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Salted Caramel Apple Pie Cheesecake: A decadent featured image showcasing a delicious dessert combining apple pie, cheesecake, and salted caramel flavors.

Perfect Salted Caramel Apple Pie Cheesecake

This decadent dessert combines the best of apple pie and cheesecake, featuring a graham cracker crust, spiced apple filling, creamy cheesecake layer, and a generous drizzle of homemade salted caramel. It's a show-stopping treat that's sure to impress, offering a symphony of flavors and textures in every bite.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 4 medium apples such as Honeycrisp, Gala, or Granny Smith
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt or more to taste

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • Large bowl
  • Large Skillet
  • Wooden spoon
  • Medium saucepan
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help press it evenly.
  4. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
  5. While the crust is cooling, prepare the apple pie filling. In a large bowl, combine the diced apples, sugar, flour, cinnamon, and nutmeg. Toss to coat.
  6. In a large skillet, melt the butter over medium heat. Add the apple mixture and cook, stirring occasionally, until the apples are softened but still slightly firm, about 8-10 minutes. Remove from heat and let cool slightly.
  7. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  8. Gradually add the sugar, beating until well combined.
  9. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix, as this can cause the cheesecake to crack.
  10. Stir in the vanilla extract and sour cream until just combined.
  11. Pour half of the cheesecake filling over the cooled graham cracker crust.
  12. Spoon the apple pie filling evenly over the cheesecake layer.
  13. Pour the remaining cheesecake filling over the apple layer.
  14. Bake in a preheated oven at 350°F (175°C) for 55-70 minutes, or until the edges are set but the center still jiggles slightly.
  15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  16. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
  17. While the cheesecake is chilling, prepare the salted caramel sauce. In a medium saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon until it turns into a smooth, amber-colored caramel. Be patient, it takes time, and don't let it burn!
  18. Carefully add the butter to the caramel and stir until melted and smooth. The mixture will bubble up, so be cautious!
  19. Slowly pour in the heavy cream and stir until combined.
  20. Remove from heat and stir in the sea salt. Taste and add more salt if desired. Let the caramel sauce cool slightly.
  21. Once the cheesecake is completely chilled, remove it from the springform pan.
  22. Drizzle the cooled salted caramel sauce generously over the top of the cheesecake. Let the caramel drip down the sides for an extra decadent touch.
  23. Slice and serve!

Notes

For a spicier crust, use gingersnap cookies instead of graham crackers. Experiment with different apple varieties such as Braeburn, Fuji, or Pink Lady. Add chopped pecans or walnuts to the apple pie filling for a crunchy texture. For cracked cheesecake prevention, bake in a water bath and cool slowly in the oven with the door ajar. Store any leftover cheesecake, covered tightly, and refrigerate for up to 3-4 days.