Salted Caramel Apple Pie Cheesecake Recipe
This Salted Caramel Apple Pie Cheesecake is a luscious dessert combining the classic creaminess of cheesecake with the cozy flavors of spiced apples and rich salted caramel. The buttery graham cracker crust forms the perfect base, topped with velvety cheesecake filling, spiced sautéed apples, and a generous drizzle of homemade salted caramel sauce. Baked in a water bath for optimal texture, this dessert is ideal for special occasions or indulgent treats.
- 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 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.
- Make crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set it, then remove it from the oven.
- Prepare cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream for a velvety texture.
- Bake cheesecake: Pour the cream cheese filling over the baked crust. Place the springform pan in a larger pan filled with hot water (water bath) to ensure even baking and prevent cracking. Bake for 55-65 minutes until the center is slightly jiggly but mostly set.
- Cool cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually, then refrigerate for at least 4 hours or overnight to fully set.
- Cook 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, about 8-10 minutes. Remove from heat and let cool.
- Make salted caramel sauce: In a saucepan, melt 1 cup granulated sugar over medium heat, stirring often until it turns golden amber. Remove from heat and carefully whisk in cubed butter until melted. Slowly add heavy cream while whisking continuously until smooth. Stir in sea salt. Allow caramel to cool slightly.
- Assemble cheesecake: Once the cheesecake is chilled, arrange the cooked apple mixture over the top. Drizzle generously with the salted caramel sauce just before serving to keep the flavors fresh and vibrant.
Notes
- Using a water bath during baking helps prevent cracks and gives the cheesecake a smooth texture.
- Make sure the cream cheese is fully softened for a lump-free batter.
- The caramel sauce can be made ahead and refrigerated; rewarm gently before using.
- Peeling the apples ensures a smooth texture and prevents bitterness in the topping.
- Let the cheesecake chill thoroughly to slice cleanly.
Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Baked Cheesecake, Autumn Dessert, Spiced Apples, Homemade Caramel
