Apple Pie Caramel Cheesecake Recipe

ByMatteo Rossi
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Introduction

This Apple Pie Caramel Cheesecake is a delightful blend of creamy cheesecake, warm apple pie topping, and rich caramel sauce. Perfect for gatherings, it combines comforting fall flavors with a luscious texture that everyone will love.

A slice of apple cheesecake sits on a white octagonal plate against a white marbled surface. The cheesecake has three clear layers: a light brown crumb crust at the bottom, a thick creamy tan cheesecake middle, and a topping of glossy, caramelized apple chunks in golden brown with hints of cinnamon. On top, two swirls of white whipped cream with light brown caramel drizzle add texture. The plate is decorated with artistic swirls and drops of caramel sauce in a reddish-brown shade. In the background, part of the whole cheesecake is visible with the same topping and whipped cream border, alongside another plate with a similar slice. Green apple slices are scattered on the white marbled surface around the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 40 oz cream cheese, softened to room temperature
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 4 large eggs, room temperature
  • 1/2 teaspoon cinnamon
  • 13 oz can dulce de leche
  • 4 large apples, peeled, cored, and diced
  • 1/2 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 cup heavy cream, chilled
  • 1/4 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • Caramel sauce, for drizzling

Instructions

  1. Step 1: Preheat your oven to 325°F. Wrap the bottom and sides of a 9-inch springform pan tightly with foil to prevent water from seeping in during baking.
  2. Step 2: In a bowl, combine graham cracker crumbs with melted butter, cinnamon, and nutmeg. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared pan to form the crust.
  3. Step 3: Using a stand mixer, beat the softened cream cheese on medium speed for 3 to 4 minutes until smooth, scraping down the sides and bottom as needed.
  4. Step 4: Add white sugar, brown sugar, eggs, vanilla, and cinnamon to the cream cheese. Beat for another 3 to 4 minutes until the mixture is creamy and free of lumps.
  5. Step 5: Mix in the dulce de leche for about 1 minute until fully incorporated.
  6. Step 6: Pour the cheesecake batter into the prepared crust. Place the springform pan into a larger baking dish and add about 1 inch of hot water to create a water bath.
  7. Step 7: Bake for 1 hour and 45 minutes to 2 hours, until the center is almost set but still slightly wobbly. Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour.
  8. Step 8: Remove the cheesecake from the oven and let it cool completely at room temperature. Then chill it in the refrigerator overnight.
  9. Step 9: For the apple pie topping, combine the diced apples, water, white sugar, brown sugar, vanilla, nutmeg, and cinnamon in a large sauté pan over medium heat.
  10. Step 10: Simmer the mixture for about 20 minutes, stirring frequently, until the apples are tender and the liquid has reduced. Cool to room temperature, then refrigerate for a few hours or overnight.
  11. Step 11: To make the whipped cream, whisk the chilled heavy cream, confectioner’s sugar, and vanilla on medium-high speed for 4 to 5 minutes until stiff peaks form.
  12. Step 12: Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe dollops around the edges of the chilled cheesecake.
  13. Step 13: Spoon the apple pie topping into the center of the cheesecake and drizzle generously with caramel sauce.
  14. Step 14: Slice and serve the cheesecake, enjoying the perfect harmony of creamy, fruity, and caramel flavors.

Tips & Variations

  • Use tart apples like Granny Smith for a balanced sweet and tangy flavor in the topping.
  • For extra crunch, sprinkle chopped toasted pecans or walnuts on top before serving.
  • If dulce de leche is unavailable, substitute with caramel sauce, but reduce added sugars slightly.
  • To prevent cracks, avoid overbaking and allow the cheesecake to cool gradually in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the apple topping separate until ready to serve for best texture. Reheat the apple topping gently in a pan if preferred warm. Leftover cheesecake is best served chilled.

