SALTED CARAMEL APPLE PIE CHEESECAKE ULTIMATE

I’ll never forget the county fair baking competition where my grandma’s apple pie, a family heirloom recipe, went head-to-head with a newbie’s trendy cheesecake, creating a dessert rivalry for the ages! Now, imagine taking those two iconic treats and swirling them together with the magic of salted caramel—that’s what this Salted Caramel Apple Pie Cheesecake is all about. Get ready, my friend, because you’re about to bake a dessert that will steal the show and leave everyone begging for more!

Let’s Talk Salted Caramel Apple Pie Cheesecake: Your New Favorite Dessert

Okay, let’s be real. We all have that one dessert that we’re secretly obsessed with. For me, it’s anything involving apples, caramel, and a creamy base. That’s exactly why I’m so passionate about this recipe. This isn’t just another cheesecake; it’s a flavor explosion in every bite. We’re talking a buttery graham cracker crust, a creamy cheesecake filling, a spiced apple pie layer, and a generous drizzle of homemade salted caramel. Are you drooling yet? I know I am!

Why This Salted Caramel Apple Pie Cheesecake Recipe Works

So, what makes this particular recipe stand out from the crowd? It’s all about the balance. The tanginess of the cheesecake perfectly complements the sweetness of the apples and caramel. The spices add warmth and depth, while the salted caramel cuts through the richness, preventing it from being overly sweet. Plus, each component is made from scratch, ensuring the highest quality and flavor. I’m telling you, friends, this is the real deal!

What You’ll Need: Ingredients Breakdown

Let’s dive into the ingredient list. Don’t be intimidated by the length; most of these are pantry staples!

For the Graham Cracker Crust:

• Graham crackers: About 1 1/2 cups of crushed graham crackers. You can use a food processor or put them in a zip-top bag and crush them with a rolling pin.
• Melted butter: Adds flavor and binds the crust together. Unsalted or salted butter works here.
• Granulated sugar: A touch of sweetness to balance the buttery flavor.
• Pinch of salt: Enhances the flavors.

For the Cheesecake Filling:

• Cream cheese: Full-fat cream cheese is crucial for that rich, creamy texture. Make sure it’s softened to room temperature to avoid lumps.
• Granulated sugar: Sweetens the cheesecake filling.
• Sour cream: Adds tanginess and moisture, ensuring a smooth and creamy texture.
• Eggs: Bind the ingredients together and add richness. Also, make sure these are at room temperature.
• Vanilla extract: Enhances the flavor of the cheesecake.
• Pinch of salt: Balances the sweetness.

For the Apple Pie Filling:

• Apples: I prefer a mix of tart and sweet apples, like Granny Smith and Honeycrisp, for the best flavor. Peeled, cored, and chopped.
• Butter: Adds richness and helps to soften the apples.
• Brown sugar: Adds a caramel-like flavor and sweetness.
• All-purpose flour: Thickens the filling.
• Cinnamon, nutmeg, and allspice: These spices create that classic apple pie flavor. Adjust the amounts to your preference.
• Lemon juice: Prevents the apples from browning and adds a touch of acidity.

For the Salted Caramel Sauce:

• Granulated sugar: The base of the caramel.
• Heavy cream: Adds richness and creaminess.
• Butter: Adds flavor and helps to create a smooth sauce.
• Salt: The key ingredient for salted caramel! Use a good quality sea salt or kosher salt.
• Vanilla extract: Enhances the flavor of the caramel.

Step-by-Step Instructions: Baking Your Masterpiece

Alright, let’s get baking! Don’t worry, I’ll walk you through each step of the way. Remember, baking is a science, but it’s also an art, so don’t be afraid to get creative and put your own spin on it.

Step 1: Making the Graham Cracker Crust

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

Step 2: Preparing the Apple Pie Filling

1. In a large skillet, melt the butter over medium heat.
2. Add the chopped apples and cook for 5-7 minutes, or until slightly softened.
3. Stir in the brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Cook for another 2-3 minutes, or until the filling has thickened slightly.
4. Remove from heat and let cool completely.

Step 3: Making the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
2. Beat in the sour cream, eggs (one at a time), vanilla extract, and salt until just combined. Be careful not to overmix.

