Apple Pie Cheesecake

This delicious caramel Apple Pie Cheesecake is an impressive dessert for entertaining year-round. Serve it for fall gatherings or special holidays, as a Thanksgiving dessert or Christmas dessert. It features a luscious flavor combination that’s a cross between a caramel cheesecake and apple pie, perfect for the caramel lovers in your life! The homemade apple pie topping is full of juicy Granny Smith apples and dulce de leche makes the filling taste like caramel heaven!

Easy Apple Pie Cheesecake Recipe

This decadent caramel apple pie cheesecake is bound to be the talk of the dessert table. It features layers of flavor including homemade apple pie filling, creamy cheesecake and caramel encased in a buttery graham cracker crust. The creamy cheesecake filling is double stacked with a thick caramel cheesecake layer topped with scrumptious layer of cinnamon-spiced apples. It does take several steps to make a cheesecake from scratch, but none of the steps are difficult. Just plan to begin the process a day or two in advance. Make the cheesecake and the apple pie filling one to two days ahead of time and pop them into the fridge to chill. Spoon the reserved apples on top just before serving. It’s the perfect dessert for any special occasion.

Ingredients You’ll Need to Make Apple Pie Cheesecake Recipe

• Graham Cracker Crust: I prefer making my own crust for this cheesecake. It’s thicker and tastes better. You’ll need graham cracker crumbs, melted butter and granulated sugar.
• Cream Cheese: Four 8 ounce blocks of plain cream cheese. Leave it to soften at room temperature so the filling will blend more evenly.
• Sugar: I use granulated sugar in this recipe. Make a point to cream it thoroughly with the cream cheese so the cheesecake mixture won’t be grainy.
• Eggs: You’ll need large eggs. Leave them out on the counter as room temperature eggs will incorporate better with the cream cheese mixture.
• Flavorings: Lemon juice and vanilla extract add a brightness to the flavor.
• Whipping Cream: This will add a smoothness to the cheesecake filling.
• Sour Cream: Sour cream adds tang to the flavor.
• Cornstarch: Cornstarch helps stabilize the cream cheese filling. You could replace it with 3 tablespoons all purpose flour.
• Dulce de Leche: This thick caramel is the secret to the caramel layer.
• Caramel Apple Pie Filling: The apple pie filling will be swirled into the cheesecake and spooned on top after baking. I use Granny Smith apples for their tartness cooked with salted butter, light brown sugar, apple pie spice or ground cinnamon, plus cornstarch and water.
• Caramel Sauce: This is for drizzling on top for serving. You can use classic caramel sauce or a salted caramel sauce. Choose a really good quality brand that you enjoy.

How to Make the BEST Caramel Apple Pie Cheesecake Recipe

• Make the Graham Cracker Crust – Toss together graham cracker crumbs, sugar and melted butter and press into a 9-inch springform pan. Freeze it to set.
• Make Apple Pie Filling – Stir together melted butter, diced apples, light brown sugar, water and apple pie spice. Cook on medium-low heat until softened. Thicken with a cornstarch slurry.
• Cheesecake Mixture – Use a mixer to beat together cream together cream cheese, white sugar, vanilla extract, lemon juice, sour cream, and whipping cream.
• Pour Half of Cream Cheese Mixture into Crust – Be careful not to disturb the graham cracker crumbs.
• Make Caramel Layer – Whip the dulce de leche with the reserved cheesecake mixture in the bowl.
• Assemble – Carefully pour the dulce de leche cheesecake mixture on top of the plain cream cheese mixture.
• Caramel Apple Pie Filling – Use a tablespoon to gently dollop some of the caramel apple pie filling onto the top of the cheesecake, then swirl. (Reserve the rest for serving.)
• Heat Oven – Bake in a large roasting pan filled with boiling water per the recipe until set.
• Let Cool – Remove from the oven and cool completely on a wire rack to room temperature.
• Refrigerate – Chill cheesecake for at least 8 hours or up to 24 hours.

