Description
Indulge in the ultimate dessert experience with this Salted Caramel Apple Pie Cheesecake. A heavenly combination of creamy cheesecake, spiced apple pie filling, and decadent salted caramel, all layered on a buttery graham cracker crust.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the cheesecake layer:
- 3 packages (8 oz each) cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the apple pie layer:
- 2 medium apples (peeled and diced)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
For the topping:
- 3/4 cup salted caramel sauce (store-bought or homemade)
- Flaked sea salt (for garnish, optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until just combined. Pour the cheesecake batter over the cooled crust.
- In a small skillet, cook diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat for 5–7 minutes, or until softened and slightly caramelized. Let cool slightly, then spoon evenly over the cheesecake batter.
- Bake for 55–65 minutes, or until the center is nearly set. Turn off the oven, crack the door, and let cheesecake cool for 1 hour. Transfer to the fridge and chill at least 4 hours or overnight.
- Before serving, drizzle generously with salted caramel sauce and sprinkle with sea salt if desired.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
Notes
- Use tart apples like Granny Smith for balance.
- For extra indulgence, top with whipped cream or chopped pecans.
- Cheesecake can be made up to 2 days in advance.
