Salted Caramel Apple Pie Cheesecake (Print-Friendly Version)
Rich cheesecake with cinnamon apples, graham crust, and a drizzle of salted caramel—perfect for gatherings.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup sour cream
→ Apple Pie Topping
09 -
3 medium apples, peeled and diced
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons brown sugar
12 -
1 teaspoon ground cinnamon
13 -
1/4 teaspoon ground nutmeg
→ Salted Caramel Sauce
14 -
1 cup granulated sugar
15 -
6 tablespoons unsalted butter, cubed
16 -
1/2 cup heavy cream
17 -
1 teaspoon sea salt
# How to Make It:
01 -
Preheat oven to 325°F. Grease a 9-inch springform pan. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then allow to cool slightly.
02 -
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and mix well. Add eggs one at a time, mixing on low speed after each addition. Blend in vanilla extract and sour cream until just incorporated.
03 -
Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Place the springform pan in a larger roasting pan and add hot water until it reaches halfway up the sides of the springform. Bake for 55–65 minutes until the center is nearly set with a slight jiggle.
04 -
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove and refrigerate for at least 4 hours or overnight to set thoroughly.
05 -
Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring often, until apples become soft and syrupy, about 8 minutes. Remove from heat and allow to cool to room temperature.
06 -
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber. Carefully add the cubed butter and stir until melted. Slowly whisk in the heavy cream—mixture will bubble up. Boil for 1 minute, then remove from heat and stir in sea salt. Let caramel cool slightly before use.
07 -
Top the fully chilled cheesecake with the cooled apple pie topping. Generously drizzle with prepared salted caramel sauce before slicing and serving.
# Extra Tips:
01 -
For best results, use room-temperature dairy ingredients and chill the cheesecake thoroughly to achieve a clean slice. Caramel can be prepared in advance and gently reheated before serving. Consume within 2–3 days for optimal freshness.