Salted Caramel Apple Pie Cheesecake Recipe
Salted Caramel Apple Pie Cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, spiced apple topping, and rich caramel drizzle for the perfect fall dessert.
Ingredients
For the crust:
- - 2 cups graham cracker crumbs
- - 1/2 cup unsalted butter melted
- - 1/4 cup granulated sugar
For the cheesecake filling:
- - 24 oz cream cheese softened
- - 1 cup granulated sugar
- - 3 large eggs
- - 1 tsp vanilla extract
- - 1/2 cup sour cream
- - 2 tbsp all-purpose flour
For the apple pie topping:
- - 3 large apples peeled and diced
- - 2 tbsp unsalted butter
- - 1/2 cup brown sugar
- - 1 tsp cinnamon
- - 1/4 tsp nutmeg
- - Pinch of cloves
For the salted caramel sauce:
- - 1/2 cup granulated sugar
- - 3 tbsp butter
- - 1/4 cup heavy cream
- - Pinch of sea salt
Instructions
- 1. Preheat oven to 325°F (160°C). Line a springform pan with parchment.
- 2. Mix graham cracker crumbs, melted butter, and sugar. Press into pan. Bake 10 minutes and set aside.
- 3. Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, and flour. Pour over crust.
- 4. Place springform pan in water bath. Bake 55–60 minutes, until set but slightly jiggly. Let cool 1 hour in oven with door cracked, then chill at least 4 hours.
- 5. Cook apples with butter, brown sugar, cinnamon, nutmeg, and cloves until tender. Cool slightly.
- 6. Make caramel: melt sugar until amber. Stir in butter, then cream, then salt. Cool slightly.
- 7. Top chilled cheesecake with apples and drizzle with caramel before serving.
Notes
Use a mix of tart and sweet apples for best balance. Can be made 1–2 days in advance and chilled until serving.