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Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake Display
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Indulge in the ultimate dessert mashup! This Salted Caramel Apple Pie Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of apple pie, all drizzled with decadent salted caramel.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • For the Apple Pie Filling:
  • 4 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
  • ¼ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon sea salt, or to taste

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool completely.
  2. Make the Apple Pie Filling: In a large skillet, combine diced apples, sugar, flour, cinnamon, and nutmeg. Add butter and cook over medium heat, stirring occasionally, until apples are softened and filling has thickened, about 8-10 minutes. Remove from heat and let cool slightly.
  3. Make the Salted Caramel Sauce: In a medium saucepan, melt sugar over medium heat, stirring constantly until it turns into a golden amber color. Remove from heat and immediately add butter. Stir until melted. Slowly pour in heavy cream, stirring constantly (mixture may bubble). Return to low heat and cook for 1 minute, stirring constantly. Remove from heat, stir in salt, and let cool slightly.
  4. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition. Do not overmix.
  5. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spoon the apple pie filling evenly over the cheesecake filling. Pour the remaining cheesecake filling over the apple pie filling.
  6. Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the pan in a larger baking pan and fill the outer pan with hot water, about halfway up the sides of the springform pan (water bath). Bake for 60-75 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour to prevent cracking.
  7. Chill and Serve: Remove cheesecake from the water bath and let cool completely. Refrigerate for at least 4 hours, or preferably overnight. Before serving, drizzle generously with salted caramel sauce. Slice and enjoy!

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the top before serving.

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