Salted Caramel Apple Pie Cheesecake Recipe

Introduction

This Salted Caramel Apple Pie Cheesecake combines the best of three classic desserts into one indulgent treat. Creamy cheesecake, spiced apple topping, and rich salted caramel come together for a dessert that’s perfect for any occasion.

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
• 1 teaspoon sea salt

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Step 2: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly.
3. Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy.
4. Step 4: Add 1 cup sugar and mix until well combined.
5. Step 5: Add eggs one at a time, mixing on low speed after each addition.
6. Step 6: Mix in vanilla extract and sour cream until just combined.
7. Step 7: Pour the filling over the cooled crust and smooth the top.
8. Step 8: 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 to create a water bath.
9. Step 9: Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
10. Step 10: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
11. Step 11: Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
12. Step 12: Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring often, until apples are soft and syrupy, about 8 minutes. Let the topping cool to room temperature.
13. Step 13: In a medium saucepan over medium heat, melt 1 cup sugar, stirring constantly until it forms a deep amber color.
14. Step 14: Carefully add the cubed butter; stir until melted.
15. Step 15: Slowly whisk in the heavy cream. Mixture will bubble; continue whisking.
16. Step 16: Boil the mixture for 1 minute, then remove from heat and stir in sea salt. Allow caramel to cool slightly.
17. Step 17: Top the chilled cheesecake with the apple pie mixture.
18. Step 18: Drizzle with the salted caramel sauce before slicing and serving.

Tips & Variations

• Use tart apples like Granny Smith for a nice balance of sweetness and acidity in the topping.
• For a gluten-free crust, substitute graham cracker crumbs with gluten-free cookie crumbs.
• Make the caramel sauce a day ahead and store it in the fridge. Reheat gently before drizzling.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To keep the apple topping fresh, add it just before serving. Reheat caramel sauce gently over low heat or in the microwave before drizzling again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight to fully set and develop flavors. Prepare caramel sauce and apple topping in advance as well if desired.

What’s the best way to slice the cheesecake?

Use a sharp knife dipped in hot water and wiped dry before each cut for clean slices without cracking the cheesecake.

Salted Caramel Apple Pie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

Indulge in a decadent Salted Caramel Apple Pie Cheesecake that combines the rich creaminess of cheesecake with the warm flavors of apple pie and a luscious salted caramel drizzle. This dessert features a graham cracker crust, a smooth cream cheese filling, a spiced apple topping, and a buttery salted caramel sauce, perfect for any special occasion or cozy night in.

• Author: Tara
• 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 1x2x3x

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

1. Prepare the crust: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly.
2. Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and mix until well combined. Add eggs one at a time, mixing on low speed after each addition. Mix in vanilla extract and sour cream until just combined.
3. Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides of the springform (create a water bath). Bake for 55 to 65 minutes until the center is almost set but still slightly jiggly.
4. Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and chill for at least 4 hours or overnight to fully set.
5. Prepare the apple pie topping: Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring frequently, until the apples are soft and syrupy, about 8 minutes. Let cool to room temperature.
6. Make the salted caramel sauce: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it becomes a deep amber color. Carefully add cubed butter and stir until melted. Slowly pour in the heavy cream while whisking constantly; the mixture will bubble. Boil for 1 minute, then remove from heat and stir in sea salt. Allow caramel to cool slightly.
7. Assemble and serve: Top the chilled cheesecake with the apple pie topping, then drizzle generously with the salted caramel sauce before slicing and serving.

Notes

• Use a water bath to prevent cracks in the cheesecake by maintaining gentle, even baking temperatures.
• Make sure the cream cheese is softened to room temperature for the smoothest cheesecake texture.
• Let the salted caramel sauce cool slightly before drizzling to avoid melting the topping or altering the cheesecake texture.
• The cheesecake is best served chilled, so allow sufficient refrigeration time.
• Fresh apples can be substituted with frozen if out of season, but adjust cooking time accordingly to avoid excess moisture.

Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Fall Dessert, Holiday Dessert