Description
This Salted Caramel Apple Pie Cheesecake with Crumble is the ultimate decadent dessert combining creamy cheesecake, spiced apple pie filling, buttery crumble topping, and rich salted caramel drizzle. It’s a show-stopping treat perfect for holidays and special occasions.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
For the Apple Layer:
2 cups apples, peeled and diced
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
For the Crumble:
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup butter, cold and cubed
For Topping:
1/2 cup salted caramel sauce
Pinch of sea salt
Instructions
1. Preheat oven to 325°F (165°C) and grease a springform pan.
2. Mix graham cracker crumbs and melted butter, then press into the bottom of the pan to form the crust.
3. Bake crust for 8–10 minutes, then set aside to cool.
4. In a pan, cook apples with brown sugar, cinnamon, nutmeg, and lemon juice for 5–7 minutes until softened. Let cool.
5. In a bowl, beat cream cheese until smooth.
6. Add sugar and mix until creamy.
7. Add eggs one at a time, mixing well after each addition.
8. Stir in sour cream and vanilla extract.
9. Pour cheesecake batter over the crust.
10. Spoon the apple mixture evenly over the cheesecake layer.
11. In a bowl, mix flour and brown sugar, then cut in cold butter until crumbly.
12. Sprinkle crumble topping over the apples.
13. Bake for 50–60 minutes until center is set.
14. Turn off oven and let cheesecake cool gradually, then refrigerate for at least 4 hours.
15. Before serving, drizzle with salted caramel sauce and sprinkle with sea salt.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture.
Do not overmix the cheesecake batter to avoid cracks.
Cool gradually in the oven to prevent cracking.
Store in the refrigerator for up to 5 days.