IRRESISTIBLE SALTED CARAMEL APPLE PIE CHEESECAKE

Imagine the creamy, dreamy texture of cheesecake swirled with the comforting flavors of apple pie, all drizzled with luscious salted caramel. This Salted Caramel Apple Pie Cheesecake is a showstopper dessert that’s surprisingly easy to make, and I promise you, it will be the star of any gathering!

Ingredients

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, melted

For the Apple Pie Filling:

• 4 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice

For the Cheesecake Filling:

• 32 ounces cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup sour cream

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon sea salt (or to taste)

Let’s Get Baking: Step-by-Step Instructions

Part 1: Making the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.

Part 2: Preparing the Apple Pie Filling

1. In a large bowl, combine the diced apples, sugar, flour, cinnamon, and nutmeg. Toss to coat.
2. Melt the butter in a large skillet over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are tender, about 8-10 minutes.
3. Stir in the lemon juice and remove from heat. Let cool slightly.

Part 3: Whipping Up the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Beat in the vanilla extract and salt.
3. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
4. Stir in the sour cream until just combined.

Part 4: Assembling the Salted Caramel Apple Pie Cheesecake

1. Pour half of the cheesecake filling over the cooled graham cracker crust.
2. Spoon the apple pie filling evenly over the cheesecake layer.
3. Pour the remaining cheesecake filling over the apple pie filling.

Part 5: Baking the Cheesecake

1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
2. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is a water bath – it helps prevent the cheesecake from cracking).
3. Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
4. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
5. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
6. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.

Part 6: Crafting the Salted Caramel Sauce

1. In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. Be patient, it will clump and then melt!
2. Once the sugar is completely melted and amber in color, remove from heat and immediately add the butter. Stir until the butter is melted and smooth.
3. Slowly pour in the heavy cream and stir until well combined. Be careful, it may bubble vigorously!
4. Stir in the sea salt. Let the caramel sauce cool slightly before drizzling over the cheesecake.

Essential Tools You’ll Need

• 9-inch Springform Pan
• Mixing Bowls
• Electric Mixer (Stand or Handheld)
• Rubber Spatula
• Saucepan
• Large Skillet
• Measuring Cups and Spoons

Troubleshooting & Tips for Cheesecake Perfection

Preventing Cracks: The Water Bath Secret

Cheesecakes can be finicky! A water bath provides a gentle, even heat that helps prevent cracking. Make sure your springform pan is well-sealed with foil. If you’re nervous about leaks, you can use a roasting bag inside the roasting pan as an extra layer of protection.

Softening Cream Cheese: A Must-Do

Using properly softened cream cheese is crucial for a smooth, lump-free cheesecake. Take the cream cheese out of the refrigerator at least an hour before you plan to start baking. If you’re short on time, you can carefully microwave it in 15-second intervals, but be sure not to melt it!

Cooling Down Slowly: Patience is Key

Resist the urge to rush the cooling process! Letting the cheesecake cool gradually in the oven helps prevent drastic temperature changes that can lead to cracking. I know it’s tempting, but trust me, the wait is worth it!

Salted Caramel Woes: Avoiding a Burnt Mess

Making caramel can be intimidating, but with a few tips, you’ll be a pro in no time. Use a heavy-bottomed saucepan to prevent scorching. Stir constantly while the sugar is melting to ensure even heating. And remember to remove the pan from the heat before adding the butter and cream, as the mixture will bubble up quickly.

Variations to Spice Things Up

• Spice it Up: Add a pinch of ground ginger or cardamom to the apple pie filling for a warm, festive flavor.
• Nutty Delight: Sprinkle chopped pecans or walnuts over the top of the cheesecake before baking for added crunch.
• Bourbon Bliss: Stir a tablespoon of bourbon into the salted caramel sauce for a boozy twist.
• Chocolate Drizzle: Drizzle melted dark chocolate over the finished cheesecake for an extra layer of decadence.

Serving Suggestions: The Grand Finale

This Salted Caramel Apple Pie Cheesecake is delicious on its own, but here are a few ideas to elevate the experience:

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with extra apple slices and a sprinkle of cinnamon.
• Offer a variety of toppings, such as chopped nuts, chocolate shavings, and extra salted caramel sauce.

More Cheesecake Adventures Await!

If you loved this recipe, you might also enjoy my Pumpkin Cheesecake for another taste of fall. Or, for a quicker treat, try the Caramel Apple Cheesecake Bars Ultimate. Craving something with a crumble? Check out the Apple Crumble Cheesecake or the Apple Crisp Cheesecake Heavenly Recipe! If you’re looking for a bar version of the salted caramel apple, try the Salted Caramel Apple Bars. Happy baking!

Storing Your Masterpiece

Leftover cheesecake should be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

This Salted Caramel Apple Pie Cheesecake is more than just a dessert; it’s an experience. Each bite is a symphony of flavors and textures that will leave you wanting more. So gather your ingredients, put on your apron, and let’s create some magic in the kitchen. Enjoy!

Salted Caramel Apple Pie Cheesecake

This Salted Caramel Apple Pie Cheesecake is a decadent dessert that combines the creamy texture of cheesecake with the comforting flavors of apple pie, all drizzled with luscious salted caramel. It’s a showstopper dessert that’s surprisingly easy to make and perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 12

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar for crust
• 4 medium apples, peeled, cored, and diced Granny Smith or Honeycrisp
• 1/4 cup granulated sugar for apple filling
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter for apple filling
• 1 tablespoon lemon juice
• 32 ounces cream cheese, softened
• 1 1/2 cups granulated sugar for cheesecake filling
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt for cheesecake filling
• 4 large eggs
• 1/2 cup sour cream
• 1 cup granulated sugar for caramel sauce
• 1/2 cup heavy cream
• 1 teaspoon sea salt or to taste

Equipment

• 9-inch Springform Pan
• Mixing bowls
• Electric Mixer (Stand or Handheld)
• Rubber spatula
• Saucepan
• Large Skillet
• Measuring cups and spoons
• Roasting pan
• Aluminum foil
• Wire rack
• Wooden spoon or heat-resistant spatula

Method

 

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
5. In a large bowl, combine the diced apples, sugar, flour, cinnamon, and nutmeg. Toss to coat.
6. Melt the butter in a large skillet over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are tender, about 8-10 minutes.
7. Stir in the lemon juice and remove from heat. Let cool slightly.
8. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
9. Beat in the vanilla extract and salt.
10. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
11. Stir in the sour cream until just combined.
12. Pour half of the cheesecake filling over the cooled graham cracker crust.
13. Spoon the apple pie filling evenly over the cheesecake layer.
14. Pour the remaining cheesecake filling over the apple pie filling.
15. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.
16. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this is a water bath).
17. Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
18. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracking.
19. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
20. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
21. In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula.
22. Once the sugar is completely melted and amber in color, remove from heat and immediately add the butter. Stir until the butter is melted and smooth.
23. Slowly pour in the heavy cream and stir until well combined. Be careful, it may bubble vigorously!
24. Stir in the sea salt. Let the caramel sauce cool slightly before drizzling over the cheesecake.

Notes

For best results, use softened cream cheese and avoid overmixing the cheesecake filling. A water bath is crucial to prevent cracking. Let the cheesecake cool gradually in the oven before refrigerating. Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Variations include adding spices to the apple filling, nuts to the cheesecake, bourbon to the caramel sauce, or drizzling with melted chocolate.