Salted Caramel Apple Pie Cheesecake Recipe
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.
- 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
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
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking during baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
