Description
Salted Caramel Apple Pie Cheesecake brings together three classic desserts in one showstopping creation. A buttery graham cracker crust supports a rich and creamy cheesecake filling layered with spiced apple pie topping, all finished with a generous drizzle of salted caramel sauce. This dessert is indulgent, comforting, and perfect for fall gatherings or holiday tables.
Ingredients
For the crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
For the cheesecake filling
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the apple pie topping
3 cups peeled and diced apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons water
For the salted caramel
1 cup granulated sugar
6 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon sea salt
Instructions
Preheat the oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened. Press the mixture into the bottom of a springform pan. Bake for 8 minutes and let cool slightly.
In a large bowl, beat cream cheese until smooth and creamy. Add sugar and mix until combined. Mix in sour cream and vanilla extract. Add eggs one at a time, mixing just until incorporated after each addition. Pour the filling over the cooled crust.
Bake the cheesecake for 50 to 60 minutes, or until the center is set with a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool gradually for 1 hour. Refrigerate for at least 4 hours or overnight.
To make the apple pie topping, cook diced apples, brown sugar, cinnamon, and nutmeg in a saucepan over medium heat for about 5 minutes. Dissolve cornstarch in water and stir into the apple mixture. Cook until thickened, then let cool completely.
For the salted caramel, heat sugar in a saucepan over medium heat until melted and amber-colored. Carefully whisk in butter, followed by heavy cream. Stir in sea salt and cook for another minute. Let cool slightly before using.
Once the cheesecake is fully chilled, spoon the apple pie topping over the top and drizzle generously with salted caramel. Chill until ready to serve.
Notes
Use tart apples like Granny Smith for a balance of flavor. Be careful not to overmix the cheesecake batter to avoid cracks. If you prefer a no-bake version, use a no-bake cheesecake filling and cook the apple topping separately. The caramel sauce can be made ahead and stored in the fridge, then warmed slightly before serving.