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This salted caramel apple pie cheesecake is a real showstopper for dessert lovers who want something a little extra special at home. It combines the rich creaminess of cheesecake with the familiar warmth of apple pie spices and a luscious salted caramel drizzle. It’s perfect for weekend gatherings or to impress friends with minimal effort.
I whipped this up one weekend when I wanted a twist on traditional cheesecake and it quickly became a new favorite in our house for any special occasion.
Ingredients
- Graham cracker crumbs: form a sturdy and flavorful crust. Look for fresh, aromatic crumbs for best taste.
- Cream cheese: soft and at room temperature ensures a smooth filling without lumps
- Apples: provide the pie flavor and texture (choose firm varieties like Honeycrisp or Granny Smith to hold shape)
- Butter: adds richness both in crust and caramel (unsalted lets you control the salt level)
- Ground cinnamon and nutmeg: bring warm autumn notes reminiscent of classic apple pie
- Granulated sugar: sweetens both crust and filling evenly
- Brown sugar: enhances the cooked apples with a deeper molasses flavor
- Sour cream: makes the cheesecake tangy and creamy while helping the texture
- Heavy cream: in caramel creates a silky finish
- Sea salt: rounds out the caramel with a perfect finishing touch
Instructions
- Build The Crust:
- Preheat your oven to 325 degrees Fahrenheit, grease a 9-inch springform pan thoroughly so the crust won&t stick. Mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press this firmly into the bottom of your pan to create an even layer. Bake for ten minutes until the crust sets and smells toasty. Allow it to cool slightly for best results.
- Prepare The Cheesecake Filling:
- Using a large bowl, beat the softened cream cheese until completely smooth and creamy without lumps. Add sugar and continue mixing until well blended. Incorporate the eggs one at a time, mixing slowly after each addition to avoid air bubbles. Fold in vanilla extract and sour cream gently until everything is just combined.
- Bake The Cheesecake:
- Pour the filling over the cooled crust and smooth the surface with a spatula. Place your springform pan inside a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. This water bath keeps the cheesecake moist and prevents cracking. Bake for 55 to 65 minutes until the center looks almost set but still slightly wobbly.
- Cool Slowly:
- After baking, turn off the oven, crack the door open slightly, and leave the cheesecake inside for one hour. This gentle cooling prevents sudden temperature changes that could crack the surface. Then remove the cheesecake from the oven and chill it for at least four hours or overnight to fully set.
- Prepare The Apple Topping:
- Melt two tablespoons of unsalted butter in a skillet over medium heat. Add peeled and diced apples along with brown sugar, cinnamon, and nutmeg. Cook while stirring frequently until the apples soften and develop a syrupy glaze, about eight minutes. Set aside to cool to room temperature.
- Make The Salted Caramel:
- In a medium saucepan, melt granulated sugar over medium heat while stirring constantly. Once it turns a deep amber color, carefully add cubed butter and stir until melted. Slowly whisk in heavy cream as the mixture bubbles vigorously. Let it boil for one minute, remove from heat, then stir in sea salt. Allow the caramel to cool slightly before topping the cheesecake.
- Assemble And Serve:
- Spread the cooled apple pie mixture over the chilled cheesecake evenly. Drizzle the salted caramel sauce generously on top right before slicing and serving.
This recipe became a family tradition for our holiday dinners. I love how the apples capture the cozy spirit of fall while the salted caramel adds something unexpected but irresistible. Every bite feels like a warm hug.
Storage tips
Store leftover cheesecake covered tightly in the refrigerator for up to four days. If you want to preserve the texture, avoid leaving it uncovered as the crust can get soggy. For longer storage, wrap tightly in plastic wrap and freeze for up to two months.
Ingredient swaps
If you want a gluten-free crust, substitute graham crackers with gluten-free cookies or crushed nuts. Greek yogurt can replace sour cream for a tangy twist with fewer calories. Experiment with different apple varieties to change the sweetness and firmness to your liking.
Serving ideas
Serve slices with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted pecans or walnuts adds a lovely crunch. Pair with a cup of strong coffee or spiced tea to complement the warm flavors.
A decadent dessert that brings together the best of season and sweetness for an unforgettable treat.
Frequently Asked Recipe Questions
- → What is the purpose of the water bath during baking?
The water bath creates gentle, even heat and moisture around the cheesecake, preventing cracks and ensuring a silky texture.
- → How do you make the salted caramel sauce?
Start by melting sugar until amber, then stir in butter and slowly whisk in cream. Boil briefly, remove from heat, and add sea salt for balance.
- → Can I use a different crust instead of graham crackers?
Yes, other sturdy crumb crusts like digestive biscuits or spiced cookie crumbs can work well as a base.
- → How can I ensure the apples are tender but not mushy?
Cook diced apples with brown sugar, cinnamon, and nutmeg over medium heat, stirring until just softened and syrupy, about 8 minutes.
- → Why is it important to chill the dessert before serving?
Chilling helps the filling firm up and the flavors to meld, delivering a smooth texture and rich taste.