Salted Caramel Apple Pie Cheesecake Recipe

Introduction

Salted Caramel Apple Pie Cheesecake is a luscious dessert that combines creamy cheesecake with spiced apple pie flavors and a rich salted caramel topping. This indulgent treat is perfect for special occasions or anytime you crave something both comforting and elegant.

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
• 1 teaspoon sea salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Step 2: In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
3. Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup sugar and then the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until fully incorporated.
4. Step 4: Pour the cheesecake filling over the baked crust. Place the pan in a water bath and bake for 55-65 minutes until the center is slightly jiggly but set around the edges.
5. Step 5: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours to chill thoroughly.
6. Step 6: In a skillet, melt 2 tablespoons butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft but not mushy. Let the mixture cool.
7. Step 7: Make the salted caramel sauce by melting 1 cup sugar in a heavy-bottomed pan over medium heat until it turns a deep amber color. Remove from heat and whisk in the cubed butter until smooth. Slowly add the heavy cream while whisking to combine, then stir in the sea salt. Allow to cool slightly.
8. Step 8: Once the cheesecake is chilled, spread the cooked apple mixture evenly on top. Drizzle generously with the salted caramel sauce before serving.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweetness and added texture.
• For extra crunch, sprinkle chopped toasted pecans or walnuts over the apple topping.
• If you prefer a smoother caramel, strain it through a fine sieve before drizzling.
• Make sure your cream cheese is fully softened to avoid lumps in the cheesecake filling.

Storage

Store any leftover cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate if possible to prevent the apple topping from becoming soggy. Reheat caramel gently before serving by warming in a microwave or over low heat on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a springform pan?

A springform pan is best for cheesecakes because it allows easy removal without damaging the sides. If using a regular pie pan, the cheesecake may be harder to remove neatly.

Is it necessary to bake the crust before adding the filling?

Yes, baking the crust first helps it set firmly and prevents it from becoming soggy once the filling and apples are added.

Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.5 from 80 reviews

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

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Description

This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining a graham cracker crust, creamy cheesecake filling, spiced sautéed apples, and a luscious homemade salted caramel sauce. Perfect for special occasions or cozy gatherings, it delivers the comforting flavors of apple pie and caramel with a rich cheesecake twist.

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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 Pie 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. Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
2. Make Crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set.
3. Mix Cheesecake Filling: Beat the softened cream cheese until smooth and fluffy. Gradually add 1 cup sugar and eggs, mixing continually. Incorporate vanilla extract and sour cream until fully blended, creating a creamy filling.
4. Bake Cheesecake: Pour the cheesecake filling evenly over the pre-baked crust. Place the springform pan in a water bath (a larger roasting pan filled halfway with hot water). Bake for approximately 55-65 minutes, until the edges are set but the center has a slight jiggle.
5. Cool Cheesecake: With the oven turned off, keep the door ajar and allow the cheesecake to cool inside for about an hour to prevent cracking. Then refrigerate it for at least four hours, or preferably overnight, to fully firm up.
6. Cook Apple Topping: In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add peeled and diced apples, 2 tablespoons brown sugar, cinnamon, and nutmeg. Cook while stirring occasionally until the apples are tender and caramelized. Remove from heat and let cool.
7. Make Salted Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar until it turns a deep amber color. Carefully whisk in cubed butter and then slowly add heavy cream while stirring continuously. Finally, stir in sea salt. Allow the caramel to cool and thicken slightly.
8. Assemble and Serve: Once the cheesecake is chilled, spread the cooled apple topping evenly over it. Drizzle generously with the homemade salted caramel sauce before serving for a rich and flavorful finish.

Notes

• Using a water bath during baking helps prevent cheesecake cracks and ensures even cooking.
• Letting the cheesecake cool gradually inside the oven reduces surface cracks.
• Make sure the caramel sauce cools slightly before drizzling to avoid melting the cheesecake topping.
• For best results, chill the assembled cheesecake for an additional hour before serving.
• You can use Granny Smith apples for a tart contrast or Fuji apples for added sweetness.

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

Keywords: Salted Caramel Apple Pie Cheesecake, cheesecake recipe, apple pie cheesecake, salted caramel sauce, fall dessert, holiday dessert