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Salted Caramel Apple Pie Cheesecake Recipe

Salted Caramel Apple Pie Cheesecake Recipe
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★★★★★

4.7 from 28 reviews

This Salted Caramel Apple Pie Cheesecake combines the classic flavors of apple pie with rich, creamy cheesecake and a decadent salted caramel sauce. Featuring a graham cracker crust, cinnamon-spiced apples, and a smooth cream cheese filling, this dessert is perfect for fall gatherings or any special occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Apple Topping

  • 3 cups peeled and sliced apples
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp all-purpose flour

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp sea salt

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to ensure even baking of the cheesecake.
  2. Prepare Crust: In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  3. Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
  4. Toss Apples: Combine peeled and sliced apples with brown sugar, ground cinnamon, and flour in a large bowl. Toss until the apples are evenly coated with the mixture.
  5. Layer Apples: Spread the coated apple mixture evenly over the cooled crust in the springform pan.
  6. Mix Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
  7. Add Flavorings: Mix in the vanilla extract and sour cream until fully incorporated, creating a smooth batter.
  8. Assemble Cheesecake: Pour the cheesecake filling evenly over the apple layer in the pan, spreading gently to cover all the apples.
  9. Bake Cheesecake: Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. Avoid overbaking to keep a creamy texture.
  10. Cool Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.
  11. Make Salted Caramel Sauce: In a saucepan over medium heat, melt the sugar without stirring until it turns a deep amber color. Carefully add the butter and stir until melted.
  12. Add Cream and Salt: Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in the sea salt to complete the salted caramel sauce.
  13. Serve: Drizzle the salted caramel sauce generously over the chilled cheesecake just before serving for a rich, flavorful finish.

Notes

  • Use tart apples like Granny Smith for a balance of sweet and tart flavors.
  • Ensure cream cheese is softened to avoid lumps in the cheesecake batter.
  • Do not overbake the cheesecake to maintain a creamy texture.
  • Allow the cheesecake to chill thoroughly for clean slices.
  • Store any leftover cheesecake covered in the refrigerator for up to 4 days.
  • Salted caramel can be made ahead and refrigerated; warm slightly before drizzling.

Nutrition

Keywords: Salted Caramel Apple Pie Cheesecake, Apple cheesecake recipe, Fall dessert, Caramel cheesecake, Apple pie cheesecake

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