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
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
