why make this recipe
Salted Caramel Apple Pie Cheesecake is a delicious dessert that combines the flavors of classic apple pie and rich cheesecake, all topped with a sweet and salty caramel sauce. This dessert is perfect for gatherings or special occasions. Its creamy texture and fruity filling will impress your family and friends. Plus, it's a fun way to enjoy the taste of fall any time of the year!
how to make Salted Caramel Apple Pie Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and sliced apples
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tsp sea salt (for caramel)
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then take it out and let it cool.
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, and flour. Toss to coat the apples evenly.
- Spread the coated apples evenly over the cooled crust.
- In another large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until everything is fully combined.
- Pour the cheesecake mixture over the apple layer in the pan.
- Bake the cheesecake for 60-70 minutes, or until the center is almost set.
- Once done, remove it from the oven and let it cool completely. Then refrigerate it for at least 4 hours.
- To make the salted caramel sauce, heat 1 cup of sugar in a saucepan over medium heat until it melts and turns amber in color.
- Add 6 tablespoons of butter and stir until it melts.
- Slowly pour in 1/2 cup heavy cream while stirring until mixed well.
- Remove from heat and stir in 1 teaspoon of sea salt.
- Drizzle the salted caramel sauce over the chilled cheesecake before serving.
how to serve Salted Caramel Apple Pie Cheesecake
When ready to serve, slice the cheesecake into wedges. You can serve it plain or add extra whipped cream on top for a special touch. Make sure to drizzle some of that delicious salted caramel sauce over each slice for added flavor. It tastes amazing when served cold!
how to store Salted Caramel Apple Pie Cheesecake
To store the cheesecake, keep it covered in the refrigerator for up to 5 days. If you have leftover salted caramel sauce, store it in an airtight container in the fridge for the same duration. Just reheat the caramel sauce slightly before serving if it thickens in the fridge.
tips to make Salted Caramel Apple Pie Cheesecake
- Make sure your cream cheese is softened for easy mixing.
- Use a variety of apples for a more complex flavor, such as Honeycrisp or Granny Smith.
- Add a pinch of nutmeg for extra warmth in the apple mixture.
- Let the cheesecake cool completely before refrigerating to avoid condensation on the surface.
variation
You can add chopped nuts, like pecans or walnuts, into the apple layer for extra crunch. Alternatively, try using a different fruit, such as pears or berries, to change things up.
FAQs
Q: Can I use a pre-made crust?
A: Yes! You can use a store-bought graham cracker crust to save time. Just skip the step of making the crust.
Q: How do I know when the cheesecake is done?
A: The cheesecake is done when the edges are set but the center has a slight jiggle. It will continue to firm up as it cools.
Q: Can I freeze leftover cheesecake?
A: Yes, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 3 months. Thaw it in the fridge before serving.
Salted Caramel Apple Pie Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- In a bowl, mix together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then take it out and let it cool.
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, and flour. Toss to coat the apples evenly.
- Spread the coated apples evenly over the cooled crust.
- In another large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until everything is fully combined.
- Pour the cheesecake mixture over the apple layer in the pan.
- Bake the cheesecake for 60-70 minutes, or until the center is almost set.
- Once done, remove it from the oven and let it cool completely, then refrigerate for at least 4 hours.
- To make the salted caramel sauce, heat 1 cup of sugar in a saucepan over medium heat until it melts and turns amber in color.
- Add 6 tablespoons of butter and stir until it melts.
- Slowly pour in 1/2 cup heavy cream while stirring until mixed well.
- Remove from heat and stir in 1 teaspoon of sea salt.
- Drizzle the salted caramel sauce over the chilled cheesecake before serving.
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