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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

5 from 92 reviews

Indulge in this delectable Salted Caramel Apple Pie Cheesecake, featuring a buttery graham cracker crust, creamy cheesecake filling, spiced cooked apple topping, and a rich homemade salted caramel drizzle. This dessert combines the comforting flavors of apple pie with the luxurious texture of cheesecake, perfect for special occasions or a cozy treat.

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 Pie 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

  1. Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove and let cool slightly.
  3. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy without lumps.
  4. Add Sugar: Gradually add 1 cup of granulated sugar to the cream cheese, mixing until well incorporated and smooth.
  5. Add Eggs: Incorporate the eggs one at a time, mixing on low speed after each addition to maintain a smooth texture and prevent overmixing.
  6. Add Vanilla and Sour Cream: Mix in the vanilla extract and sour cream gently until just combined, ensuring not to overbeat the batter.
  7. Pour Filling over Crust: Pour the prepared filling evenly over the cooled graham cracker crust, smoothing the top with a spatula for an even surface.
  8. Set up Water Bath: Place the springform pan into a larger roasting pan. Carefully add hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
  9. Bake the Cheesecake: Bake in the preheated oven for 55-65 minutes. The center should be almost set but still slightly jiggly when gently shaken.
  10. Cool in Oven: Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour. This gradual temperature decrease helps prevent cracks.
  11. Chill the Cheesecake: Remove the cheesecake from the oven and water bath, then chill it in the refrigerator for at least 4 hours or preferably overnight to set completely.
  12. Prepare Apple Pie Topping: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook while stirring occasionally until the apples become soft and the mixture is syrupy, about 8 minutes. Remove from heat and let cool to room temperature.
  13. Make Salted Caramel Sauce: Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add cubed butter, stirring until melted. Slowly pour in heavy cream while whisking continuously; the mixture will bubble vigorously. Boil for 1 minute, then remove from heat and stir in sea salt. Allow the caramel to cool slightly.
  14. Assemble the Cheesecake: Once the cheesecake is chilled, spread the cooled apple pie topping evenly over the surface.
  15. Drizzle Salted Caramel: Generously drizzle the slightly cooled salted caramel sauce over the apple topping before slicing and serving.

Notes

  • Using a water bath is essential to achieve a smooth, crack-free cheesecake.
  • Allow the cheesecake to chill overnight for best flavor and texture.
  • You can substitute granny smith apples for a tarter apple variation.
  • Ensure the caramel is not too hot when drizzling, or it may run off the sides.
  • Store leftover cheesecake covered in the refrigerator for up to 3 days.

Keywords: salted caramel, apple pie, cheesecake, dessert, graham cracker crust, homemade caramel, fall dessert

Find it online: https://tastewithamy.com/salted-caramel-apple-pie-cheesecake-recipe/