How to Serve

The image shows a slice of apple pie on a white octagonal plate with caramel sauce drizzled around it. The pie slice has three layers: a light brown crust at the bottom, a smooth beige filling in the middle, and a topping of cooked, diced apples with a glossy texture on top. There are three swirls of white whipped cream on top of the apple layer, each lightly drizzled with caramel sauce. In the background, the whole pie with similar layers and whipped cream decoration is visible, along with green apple slices and a dark wood surface that is replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which allows the flavors to meld and the texture to set perfectly. You can also prepare the apple topping a day ahead.

How do I prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake in a water bath to maintain even heat and moisture. Also, do not overbake; the center should remain slightly wobbly when you remove it from the oven. Cooling the cheesecake slowly by leaving the oven door ajar helps prevent sudden temperature changes.

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Apple Pie Caramel Cheesecake Recipe

★★★★★

4.4 from 309 reviews
  • Author: Matteo
  • Total Time: 3 hours 5 minutes plus chilling overnight
  • Yield: 10 servings 1x
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Description

This decadent Apple Pie Caramel Cheesecake combines a creamy dulce de leche-infused cheesecake with a spiced graham cracker crust and a warm apple pie topping. Finished with fluffy whipped cream and a drizzle of caramel sauce, this dessert is perfect for special occasions or holiday gatherings.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Cheesecake

  • 40 oz cream cheese, softened to room temperature
  • 1/2 cup white granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 teaspoon cinnamon
  • 13 oz can dulce de leche

Apple Pie Topping

  • 4 large apples, peeled, cored, and diced
  • 1/2 cup water
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon

Whipped Cream

  • 1 cup heavy cream, chilled
  • 1/4 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Caramel Sauce

  • Caramel sauce for drizzling (store-bought or homemade)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Crust: Wrap the bottom and sides of a 9-inch springform pan tightly with foil to prevent water seepage. In a bowl, mix graham cracker crumbs with melted butter, cinnamon, and nutmeg. Press this mixture firmly into the bottom and about 1 inch up the sides of the pan.
  3. Make Cheesecake Batter: In the bowl of a stand mixer, beat softened cream cheese on medium speed for 3-4 minutes until smooth, scraping down the bowl as needed. Add white sugar, brown sugar, eggs, vanilla extract, and cinnamon. Beat for another 3-4 minutes until creamy and lump-free. Mix in the dulce de leche and beat for an additional minute.
  4. Bake Cheesecake: Pour the cheesecake batter into the prepared springform pan. Place the pan inside a large baking dish and add about 1 inch of hot water to the dish to create a water bath. Bake for 1 hour and 45 minutes to 2 hours until the center is just set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then, remove and cool completely at room temperature before refrigerating overnight.
  5. Prepare Apple Pie Topping: In a large sauté pan over medium heat, combine diced apples, water, white sugar, brown sugar, vanilla extract, ground nutmeg, and cinnamon. Simmer and cook for about 20 minutes, stirring often until apples are tender and liquid is reduced. Cool to room temperature, then refrigerate in an airtight container for a few hours or overnight.
  6. Make Whipped Cream: In a chilled mixing bowl, whisk heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed for 4-5 minutes until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a star tip.
  7. Assemble and Serve: Pipe dollops of whipped cream along the edges of the chilled cheesecake. Spoon the apple pie topping into the center. Drizzle caramel sauce over the top, slice, and serve.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Wrapping the springform pan with foil is essential to prevent water from the water bath leaking in.
  • Use a water bath during baking to avoid cracking and to achieve a creamy texture.
  • Apple pie topping and cheesecake can be prepared a day ahead for best flavor integration.
  • Adjust cinnamon and nutmeg amounts to taste for more or less spice.
  • Leftover caramel sauce can be stored refrigerated for up to two weeks.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple pie cheesecake, caramel cheesecake, dulce de leche cheesecake, spiced apple dessert, holiday cheesecake, cream cheese dessert, caramel apple dessert

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