Apple Pie Cheesecake

Course Dessert

Cuisine American, Southern

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

Prep Time 1

Cook Time 1 25

Chill time 8

Total Time 10 25

Servings 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 room temperature
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!

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