Salted Caramel Apple Pie Cheesecake Recipe

Introduction

Indulge in the rich and comforting flavors of this Salted Caramel Apple Pie Cheesecake. Combining a creamy cheesecake base with spiced apple topping and a luscious salted caramel drizzle, it’s a perfect dessert 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 to prepare for the crust.
2. Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes to set the crust, then remove from oven.
3. Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup sugar and eggs, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
4. Step 4: Pour the cheesecake filling over the baked crust. Place the springform pan in a water bath and bake for 55 to 65 minutes, until the center is slightly jiggly but mostly set.
5. Step 5: Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gently. Then refrigerate for at least four hours until fully chilled and firm.
6. Step 6: While the cheesecake cools, cook the diced apples with 2 tablespoons butter, brown sugar, cinnamon, and nutmeg over medium heat until the apples are soft. Set aside to cool.
7. Step 7: Make the salted caramel sauce by melting 1 cup sugar in a saucepan over medium heat until it turns amber. Remove from heat and carefully whisk in 6 tablespoons cubed butter until melted, then gradually whisk in heavy cream. Stir in sea salt and allow caramel to cool slightly.
8. Step 8: Once the cheesecake is chilled, top it with the spiced apple mixture and drizzle generously with the salted caramel sauce before serving.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweetness and added texture.
• For a nutty twist, sprinkle chopped toasted pecans over the apple topping.
• If you prefer, prepare the caramel sauce in advance and gently rewarm before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate if possible to prevent sogginess and drizzle just before serving. Reheat caramel gently over low heat if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pie pan instead of a springform pan?

A springform pan is recommended for easy removal of the cheesecake. Using a regular pie pan may make it difficult to lift the cheesecake out cleanly.

How do I tell when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle when gently shaken. It will firm up as it cools.

Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.6 from 372 reviews

Indulge in a decadent Salted Caramel Apple Pie Cheesecake that combines the creamy richness of classic cheesecake with the warm flavors of spiced apples and luscious homemade salted caramel sauce. Perfect for holiday gatherings or any special occasion, this dessert offers a delightful balance of crunchy graham cracker crust, smooth cream cheese filling, tender cinnamon-spiced apples, and a velvety caramel drizzle.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 35 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 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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking during baking.
2. Make the Crust: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared pan and bake for 10 minutes to set the crust.
3. Prepare Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and then the eggs one at a time, mixing well after each addition. Incorporate vanilla extract and sour cream until the batter is smooth and well combined.
4. Bake the Cheesecake: Pour the filling over the pre-baked crust. Place the springform pan into a water bath (a larger pan filled with hot water) and bake for 55-65 minutes until the center is slightly jiggly but set around the edges.
5. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
6. Cook the Apples: In a skillet, melt 2 tablespoons butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft and caramelized, then remove from heat and let cool.
7. Make Salted Caramel Sauce: In a heavy-bottomed saucepan, melt 1 cup granulated sugar over medium heat, stirring constantly until it turns an amber color. Remove from heat and carefully whisk in cubed butter until melted. Slowly add heavy cream while whisking continuously. Stir in sea salt and let the sauce cool slightly.
8. Assemble and Serve: Spread the cooled apple mixture evenly over the chilled cheesecake. Drizzle the salted caramel sauce generously on top just before serving for an irresistible finish.

Notes

• Using a water bath prevents cracks in the cheesecake by providing gentle and even heat.
• Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
• For best flavor, use tart apples like Granny Smith that hold their shape well during cooking.
• The caramel sauce can be stored in the refrigerator for up to one week; reheat gently before using.
• Ensure the cream cheese is at room temperature before mixing to avoid lumps.

Keywords: apple pie cheesecake, salted caramel cheesecake, apple dessert, creamy cheesecake, homemade caramel sauce, fall dessert recipe