Description

This Salted Caramel Apple Pie Cheesecake combines the rich, creamy texture of classic cheesecake with the comforting flavors of spiced apples and indulgent salted caramel sauce. A buttery graham cracker crust forms the perfect base, topped with a luscious cream cheese filling baked in a water bath for a smooth finish. Finished with warm, cinnamon-spiced cooked apples and a homemade salted caramel drizzle, this dessert is perfect for cozy occasions or festive celebrations.

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

Cooked 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 to prevent sticking.
Make crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan, creating an even crust layer. Bake for 10 minutes to set.
Prepare cheesecake filling: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and then the eggs, mixing after each addition. Stir in vanilla extract and sour cream until the mixture is well combined and smooth.
Bake cheesecake: Pour the cream cheese filling over the baked crust. Place the springform pan in a water bath (a larger pan filled partially with hot water) to gently bake the cheesecake. Bake for approximately 55-65 minutes until the center is slightly jiggly but mostly set.
Cool and chill: Turn off the oven and leave the cheesecake inside with the door ajar for one hour to cool gradually. Then remove and refrigerate the cheesecake for at least four hours to firm up completely.
Cook apple topping: In a skillet, melt 2 tablespoons butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender and aromatic. Remove from heat and let cool.
Make salted caramel sauce: In a heavy-bottomed saucepan, melt 1 cup sugar over medium heat until it liquefies and turns an amber color. Carefully stir in the cubed butter, whisking until melted. Slowly pour in heavy cream while continuing to whisk. Remove from heat and stir in sea salt. Allow caramel to cool slightly.
Assemble and serve: Once the cheesecake is chilled, top it evenly with the cooked apple mixture. Drizzle the salted caramel sauce generously over the apples and cheesecake before serving.

Notes

Baking the cheesecake in a water bath prevents cracking and promotes even cooking.
Ensure cream cheese is at room temperature for the smoothest filling.
If you prefer a less sweet dessert, reduce the sugar in the apple topping slightly.
Use a sharp knife dipped in hot water to cut clean slices of cheesecake.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Salted Caramel Apple Pie Cheesecake, cheesecake recipe, apple dessert, salted caramel sauce, baked cheesecake