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Easy Baked Apple Pie Cheesecake with Salted Caramel Swirl

A decadent slice of apple pie cheesecake topped with cinnamon and rich caramel drizzle.
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Create a showstopper dessert by combining creamy baked cheesecake with spiced apple pie filling and a rich salted caramel swirl. This recipe offers the best of two classic American desserts in one satisfying dish.

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 teaspoon salt
  • 4 large eggs
  • 2 cups prepared spiced apple pie filling (store-bought or homemade)
  • 1/2 cup salted caramel sauce (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until fully combined. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Spoon the 2 cups of spiced apple pie filling evenly over the batter layer. Pour the remaining cheesecake batter over the apples.
  5. Create the swirl: Gently drizzle half of the salted caramel sauce over the top of the batter. Use a knife or skewer to gently swirl the caramel into the batter.
  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 the water reaches about 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. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack.
  9. Chill: Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Serve: Before serving, warm the remaining salted caramel sauce slightly and drizzle it over the top of the chilled cheesecake. Slice and serve this decadent apple dessert fusion.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you prefer a crisp topping, reserve 1/4 cup of the graham cracker crust mixture and sprinkle it over the apple layer before adding the final layer of batter.
  • If you do not have a springform pan, you can bake this in a 9-inch pie dish, though the texture may be slightly less uniform.

Nutrition

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