Salted Caramel Apple Pie Cheesecake Recipe

Introduction

Discover the luscious combination of creamy cheesecake, spiced apples, and rich salted caramel in this Salted Caramel Apple Pie Cheesecake. It’s a delightful dessert that brings together the best of fall flavors in a single, indulgent treat.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 3 medium apples, peeled and diced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar (for caramel)
• 6 tablespoons unsalted butter, cubed (for caramel)
• 1/2 cup heavy cream (for caramel)
• 1 teaspoon sea salt (for caramel)

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes.
3. Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup sugar and eggs, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
4. Step 4: Pour the cream cheese filling over the prepared crust. Place the pan in a water bath and bake for 55 to 65 minutes, until the cheesecake is set but still slightly jiggly in the center.
5. Step 5: Let the cheesecake cool in the oven with the door ajar for one hour. Then refrigerate for at least four hours to fully chill and set.
6. Step 6: In a skillet, melt 2 tablespoons butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft but still hold their shape. Remove from heat and let cool.
7. Step 7: To make the salted caramel sauce, heat 1 cup sugar in a saucepan over medium heat until it melts into a golden amber color. Remove from heat and whisk in cubed butter until melted. Slowly add heavy cream while whisking continuously. Stir in sea salt and allow the sauce to cool slightly.
8. Step 8: When ready to serve, top the chilled cheesecake with the warm apple mixture and drizzle generously with salted caramel sauce.

Tips & Variations

• Use a water bath to prevent cracks in the cheesecake and ensure a creamy texture.
• Try tart apples like Granny Smith for a nice balance with the caramel sweetness.
• Add chopped pecans to the apple topping for an extra crunch.
• For a quicker version, use pre-made caramel sauce.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce in a separate container and drizzle just before serving to maintain its texture. Reheat caramel gently if needed. The cheesecake can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a digestive biscuit or shortbread crust can work well as an alternative to graham cracker crumbs.

How do I know when the cheesecake is done?

The edges should be set and the center should still have a slight jiggle when you gently shake the pan. It will firm up more as it cools.

Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.8 from 120 reviews

• Author: Lily
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x

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Description

This Salted Caramel Apple Pie Cheesecake combines creamy cheesecake with the warm flavors of spiced apples and a luscious salted caramel drizzle. A graham cracker crust adds a buttery crunch, making it the perfect dessert for fall or any special occasion. The cheesecake is baked in a water bath for a smooth, creamy texture, then topped with sautéed cinnamon-spiced apples and finished with homemade salted caramel sauce.

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Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Apple Topping

• 3 medium apples, peeled and diced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon sea salt

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
2. Make the Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set, then remove from the oven.
3. Prepare the Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup granulated sugar and continue beating. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
4. Bake the Cheesecake: Pour the cream cheese filling over the baked crust in the springform pan. Place the pan in a larger baking dish filled with hot water to create a water bath, which helps prevent cracking. Bake for 55-65 minutes until the cheesecake is set but still slightly jiggly in the center.
5. Cool the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually. Then, refrigerate the cheesecake for at least four hours, preferably overnight, to allow it to fully set.
6. Cook the Apples: In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the peeled and diced apples, brown sugar, ground cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft and caramelized. Remove from heat and let cool.
7. Make the Salted Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it dissolves and turns an amber color. Carefully add 6 tablespoons cubed butter and whisk until melted. Slowly pour in 1/2 cup heavy cream while whisking continuously. Stir in 1 teaspoon sea salt and remove from heat. Let cool slightly.
8. Assemble and Serve: Once the cheesecake is chilled, top it evenly with the cooked apple mixture. Drizzle with the warm salted caramel sauce before serving for an indulgent finish.

Notes

• Use room temperature cream cheese to avoid lumps in the filling.
• Ensure the water bath is shallow enough to avoid water spilling into the cheesecake pan.
• Allowing the cheesecake to cool gradually helps prevent cracks.
• You can substitute Granny Smith apples with other firm, tart varieties.
• Store leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Fall Recipe, Graham Cracker Crust, Homemade Caramel