Description
This Salted Caramel Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the warm flavors of spiced apples and indulgent salted caramel sauce. Featuring a buttery graham cracker crust, tender apple topping, and luscious caramel drizzle, this dessert is 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 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 medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese along with granulated sugar and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Then, mix in vanilla extract, sour cream, and heavy cream until the batter is well combined and silky.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan inside a larger baking dish or roasting pan. Fill the larger pan with hot water so that it reaches halfway up the sides of the cheesecake pan, creating a water bath. Bake in the preheated oven for 55 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for about an hour to prevent cracking. Afterwards, refrigerate it for at least 4 hours or overnight to chill completely.
- Prepare the Apple Topping: In a medium saucepan over medium heat, combine peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook, stirring occasionally, until the apples become tender and the mixture thickens, about 10 to 15 minutes. Remove from heat and let it cool to room temperature.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar. Allow the sugar to melt and turn a deep amber color without stirring, gently swirling the pan as needed. Once melted and amber, carefully add the pieces of unsalted butter and stir until melted. Slowly pour in the heavy cream while stirring continuously to combine. Stir in sea salt and cook for another minute until smooth. Remove from heat and let the caramel cool slightly.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, run a knife around the edge of the springform pan and unlock the sides to remove the cheesecake. Place it on a serving platter. Evenly spread the cooled apple topping over the top of the cheesecake. Drizzle generously with the salted caramel sauce.
- Serve and Enjoy: Slice the cheesecake into 10 servings. Optionally, garnish each slice with additional salted caramel sauce for extra indulgence. Serve and enjoy this decadent, comforting dessert.
Notes
- Using a water bath helps prevent the cheesecake from cracking and ensures even baking.
- Make sure the cream cheese is softened to avoid lumps in the cheesecake batter.
- The salted caramel sauce can be made ahead and stored refrigerated, gently reheat before using.
- Use tart or firm apples like Granny Smith or Honeycrisp for the topping to maintain texture.
- Chill the cheesecake sufficiently to get clean slices when cutting.
