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Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.5 from 121 reviews

Indulge in a decadent Salted Caramel Apple Pie Cheesecake that beautifully combines sweet, tart apples with creamy cheesecake, all nestled atop a buttery pie crust and drizzled with luscious salted caramel sauce. This dessert is perfect for autumn gatherings or any time you’re craving a rich, comforting treat that blends classic apple pie flavors with velvety cheesecake and a hint of sea salt in the caramel for a perfect balance of sweet and savory.

Ingredients

Scale

Crust

  • 1 ¼ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

Apple Topping

  • 3 medium apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream, warmed
  • 1 teaspoon sea salt

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined and smooth.
  3. Bake the cheesecake base: Pour the cheesecake filling over the pre-baked crust in the springform pan, smoothing the top with a spatula. Bake at 325°F (163°C) for about 40-45 minutes, or until the edges are set but the center still slightly jiggles. Remove from the oven and cool briefly.
  4. Prepare the apple topping: While the cheesecake is baking, melt the butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for about 8 minutes until the apples are tender but still hold their shape. Remove from heat.
  5. Assemble and bake the final pie: Spread the cooked apples evenly over the slightly cooled cheesecake. Drizzle the prepared salted caramel sauce generously over the apples and cheesecake.
  6. Make the salted caramel sauce: In a medium saucepan over medium heat, melt the granulated sugar without stirring, occasionally swirling the pan, until it turns a deep amber color. Carefully add butter and whisk until melted and smooth. Slowly pour in warmed heavy cream, whisking continuously until combined. Remove from heat and stir in sea salt. Allow to cool slightly before drizzling over the apple topping.
  7. Final baking: Return the assembled cheesecake with apples and caramel to the preheated oven and bake for an additional 15-20 minutes to meld flavors and warm the toppings.
  8. Cooling and serving: Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight before serving to allow the cheesecake to fully set and flavors to develop.

Notes

  • Use tart apples like Granny Smith for a nice balance against the sweet caramel.
  • Allow the cheesecake to cool completely before adding the apple topping to avoid making the crust soggy.
  • The salted caramel sauce can be made ahead and refrigerated; warm lightly before drizzling.
  • For easier slicing, chill the cheesecake overnight.
  • To prevent cracking, avoid overbaking the cheesecake and ensure it cools gradually.

Keywords: salted caramel, apple pie, cheesecake, dessert, autumn recipe, baked cheesecake, caramel sauce

Find it online: https://messykitchenmagic.com/salted-caramel-apple-pie-cheesecake-recipe/