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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

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.

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

  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

Find it online: https://zarameals.com/salted-caramel-apple-pie-cheesecake-recipe-2/