Salted Caramel Apple Pie Cheesecake

Why You’ll Love This Recipe

This Salted Caramel Apple Pie Cheesecake is the perfect fusion of three irresistible desserts—creamy cheesecake, spiced apple pie, and rich caramel sauce. With a buttery graham cracker crust, a luscious vanilla cheesecake filling, and a warm cinnamon apple topping drizzled with salted caramel, every bite is a heavenly experience.

This dessert is perfect for fall gatherings, Thanksgiving, or whenever you crave a cozy treat. The combination of creamy, crunchy, and gooey textures makes it unforgettable. Plus, it’s easier to make than you think!

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Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup brown sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the Apple Pie Topping:

• 2 large apples (Granny Smith or Honeycrisp), peeled and diced
• 2 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• ½ teaspoon sea salt

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Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then let it cool while preparing the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs, one at a time, mixing well after each addition.
3. Stir in vanilla extract and sour cream until fully combined.
4. Pour the batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan in a water bath (wrap the bottom of the pan in foil and place it in a larger pan filled with hot water).
2. Bake for 45-50 minutes, or until the center is slightly set but still jiggly.
3. Turn off the oven and let the cheesecake sit inside for 1 hour with the door slightly open.
4. Remove and let cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Apple Pie Topping

1. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg.
2. Cook for 5-7 minutes until the apples soften.
3. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
4. Remove from heat and let cool.

Step 5: Make the Salted Caramel Sauce

1. Heat sugar in a saucepan over medium heat, stirring constantly until melted and golden.
2. Add butter and stir until fully combined.
3. Slowly pour in heavy cream while stirring (it will bubble up).
4. Stir in sea salt and remove from heat. Let cool slightly.

Step 6: Assemble the Cheesecake

1. Spread the apple topping over the chilled cheesecake.
2. Drizzle generously with salted caramel sauce.
3. Garnish with a sprinkle of sea salt and whipped cream if desired.
4. Slice and enjoy!

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Nutrition Information (Per Serving)

(Approximate values based on ingredients used.)

• Calories: 450
• Carbohydrates: 52g
• Protein: 6g
• Fat: 24g
• Sugar: 38g
• Fiber: 2g

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Tips & Tricks for the Perfect Cheesecake

✔ Use Room Temperature Ingredients: This helps create a smooth, lump-free cheesecake filling.
✔ Don’t Overmix: Overbeating the batter can lead to cracks in the cheesecake.
✔ Chill for Best Results: Let the cheesecake set in the fridge for at least 4 hours (overnight is best!).
✔ Make-Ahead Friendly: The cheesecake and caramel sauce can be made a day in advance for easy assembly.
✔ Apple Variety Matters: Use tart apples like Granny Smith for a balance of sweetness and acidity.