Description
This Salted Caramel Apple Pie Cheesecake combines the rich, creamy texture of classic cheesecake with layers of tender spiced apples, a cinnamon graham cracker crust, and a homemade salted caramel drizzle. Perfect for fall or anytime you crave a decadent dessert with complex flavors and a buttery caramel finish.
Ingredients
Scale
Apple Filling
- 4 medium apples, peeled, cored, and sliced
- 2 tablespoons butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crust
- 3 cups cinnamon graham cracker crumbs
- 6 tablespoons salted butter, melted
Cheesecake Batter
- 32 ounces cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Salted Caramel Sauce
- 6 tablespoons salted butter
- 1 cup heavy cream
- 1 cup granulated sugar
- 1/2 teaspoon sea salt
Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter, cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat and prepare apple filling: Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, 1/4 cup sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender but still holding shape, about 8-10 minutes. Remove from heat and let cool slightly.
- Make the crust: In a bowl, combine the cinnamon graham cracker crumbs with the melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the batter.
- Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese and 1.5 cups sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then, mix in the sour cream and vanilla extract until fully incorporated and smooth.
- Assemble the cheesecake layers: Pour half of the cheesecake batter over the cooled crust and spread evenly. Spoon the cooked apple filling on top of the batter layer. Carefully spread the remaining cheesecake batter over the apples, making sure the filling is covered.
- Bake in a water bath: Place the springform pan in a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the springform pan, creating a water bath. Bake for approximately 90 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and refrigerate: Remove the cheesecake from the oven and water bath. Allow it to cool completely at room temperature, then refrigerate overnight to fully set and develop flavors.
- Prepare crumble topping: In a small bowl, combine brown sugar, flour, cinnamon, and cubed cold butter. Use a pastry cutter or fingers to blend until crumbly. Sprinkle this on top of the chilled cheesecake just before serving.
- Make salted caramel sauce: In a saucepan over medium heat, melt 1 cup sugar without stirring until it turns a deep amber color. Carefully add 6 tablespoons butter and whisk until melted. Slowly pour in 1 cup heavy cream while whisking continuously. Cook for 1-2 minutes until smooth. Remove from heat and stir in 1/2 teaspoon sea salt. Let cool slightly.
- Serve: Drizzle the salted caramel sauce generously over the cheesecake with crumble topping. Slice and enjoy this rich, indulgent dessert!
Notes
- Make sure to use room temperature cream cheese to avoid lumps in the batter.
- The water bath helps prevent cracking by gently cooking the cheesecake.
- Use firm apples like Granny Smith or Honeycrisp for best texture and flavor.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- You can prepare the caramel sauce in advance and reheat gently before serving.
