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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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