Description
A decadent Salted Caramel Apple Pie Cheesecake combining the rich creaminess of cheesecake with spiced apples and a buttery graham cracker crust, topped with a luscious homemade salted caramel sauce for the perfect balance of sweet and salty flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Apple Pie Layer
- 3 cups peeled and sliced apples
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
Cheesecake Layer
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Make the Crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool completely to set before adding the layers.
- Prepare Apple Layer: In a large bowl, toss peeled and sliced apples with brown sugar, cinnamon, and flour to evenly coat the apples with the spices and thicken them slightly during baking.
- Assemble Apple Layer: Spread the apple mixture evenly over the cooled graham cracker crust in the pan.
- Make Cheesecake Batter: Using a large mixing bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each to ensure a smooth batter. Then mix in vanilla extract and sour cream until fully incorporated.
- Assemble Cheesecake: Pour the cheesecake batter gently over the apple layer in the pan, spreading evenly.
- Bake Cheesecake: Bake in the oven for 60-70 minutes until the center is almost set but still slightly jiggly. Avoid overbaking to ensure a creamy texture.
- Cool and Chill: Remove cheesecake from oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Make Salted Caramel Sauce: In a saucepan over medium heat, melt 1 cup granulated sugar without stirring until it turns amber in color. Add butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in sea salt to make the salted caramel sauce.
- Serve: Drizzle the chilled cheesecake with the salted caramel sauce just before serving for a delicious finishing touch.
Notes
- Use tart apples like Granny Smith for a balance of sweetness and acidity.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Do not overbake the cheesecake to maintain a creamy texture.
- Allow the crust to cool completely before adding the apple layer to prevent sogginess.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 460 kcal
- Sugar: 34 g
- Sodium: 230 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: salted caramel, apple pie cheesecake, dessert, cheesecake recipe, caramel sauce, autumn dessert
