Salted Caramel Apple Pie Cheesecake
This decadent cheesecake combines creamy cheesecake, warm cinnamon apples, and a silky salted caramel drizzle, perfect for fall celebrations.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- ¼ cup brown sugar (packed)
Cheesecake Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Apple Pie Layer
- 2 medium apples (peeled, cored, and diced) Honeycrisp or Granny Smith work best
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- ½ tsp ground cinnamon
- ⅛ tsp nutmeg
- 1 tsp cornstarch (optional, to thicken)
Topping
- ½ cup caramel sauce (store-bought or homemade)
- ¼ tsp flaky sea salt
- Whipped cream for garnish (optional)
- Chopped pecans or walnuts (optional for crunch)
Instructions
Preparation
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Make the crust: Combine graham cracker crumbs, melted butter, and brown sugar until crumbly. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then cool.
- Prepare the apple layer: In a small pan, melt butter over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and cornstarch. Cook for 5–7 minutes until tender and caramelized. Let cool.
Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, vanilla, and flour until just combined.
Assembly and Baking
- Pour half of the cheesecake batter over the crust. Spoon half of the apple mixture evenly on top. Pour the remaining batter and smooth. Top with the rest of the apples.
- Bake for 60–70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
Chilling and Serving
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, drizzle with caramel sauce and sprinkle with sea salt. Add whipped cream and chopped nuts if desired for that bakery-perfect finish.
Notes
Cool the cheesecake slowly in the oven and refrigerate fully before slicing. This cheesecake is even better the next day as all the flavors meld beautifully. For a richer taste, make your own caramel using butter, cream, and sugar. Warm the caramel slightly before drizzling for a gorgeous glossy effect.