Salted Caramel Apple Pie Cheesecake
A delightful dessert that combines the creamy texture of cheesecake with the sweet, tart flavors of apple pie, perfect for any occasion.
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the apple filling
- 3 cups peeled and sliced apples A mix of Granny Smith and Honeycrisp recommended.
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
For the cheesecake filling
- 24 oz cream cheese (softened) Make sure it's fully softened to avoid lumps.
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the caramel sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool.
- In a large bowl, mix together the sliced apples, brown sugar, cinnamon, and flour until the apples are well coated.
- Spread the apple mixture evenly over the cooled crust.
Cheesecake Filling
- In another bowl, beat the softened cream cheese and 1 cup sugar until smooth.
- Add the eggs one at a time, making sure to mix well after each addition.
- Mix in the vanilla extract and sour cream until everything is fully incorporated.
- Pour the cheesecake mixture over the apple layer in the pan.
Baking
- Bake the cheesecake for about 60-70 minutes, or until the center is almost set.
- Once done, remove from the oven and allow it to cool completely. Then, refrigerate for at least 4 hours.
Caramel Sauce
- To make the salted caramel sauce, heat 1 cup of sugar in a saucepan over medium heat. Stir until the sugar melts and turns amber.
- Add 6 tbsp of butter and stir until melted.
- Slowly pour in 1/2 cup of heavy cream while stirring continuously.
- Remove the sauce from heat and stir in 1 tsp of sea salt.
Serving
- Serve the cheesecake chilled, topped with a generous drizzle of salted caramel sauce.
- You can add whipped cream or extra apple slices for decoration. It's also a great idea to serve it with a scoop of vanilla ice cream on the side!
Notes
To store the cheesecake, keep it covered in the refrigerator. It will stay fresh for up to 5 days. If you want to store any leftover salted caramel sauce, keep it in a sealed jar in the fridge for a week. Reheat it gently before use.