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Whether it’s the crumble of the cinnamon-laced crust, the tender sweetness of apple filling, or the creamy smoothness of the cheesecake layer, each component of this masterpiece contributes to its overall decadence. The salted caramel drizzle adds a final touch of elegance, making it a perfect centerpiece for any autumn gathering. Enjoy the lush layers of this dessert, a luxurious treat that’s sure to become a cherished part of your fall tradition.
Ingredients:
-For the Apple Filling:
4 medium apples (588 grams)
3 tbsp salted butter
1-2 tbsp apple cider (or water if cider isn’t available)
1/3 cup light brown sugar, packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1-2 tsp lemon juice, to taste
2 tsp cornstarch mixed with 2 tsp water
-For the Crust:
3 cups cinnamon graham cracker crumbs (300 grams)
1/2 cup + 3 tbsp salted butter, melted (155 grams)
-For the Cheesecake:
32 ounces cream cheese, at room temperature (full-fat, block style)
1 and 1/2 cups granulated sugar (308 grams)
4 large eggs, at room temperature
1 cup full-fat sour cream, at room temperature (240 grams)
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
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For the Apple Topping:
(Repeat Apple Filling ingredients)
Crumble Topping:
1/4 cup all-purpose flour (33 grams)
1/2 cup old-fashioned whole rolled oats
1/4 cup brown sugar, packed (55 grams)
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup cold salted butter, cubed (4 tbsp, or 57 grams)
For the Salted Caramel Sauce:
1 cup granulated sugar (210 grams)
6 tbsp salted butter, cubed (85 grams)
1/2 cup + 1 tbsp heavy cream
A pinch of flaky sea salt
Instructions:
Prep: Review the full recipe to ensure all ingredients and kitchen tools are ready. Elements can be prepared over multiple days if needed.
Apple Filling: Peel and slice apples. Cook all filling ingredients (except cornstarch mixture) in a pan until apples are tender. Add cornstarch mixture to thicken if needed. Cool in a bowl.
Crust: Preheat oven to 350°F. Mix crust ingredients, press into a springform pan, and bake for 10 minutes. Prepare for water bath baking.
Cheesecake: Beat cream cheese and sugar, then add eggs one at a time, followed by vanilla, sour cream, and spices. Pour half the batter over the crust, add apple filling, then cover with remaining batter.
Water Bath Baking: Bake cheesecake in a water bath setup for 1 hour and 35 to 1 hour and 50 minutes until set but slightly wobbly in the center. Cool in the oven with the door cracked open for 1 hour, then chill for at least 6 hours or overnight.
Crumble Topping: Bake the crumble mixture on a lined sheet until golden. Cool completely.
Salted Caramel Sauce: Prepare as directed and cool before use.
Apple Pie Topping: Repeat the apple filling steps for the topping.
Assemble and Serve: Top chilled cheesecake with apple topping, crumble, and drizzle with caramel sauce.
Make-Ahead Tips:
Apple filling/topping and caramel sauce can be made days ahead and stored appropriately. Crumble topping can also be made in advance.
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