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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.5 from 136 reviews

This Salted Caramel Apple Pie Cheesecake combines a creamy, rich cheesecake base with the comforting flavors of spiced apples and a luscious salted caramel sauce. Featuring a graham cracker crust, tender cinnamon-spiced apple topping, and a smooth homemade salted caramel drizzle, this dessert offers a perfect balance of sweet and salty indulgence, ideal 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. Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake the crust for 10 minutes, then remove and let it cool slightly.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup granulated sugar and mix well. One at a time, add the eggs, mixing on low speed after each addition. Stir in vanilla extract and sour cream until just combined. Pour the filling over the cooled crust and smooth the top.
  3. Bake and Cool the Cheesecake: Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake the cheesecake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
  4. Make the Apple Topping: In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring frequently, until the apples are soft and syrupy, about 8 minutes. Remove from heat and cool the topping to room temperature.
  5. Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup granulated sugar, 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 constantly; the mixture will bubble vigorously. Allow it to boil for 1 minute, then remove from heat and stir in the sea salt. Let the caramel cool slightly before using.
  6. Assemble the Cheesecake: Remove the chilled cheesecake from the refrigerator. Spread the cooled apple pie topping evenly over the cheesecake. Drizzle generously with the salted caramel sauce before slicing and serving.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • Using a water bath helps prevent cracking and ensures even baking of the cheesecake.
  • Cool the salted caramel slightly before drizzling to avoid melting the apple topping or cheesecake surface.
  • The cheesecake is best refrigerated for at least 4 hours or overnight to fully set for clean slices.
  • For easier slicing, dip your knife in hot water and wipe between cuts.

Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Fall Dessert, Homemade Caramel, Spiced Apples

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