Step 4: Assembling the Salted Caramel Apple Pie Cheesecake

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

Step 5: Baking the Salted Caramel Apple Pie 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 creates a water bath, which helps to prevent the cheesecake from cracking).
3. Bake for 55-70 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
4. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps to prevent cracking.
5. Remove the cheesecake from the water bath and let cool completely on a wire rack.
6. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.

Step 6: Making the Salted Caramel Sauce

1. In a medium saucepan, combine the granulated sugar and 1/4 cup of water. Cook over medium heat, without stirring, until the sugar is melted and turns a deep amber color.
2. Remove from heat and carefully whisk in the heavy cream and butter. Be careful, as the mixture will bubble up.
3. Stir in the salt and vanilla extract. Let cool slightly.

Step 7: Serving Your Masterpiece

1. Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
2. Drizzle generously with the salted caramel sauce.
3. Slice and serve. Enjoy every single bite!

Tips and Tricks for Salted Caramel Apple Pie Cheesecake Success

Okay, friend, let’s talk about some common pitfalls and how to avoid them. I want to set you up for success!

• Preventing a Cracked Cheesecake: The water bath is your best friend! It helps to bake the cheesecake evenly and prevents it from drying out and cracking. Also, don’t overbake the cheesecake. It should still be slightly jiggly in the center when you take it out of the oven. Letting it cool gradually in the oven also makes a HUGE difference.
• Getting a Smooth Cheesecake Filling: Make sure your cream cheese and eggs are at room temperature. This will help them to blend together smoothly and prevent lumps. Also, don’t overmix the filling, as this can incorporate too much air and cause the cheesecake to puff up and then sink.
• Making Perfect Salted Caramel: Patience is key! Don’t stir the sugar while it’s melting, as this can cause it to crystallize. Just let it melt undisturbed until it turns a deep amber color. And be careful when adding the heavy cream and butter, as the mixture will bubble up.
• Apple Choices: While I love Granny Smith and Honeycrisp, feel free to experiment with other apple varieties. Braeburn, Fuji, and Gala apples also work well.
• Storing: Leftover cheesecake can be stored in the refrigerator for up to 5 days. Cover it tightly to prevent it from drying out.

Variations and Adaptations

Want to put your own personal touch on this recipe? Here are a few ideas:

• Spice it up: Add a pinch of ground ginger or cardamom to the apple pie filling for a more complex flavor.
• Add nuts: Sprinkle chopped pecans or walnuts over the top of the cheesecake before baking for a crunchy texture.
• Chocolate drizzle: Drizzle melted chocolate over the salted caramel sauce for an extra decadent treat.
• Caramel Swirl: Swirl some of the salted caramel sauce into the cheesecake filling before baking for a marbled effect.
• Boozy Apple Pie: Add a tablespoon or two of Calvados or apple brandy to the apple pie filling for an extra kick.

Serving Suggestions

This Salted Caramel Apple Pie Cheesecake is delicious on its own, but here are a few ideas to take it to the next level:

• Whipped cream: Serve with a dollop of freshly whipped cream.
• Vanilla ice cream: A scoop of vanilla ice cream is the perfect complement to the warm spices and caramel flavors.
• Caramel drizzle: Drizzle extra salted caramel sauce over each slice.
• Apple slices: Garnish with fresh apple slices for a beautiful presentation.

Other Delicious Desserts You Might Enjoy

If you loved this Salted Caramel Apple Pie Cheesecake, you might also enjoy these other delicious desserts:

Craving something a little more rustic? Give my Apple Crisp a try. It’s the perfect cozy dessert for a chilly evening.

For a festive fall treat, check out my Maple Pecan Pumpkin Cheesecake. It’s a Thanksgiving showstopper!

Looking for something bite-sized and adorable? My Apple Pie Cheesecake Bites are the perfect party snack.

If you adore cupcakes, then you should treat yourself to my Caramel Apple Cupcake Heaven recipe!

For the ultimate fall experience, indulge in my Caramel Apple Cheesecake Bliss. It’s a symphony of flavors!

And lastly, if you want to enjoy some delicious bars, try my Salty Caramel Apple Bars!

