Apple Pie Caramel Cheesecake is the holy grail of desserts! Every slice is loaded with layers of crunchy graham crust, creamy caramel cheesecake, apple pie topping, plus luscious whipped cream and caramel sauce.
Wrap the bottom and sides of a 9-inch springform pan tightly with foil, to protect any water from seeping into the pan.
Mix the graham crackers in a bowl with melted butter, cinnamon, and nutmeg.
Press the mixture into the bottom of the pan and just 1-inch un the sides.
Place the softened cream cheese into the bowl of a stand mixer. Beat on medium speed for 3-4 minutes, scraping down the sides and bottom a few times, beat until the cream cheese is smooth.
Next, add in the sugars, eggs, vanilla, cinnamon, and beat again for 3 to 4 minutes, scraping down the sides and bottom once, until the mixture is creamy and lump-free.
Add the dulce de leche and mix again for 1 minute.
Pour the cheesecake batter into the prepared pan.
Place the cheesecake pan into a large baking dish and add about 1-inch of hot water.
Bake for 1 hour and 45 minutes to 2 hours, until the center of the cheesecake, is just about set but still slightly wobbly. Once done baking, turn off the oven and crack the oven door a few inches. Cool the cheesecake in the oven for about 1 hour. After that remove from the oven and let it fully cool at room temperature, before chilling it overnight.
APPLE PIE TOPPING:
Add the apples to a large sauté pan over medium heat, with the water, sugars, cinnamon, and nutmeg.
Bring the mixture to a simmer and cook for about 20 minutes, stirring often.
Once the apples are tender and the liquid reduced, remove the mixture from heat and cool at room temperature before refrigerating for a few hours or overnight.
Store in an airtight container in the refrigerator.
Add the chilled heavy cream into a mixer bowl, add the confectioner’s sugar and vanilla.
Whisk on medium to high speed for about 4-5 minutes, until stiff peaks form.
Transfer into a pastry bag fitted with a star tip.
Pipe dollops of the whipped cream along the edges of the chilled cheesecake, then add the apple pie filling into the center. Drizzle caramel sauce over the top.