Salted Caramel Apple Pie Cheesecake Recipe

Introduction

This Salted Caramel Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple pie. Topped with a luscious salted caramel sauce, it’s a perfect dessert for cozy gatherings or special occasions.

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

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
3. Step 3: In a large bowl, beat cream cheese until smooth and creamy.
4. Step 4: Add 1 cup sugar and mix until well combined.
5. Step 5: Add eggs one at a time, mixing on low speed after each addition.
6. Step 6: Mix in vanilla extract and sour cream until just combined.
7. Step 7: Pour filling over the cooled crust and smooth the top.
8. Step 8: Place springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform (water bath).
9. Step 9: Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
10. Step 10: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
11. Step 11: Remove cheesecake from oven and chill in the refrigerator for at least 4 hours or overnight.
12. Step 12: Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are soft and syrupy, about 8 minutes. Let cool to room temperature.
13. Step 13: In a medium saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly until it turns a deep amber color.
14. Step 14: Carefully add 6 tablespoons butter; stir until melted.
15. Step 15: Slowly pour in heavy cream, whisking constantly (mixture will bubble).
16. Step 16: Boil the mixture for 1 minute, then remove from heat and stir in sea salt. Allow caramel to cool slightly.
17. Step 17: Top chilled cheesecake with the apple pie mixture.
18. Step 18: Drizzle the salted caramel sauce over the top before slicing and serving.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet and tangy flavor.
• To prevent cracks, avoid overbaking the cheesecake and cool it gradually in the oven.
• For extra texture, sprinkle chopped pecans or walnuts on top before serving.
• Make the salted caramel sauce a day ahead and store it in the fridge for convenience.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate in an airtight container and reheat gently before drizzling. Leftovers can be frozen for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or a ginger snap crust for a different flavor profile.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, and the center wobbles slightly when you gently shake the pan. It will firm up as it cools and chills.

Salted Caramel Apple Pie Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This Salted Caramel Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple pie and a luscious salted caramel sauce. Featuring a buttery graham cracker crust, tender cinnamon-spiced apples, and a smooth caramel drizzle, this dessert is perfect for cozy gatherings or special occasions.

• 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 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

1. Preheat and prepare crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
2. Make crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
3. Beat cream cheese: Using a mixer, beat the cream cheese in a large bowl until smooth and creamy.
4. Add sugar: Gradually add 1 cup of granulated sugar to the cream cheese and mix well until fully incorporated.
5. Incorporate eggs: Add eggs one at a time, mixing on low speed after each addition to keep the batter smooth.
6. Mix vanilla and sour cream: Stir in vanilla extract and sour cream until just combined, being careful not to overmix.
7. Pour filling: Pour the cheesecake filling over the slightly cooled crust and smooth the top evenly.
8. Prepare water bath: Place the springform pan inside a larger roasting pan and add hot water halfway up the sides of the springform to create a gentle baking environment.
9. Bake cheesecake: Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
10. Cool in oven: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracking.
11. Chill cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best texture.
12. Cook apple topping: In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook while stirring until apples soften and become syrupy, about 8 minutes. Let cool to room temperature.
13. Make salted caramel: In a medium saucepan over medium heat, melt granulated sugar, stirring constantly until it turns a deep amber color.
14. Add butter: Carefully add cubed butter and stir until melted and combined.
15. Add cream: Slowly pour in heavy cream while whisking constantly; the mixture will bubble vigorously.
16. Boil and salt: Bring to a boil for 1 minute, then remove from heat and stir in sea salt.
17. Cool caramel: Allow the caramel sauce to cool slightly before using.
18. Assemble topping: Spread the apple pie mixture evenly over the chilled cheesecake.
19. Drizzle caramel: Generously drizzle the salted caramel sauce on top of the apples before slicing and serving.

Notes

• Use a water bath to avoid cracks and ensure a smooth cheesecake texture.
• Allow the caramel sauce to cool slightly to thicken before drizzling, but serve before it hardens.
• You can substitute Granny Smith apples with other tart apple varieties for different flavor profiles.
• Chill the cheesecake overnight to get the best consistency and flavor.
• Make sure cream cheese is softened to room temperature to avoid lumps in the batter.

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