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Salted Caramel Apple Pie Cheesecake Recipe

Salted Caramel Apple Pie Cheesecake Recipe
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★★★★★

5.1 from 24 reviews

This decadent Salted Caramel Apple Pie Cheesecake combines the best of fall flavors with a creamy, smooth cheesecake layered over a spiced apple filling and a buttery graham cracker crust. Finished with a rich homemade salted caramel sauce, this dessert is perfect for holiday gatherings and special occasions.

Ingredients

Scale

Crust

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

Apple Filling

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

Cheesecake

  • 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 it is at the perfect temperature for baking the crust and cheesecake.
  2. Prepare the Crust: In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press this mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely, which helps set the base.
  4. Make Apple Filling: In a large bowl, combine the peeled and sliced apples with brown sugar, ground cinnamon, and flour. Toss well to coat the apples evenly with the mixture.
  5. Layer Apples: Spread the apple filling evenly over the cooled graham cracker crust in the springform pan.
  6. Prepare Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy.
  7. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
  8. Incorporate Flavors: Mix in vanilla extract and sour cream until fully combined and the mixture is smooth.
  9. Assemble Cheesecake: Pour the cheesecake batter over the apple layer in the springform pan, spreading it evenly.
  10. Bake Cheesecake: Bake the assembled cheesecake in the oven for 60-70 minutes, or until the center is almost set but still slightly jiggly.
  11. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to firm up.
  12. Make Salted Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar until it becomes amber-colored, stirring gently to avoid burning.
  13. Add Butter: Stir in the unsalted butter until it is fully melted and incorporated into the caramel.
  14. Incorporate Cream: Slowly pour in the heavy cream while continuously stirring to create a smooth sauce.
  15. Add Salt and Finish Sauce: Remove the caramel sauce from heat and stir in the sea salt to balance the sweetness with a savory touch.
  16. Serve: Drizzle the cooled salted caramel sauce generously over the chilled cheesecake slices before serving for a rich, luscious finish.

Notes

  • Use tart apples like Granny Smith for a balanced sweetness that complements the caramel and cheesecake.
  • Ensure cream cheese is softened to room temperature to avoid lumps in your batter.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center to prevent cracking.
  • Allow the caramel to cool slightly before drizzling, but pour while still pourable for best texture.
  • Store any leftover cheesecake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: Salted caramel cheesecake, apple pie cheesecake, fall dessert, autumn cheesecake, graham cracker crust cheesecake

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