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Salted Caramel Apple Pie Cheesecake combines two beloved desserts into a rich and irresistible treat. Creamy cheesecake layers meet tender cinnamon-spiced apples resting on a buttery graham cracker crust, all topped with a decadent salted caramel drizzle. This dessert is made for sharing at family gatherings or special occasions when you want to impress with something both comforting and sophisticated.
I first made this cheesecake for a holiday party and was amazed by how fast it disappeared. Now it’s a go-to dessert that everyone asks for and it never disappoints.
Gather Your Ingredients
- Graham cracker crumbs: This creates the crispy base and adds a subtle sweetness
- Granulated sugar: Both in the crust and cheesecake for balanced sweetness
- Unsalted butter: Melted to bind the crust and used in the caramel to add richness
- Cream cheese: The star ingredient for a luscious, creamy filling Use full-fat for the best texture
- Eggs: Helps firm up the cheesecake and add structure Always bring them to room temperature
- Vanilla extract: Adds warmth and depth of flavor Choose pure vanilla for best results
- Sour cream: Adds moisture and slight tang keeping the cheesecake smooth
- Apples: Peeled and diced Provide fruity acidity and texture Choose firm apples like Granny Smith or Honeycrisp
- Brown sugar: Adds richness to the apple topping and caramel
- Ground cinnamon and nutmeg: Classic warming spices that complement the apples and caramel
- Heavy cream: Used to make the silky salted caramel sauce
- Sea salt: Enhances flavor complexity in caramel and contrasts the sweetness
How to Make It
- Preheat oven:
- Preheat oven to 325 degrees Fahrenheit and grease a 9-inch springform pan well to prevent sticking.
- Sauté the Aromatics:
- Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring often, until the apples become tender and syrupy about eight minutes. Set aside to cool to room temperature.
- Prepare the Crust:
- Mix graham cracker crumbs with granulated sugar and melted butter until well combined. Press this mixture firmly into the bottom of the greased springform pan to create an even layer. Bake in the oven for ten minutes to set. Let it cool slightly before adding filling.
- Make the Cheesecake Batter:
- In a large bowl, beat softened cream cheese with a mixer until smooth and creamy with no lumps. Gradually add granulated sugar and continue beating until fully incorporated. Add eggs one at a time, mixing on low speed after each addition to prevent over-aeration. Blend in vanilla extract and sour cream gently until just combined.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform, creating a water bath to prevent cracking. Bake for 55 to 65 minutes until the center is almost set but still slightly jiggly when touched.
- Cool and Chill:
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for one hour to gradually reduce temperature, avoiding cracks. Remove and refrigerate for at least four hours or overnight to fully set.
- Make the Salted Caramel Sauce:
- In a medium saucepan over medium heat, melt granulated sugar while stirring constantly until it turns a deep amber color. Carefully add cubed butter and stir until melted into the sugar. Slowly whisk in heavy cream with caution as mixture will bubble. Bring to a boil for one minute then remove from heat and stir in sea salt. Let caramel cool slightly before using.
- Finishing Touches:
- Top the chilled cheesecake with the cooled apple pie mixture evenly. Drizzle with the salted caramel sauce just before slicing and serving to impress your guests.
My favorite ingredient in this recipe is the apples. Picking the right apples for that balance of tartness and sweetness makes all the difference. I remember baking this cheesecake with my grandmother who would always remind me to cook the apples slowly to get that perfect tender yet slightly chunky texture that makes the topping so memorable.
Flavor Boosters
Add a pinch of ground cloves or allspice to the apple filling for more autumn flavor Use pears instead of apples for a fall twist Top with toasted pecans or walnuts for added crunch and nuttiness
Serving Suggestions
Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence Pair with a cup of coffee or warm spiced cider
Creative Twists
Greek yogurt can replace sour cream for a lighter tang Use salted butter but reduce sea salt in caramel accordingly Different apple varieties work but avoid overly soft ones to retain texture
This cheesecake offers a perfect blend of familiar flavors with a sophisticated twist. It’s sure to become a new favorite at any gathering.
Recipe FAQs
- → What type of apples work best for this dessert?
Firm, tart apples like Granny Smith hold their shape well and provide a nice balance to the sweetness.
- → How do I prevent cracks in the cheesecake?
Baking in a water bath helps maintain even heat and moisture, which prevents cracking and keeps the filling smooth.
- → Can I prepare the salted caramel sauce ahead of time?
Yes, make the caramel in advance and store it in the fridge. Warm gently before drizzling over the dessert.
- → What is the best way to cool the cheesecake?
Allow the cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly open, then chill in the fridge for several hours or overnight.
- → How long does this dessert keep fresh?
It stays fresh for 2-3 days when properly refrigerated, ensuring the best taste and texture.