Description
This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining a buttery graham cracker crust, creamy cheesecake filling, tender spiced apple topping, and rich homemade salted caramel sauce. Perfect for fall gatherings and special occasions, this pie-style cheesecake delights with layers of sweet, tart, and salty flavors all in one elegant dish.
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 bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 10 minutes to set and then let it cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese with granulated and brown sugars until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully incorporated and silky smooth. Pour this batter over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 55 to 65 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and crack the door open; allow the cheesecake to cool inside for an hour. Then refrigerate it for at least 4 hours or overnight to fully set.
- Prepare the Apple Topping: In a saucepan over medium heat, combine peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook, stirring occasionally, until the apples are tender and the mixture has thickened, about 10-15 minutes. Remove from heat and let cool to room temperature.
- Make the Salted Caramel Sauce: In a clean saucepan, melt granulated sugar over medium heat, stirring constantly until it becomes an amber-colored liquid. Carefully add the butter pieces and stir until melted and combined. Slowly drizzle in the heavy cream while stirring continuously; the mixture will bubble vigorously. Remove from heat and stir in the sea salt. Allow caramel to cool slightly before using.
- Assemble the Cheesecake: Remove the chilled cheesecake from the springform pan and place on a serving platter. Spread the cooled apple topping evenly over the surface of the cheesecake. Drizzle generously with the homemade salted caramel sauce.
- Serve and Enjoy: Slice the cheesecake with a sharp knife, wiping the blade between cuts for clean slices. Optionally garnish each slice with extra salted caramel sauce for added indulgence. Serve chilled and enjoy this luscious autumn-inspired dessert.
Notes
- Use a water bath while baking to ensure the cheesecake cooks evenly without cracking.
- Allow the cheesecake to chill completely for best texture and flavor.
- For a more intense caramel flavor, toast the butter slightly before adding the cream.
- You can substitute tart apples like Granny Smith for a tangier topping.
- Store leftovers covered in the refrigerator for up to 3 days.
