Salted Caramel Apple Pie Cheesecake
This Salted Caramel Apple Pie Cheesecake combines the best of both worlds! A creamy cheesecake base is topped with a spiced apple pie filling and drizzled with homemade salted caramel for an unforgettable dessert.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 100 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Apple Pie Filling:
- 4 medium apples, peeled and diced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt, or more to taste
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
- Make the Apple Pie Filling: In a large skillet, combine diced apples, sugar, flour, cinnamon, and nutmeg. Add butter and cook over medium heat until apples are tender, about 10-15 minutes. Let cool slightly.
- Make the Salted Caramel: In a medium saucepan over medium heat, melt sugar, stirring constantly until it turns amber in color. Remove from heat and immediately add butter, stirring until melted. Slowly pour in heavy cream (mixture will bubble). Stir in salt. Let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract. Beat in eggs one at a time, then stir in sour cream.
- Assemble: Pour half of the cheesecake filling over the cooled crust. Top with the apple pie filling, then pour the remaining cheesecake filling over the apples.
- Bake: Bake at 350°F (175°C) for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill: Remove from oven and let cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Serve: Drizzle with salted caramel sauce before serving.
Notes
For a richer caramel flavor, use brown sugar instead of granulated sugar when making the salted caramel.