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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.7 from 61 reviews

This Salted Caramel Apple Pie Cheesecake combines the smooth, creamy texture of classic cheesecake with the sweet and spiced flavors of apple pie filling and a rich salted caramel topping. A buttery graham cracker crust forms the perfect base, topped with a luscious cream cheese filling, tender cinnamon-spiced apples, and drizzled with homemade salted caramel sauce for an indulgent dessert perfect for any occasion.

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

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
  2. Make the Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter together until combined. Press this mixture evenly into the bottom of the springform pan. Bake this crust for 10 minutes to set.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and the eggs, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
  4. Bake Cheesecake: Pour the cheesecake filling over the pre-baked crust. Place the pan in a water bath (a larger pan with water around it) to ensure even baking and prevent cracking. Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
  5. Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
  6. Cook the Apple Topping: In a skillet, melt 2 tablespoons butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender and the sugars have caramelized slightly. Remove from heat and let cool.
  7. Prepare Salted Caramel Sauce: In a saucepan over medium heat, melt 1 cup sugar, stirring constantly until it turns an amber color. Remove from heat and carefully whisk in the cubed butter until melted and smooth. Slowly add heavy cream while whisking to combine. Stir in the sea salt until evenly distributed. Allow caramel to cool slightly.
  8. Assemble and Serve: Remove the cheesecake from the refrigerator and carefully release it from the springform pan. Top the cheesecake with the cooled apple mixture, then drizzle generously with the homemade salted caramel sauce. Serve chilled.

Notes

  • Use a water bath to prevent cracking and ensure a creamy texture in the cheesecake.
  • Make sure all cream cheese is softened to avoid lumps in the filling.
  • Allow the caramel sauce to cool slightly before drizzling to avoid melting the cheesecake topping.
  • Apples can be substituted with your favorite variety, but firm apples are best for cooking.
  • The cheesecake is best prepared a day in advance to allow flavors to meld and texture to set.

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

Find it online: https://thehungrymason.com/salted-caramel-apple-pie-cheesecake-recipe/