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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
