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
