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Salted Caramel Apple Pie Cheesecake with Crumble Topping

A decadent slice of apple pie cheesecake topped with spiced apples, crumble, and rich caramel sauce.
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You get a layered dessert combining creamy cheesecake, spiced apples, and a buttery crumble, finished with salted caramel. This recipe delivers a show-stopping treat perfect for fall gatherings.

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
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 cups spiced apple pie filling (store-bought or homemade)
  • 1/2 cup oat crumble topping mix
  • 1/4 cup salted caramel sauce (for drizzling)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  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 beat in 1 1/2 cups sugar until combined. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  4. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon 1 cup of the apple pie filling evenly over the batter. Top with the remaining cheesecake batter. Spoon the remaining 1 cup of apple filling over the top layer.
  5. Bake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  7. Cool the cheesecake: 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, remove the foil, and let it cool completely on a wire rack.
  8. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
  9. Finish before serving: Before slicing, top the chilled cheesecake with the oat crumble topping and drizzle generously with salted caramel sauce.

Notes

  • For the best texture, bake the cheesecake in a water bath to maintain moisture and prevent cracking.
  • If you prefer a no-bake version, chill the cheesecake base for 4 hours, then layer with cooled apple filling and top with crumble and caramel. Do not bake.
  • You can substitute the oat crumble with a simple streusel topping made from flour, brown sugar, and butter.

Nutrition

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