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Baked Apple Pie Cheesecake with Salted Caramel Drizzle

A decadent slice of apple pie cheesecake topped with spiced apples and dripping caramel sauce.
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Combine the creamy texture of cheesecake with the spiced apple filling of a classic pie. This recipe features a graham cracker crust, a rich cheesecake layer, and a homemade cinnamon apple topping, finished with a salted caramel drizzle.

Ingredients

Scale
  • 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 teaspoon salt
  • 3 large eggs
  • 2 cups sliced apples (such as Granny Smith or Honeycrisp)
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/2 cup salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage during the 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. Set aside to 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, and salt. Beat until just combined. Add eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix.
  4. Pour the cheesecake batter over the cooled crust.
  5. Prepare the spiced apples: In a medium saucepan, combine the sliced apples, brown sugar, cinnamon, cornstarch, and water. Cook over medium heat, stirring often, until the apples soften slightly and the sauce thickens, about 8 to 10 minutes. Let the apple mixture cool for 10 minutes.
  6. Spoon the cooled apple mixture evenly over the cheesecake batter. You can swirl some of the apples into the batter if desired.
  7. Create 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.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the door open, and allow the cheesecake to cool slowly in the water bath for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, drizzle generously with salted caramel sauce.

Notes

  • For a crisp topping, mix 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup rolled oats, and 2 tablespoons cold butter until crumbly. Sprinkle this over the apples before baking for an Apple Crisp Cheesecake variation.
  • If you skip the water bath, cool the cheesecake gradually in the turned-off oven to reduce the risk of cracking.
  • Use full-fat cream cheese for the creamiest texture in your homemade baked cheesecake.

Nutrition

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