Description
This Salted Caramel Apple Pie Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of apple pie, all drizzled with luscious salted caramel. Perfect for fall gatherings or a delightful dessert any time of the year, this cheesecake is sure to impress!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Apple Filling:
- 3 cups apples, peeled and thinly sliced
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove and let cool.
- Make the Apple Filling:
- In a large bowl, toss sliced apples with brown sugar, cinnamon, lemon juice, and cornstarch.
- Cook the apple mixture in a saucepan over medium heat for about 5-7 minutes, just until softened. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and vanilla, mixing well.
- Add eggs one at a time, mixing until just combined. Finally, fold in sour cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust. Layer with the apple filling, then pour the remaining cheesecake batter on top.
- Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven and let it cool inside for 1 hour.
- Make the Salted Caramel Sauce:
- In a saucepan, melt granulated sugar over medium heat until it turns amber. Carefully stir in butter until melted, then add heavy cream and sea salt. Let cool.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, drizzle with salted caramel sauce.
Notes
- Allow the cheesecake to chill overnight for the best flavor and texture.
- Serve with additional whipped cream or extra caramel sauce for added indulgence.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg