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A delectable Salted Caramel Apple Pie Cheesecake sits as a featured image for a recipe article.

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.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
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.