Salted Caramel Apple Pie Cheesecake
This decadent dessert combines the creamy texture of cheesecake with the warm, sweet taste of apple pie, topped with rich salted caramel, perfect for celebrations or a cozy night in.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
- 3 cups peeled and sliced apples
- 0.25 cups brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 0.5 cups heavy cream
- 1 tsp sea salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until everything is combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then take it out and let it cool.
- In a large bowl, mix the sliced apples, brown sugar, cinnamon, and flour. Toss well to coat the apples.
- Spread the apple mixture evenly over the cooled crust.
Cheesecake
- In another large mixing bowl, beat together the softened cream cheese and 1 cup of granulated sugar until the mixture is smooth.
- Add the eggs one by one, mixing well after each addition.
- Stir in the vanilla extract and sour cream until everything is well combined.
- Carefully pour the cheesecake mixture over the apples in the pan.
- Bake the cheesecake for about 60-70 minutes until the center is almost set.
- Once baked, remove it from the oven and let it cool completely before placing it in the refrigerator for at least 4 hours.
Salted Caramel Sauce
- To make the salted caramel sauce, heat the sugar in a saucepan over medium heat. Stir until it melts and turns amber.
- Add the 6 tablespoons of butter and stir until melted.
- Slowly pour in the heavy cream while continuing to stir.
- Remove from heat and mix in the sea salt.
- Drizzle the salted caramel sauce over the chilled cheesecake just before serving.
Serving
- Slice the cheesecake into wedges and serve it chilled.
- You can add extra salted caramel drizzled on top for an extra sweet touch.
- Pair it with whipped cream or a scoop of vanilla ice cream for a special treat.
Storage
- Store any leftover cheesecake in the refrigerator. Cover it tightly to prevent it from drying out or absorbing other odors in the fridge.
- It can last up to 5 days in the fridge.
Notes
Make sure the cream cheese is at room temperature for a smoother texture. Use a mix of sweet and tart apples to enhance the flavor. Keep an eye on the cheesecake while it bakes; if the edges set but the center is still jiggly, it’s done. Don’t skip chilling the cheesecake; it helps improve the flavor and texture.