Salted Caramel Apple Cheesecake (Printable Version)
Creamy cheesecake with spiced apples, golden crust, and rich salted caramel topping.
# Ingredients List:
→ Crust
01 -
1 1/2 cups graham cracker crumbs (about 150 g)
02 -
1/4 cup granulated sugar (50 g)
03 -
1/2 cup unsalted butter, melted (113 g)
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened (680 g)
05 -
1 cup granulated sugar (200 g)
06 -
3 large eggs
07 -
1 teaspoon vanilla extract (5 ml)
08 -
1/2 cup sour cream (120 ml)
→ Apple Pie Topping
09 -
3 medium apples, peeled and diced (about 450 g)
10 -
2 tablespoons unsalted butter (28 g)
11 -
2 tablespoons brown sugar (30 g)
12 -
1 teaspoon ground cinnamon (2.6 g)
13 -
1/4 teaspoon ground nutmeg (0.5 g)
→ Salted Caramel Sauce
14 -
1 cup granulated sugar (200 g)
15 -
6 tablespoons unsalted butter, cubed (85 g)
16 -
1/2 cup heavy cream (120 ml)
17 -
1 teaspoon sea salt (5 g)
# How to Make It:
01 -
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
02 -
In a large bowl, beat cream cheese until smooth and creamy. Add sugar and mix until combined. Add eggs one at a time, mixing on low speed after each addition. Incorporate vanilla extract and sour cream until just combined.
03 -
Pour filling over cooled crust and smooth the top. Place springform pan in a larger roasting pan. Fill roasting pan with hot water halfway up the sides of the springform for a water bath. Bake 55–65 minutes until the center is almost set but still slightly jiggly.
04 -
Turn off oven and crack the door open. Let cheesecake cool inside the oven for 1 hour. Remove from oven and chill in refrigerator for at least 4 hours or overnight to fully set.
05 -
Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are soft and syrupy, approximately 8 minutes. Allow topping to cool to room temperature.
06 -
In a medium saucepan over medium heat, melt sugar while stirring constantly until it reaches a deep amber color. Carefully add cubed butter and stir until melted. Slowly pour in heavy cream, whisking continuously; the mixture will bubble. Boil for 1 minute, remove from heat, and stir in sea salt. Let the caramel cool slightly.
07 -
Top chilled cheesecake with the apple pie mixture. Drizzle with salted caramel sauce before slicing and serving.
# Extra Tips:
01 -
Use room temperature ingredients for a smooth cheesecake. Chill thoroughly to ensure proper setting. Caramel sauce can be prepared in advance and stored refrigerated; warm gently before use. Best enjoyed within 2-3 days.