Apple Pie Cheesecake Variations and Substitutions

• Variations: You can add 1/4 cup chopped walnuts or chopped pecans to the crust and another 1/4 cup to sprinkle on the apple topping. You can also use crushed Nilla wafers, shortbread cookies or ginger snaps for the crust. 
• Substitutions: You can use another variety of apples for the apple pie filling. Honeycrisp apples, Gala apples or Braeburn apples would all be delicious options.

How to Store Apple Pie Cheesecake

• Storage and Leftovers: Store Apple Pie Cheesecake in an airtight container chilled in the refrigerator for up to 3 days fully assembled or for 5 days without the apple topping.
• Freezer: You can freeze this cheesecake wrapped in plastic wrap and aluminum foil for up to 3 months. When doing so, make the caramel apple topping just before serving or freeze it separately. Thaw the cheesecake and the apple topping in the fridge.

Tips for Serving Cheesecake

• Cut into Slices: What’s the easiest way to slice this Apple Cheesecake?  Start with a thoroughly chilled cheesecake. To cut clean slices, use a smooth edge non-serrated knife. Dip the knife into hot water and wipe to dry, then make the first cut. Repeat, dipping the knife into hot water and wiping it to dry for each cut, until the cake has been completely sliced.
• Double the Apple Pie Filling: The apple pie filling easily doubles! If you want to go all out, go ahead and double the apple topping recipe so you’ll have extra for serving. Add a little more topping on each serving plate, or just put it into a serving bowl and let guests help themselves!
• Garnish: Garnish – Place cheesecake onto a platter and spoon the remaining apple pie filling on top, then drizzle with additional dulce de leche or your favorite caramel sauce.

Why You’ll Love this Caramel Apple Cheesecake Recipe

• It’s Impressive – This cheesecake is a statement dessert. It’s beautiful displayed on a cake stand.
• The Flavors – The classic combination of apple pie, caramel and cheesecake are a match made in heaven. The fluffy creamy texture of the cheesecake is irresistible.

More Cheesecake Recipes to Make

• Oreo Cheesecake is fun to make and eat.
• This Peanut Butter Cup Cheesecake is filled with chopped Reese’s cups!
• Island inspired Key Lime Cheesecake.
• New York Style Cheesecake can be topped with whipped cream and berries or enjoyed alone.
• This Red Velvet Cheesecake is the perfect way to say “I love you”.
• Pecan Pie Cheesecake is topped with the most decadent pecan pie filling.
• This Double Chocolate Cheesecake is coated with chocolate ganache.
• Chocolate Cheesecake Milkshake from Food Network.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9-inch Springform Pan

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Apple Pie Cheesecake

Course Dessert

Cuisine American, Southern

Keyword apple-pie-cheesecake-recipe, best-cheesecake-recipe, caramel-apple-cheesecake

Prep Time 1 hour hour

Cook Time 1 hour hour 25 minutes minutes

Chill time 8 hours hours

Total Time 10 hours hours 25 minutes minutes

Servings 16 servings

Calories 492kcal

Ingredients

• Graham Cracker Crust:
• 2 cups graham cracker crumbs (15 whole graham crackers)
• 1/4 cup granulated sugar
• 6 Tbsp salted or unsalted butter melted
• Caramel Apple Pie Filling:
• 2 Tbsp salted butter (or add 1/4 teaspoon salt and unsalted butter)
• 3 medium Granny Smith Apples peeled, cored and 1/2-inch cubes
• 1/2 cup packed light brown sugar
• 2 Tbsp lemon juice or apple juice
• 1 1/2 tsp apple pie spice OR ground cinnamon
• 1 Tbsp cornstarch dissolved in 3 Tbsp cold water
• Cheesecake:
• 4 8 oz blocks cream cheese room temperature
• 1 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 Tbsp vanilla extract
• 2/3 cup sour cream room temperature
• 1/3 cup heavy cream or whipping cream
• 6 large eggs
• 1 13.5 oz can dulce de leche
• additional dulce de leche warmed for drizzling on top OR your favorite caramel sauce

