Description

This Salted Caramel Apple Pie Cheesecake is a decadent dessert that combines the flavors of classic apple pie and creamy cheesecake, all topped with a rich salted caramel drizzle.

Ingredients

Scale

2 cups graham cracker crumbs

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon fine salt

7 tablespoons unsalted butter

3 medium tart apples

2 tablespoons unsalted butter

1/3 cup light brown sugar

2 tablespoons granulated sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

Pinch allspice

1 teaspoon lemon juice

1 teaspoon cornstarch

Pinch fine salt

24 ounces cream cheese

3/4 cup granulated sugar

1/2 cup sour cream

1/4 cup heavy cream

3 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1/4 teaspoon fine salt

3/4 to 1 cup good jarred caramel sauce

flaky sea salt

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla

1/2–3/4 teaspoon flaky sea salt

Instructions

Preheat your oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with heavy-duty foil or place it in an oven bag for leak-proofing.
In a mixing bowl, combine graham cracker crumbs, light brown sugar, cinnamon, fine salt, and melted butter to form the crust. Press this mixture into the bottom of the springform pan and bake for 10 minutes. Let it cool.
For the apple pie layer, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add diced apples, light brown sugar, granulated sugar, cinnamon, nutmeg, allspice, lemon juice, cornstarch, and fine salt. Cook for about 5 minutes until apples are slightly soft, then let cool.
In a stand mixer, beat cream cheese and granulated sugar until smooth. Add sour cream, heavy cream, eggs, vanilla extract, flour, and fine salt, mixing until fully combined.
Pour half of the cheesecake mixture over the cooled crust, followed by the cooked apple pie filling. Then add the remaining cheesecake mixture on top.
Place the springform pan into a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 30-35 minutes or until the edges are set but the center is slightly jiggly.
Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour. Remove from the water bath and cool completely on a rack.
Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, drizzle with salted caramel sauce and sprinkle with flaky sea salt.

Notes

For a quick version, use store-bought caramel sauce. Ensure all ingredients are at room temperature for the best texture.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 38 g
Sodium: 380 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 13 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 130 mg

Keywords: Salted Caramel Apple Pie Cheesecake Recipe, cheesecake, apple pie, salted caramel, dessert