Salted Caramel Apple Pie Cheesecake
his Salted Caramel Apple Pie Cheesecake is rich, creamy, sweet, and salty with a buttery crust, spiced apple filling, smooth cheesecake layer, and a glossy drizzle of homemade salted caramel on top.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric hand mixer or stand mixer
- Medium saucepan
- Rubber spatula
- Aluminum Foil
- Roasting pan (for water bath)
- Wire Cooling Rack
- Sharp Knife
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
For the Apple Pie Filling
- 3 medium apples peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Cheesecake Layer
- 3 8 oz blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Salted Caramel Topping
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cubed
- ½ cup heavy cream
- 1 teaspoon sea salt adjust to taste
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to press it down evenly and tightly.
- Pro Tip: Bake the crust for 8–10 minutes before adding the filling. This gives it a head start and helps prevent sogginess later. Let it cool while you prep the apples.
Step 2: Make the Apple Pie Filling
- In a medium saucepan, melt the butter over medium heat.
- Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes, stirring occasionally, until the apples start to soften.
- In a small bowl, mix the cornstarch and water until smooth, then stir it into the apple mixture.
- Cook for another 2–3 minutes until the filling thickens slightly. Remove from heat and let it cool to room temperature.
- Pro Tip: Don’t overcook the apples—you want them tender but not mushy, so they hold their texture after baking.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2 minutes).
- Add the granulated sugar and beat until well combined and fluffy.
- Add eggs one at a time, mixing just until combined after each addition.
- Mix in the vanilla extract and sour cream. Scrape down the sides of the bowl to make sure everything is well incorporated.
- Pro Tip: Don’t overmix once the eggs are in—overmixing can introduce air bubbles, which cause cracks during baking.
Step 4: Assemble the Cheesecake
- Spread the cooked apple pie filling evenly over the pre-baked crust.
- Pour the cheesecake filling over the apples and gently smooth the top with a spatula.
- Tap the pan gently on the counter to release any trapped air bubbles.
Step 5: Bake the Cheesecake
- Wrap the outside of your springform pan with two layers of aluminum foil to prevent leaks.
- Place the wrapped pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
- Carefully transfer to the oven and bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
- Pro Tip: Avoid opening the oven door during baking! It can drop the temperature and cause the cheesecake to crack.
Step 6: Cool and Chill
- Turn off the oven and crack the door slightly. Let the cheesecake sit inside for 1 hour to cool gradually.
- Remove from the water bath and foil, then place the pan on a wire rack to cool completely at room temperature.
- Once fully cooled, cover and refrigerate for at least 6 hours (preferably overnight) to set.
- Pro Tip: Don’t rush the chilling time—letting it set overnight gives the best texture and flavor.
Step 7: Make the Salted Caramel
- In a clean, dry saucepan, heat the sugar over medium heat. Stir constantly with a heat-safe spatula or whisk. The sugar will clump, then melt into a deep amber liquid.
- Once fully melted, carefully stir in the butter—it will bubble up quickly, so be cautious.
- Slowly pour in the heavy cream while stirring. Let the mixture boil for 1 minute, then remove from heat.
- Stir in the sea salt. Let the caramel cool for 15–20 minutes before using.
- Pro Tip: Whisk continuously while making caramel to prevent burning or separation. Keep a close eye—it can go from golden to burnt fast!
Step 8: Finish and Serve
- Once the cheesecake is fully chilled, run a thin knife around the edges and release it from the springform pan.
- Pour the cooled salted caramel over the top, letting some drip down the sides for that gorgeous “bakery-style” look.
- Sprinkle a little extra flaky sea salt on top for a fancy finish.
- Slice and serve chilled or slightly room temp—up to you!
Notes
Estimated Nutritional Value (Per Slice)
- Calories: ~520
- Fat: 33g
- Saturated Fat: 19g
- Carbohydrates: 50g
- Sugar: 38g
- Protein: 6g
- Fiber: 1g
- Sodium: 320mg