Salted Caramel Apple Pie Cheesecake Recipe
Introduction
This Salted Caramel Apple Pie Cheesecake combines the creamy richness of cheesecake with the warm flavors of spiced apples and homemade salted caramel. It’s a perfect dessert to impress guests or enjoy as a cozy treat during fall and beyond.
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 (for caramel)
- 1 teaspoon sea salt (for caramel)
Instructions
- Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- Step 2: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes to set the crust.
- Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup sugar and eggs, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Step 4: Pour the cheesecake filling over the baked crust. Place the pan in a water bath and bake for 55 to 65 minutes until the center is slightly jiggly.
- Step 5: Turn off the oven and leave the cheesecake inside with the door cracked open for about an hour. Then refrigerate for at least four hours to chill completely.
- Step 6: Meanwhile, cook the diced apples with 2 tablespoons butter, brown sugar, cinnamon, and nutmeg in a skillet over medium heat until the apples are soft. Set aside to cool.
- Step 7: To make the salted caramel sauce, melt 1 cup sugar in a saucepan over medium heat until it turns an amber color. Carefully add the cubed butter and whisk until melted. Slowly whisk in the heavy cream, then stir in the sea salt. Let the caramel cool slightly.
- Step 8: Once the cheesecake is chilled, top it with the cooled apple mixture and drizzle generously with the salted caramel sauce before serving.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance against the sweet caramel and creamy cheesecake.
- For a nutty crunch, sprinkle toasted pecans or walnuts on top along with the caramel.
- If you prefer, swap the graham cracker crust for a spiced pecan crust for extra flavor.
- Ensure the caramel sauce is not overheated to avoid bitterness—remove it from heat as soon as it reaches a deep amber.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate and drizzle fresh before serving to maintain its texture. Reheat caramel gently in the microwave or on the stovetop if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake in advance?
Yes, this cheesecake actually tastes better after chilling overnight, allowing the flavors to meld beautifully.
What is the best way to prevent cracks on the cheesecake surface?
Baking the cheesecake in a water bath and allowing it to cool slowly in the oven with the door ajar helps prevent cracks by providing gentle, even heat and reducing stress on the cake.
Print
Salted Caramel Apple Pie Cheesecake Recipe
- Total Time: 5 hours 40 minutes
- Yield: 10 servings 1x
Description
Indulge in this decadent Salted Caramel Apple Pie Cheesecake, a perfect blend of creamy cheesecake, spiced apple topping, and luscious homemade salted caramel sauce. With a buttery graham cracker crust and warm apple pie flavors, this dessert offers a delightful twist on traditional cheesecake, 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
- Prepare the crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a 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 for 10 minutes and then remove from oven.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and beat until combined. Add the eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream, blending gently until the mixture is smooth and homogeneous.
- Bake the cheesecake: Pour the cream cheese filling over the pre-baked crust. Place the springform pan in a water bath by setting it inside a larger pan filled with hot water to halfway up the sides of the springform. Bake for 55-65 minutes at 325°F (163°C) until the edges are set but the center slightly jiggles.
- Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour to prevent cracking. Then, remove and refrigerate the cheesecake for at least four hours or overnight to chill and set fully.
- Prepare the apple topping: While the cheesecake chills, melt 2 tablespoons of butter in a skillet over medium heat. Add the peeled and diced apples, along with brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and coated in the spiced mixture. Remove from heat and allow to cool completely.
- Make the salted caramel sauce: In a clean saucepan, melt 1 cup granulated sugar over medium heat without stirring until it turns an amber color. Carefully add the cubed butter, whisking continuously until melted and combined. Slowly pour in the heavy cream while whisking to incorporate it fully. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly.
- Assemble and serve: Once the cheesecake is chilled, spread the cooled apple topping evenly over the surface. Drizzle generously with the homemade salted caramel sauce. Slice and serve immediately for a rich, comforting dessert experience.
Notes
- Using a water bath while baking prevents the cheesecake from cracking and ensures even cooking.
- Peeling the apples gives a smoother texture and prevents toughness in the topping.
- Be cautious when making caramel, as melted sugar is extremely hot and can burn easily.
- Make sure the salted caramel sauce is not too hot when drizzling to avoid melting the cheesecake topping.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Baked Cheesecake, Autumn Dessert, Holiday Dessert
