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Salted Caramel Apple Pie Cheesecake Recipe

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4.6 from 83 reviews

Indulge in the rich and decadent Salted Caramel Apple Pie Cheesecake, featuring a buttery graham cracker crust, creamy apple-spiced cheesecake filling, and a luscious homemade salted caramel sauce drizzle. This dessert is a perfect blend of tart Granny Smith apples and smooth cream cheese, enhanced with warm cinnamon and vanilla, ideal for any special occasion or cozy gathering.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted

Cheesecake 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

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix the graham cracker crumbs with melted butter until well combined, then firmly press the mixture into the bottom of a springform pan to create an even crust layer.
  2. Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and sour cream, continuing to mix until fully incorporated and creamy.
  3. Add apples and spices: Gently fold the diced Granny Smith apples, cinnamon, and vanilla extract into the cream cheese mixture, ensuring the apples are evenly distributed throughout the filling.
  4. Bake the cheesecake: Pour the apple-cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 50 to 60 minutes, until the center is slightly jiggly but set.
  5. Prepare salted caramel sauce: While the cheesecake bakes, in a medium saucepan over medium heat, melt the brown sugar and butter together, stirring frequently. Once melted and smooth, slowly stir in the heavy cream and sea salt, cooking until the sauce is glossy and uniform in texture.
  6. Cool and chill: Allow the cheesecake to cool completely at room temperature. Once cooled, drizzle the salted caramel sauce evenly over the top. Refrigerate the cheesecake for at least four hours, or until fully chilled and set, before serving.

Notes

  • Use Granny Smith apples for their tartness, which balances the sweetness of the caramel and cheesecake.
  • Ensure the cream cheese is softened to avoid lumps in the filling.
  • Press the crust firmly for a solid base that holds the cheesecake well.
  • Do not overbake; the slight jiggle in the center ensures a creamy texture.
  • Caramel sauce can be prepared ahead and stored in the refrigerator; gently reheat before drizzling.

Find it online: https://mealoria.com/salted-caramel-apple-pie-cheesecake-recipe/