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
Units
Scale
- :
- 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