Salted Caramel Apple Pie Cheesecake Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
