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Salted Caramel Apple Pie Cheesecake

A thick slice of apple pie cheesecake topped with spiced apples and drizzled heavily with caramel sauce.
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This recipe merges the creamy texture of classic cheesecake with the spiced flavor of apple pie, finished with a salted caramel swirl. It is a decadent dessert perfect for holidays or special gatherings.

Ingredients

  • For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Apple Topping: 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/4 cup water
  • For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Salted Caramel Swirl: 1 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream, warmed, 4 tablespoons unsalted butter, 1 teaspoon sea salt

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
  2. Make the Apple Topping: In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until apples soften slightly, about 8 minutes. In a small bowl, whisk cornstarch and water until smooth, then stir into the apples. Cook until the sauce thickens. Remove from heat and let cool slightly.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Beat in eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple topping over the batter. Gently pour the remaining batter over the apples. Top with the remaining apple mixture.
  5. Create the Salted Caramel: While the cheesecake bakes, make the caramel. Combine 1 cup sugar and 1/4 cup water in a heavy-bottomed saucepan. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat. Carefully whisk in the warm heavy cream (it will bubble vigorously), then whisk in the butter and sea salt until smooth. Let cool slightly.
  6. Swirl and Bake: Drizzle about half of the cooled salted caramel over the top of the cheesecake. Use a knife to gently swirl the caramel into the top layer of batter. Bake the cheesecake in a water bath (place the springform pan in a larger roasting pan filled with hot water halfway up the sides of the springform pan) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool and Chill: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Serve: Before serving, drizzle the remaining salted caramel over the top. Release the sides of the springform pan. Slice and serve your showstopper cheesecake.

Notes

  • For the smoothest cheesecake texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 70-85 minutes, watching closely to prevent cracking.
  • You can substitute the salted caramel with a simple buttery oat crumble topping for a different texture.

Nutrition

Find it online: https://www.purecookingjoy.com/apple-pie-cheesecake-recipe-salted-caramel/

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