Description
A delightful union of flavors combining apple pie and cheesecake, drizzled with silky salted caramel.
Ingredients
Scale
- Apple Filling:
- 4 medium apples (588 grams sliced)
- 3 tbsp salted butter (42 grams)
- 1–2 tbsp apple cider
- 1/3 cup light brown sugar, packed (73 grams)
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1–2 tsp lemon juice (to taste)
- 2 tsp cornstarch
- 2 tsp water
- Crust:
- 3 cups cinnamon graham cracker crumbs (300 grams)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
- Cheesecake:
- 32 ounces cream cheese, at room temperature
- 1 and 1/2 cups granulated sugar (308 grams)
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and 1/2 tsp cornstarch
- 3/4 cup full-fat sour cream, at room temperature (180 grams)
- Crumble Topping:
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 1/2 cup + 1 tbsp heavy cream (135 grams)
- Pinch of flaky sea salt
- 1/2 cup old-fashioned whole rolled oats (48 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 1/4 cup all-purpose flour (33 grams)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed (4 tbsp, or 57 grams)
Instructions
- Prep: Start by reading through the recipe. This dish consists of multiple components, so preparation is key.
- Apple Filling: Peel & slice apples (about 1/4 to 1/2 inch thick). Cook with butter, apple cider, and spices in a pan over medium-high heat for 8-14 minutes. If liquid evaporates, add more cider. Thickening can be done with cornstarch and water if necessary.
- Crust: Preheat oven to 350°F. Combine graham cracker crumbs and melted butter; press into a greased 9-inch springform pan. Bake for 10 minutes and set aside.
- Cheesecake Batter: Beat cream cheese until smooth. Mix in sugar, then add eggs one by one. Incorporate sour cream, vanilla, and spices until just combined.
- Assemble: Pour half the batter into the crust, layer with apple filling, then top with remaining batter.
- Water Bath: Place a roasting pan in the oven and fill with boiling water to create a steam bath, then bake the cheesecake for 1 hour and 30 to 50 minutes.
- Cool: Let the cooked cheesecake cool in the oven for 1 hour, then transfer to a wire rack to cool completely before refrigerating for 6-12 hours.
- Crumble & Caramel: Prepare crumble in the same way as the topping, and make the salted caramel according to your preferred method.
- Top & Serve: Once chilled, top the cheesecake with apple topping, crumble, and a drizzle of salted caramel before slicing and enjoying.
- Tip: Make components—like the crumble and caramel—while the cheesecake bakes to save time!
Notes
Best served chilled. Pairs well with coffee, ice cream, or whipped cream.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 36g
- Sodium: 0mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg