Description
This Salted Caramel Apple Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavor of cooked apples and a luscious homemade salted caramel sauce. Featuring a buttery graham cracker crust, this decadent dessert is perfect for fall and special occasions, delivering a delightful blend of apple pie and cheesecake in every bite.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Apple Topping
- 3 cups peeled and chopped apples (about 3–4 apples)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup water
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and allow it to cool completely while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and brown sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and heavy cream until fully incorporated.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the pan inside a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set and the center slightly jiggles.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door cracked open to cool gradually for about an hour. Then transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set fully.
- Prepare the Apple Topping: In a saucepan over medium heat, combine the peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook, stirring occasionally, until the apples are tender and the mixture thickens, about 10-15 minutes. Remove from heat and let cool to room temperature.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan, melt the granulated sugar over medium heat, stirring continuously until it dissolves and turns a deep amber color. Carefully add the butter pieces and stir until melted and combined. Slowly pour in the heavy cream while stirring vigorously to prevent lumps. Stir in the sea salt and remove from heat. Allow the caramel to cool slightly before using.
- Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and place it onto a serving platter. Spread the cooled apple topping evenly over the surface of the cheesecake. Drizzle the salted caramel sauce generously over the apples and cheesecake.
- Serve and Enjoy: Slice the cheesecake into 10 servings and optionally garnish each slice with extra salted caramel sauce before serving for a rich, indulgent dessert experience.
Notes
- Use room temperature cream cheese for a smooth cheesecake filling to avoid lumps.
- If you prefer a firmer cheesecake, bake an additional 5-10 minutes but be careful not to overbake and crack the cheesecake.
- Feel free to substitute Granny Smith apples for a tart flavor or sweeter apple varieties depending on your preference.
- The water bath helps prevent the cheesecake from cracking and ensures even baking.
- Salted caramel sauce can be made ahead and refrigerated; gently rewarm before drizzling.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