Instructions

• Graham Cracker Crust: Spray a 9-inch springform pan with nonstick cooking spray.
• In a small bowl toss together graham cracker crumbs, granulated sugar and butter. Press firmly and evenly onto the bottom of the pan and around 1-inch up the sides. Wrap the bottom of the pan with heavy duty aluminum foil. Pop it into the freezer while you make the apple pie filling and cheesecake filling.
• Apple Pie Filling: Melt butter in a medium-size saucepan over medium heat. Add diced apples, light brown sugar, lemon juice and apple pie spice, stir to combine. Lower the heat to medium-low heat and simmer, cooking for 6-8 minutes or just until apples are fork tender and a syrup has formed.
• In a small bowl, whisk together cornstarch with 3 Tbsp cold water until dissolved. Whisk the cornstarch slurry into the apples, cooking on medium heat while stirring just until thickened. Remove from heat and cool.
• Cheesecake Filling: Preheat oven to 350°F. In a large bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, granulated sugar and vanilla on medium speed for 2-3 minutes or until completely smooth.
• To the bowl add the cornstarch, sour cream, and whipping cream beating just until well combined, about 1-2 minutes. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl then mix for 30 more seconds.
• Remove crust from freezer. Pour half of the cheesecake batter into the crust being careful not to disturb the graham cracker crumbs. To the reserved cheesecake filling in the mixing bowl, add the canned dulce de leche. Beat for 1-2 minutes on medium speed until well combined, scraping the bowl to completely incorporate.
• Carefully pour the dulce de leche cheesecake mixture on top of the cream cheese mixture, spread evenly.
• Use a tablespoon to gently dollop around 1/2-2/3 cup of the apples onto the cheesecake at 1-inch intervals. Use the tip of a knife to gently swirl the caramel. (Don't insert the knife too deep, or disturb the crust)
• Bake: Preheat oven to 350°F. Place cheesecake into a roasting pan and transfer to oven. Fill the roasting pan with boiling water 1-inch up the side of the cheesecake pan being careful not get any inside the cheesecake pan.
• Bake for 1 hour 20-25 minutes, or until the center shows slight movement when gently shaken. Carefully remove both pans from the oven and let stand on the counter for 5 minutes. Remove cheesecake from the water bath and cool to room temperature on a cooling rack. Once cooled, chill for 8 hours or up to 24 hours.
• Serve: Run an offset spatula or knife around the edge of the cheesecake and remove the outer ring. Place cheesecake onto a platter and top with remaining apple pie filling.
• Serve immediately with a drizzle of dulce de leche or caramel sauce, if desired.

Notes

• Variations: Variations: You can add 1/4 cup chopped walnuts or chopped pecans to the crust and another 1/4 cup to sprinkle on the apple topping. You can also use crushed Nilla wafers, shortbread cookies or ginger snaps for the crust. 
• Substitutions: You can use another variety of apples for the apple pie filling. Honeycrisp apples, Gala apples or Braeburn apples would all be delicious options.
• What’s the easiest way to slice this Apple Cheesecake?  Start with a thoroughly chilled cheesecake. To cut clean slices, use a smooth edge non-serrated knife. Dip the knife into hot water and wipe to dry, then make the first cut. Repeat, dipping the knife into hot water and wiping it to dry for each cut, until the cake has been completely sliced.
• The apple pie filling easily doubles! If you want to go all out, go ahead and double the apple topping recipe so you’ll have extra for serving. Add a little more topping on each serving plate, or just put into a serving bowl and let guests help themselves!

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 45g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 320mg | Potassium: 121mg | Fiber: 1g | Sugar: 35g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

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