Description
This Salted Caramel Apple Pie Cheesecake combines the comforting flavors of apple pie and creamy cheesecake perfectly topped with a luscious salted caramel sauce. With a graham cracker crust, spiced caramelized apples, and a rich cheesecake filling, this dessert is an ideal treat for fall or any holiday gathering.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Apple Layer
- 3 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Salted Caramel Topping
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
- Cook the apple layer: In a skillet over medium heat, melt the 2 tablespoons of butter. Add the peeled and diced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes, stirring occasionally, until the apples are softened and caramelized. Remove from heat and allow to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using a mixer. Gradually add the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust and spread evenly. Spoon half of the caramelized apple mixture over the filling. Then pour the remaining cheesecake filling on top, smoothing it out carefully. Finish by evenly distributing the remaining apple mixture over the top.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55–65 minutes, or until the center of the cheesecake is set but still slightly wobbly. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
- Prepare the salted caramel topping: In a medium saucepan over medium heat, melt the granulated sugar slowly until it liquefies and turns an amber color, stirring gently. Add the unsalted butter and stir until melted. Carefully pour in the heavy cream while stirring constantly. Bring the mixture to a gentle boil for 1 minute, then remove from heat. Stir in the sea salt and let the caramel cool slightly.
- Finish and serve: Pour the slightly cooled salted caramel evenly over the chilled cheesecake. Slice into 12 servings and enjoy your rich, decadent dessert!
Notes
- Make the caramel in advance to allow it to thicken slightly before topping the cheesecake.
- Use tart apples like Granny Smith for the best balance of sweetness and acidity.
- Ensure the cream cheese is softened before mixing for a smooth filling.
- Do not overbake the cheesecake; it should still be slightly wobbly in the center.
- Chilling the cheesecake overnight improves texture and flavor melding.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 290mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
