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Classic Apple Pie Cheesecake with Salted Caramel Drizzle

A decadent slice of apple pie cheesecake topped with chunky apple filling and dripping caramel sauce.
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Make this layered dessert combining creamy cheesecake, spiced apple pie filling, and a buttery graham cracker crust. Finish it with a salted caramel drizzle for a show-stopping treat.

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 prepared apple pie filling
  • 1/2 cup salted caramel sauce (for topping)
  • 1/4 cup chopped pecans (optional topping)

Instructions

  1. Preheat your oven to 325°F (160°C). 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 until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Spoon 1 cup of the apple pie filling evenly over the batter layer. Pour the remaining cheesecake batter on top.
  5. Gently spoon the remaining 1 cup of apple pie filling over the top layer of batter. You can swirl it slightly with a knife if desired.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Before serving, carefully remove the sides of the springform pan. Drizzle generously with salted caramel sauce and sprinkle with chopped pecans, if using.

Notes

  • For the best texture, make sure your cream cheese and eggs are at room temperature before starting the filling.
  • If you want a crisp topping, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter (cubed), and 1/4 cup rolled oats. Sprinkle this mixture over the apple layer before baking and bake until golden brown.
  • Chill time is essential for a firm, sliceable cheesecake. Do not rush this step.

Nutrition

Find it online: https://dishicious.com/apple-pie-cheesecake-recipe/