Description
Salted caramel apple pie cheesecake marries classic dessert flavors in a mouthwatering masterpiece that redefines indulgence. Creamy cheesecake layers, spiced apple filling, and rich caramel sauce promise pure dessert bliss you’ll savor with every delectable bite.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/4 tsp salt
Apple Topping:
- 4 medium apples (preferably granny smith)
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp lemon juice
Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp sea salt
Garnish:
- 1/4 cup caramel sauce
- 2 tbsp sea salt flakes
Instructions
- Preheat oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar until well combined, then press firmly into the pan’s bottom to create an even crust.
- Bake the crust for 10 minutes, then remove and allow to cool completely while preparing the filling.
- Beat cream cheese and sugar in a large mixer until smooth and creamy, avoiding overmixing.
- Incorporate eggs one at a time, mixing gently after each addition, then fold in sour cream, vanilla extract, and salt until just combined.
- Pour cheesecake mixture over the cooled crust and smooth the top with a spatula.
- Peel and dice apples, then toss with brown sugar, cinnamon, flour, and lemon juice to prevent browning.
- Carefully arrange seasoned apple mixture evenly over the cheesecake filling.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake rest for 1 hour to prevent cracking.
- For caramel sauce, heat sugar and water in a heavy-bottomed pan without stirring until it turns golden amber.
- Remove from heat, slowly whisk in cream, then add butter and sea salt, stirring until smooth.
- Cool cheesecake completely in refrigerator for at least 4 hours or overnight.
- Before serving, drizzle with prepared caramel sauce and sprinkle sea salt flakes on top.
- Slice and serve chilled, enjoying the rich layers of flavors and textures.
Notes
- Prevent apple browning by tossing diced apples with lemon juice immediately after cutting to maintain fresh, vibrant color.
- Achieve smooth, crack-free cheesecake by avoiding overmixing, using room temperature ingredients, and allowing gradual cooling in the oven.
- Customize caramel sauce thickness by adjusting cooking time – shorter for thinner sauce, longer for more robust, deep-flavored caramel.
- Enhance dairy-free options by substituting cream cheese with cashew or almond-based alternatives and using plant-based butter in the caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 70-80 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 48 g
- Sodium: 320 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg