Introduction

Experience the perfect blend of creamy, fruity, and sweet with this Salted Caramel Apple Pie Cheesecake. It combines a rich cheesecake base with tender spiced apples and a luscious salted caramel topping for an irresistible dessert.

Salted Caramel Apple Pie Cheesecake Recipe - Recipe Image

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

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for the crust.
Step 2: Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes. Remove and set aside.
Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and the eggs, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Step 4: Pour the cream cheese filling over the baked crust. Place the pan in a water bath and bake for 55-65 minutes, until the cheesecake is set but still slightly jiggly in the center.
Step 5: Allow the cheesecake to cool in the oven with the door slightly open for about an hour. Then refrigerate for at least four hours to fully chill and set.
Step 6: While the cheesecake chills, melt 2 tablespoons butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft. Remove from heat and let cool.
Step 7: For the salted caramel sauce, heat 1 cup granulated sugar in a saucepan over medium heat, stirring constantly until it melts into an amber-colored liquid. Carefully add the cubed butter and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Remove from heat and stir in sea salt.
Step 8: Once the cheesecake is fully chilled, top it with the spiced apple mixture. Drizzle the salted caramel sauce over the top before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweetness of the caramel.
For a crunchier crust, add a handful of chopped nuts to the graham cracker mixture.
If you prefer a less sweet caramel, reduce the sugar in the sauce by a quarter cup.
Make the caramel sauce ahead and store it in the refrigerator; gently warm before drizzling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce in a separate airtight container refrigerated for up to a week. Reheat the caramel gently before serving. For best texture and flavor, avoid freezing this cheesecake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

A springform pan makes removal easier and preserves the cheesecake’s shape. If you don’t have one, you can use a regular pan lined with parchment paper, but release might be more challenging.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should still jiggle slightly when you gently shake the pan. It will firm up as it cools and chills in the refrigerator.

Salted Caramel Apple Pie Cheesecake Recipe

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4.9 from 61 reviews

Indulge in a decadent Salted Caramel Apple Pie Cheesecake featuring a buttery graham cracker crust, creamy cheesecake filling, tender spiced apples, and a luscious homemade salted caramel sauce. This dessert combines the comforting flavors of apple pie and rich cheesecake, perfect for special occasions or cozy gatherings.

Author: Lena
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 40 minutes
Yield: 12 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

Preheat and prepare crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking. In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan to form an even crust. Bake the crust for 10 minutes to set it, then remove from oven.
Make cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup granulated sugar and the eggs, mixing well after each addition to ensure a smooth texture. Stir in the vanilla extract and sour cream until fully incorporated.
Bake cheesecake: Pour the cream cheese filling evenly over the prepared crust in the springform pan. Place the pan in a larger baking dish filled with some hot water to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 55 to 65 minutes until the edges are set but the center slightly jiggles when moved.
Cool and chill cheesecake: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for about one hour to prevent sudden temperature changes. Then, refrigerate the cheesecake for at least four hours, or overnight, to fully set and chill.
Prepare spiced apple topping: In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add the peeled and diced apples, brown sugar, ground cinnamon, and ground nutmeg. Cook, stirring occasionally, until the apples are tender and caramelized. Remove from heat and allow to cool.
Make salted caramel sauce: In a medium saucepan, melt 1 cup granulated sugar over medium heat, stirring constantly until it turns a deep amber color. Remove from heat and carefully whisk in 6 tablespoons cubed unsalted butter until melted and combined. Slowly add 1/2 cup heavy cream while whisking continuously to create a smooth sauce. Stir in 1 teaspoon sea salt to finish. Allow caramel to cool slightly.
Assemble and serve: Remove the chilled cheesecake from the refrigerator and gently release it from the springform pan. Spread the spiced apple topping evenly over the cheesecake, then drizzle the salted caramel sauce generously on top. Serve immediately and enjoy the perfect blend of flavors.

Notes

Using a water bath helps prevent cracks on the cheesecake surface by providing gentle, even heat.
Letting the caramel cool slightly before adding cream prevents splattering and ensures a smooth sauce.
For best results, use room temperature ingredients to avoid lumps in the cheesecake batter.
This cheesecake is best served chilled but can be kept refrigerated for up to 3 days.
Feel free to substitute granny smith apples for a tarter flavor or your preferred apple variety.

Keywords: Salted caramel, apple pie cheesecake, spiced apples, caramel sauce, graham cracker crust, creamy cheesecake, holiday dessert