Frequently Asked Questions (FAQ)

I know you might have some questions, so I’ve compiled a list of frequently asked questions to help you out.

• Can I use a different type of crust? Yes! If you’re not a fan of graham crackers, you can use a shortbread crust or even a gingersnap crust.
• Can I make the cheesecake ahead of time? Absolutely! In fact, I recommend it. The cheesecake needs to chill for at least 4 hours, or preferably overnight, before serving.
• Can I freeze the cheesecake? Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.
• Can I make the salted caramel sauce ahead of time? Yes, you can make the salted caramel sauce up to a week in advance. Store it in an airtight container in the refrigerator. Reheat it gently before serving.

Final Thoughts: Go Forth and Bake!

So there you have it! Everything you need to know to make the most amazing Salted Caramel Apple Pie Cheesecake. Don’t be afraid to experiment and have fun with it. Baking should be enjoyable, not stressful. Trust your instincts, and don’t be afraid to make mistakes. That’s how we learn and grow as bakers. Now, go forth and bake something delicious!

Salted Caramel Apple Pie Cheesecake Ultimate

This Salted Caramel Apple Pie Cheesecake Ultimate is a delightful combination of two classic desserts: apple pie and cheesecake, enhanced with salted caramel. It features a buttery graham cracker crust, creamy cheesecake filling, spiced apple pie layer, and a generous drizzle of homemade salted caramel, making it a flavor explosion in every bite.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups crushed graham crackers
• 1/2 cup melted butter
• 1/4 cup granulated sugar
• Pinch of salt
• 24 ounces full-fat cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Pinch of salt
• 4 cups chopped apples Granny Smith and Honeycrisp
• 2 tablespoons butter
• 1/2 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1/2 teaspoon sea salt or kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup water

Equipment

• 9-inch Springform Pan
• Medium bowl
• Food processor or zip-top bag and rolling pin
• Measuring cups and spoons
• Large Skillet
• Large bowl
• Electric mixer
• Aluminum foil
• Larger roasting pan
• Wire rack
• Medium saucepan
• Whisk

Method

 

1. Preheat oven to 350°F (175°C).
2. Combine crushed graham crackers, melted butter, granulated sugar, and salt in a medium bowl. Mix well.
3. Press mixture into the bottom of a 9-inch springform pan and pack firmly.
4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
5. Melt butter in a large skillet over medium heat.
6. Add chopped apples and cook for 5-7 minutes, or until slightly softened.
7. Stir in brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Cook for another 2-3 minutes, or until thickened.
8. Remove from heat and let cool completely.
9. Beat softened cream cheese and granulated sugar until smooth and creamy in a large bowl.
10. Beat in sour cream, eggs (one at a time), vanilla extract, and salt until just combined. Be careful not to overmix.
11. Pour half of the cheesecake filling over the cooled graham cracker crust.
12. Spoon the cooled apple pie filling evenly over the cheesecake layer.
13. Pour the remaining cheesecake filling over the apple pie filling.
14. Wrap the bottom of the springform pan tightly with aluminum foil.
15. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
16. Bake for 55-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
17. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
18. Remove the cheesecake from the water bath and let cool completely on a wire rack.
19. Cover and refrigerate for at least 4 hours, or preferably overnight.
20. Combine granulated sugar and 1/4 cup of water in a medium saucepan. Cook over medium heat, without stirring, until the sugar is melted and turns a deep amber color.
21. Remove from heat and carefully whisk in the heavy cream and butter. Be careful, as the mixture will bubble up.
22. Stir in the salt and vanilla extract. Let cool slightly.
23. Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
24. Drizzle generously with the salted caramel sauce.
25. Slice and serve.

Notes

To prevent a cracked cheesecake, use a water bath and don’t overbake. Ensure cream cheese and eggs are at room temperature for a smooth filling. Don’t stir the caramel while it’s melting. Leftover cheesecake can be stored in the refrigerator for up to 5 days. Add a pinch of ground ginger or cardamom to the apple pie filling for a more complex flavor. Sprinkle chopped pecans or walnuts over the top before baking for a crunchy texture. Drizzle melted chocolate over the salted caramel sauce for an extra decadent treat. You can freeze the cheesecake for up to 2 months. The salted caramel can be made a week in advance.