Description
This Salted Caramel Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the comforting flavors of spiced apples and homemade salted caramel. Featuring a graham cracker crust, tender apple topping, and a luscious caramel drizzle, this dessert is perfect for gatherings and special occasions, offering a delicious twist on traditional cheesecake.
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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow it to cool.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese with the granulated and brown sugars until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, and heavy cream until fully incorporated. Pour this filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish and 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 and the center is slightly jiggly but not liquid. After baking, turn off the oven and let the cheesecake cool inside with the door slightly open. Then refrigerate it for at least 4 hours or overnight to set completely.
- Prepare the Apple Topping: In a saucepan over medium heat, combine the peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook, stirring occasionally, until the apples are tender and the topping has thickened slightly, about 10-15 minutes. Remove from heat and allow it to cool to room temperature.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, swirling the pan gently until it turns a deep amber color. Carefully add the butter pieces and stir until melted. Slowly pour in the heavy cream while stirring continuously to incorporate. Remove from heat and stir in the sea salt. Let the caramel sauce cool slightly before using.
- Assemble the Cheesecake: Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving plate. Spread the cooled apple topping evenly over the top of the cheesecake. Drizzle the salted caramel sauce generously over the apple layer.
- Serve and Enjoy: Slice the cheesecake into servings and optionally garnish with extra salted caramel sauce for an added touch of sweetness and presentation. Serve chilled and enjoy this delightful combination of creamy cheesecake, spiced apples, and rich salted caramel.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Using a water bath during baking helps prevent cracking and ensures a creamy texture.
- Cool the salted caramel sauce slightly before drizzling to avoid melting the apple topping.
- For the best flavor, refrigerate the cheesecake overnight to allow it to set completely.
- Apple variety: use tart apples like Granny Smith for a balanced flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
