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.

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 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

Instructions

Prepare Oven and Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
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.
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.
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.
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.
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.
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.
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