Salted Caramel Apple Pie Cheesecake Recipe
This Salted Caramel Apple Pie Cheesecake combines the classic flavors of apple pie with creamy cheesecake and a rich salted caramel topping. Featuring a graham cracker crust, cinnamon-spiced diced Granny Smith apples folded into a smooth cream cheese filling, and finished with a luscious homemade salted caramel sauce, this dessert is perfect for fall gatherings or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 medium Granny Smith apples, diced
- 1 tsp cinnamon
- 2 tsp vanilla extract
Salted Caramel Sauce
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add the granulated sugar and sour cream, mixing well until the filling is creamy and fully combined.
- Add apples and spices: Gently fold the diced Granny Smith apples, cinnamon, and vanilla extract into the cream cheese mixture, ensuring the apples are evenly distributed without overmixing.
- Bake the cheesecake: Pour the apple-filled cheesecake batter over the prepared crust in the springform pan. Place in the preheated oven and bake for 50 to 60 minutes. The center should still have a slight jiggle when gently shaken, indicating it’s perfectly baked.
- Prepare the salted caramel sauce: While the cheesecake bakes, combine the brown sugar and butter in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture is smooth. Remove from heat and carefully stir in the heavy cream and sea salt until the sauce is velvety and well combined.
- Cool and serve: Once baked, allow the cheesecake to cool completely to room temperature. Drizzle the salted caramel sauce generously over the top. For best results, refrigerate the cheesecake for at least four hours before serving to allow it to set perfectly.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the caramel.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
- The salted caramel sauce can be stored in the refrigerator for up to one week and reheated gently before serving.
- Allow the cheesecake to chill thoroughly for the best slicing results.
