Salted Caramel Apple Pie Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
