Salted Caramel Apple Pie Cheesecake Recipe

Introduction

This Salted Caramel Apple Pie Cheesecake is a luscious blend of creamy cheesecake, spiced apple topping, and rich salted caramel sauce. It combines the best flavors of fall in one indulgent dessert that’s perfect for special occasions or cozy nights at home.

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 your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly.
3. Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup sugar and mix until well combined.
4. Step 4: Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and sour cream until just combined.
5. Step 5: Pour the filling over the cooled crust and smooth the top evenly.
6. Step 6: Place the springform pan in a larger roasting pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan to create a water bath.
7. Step 7: Bake the cheesecake for 55-65 minutes, or until the center is almost set but still slightly jiggly.
8. Step 8: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
9. Step 9: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight.
10. Step 10: Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook while stirring until the apples are soft and syrupy, about 8 minutes. Let this topping cool to room temperature.
11. Step 11: For the salted caramel, heat 1 cup sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color.
12. Step 12: Carefully add the cubed butter and stir until melted.
13. Step 13: Slowly pour in the heavy cream while whisking constantly; the mixture will bubble vigorously.
14. Step 14: Boil the caramel for 1 minute, then remove from heat and stir in sea salt. Allow the caramel to cool slightly before use.
15. Step 15: Once chilled, top the cheesecake with the apple pie mixture and drizzle the salted caramel sauce over the top before slicing and serving.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance against the sweet caramel.
• If you don’t have a springform pan, line a regular cake pan with parchment paper to help with removal.
• For a nutty twist, sprinkle chopped toasted pecans on top along with the caramel drizzle.
• Make sure to soften the cream cheese and butter fully to avoid lumps in the cheesecake batter.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 4 days. Keep the apple topping and caramel sauce separate if possible, to maintain texture and freshness. Reheat caramel gently before drizzling. Cheesecake is best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day in advance. Chill it overnight to allow the flavors to meld and the texture to set.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps maintain a gentle and even heat, reducing cracks. Also, avoid overbaking and let the cheesecake cool gradually in the oven before chilling.

Salted Caramel Apple Pie Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 132 reviews

This Salted Caramel Apple Pie Cheesecake is a luscious dessert combining a creamy cheesecake base with spiced apple topping and rich salted caramel sauce. Featuring a buttery graham cracker crust, soft and syrupy cinnamon-spiced apples, and a smooth salted caramel drizzle, this indulgent treat is perfect for autumn or any special occasion.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Prepare Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes. Let it cool slightly once done.
2. Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix well. Add eggs one at a time, mixing on low speed after each to incorporate evenly. Mix in vanilla extract and sour cream just until combined.
3. Bake Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and add hot water halfway up the sides of the springform pan to create a water bath. Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
4. Cool Cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove it from the oven afterward and refrigerate for at least 4 hours, preferably overnight, to chill completely.
5. Prepare Apple Topping: Melt butter in a skillet over medium heat. Add the peeled and diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft and the mixture is syrupy, about 8 minutes. Allow to cool to room temperature.
6. Make Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color. Carefully add the cubed butter and stir until melted. Slowly pour in the heavy cream while whisking continuously (the mixture will bubble). Boil for 1 minute, then remove from heat and stir in the sea salt. Let the caramel cool slightly.
7. Assemble and Serve: Top the chilled cheesecake with the apple pie mixture. Drizzle generously with the salted caramel sauce before slicing and serving.

Notes

• Use a water bath to help prevent cracking and ensure even baking of the cheesecake.
• For best results, allow the cheesecake to chill overnight to set fully and develop flavor.
• Make sure the caramel sauce is cool but still pourable when drizzling to avoid it running off too quickly.
• The apple topping can be made in advance and stored in the refrigerator for up to 2 days.
• If you prefer a firmer apple texture, reduce the cooking time of the apples slightly.

Keywords: salted caramel, apple pie, cheesecake, dessert recipe, autumn dessert, graham cracker crust, caramel sauce