Salted Caramel Apple Pie Cheesecake Recipe
This Salted Caramel Apple Pie Cheesecake beautifully combines creamy cheesecake with the cozy flavors of apple pie and a rich salted caramel drizzle. Featuring a buttery graham cracker crust, a smooth cream cheese filling, tender cinnamon-spiced apples, and a luxurious homemade salted caramel sauce, this dessert is perfect for fall celebrations or any special occasion.
- 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 Pie 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.
- Make crust base: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set.
- Prepare cheesecake filling: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and the eggs, one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully incorporated.
- Bake cheesecake: Pour the cheesecake filling over the pre-baked crust. Place the springform pan into a water bath to create moist heat and bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually, preventing cracks. Then refrigerate for at least 4 hours or overnight to fully set.
- Cook apple topping: In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft and caramelized, then set aside to cool.
- Make salted caramel sauce: Heat granulated sugar in a saucepan over medium heat until it melts completely and turns a deep amber color. Carefully add cubed butter and whisk until smooth. Slowly pour in heavy cream while continuing to whisk. Stir in sea salt and let the sauce cool slightly.
- Assemble and serve: Once the cheesecake is chilled, top it with the cooked apple mixture and generously drizzle the salted caramel sauce over the top before serving.
Notes
- Use a water bath to prevent cracks and ensure even baking in the cheesecake.
- Peeling and dicing the apples beforehand helps create a smooth topping texture.
- If you want to save time, prepare the salted caramel sauce a day ahead and store it refrigerated.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Let the cheesecake cool gradually after baking to maintain a creamy texture.
Keywords: Salted Caramel Cheesecake,Apple Pie Cheesecake,Fall Dessert,Holiday Dessert,Homemade Cheesecake,Caramel Sauce,Apple Topping
