Salted Caramel Apple Pie Cheesecake Recipe
This Salted Caramel Apple Pie Cheesecake combines the perfect balance of creamy cheesecake, tart apples, and luscious salted caramel sauce, creating a decadent dessert that blends the best of apple pie and cheesecake traditions.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 medium Granny Smith apples, diced
- 1 tsp cinnamon
- 2 tsp vanilla extract
Salted Caramel Sauce
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the crust: Preheat your oven to 350 degrees Fahrenheit. Mix together graham cracker crumbs and melted butter until well combined, then press this mixture firmly into the bottom of a springform pan to form the crust.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add granulated sugar and sour cream, mixing until fully incorporated and smooth.
- Add apples and flavorings: Gently fold in the diced Granny Smith apples, cinnamon, and vanilla extract into the cheesecake batter, ensuring an even distribution of flavors.
- Bake the cheesecake: Pour the filling evenly over the crust in the springform pan. Bake in the preheated oven for 60 minutes, or until the center is slightly jiggly but mostly set.
- Prepare salted caramel sauce: While the cheesecake bakes, melt the brown sugar and butter together over medium heat, stirring continuously. Once melted, carefully mix in the heavy cream and sea salt, stirring until the sauce is smooth and glossy.
- Cool and chill: Allow the cheesecake to cool completely at room temperature. Once cooled, drizzle the salted caramel sauce over the top. Refrigerate the cheesecake for at least four hours to set before serving.
Notes
- Use Granny Smith apples for a tart contrast that balances the sweetness of the caramel and cheesecake.
- If you don’t have a springform pan, a deep cake pan can be used, but the crust may be harder to remove.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.
- The cheesecake is best served chilled to maintain its creamy texture and to allow the caramel to set.
- For a less sweet version, reduce the brown sugar in the caramel sauce by 1/4 cup.
