Description
A decadent Salted Caramel Apple Pie Cheesecake that combines a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a rich homemade salted caramel sauce. This dessert is perfect for fall gatherings or anytime you crave a luscious, comforting treat.
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 form the crust. Bake for 10 minutes, then remove and allow to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until the texture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, and heavy cream until well incorporated. Pour this creamy mixture over the cooled crust.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish and pour hot water halfway up the sides of the springform to create a water bath. Bake in the oven for 55 to 65 minutes until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the oven door cracked open to cool gradually. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Apple Topping: In a medium saucepan, combine peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened. Remove from heat and allow to cool to room temperature.
- Make the Salted Caramel Sauce: In a clean saucepan, melt granulated sugar over medium heat, swirling occasionally, until it reaches an amber color. Carefully add the cut butter pieces and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously to prevent lumps. Stir in the sea salt and let the sauce cool slightly until it thickens to a drizzle-able consistency.
- Assemble the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving platter. Evenly spread the cooled apple topping over the surface of the cheesecake. Drizzle generously with the salted caramel sauce.
- Serve: Slice the cheesecake and serve. Optionally, garnish individual slices with extra salted caramel sauce for added flavor and presentation.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
- For best flavor, let the cheesecake chill overnight before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- The salted caramel can be made ahead and stored in the fridge; warm slightly before drizzling.
- Use tart apples like Granny Smith for a nice balance against the sweetness.
