Description

This Salted Caramel Apple Pie Cheesecake combines the creamy texture of classic cheesecake with the comforting flavors of baked apples and rich salted caramel sauce. A buttery graham cracker crust serves as the perfect base for the luscious cream cheese filling, topped with tender cinnamon-spiced apples and a decadent homemade salted caramel drizzle. Ideal for fall or any time you crave a cozy, indulgent dessert.

Ingredients

Scale

Crust

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

Cheesecake Filling

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Apple Topping

3 medium apples, peeled and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Salted Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the greased springform pan, creating an even layer. Bake the crust for 10 minutes to set it.
Prepare the Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add the sugar and eggs, beating well after each addition to incorporate fully. Mix in vanilla extract and sour cream until the mixture is smooth.
Bake the Cheesecake: Pour the prepared filling over the baked crust in the springform pan. Place the pan in a water bath (bain-marie) in the oven to ensure gentle even cooking. Bake for approximately 55-65 minutes until the center is slightly jiggly but mostly set.
Cool the Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually and prevent cracking. Then refrigerate the cheesecake for at least four hours, preferably overnight, to allow it to set completely.
Cook the Apple Topping: In a skillet over medium heat, melt the butter and add the diced apples, brown sugar, cinnamon, and nutmeg. Cook the mixture until the apples are tender and the sugars have formed a glaze, then remove from heat and let cool.
Make the Salted Caramel Sauce: In a saucepan over medium heat, melt the granulated sugar, stirring continuously until it turns a deep amber color. Carefully add the cubed butter and whisk until melted and smooth. Slowly pour in the heavy cream while whisking continuously. Stir in the sea salt and remove from heat.
Assemble and Serve: Remove the chilled cheesecake from the springform pan. Spoon the cooled apple topping evenly over the cheesecake. Drizzle the salted caramel sauce generously on top just before serving.

Notes

Using a water bath while baking helps prevent cracks in the cheesecake.
Make sure the cream cheese is softened to room temperature for a smooth batter.
Let the caramel cool slightly but still pourable before drizzling to avoid melting the apple topping excessively.
For best results, chill the cheesecake overnight to ensure a firm texture.
Use firm apples like Granny Smith or Honeycrisp for better texture and flavor in the topping.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: salted caramel, apple pie, cheesecake, dessert, autumn dessert, graham cracker crust, homemade caramel, baked apples