If you’re looking for a decadent dessert that beautifully marries the cozy flavors of fall with a creamy indulgence, this Salted Caramel Apple Pie Cheesecake Recipe is your new best friend. Imagine the buttery graham cracker crust meeting rich, velvety cheesecake, topped with tender cinnamon-spiced apples and a luscious swirl of homemade salted caramel sauce. Each bite offers a perfect balance of sweet, salty, tangy, and spicy that feels like a warm hug after a long day. Whether it’s a special occasion or simply a treat-yourself moment, this dessert brings together comfort and elegance in one unforgettable dish.
Ingredients You’ll Need
All the ingredients for this Salted Caramel Apple Pie Cheesecake Recipe are simple, yet each one plays a crucial role. From the graham cracker crumbs creating that crisp base to the fresh apples adding natural sweetness and texture, every element combines to deliver a dessert that’s rich, flavorful, and downright irresistible.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy and buttery crust foundation.
- 1/4 cup granulated sugar (for crust): Adds just the right amount of sweetness to balance the crust.
- 1/2 cup unsalted butter, melted: Helps bind the crust and adds richness.
- 24 oz cream cheese, softened: The creamy heart of the cheesecake offering smooth texture and tang.
- 1 cup granulated sugar (for filling): Sweetens the cheesecake filling perfectly.
- 1/4 cup packed brown sugar: Adds a deep caramel undertone to the filling.
- 3 large eggs: Essential for structure and setting the cheesecake.
- 1 tsp vanilla extract: Enhances overall flavor with warm aromatic notes.
- 1/2 cup sour cream: Brings a subtle tang and creaminess that balances sweetness.
- 1/2 cup heavy cream: Adds richness and a velvety mouthfeel.
- 3 cups peeled and chopped apples (about 3-4 apples): Fresh apple chunks lend texture and classic pie flavor.
- 1/2 cup granulated sugar (for apples): Sweetens the apple topping just right.
- 1/2 tsp ground cinnamon: Wakes up the apple flavor with a warm spice touch.
- 1/4 tsp ground nutmeg: Adds subtle warmth and complexity.
- 1/4 cup water: Helps soften and cook the apples to tender perfection.
- 1 cup granulated sugar (for caramel): The base for the luscious homemade salted caramel sauce.
- 6 tbsp unsalted butter, cut into pieces: Creates that silky, rich texture in caramel.
- 1/2 cup heavy cream (for caramel): Keeps the caramel sauce smooth and creamy.
- 1 tsp sea salt: The final touch that balances sweetness with a flawlessness only salted caramel delivers.
How to Make Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes to set the crust, then allow it to cool completely. This step is key to achieving that crisp, buttery base that supports all the luscious layers to come.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar and brown sugar until it’s perfectly smooth and creamy. Add the eggs one at a time, mixing well after each addition to maintain that silky texture. Stir in vanilla extract, sour cream, and heavy cream until just combined. Pour the velvety filling over the cooled crust, ready to be baked to perfection.
Step 3: Bake the Cheesecake
Place your springform pan inside a larger baking dish and fill the outer dish halfway with hot water to create a water bath. This method prevents cracks and ensures a creamy, evenly baked cheesecake. Bake for 55 to 65 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside to avoid sudden temperature changes. Once cooled, refrigerate for at least four hours to fully set the cheesecake, enhancing its rich, dense texture.
Step 4: Prepare the Apple Topping
While the cheesecake chills, combine the peeled, chopped apples with 1/2 cup granulated sugar, cinnamon, nutmeg, and water in a saucepan. Cook over medium heat until the apples are tender and the mixture thickens slightly, creating a fragrant spiced topping. Let it cool to room temperature before spreading over your cheesecake to keep the perfect texture.
Step 5: Make the Salted Caramel Sauce
In a heavy-bottomed saucepan, melt 1 cup of granulated sugar over medium heat until it turns a rich amber color, stirring gently and patiently. Add the 6 tablespoons of butter, stirring until fully melted. Slowly pour in 1/2 cup heavy cream while stirring constantly. Remove from heat and whisk in the sea salt. Allow the sauce to cool just enough to thicken slightly but still drizzle smoothly.
Step 6: Assemble the Cheesecake
Carefully remove the cheesecake from the springform pan and place it on your serving plate. Spread the cooled apple topping evenly over the surface of the cheesecake. Then artfully drizzle the salted caramel sauce over the apples, letting it cascade down the sides for a beautiful finish. This layering crowns your dessert with that perfect blend of fruity sweetness and luscious caramel indulgence.
How to Serve Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
To elevate your Salted Caramel Apple Pie Cheesecake Recipe even further, consider garnishing with a sprinkle of chopped toasted pecans or walnuts. These add a delightful crunch and nutty contrast that pairs beautifully with the creamy and caramel components. A light dusting of powdered cinnamon or a few fresh apple slices on top also brings a charming, rustic appearance.
