Description
This Salted Caramel Apple Pie Cheesecake combines the rich creaminess of classic cheesecake with the warm flavors of spiced apples and homemade salted caramel sauce. Featuring a crunchy graham cracker crust, tender apple topping, and luscious caramel drizzle, this dessert is perfect for fall gatherings or any special occasion.
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 bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese together with the granulated sugar and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, sour cream, and heavy cream until the batter is well combined and smooth. Pour this cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan in a larger baking dish or roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 55 to 65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the Apple Topping: In a medium saucepan, combine the peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples become tender and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool to room temperature.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a rich amber color. Carefully add the butter pieces, stirring until melted and incorporated. Slowly pour in the heavy cream while stirring continuously to combine. Stir in the sea salt and remove from heat. Let the caramel sauce cool slightly—it will thicken as it cools.
- Assemble the Cheesecake: Remove the cheesecake from the springform pan and transfer it to a serving platter. Spread the cooled apple topping evenly over the cheesecake surface. Drizzle generously with the homemade salted caramel sauce.
- Serve and Enjoy: Slice the cheesecake into portions. Optionally, garnish with extra salted caramel sauce if desired. Serve chilled and enjoy the delightful combination of creamy cheesecake, spiced apples, and salted caramel flavors.
Notes
- For easier apple peeling and chopping, use a firm apple variety such as Granny Smith or Honeycrisp.
- Ensure cream cheese is softened to room temperature for a smooth cheesecake batter without lumps.
- When making the salted caramel, be cautious as melted sugar is extremely hot; avoid stirring too aggressively to prevent crystallization.
- The water bath helps prevent cracks in the cheesecake and ensures even baking.
- Refrigerate the cheesecake overnight for best flavor and texture.
- The caramel sauce can be stored in an airtight container in the refrigerator for up to one week; reheat gently before drizzling.
