Salted Caramel Apple Pie Cheesecake
This decadent dessert combines creamy cheesecake, spiced apple pie filling, and a luscious salted caramel drizzle for an unforgettable treat, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter (melted)
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 0.5 cups sour cream
Apple Layer
- 3 cups peeled and sliced apples (about 3-4 medium apples)
- 0.25 cups brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 0.5 cups heavy cream
- 1 tsp sea salt
Instructions
Preheat Oven
- Set your oven to 325°F (163°C).
Make the Crust
- In a bowl, combine graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
Prepare the Apples
- In another large bowl, toss peeled and sliced apples with brown sugar, cinnamon, and flour until they are well coated.
- Spread this apple mixture evenly over the cooled crust.
Mix the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth.
- Add the eggs, one at a time, mixing thoroughly after each addition.
- Finally, add the vanilla extract and sour cream, combining until fully incorporated.
Combine
- Pour the cheesecake mixture over the apple layer in the pan.
Bake
- Bake in the preheated oven for 60-70 minutes until the center is almost set.
- After baking, allow it to cool completely before refrigerating for at least 4 hours.
Make Salted Caramel
- In a saucepan over medium heat, melt the sugar until it forms an amber-colored liquid.
- Add butter and stir until melted.
- Slowly pour in heavy cream while stirring continuously.
- Remove from heat and mix in sea salt.
Serve
- Once the cheesecake is chilled, drizzle the salted caramel sauce over the top just before serving.
Notes
Store in an airtight container in the refrigerator for about 5-7 days. Keep in the freezer for about 2-3 months for longer storage. Ensure all ingredients are at room temperature for a smoother batter.