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
Scale
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.
