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Salted Caramel Apple Crisp Cheesecake

Close-up of a slice of apple pie cheesecake topped with apple crumble and drizzled heavily with caramel sauce.
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A rich, creamy cheesecake topped with cinnamon-spiced apples and a buttery crisp topping, finished with salted caramel sauce.

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 diced apples (such as Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 cup rolled oats (for topping)
  • 1/4 cup cold unsalted butter, cubed (for topping)
  • 1/2 cup salted caramel sauce (for drizzling)

Instructions

  1. Preheat your oven to 350 degrees F. 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 firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and sour cream until combined. Beat in eggs one at a time, mixing just until incorporated. Pour the filling over the cooled crust.
  4. Bake the cheesecake for 45 to 55 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove and cool completely on a wire rack. Chill for at least 6 hours, or preferably overnight.
  5. Prepare the apple crisp topping: In a small bowl, combine diced apples, brown sugar, flour, and oats. Cut in the cold cubed butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  6. Bake the crisp topping separately: Spread the apple mixture on a small baking sheet lined with parchment paper. Bake at 350 degrees F for 15 to 20 minutes, until apples are tender and topping is golden brown. Let cool.
  7. To serve, carefully remove the cheesecake from the springform pan. Top the chilled cheesecake with the cooled apple crisp topping. Drizzle generously with salted caramel sauce before slicing and serving.

Notes

  • For a No-Bake version, use a pre-made graham cracker crust and substitute the cream cheese filling ingredients with 16 ounces of softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, and 1 cup heavy whipping cream whipped to stiff peaks. Do not bake; chill for 8 hours.
  • You can prepare the apple crisp topping a day ahead and store it covered in the refrigerator.
  • Use high-quality salted caramel sauce for the best flavor contrast.

Nutrition

Find it online: https://cookifyme.com/apple-pie-cheesecake-recipe-salted-caramel/