Side Dishes
This rich dessert pairs amazingly with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to cool down the warmth of the spices and caramel. A small glass of spiced apple cider or a cup of strong coffee can also complement the flavors wonderfully, making each bite and sip a cozy experience.
Creative Ways to Present
For gatherings, consider serving individual slices with an extra drizzle of salted caramel on the plate and maybe a sprig of fresh mint for color contrast. You can also serve this cheesecake in mini mason jars or ramekins layered with apple topping and caramel sauce for a charming single-serve dessert that’s perfect for parties or fancy dinners.
Make Ahead and Storage
Storing Leftovers
Keep your Salted Caramel Apple Pie Cheesecake Recipe leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 4 days, allowing you to enjoy the deliciousness without rushing through it.
Freezing
If you want to save some for later, wrap the cheesecake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
This cheesecake is best enjoyed chilled or at room temperature. However, if you’d like a warm caramel drizzle effect, gently warm some salted caramel sauce on the stove or microwave, then pour over the slice just before serving. Avoid reheating the entire cheesecake, as it may affect the texture.
FAQs
Can I use a different type of apple for the topping?
Absolutely! Tart apples like Granny Smith work wonderfully for a balance of sweet and tart, but you can also try Fuji or Honeycrisp for a sweeter topping. Each variety adds its own unique flavor and texture.
Is it necessary to use a water bath when baking cheesecake?
Using a water bath helps cook the cheesecake evenly and prevents cracks by providing gentle, consistent moisture in the oven. It’s especially helpful for dense cheesecakes like this Salted Caramel Apple Pie Cheesecake Recipe.
Can I make the salted caramel sauce ahead of time?
Yes, you can make the salted caramel sauce a day or two in advance and store it in an airtight container in the refrigerator. Rewarm gently before drizzling over the cheesecake.
What can I substitute for the sour cream in the filling?
If you don’t have sour cream, Greek yogurt is a good substitute that adds tanginess and creaminess, though the flavor might be slightly different but still delicious.
How do I prevent the cheesecake from cracking on top?
Besides using a water bath, make sure not to overmix the batter or overbake the cheesecake. Slow cooling in the oven with the door cracked also helps prevent cracks for a smooth top.
Final Thoughts
Now that you’ve got the scoop on this irresistible Salted Caramel Apple Pie Cheesecake Recipe, it’s time to roll up your sleeves and dive into a dessert that promises smiles with every bite. It’s a fabulous way to celebrate cozy flavors with that wow factor, and once you make it, it’s sure to become a treasured favorite in your dessert repertoire. Trust me, every forkful feels like the ultimate comfort wrapped in a festive treat. Happy baking!
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Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining the creamy richness of cheesecake with the warm flavors of spiced apples and buttery salted caramel. Featuring a graham cracker crust, a smooth cream cheese filling, tender cinnamon-spiced apple topping, and a luscious salted caramel drizzle, it’s perfect for special occasions or holiday gatherings.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Apple Topping
- 3 cups peeled and chopped apples (about 3–4 apples)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup water
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Bake the crust for 10 minutes to set, then remove from the oven and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with both the granulated and brown sugar until the mixture is smooth and free of lumps. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully incorporated and creamy. Pour this cheesecake batter over the cooled crust, smoothing the top.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish and pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (creating a water bath). Carefully transfer to the oven and bake for 55 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly cracked for about an hour to cool gradually. Then refrigerate for at least 4 hours to fully chill and firm up.
- Prepare the Apple Topping: In a saucepan, combine the peeled and chopped apples with granulated sugar, cinnamon, nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened slightly, about 10-15 minutes. Remove from heat and let cool to room temperature.
- Make the Salted Caramel Sauce: In a clean saucepan over medium heat, melt the granulated sugar until it reaches a deep amber color, swirling the pan gently to prevent burning. Immediately add the butter pieces and stir until melted and combined. Slowly pour in the heavy cream while continuously stirring, creating a smooth sauce. Stir in the sea salt and let the caramel cool slightly before use.
- Assemble the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving platter. Spread the cooled apple topping evenly over the surface of the cheesecake. Drizzle generously with the salted caramel sauce to finish.
- Serve and Enjoy: Slice the cheesecake into portions and serve chilled. For added indulgence, optionally garnish each slice with extra salted caramel sauce before serving.
Notes
- Use a water bath while baking to ensure even cooking and prevent cracking in the cheesecake.
- Make sure cream cheese is softened to room temperature for a smooth batter.
- Allow the cheesecake to chill fully in the refrigerator for best texture and flavor.
- The caramel sauce can be stored in the fridge for up to a week; reheat gently before using.
- For easier slicing, dip your knife in hot water and wipe it clean between cuts.
