Salted Caramel Apple Pie Cheesecake
Ingredients:
For the Apple Filling:
4 medium apples (588 g)
3 tablespoons salted butter
1-2 tablespoons apple cider (or water)
1/3 cup pressed light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon allspice
1-2 teaspoons lemon juice
2 teaspoons cornstarch
2 teaspoons water
For the Dough:
3 cups (300 g) cinnamon graham cracker crumbs
1/2 cup + 3 tablespoons (155 g) salted butter, melted 44 Cheesecake:
32 ounces cream cheese, room temperature
1 1/2 cups (308 g) granulated sugar
4 eggs, room temperature
1 cup full-fat sour cream, room temperature (240 g)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
For the apple topping:
4 medium apples (588-625 g)
3 tablespoons salted butter
1-2 tablespoons apple cider (or water)
1/3 cup pressed brown sugar
1 teaspoon cinnamon 1/4
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1-2 tsp lemon juice
2 tsp water
2 tsp cornstarch
For the streusel topping:
1/4 cup (33 g) all-purpose flour
1/2 cup traditional whole grain oats
1/4 cup pressed (55 g) brown sugar
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup chilled salted butter, cubed (57 g)
For the salted caramel sauce:
1 tsp granulated sugar cup (210 g)
6 tablespoons salted butter, cubed (85 g) 1 tablespoon cream
Pinch of sea salt
Salted Caramel Apple Pie Cheesecake
Instructions:
Preparation:
Read the entire recipe to make sure all ingredients and equipment are ready.
Prepare the apple filling:
Peel and cut the apples into 0.6-1.2 cm thick slices.
Place all apple filling ingredients in a medium skillet over medium heat. Simmer, stirring occasionally, for 8-14 minutes until the apples are tender. If the liquid dries, add apple cider or water.
If needed, thicken the filling by mixing 2 teaspoons cornstarch with 2 teaspoons water until dissolved. Then add it to the apple filling and cook, stirring, for 30 to 60 seconds.
Transfer to a medium bowl and allow to cool.
Prepare the dough:
Preheat the oven to 175°C (350°F). Spray a 9-inch springform pan with nonstick spray.
Mix the dough ingredients and press into the prepared pan, pushing up the sides slightly. Bake for 10 minutes. Set aside. Leave the oven on.
Prepare the cheesecake:
Place the cream cheese in a large mixing bowl and beat for about 1-2 minutes until creamy.
Add the sugar and beat well for a minute. Scrape sides of bowl as needed.
Add eggs, one at a time, mixing on medium speed until well combined. Add vanilla, sour cream, and spices and beat until well combined.
Pour half the batter into the baked base, spoon the apple filling on top, then pour the remaining batter on top, smoothing with an angled spatula.
Bake the cheesecake:
Place the cheesecake on the middle rack of the oven. Place a pan of boiling water on the bottom rack to create a water bath.
Bake for 1 hour 35 to 1 hour 50 minutes. The cheesecake will jiggle slightly in the center and reach an internal temperature of 150-155°F (65-68°C).
Turn off the oven, slightly ajar the door, and let the cheesecake cool in the oven for 1 hour.
Cooling and Refrigeration:
Remove the cheesecake from the oven and place on a wire rack until completely cool, then cover and refrigerate for at least 6 hours or up to 1 day.
To make the streusel:
Preheat the oven to 175°C (350°F). Line a baking tray with baking paper.
Combine the flour, oats, brown sugar, salt and cinnamon. Stir in the cold butter until the mixture is crumbly. Spread on the prepared baking sheet and bake for 12 to 20 minutes, stirring halfway through. Cool completely.
Make the Salted Caramel Sauce:
Make the caramel sauce according to your favorite recipe. Allow to cool before using.
Prepare the Apple Pie Topping:
To prepare the topping, repeat the steps for the apple filling.
Servings:
Top the cooled cheesecake with the apple pie topping, a layer of streusel and a drizzle of caramel sauce. Slice and enjoy!
Prep Tips:
Apple Filling/Topping: Can be made up to 1 day ahead. Store in an airtight container in the refrigerator.
Caramel Sauce: Can be made up to 5 days ahead. Cool and store in a mason jar in the refrigerator.
Streusel: Can be made 2-3 days ahead. Store in an airtight container at room temperature.
Enjoy this delicious Apple Pie Cheesecake with Salted Caramel!