spiced apple filling and crust: In a saucepan, melt 3 tablespoons of butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, cloves, and allspice. Cook until apples are tender and caramelized, about 10-15 minutes. Meanwhile, mix the cinnamon graham cracker crumbs with 1/2 cup melted butter and press evenly into a springform pan. Bake the crust in a preheated oven at 350°F (175°C) for 20 minutes and let it cool completely.
- Make the cheesecake filling and layer: Beat the room temperature cream cheese until smooth. Gradually add sugar and beat until creamy. Add eggs one at a time, mixing gently after each. Blend in vanilla extract, sour cream, and flour until just combined. Spread half of the cheesecake batter over the cooled crust, then layer the spiced apple filling evenly. Pour the remaining cheesecake batter on top and smooth the surface.
- Bake using the water bath method: Wrap the bottom of the springform pan with foil to prevent leaks. Place the pan into a larger roasting pan and add hot water halfway up the sides of the cheesecake pan. Bake in a preheated oven at 325°F (163°C) for 90 to 110 minutes, or until the edges are set but the center slightly wobbles when shaken. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour to prevent cracking. Then remove from the water bath and cool completely.
- Prepare the crumble topping and salted caramel sauce; assemble: For the crumble, combine oats, brown sugar, flour, and cold butter cubes. Use fingers or a pastry cutter to mix until crumbly. Bake the crumble in the oven at 350°F (175°C) for about 15 minutes until golden. For the caramel sauce, melt sugar in a saucepan over medium heat without stirring until it turns amber. Remove from heat and whisk in butter until melted, then slowly add heavy cream while stirring. Stir in sea salt and let cool slightly. Before serving, sprinkle the crumble topping over the chilled cheesecake and drizzle generously with salted caramel sauce. Chill overnight in the refrigerator for best flavor and texture.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in batter.
- Use a water bath to prevent overbaking and cracking of cheesecake.
- Chilling overnight enhances flavors and helps the cheesecake set perfectly.
- Adjust the amount of sea salt in caramel sauce to taste preference.
- Store leftover cheesecake covered in refrigerator for up to 5 days.
- Apples can be substituted with pears for a different variation.
