Short Description
Salted Caramel Apple Pie Cheesecake is the ultimate dessert fusion, combining the rich creaminess of cheesecake, the spiced sweetness of apple pie filling, and a decadent salted caramel drizzle. Perfect for holidays, gatherings, or when you’re craving a show-stopping treat.
Why You’ll Love This Recipe
- Combines three favorite desserts in one.
- Creamy cheesecake with warm, spiced apple pie filling.
- Buttery graham cracker crust for the perfect crunch.
- Topped with a homemade salted caramel sauce.
- Ideal for special occasions and holiday feasts.
ngredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- For the crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter (melted)
- For the cheesecake filling:
- Cream cheese (softened)
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Cinnamon
- For the apple pie topping:
- Apples (peeled, cored, and diced)
- Brown sugar
- Ground cinnamon
- Nutmeg
- Cornstarch
- Lemon juice
- Butter
- For the salted caramel sauce:
- Granulated sugar
- Butter
- Heavy cream
- Sea salt
Directions
- Preheat oven to 325°F and grease a springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla, and cinnamon.
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Bake for 50-55 minutes, or until the center is slightly jiggly but set around the edges. Let cool, then refrigerate for at least 4 hours.
- In a saucepan, melt butter and add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until apples are soft. Stir in cornstarch to thicken.
- In another saucepan, heat sugar until melted and amber in color. Add butter and stir until combined. Slowly pour in heavy cream and sea salt, stirring until smooth.
- Top the chilled cheesecake with the apple pie filling and drizzle with salted caramel sauce.
- Slice and serve with extra caramel sauce if desired.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 15 minutes
Variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Nutty Twist: Add chopped pecans to the caramel topping.
- Spiced Up: Add a pinch of cloves or ginger for extra warmth.
- No-Bake Version: Use a no-bake cheesecake filling and chill instead of baking.
- Extra Creamy: Fold in whipped cream for an even lighter texture.
Storage/Reheating
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Best served chilled; warm caramel slightly before drizzling.
FAQs
Can I use store-bought caramel sauce?
Yes! But homemade salted caramel enhances the flavor.
What type of apples work best?
Granny Smith, Honeycrisp, or Fuji apples hold up well when cooked.
Do I need a water bath for baking?
A water bath helps prevent cracks, but it’s optional.
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and don’t overbake. Let it cool gradually.
Can I make this ahead of time?
Yes! It actually tastes better the next day after chilling overnight.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts.
Can I add a streusel topping?
Absolutely! A cinnamon-oat streusel would add extra crunch.
Can I use a different crust?
Yes! A shortbread or gingersnap crust would also be delicious.
What’s the best way to serve this cheesecake?
Serve chilled with an extra drizzle of caramel and a dollop of whipped cream.
Can I make mini cheesecakes instead?
Yes! Use a muffin tin and adjust the baking time to about 20-25 minutes.
Conclusion
Salted Caramel Apple Pie Cheesecake is a decadent dessert that brings together creamy cheesecake, spiced apple pie filling, and rich caramel sauce. Whether for a holiday table or a special celebration, this indulgent treat is sure to impress!
PrintSalted Caramel Apple Pie Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: ~6 hours
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel Apple Pie Cheesecake combines three classic desserts into one! A buttery graham cracker crust is topped with creamy cheesecake, cinnamon-spiced apples, and a generous drizzle of homemade salted caramel sauce. It’s the perfect fall dessert for holidays or special occasions!
Ingredients
- :
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour (optional, for structure)
- For the Apple Pie Topping:
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon unsalted butter
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Instructions
- :
- Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix the crust ingredients: In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- Press into pan: Firmly press the mixture into the bottom of the pan. Bake for 8-10 minutes, then set aside.
- Step 2: Prepare the Cheesecake Batter
- Beat the cream cheese: In a large bowl, mix softened cream cheese, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, heavy cream, and flour until just combined.
- Pour over the crust.
- Step 3: Bake the Cheesecake
- Wrap the pan in foil and place in a water bath. (This prevents cracking.) Bake for 60-70 minutes until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (preferably overnight).
- Step 4: Make the Apple Pie Topping
- Cook the apples: In a saucepan over medium heat, melt butter. Add apples, brown sugar, cinnamon, lemon juice, and cornstarch. Cook for 5 minutes until soft and syrupy. Let cool.
- Step 5: Make the Salted Caramel Sauce
- Melt sugar: In a saucepan over medium heat, melt sugar, stirring constantly until golden brown.
- Add butter & cream: Carefully add butter (it will bubble). Slowly whisk in heavy cream and salt. Simmer for 1-2 minutes, then let cool.
- Step 6: Assemble & Serve
- Top the cheesecake with the cooled apple pie mixture.
- Drizzle with salted caramel sauce before serving.
- Slice & enjoy!
Notes
- :
- For extra crunch, sprinkle chopped pecans on top.
- Make ahead: Cheesecake can be made 2 days in advance and stored in the fridge.
- Freeze it: Cheesecake (without toppings) can be frozen for up to 3 months.
Nutrition
- Calories: ~450
- Sugar: 40g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
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