Okay, grab a cup of coffee, pull up a chair, and let me tell you about this Salted Caramel Apple Pie Cheesecake. Oh my goodness, where do I even begin? The first time I made it, the aroma alone nearly knocked me off my feet – warm apples, sweet caramel, and that creamy cheesecake base all mingling together. It was a symphony for the senses!
This Salted Caramel Apple Pie Cheesecake recipe has truly become a family favorite. It all started a few years ago when I was trying to decide what to bake for Thanksgiving. I wanted something a little different, a showstopper, but also something that everyone would actually eat. I’d seen a few recipes floating around combining apple pie and cheesecake, and I’m a total sucker for salted caramel, so I thought, “Why not combine all three?”
Let me tell you, the first attempt was… well, let’s just say the caramel was a little burnt and the cheesecake was a bit too soft. But I’m not one to give up easily, and I knew there was serious potential there. After a few tweaks (and a much closer eye on the caramel!), I finally nailed it.
Now, even my pickiest eater, my son Leo, begs for this Salted Caramel Apple Pie Cheesecake. He usually turns up his nose at anything apple-related, but the caramel somehow works its magic! It’s become our go-to dessert for holidays, birthdays, or honestly, just a random Sunday when we’re feeling a little fancy.
Life with a busy family can be chaotic, so I’m all about finding recipes that are impressive but also manageable. This Salted Caramel Apple Pie Cheesecake definitely fits the bill. You can even make parts of it ahead of time, which is a lifesaver.
My cooking philosophy is all about creating dishes that are both delicious and approachable. I want to share recipes that make you feel confident in the kitchen, even if you’re a beginner. And trust me, this Salted Caramel Apple Pie Cheesecake is totally doable.
So, are you ready to dive in? I promise, you won’t regret it. Let’s get baking!
What You’ll Need for This Salted Caramel Apple Pie Cheesecake
Alright, let’s gather our ingredients. Don’t worry; nothing too crazy here!
For the Crust:
- 1 ½ cups graham cracker crumbs: I always use the honey graham crackers for my Salted Caramel Apple Pie Cheesecake; they add a little extra sweetness.
- 5 tablespoons unsalted butter, melted: Make sure it’s completely melted for easy mixing!
- ¼ cup granulated sugar: Just a touch to sweeten the crust.
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened: This is key! Softened cream cheese ensures a smooth, lump-free filling for your Salted Caramel Apple Pie Cheesecake.
- 1 ½ cups granulated sugar: For that classic cheesecake sweetness.
- 1 teaspoon vanilla extract: I use pure vanilla extract; the flavor is so much richer for this Salted Caramel Apple Pie Cheesecake.
- 4 large eggs: Add them one at a time and mix until just combined to avoid overmixing.
For the Apple Pie Filling:
- 6 medium apples, peeled and diced: I prefer Granny Smith apples for my apple pie filling in this Salted Caramel Apple Pie Cheesecake because they hold their shape well and have a nice tartness.
- ½ cup granulated sugar: Sweetens the apples.
- ¼ cup all-purpose flour: Helps to thicken the filling.
- 1 teaspoon ground cinnamon: Adds that warm, cozy apple pie flavor.
- ¼ teaspoon ground nutmeg: A little nutmeg goes a long way!
- 2 tablespoons unsalted butter: Adds richness to the apple pie filling of the Salted Caramel Apple Pie Cheesecake.
For the Salted Caramel Sauce:
- 1 cup granulated sugar: The base of our delicious caramel!
- 6 tablespoons unsalted butter: Adds richness and helps create that smooth, velvety texture in the salted caramel cheesecake.
- ½ cup heavy cream: It’s important to use heavy cream, not milk, for the best caramel consistency.
- 1 teaspoon sea salt: Don’t skip the salt! It’s what makes it salted caramel!
Shopping Tips
When making Salted Caramel Apple Pie Cheesecake, you can usually find good deals on apples during the fall. Stock up and freeze some for later!
Kitchen Wisdom
Here’s a Salted Caramel Apple Pie Cheesecake trick I learned: line the bottom of your springform pan with parchment paper. It makes removing the cheesecake so much easier.
Ingredient Prep Shortcuts
For busy families making Salted Caramel Apple Pie Cheesecake, pre-peeled and diced apples from the grocery store can be a lifesaver.
Cost-Saving Tips
Buy cream cheese in bulk when it’s on sale and freeze it. It thaws perfectly for cheesecakes!
Storage Tips
Store leftover Salted Caramel Apple Pie Cheesecake ingredients like graham crackers and apples in airtight containers to keep them fresh.
Let’s Make This Salted Caramel Apple Pie Cheesecake Together
Okay, friend, let’s get our aprons on and bake this Salted Caramel Apple Pie Cheesecake masterpiece! Don’t be intimidated; I’ll walk you through every step.
- Preheat your oven to 350°F (175°C). This is important to get a consistent bake on your Salted Caramel Apple Pie Cheesecake.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to press it firmly and evenly. Bake for 8-10 minutes, or until lightly golden. Let it cool completely.
- Make the apple pie filling: While the crust is cooling, melt the butter in a large skillet over medium heat. Add the diced apples, sugar, flour, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are tender and the sauce has thickened, about 10-15 minutes. Let cool slightly. I learned the hard way with Salted Caramel Apple Pie Cheesecake that letting the apple filling cool slightly prevents it from sinking to the bottom of the cheesecake.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract and beat until combined. Add the eggs one at a time, beating well after each addition. Be careful not to overmix!
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust. Top with the cooled apple pie filling. Pour the remaining cheesecake filling over the apple pie filling. Don’t worry if your Salted Caramel Apple Pie Cheesecake looks a little uneven at this point; the caramel will cover it up!
- Bake the cheesecake: Bake for 55-65 minutes, or until the edges are set but the center is still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. In my kitchen, Salted Caramel Apple Pie Cheesecake usually takes exactly 62 minutes, but ovens vary.
- Make the salted caramel sauce: While the cheesecake is baking, make the salted caramel sauce. In a medium saucepan, melt the sugar over medium heat, stirring constantly, until it turns into a golden amber color. Be patient! This can take a few minutes. Once the sugar is melted and amber-colored, remove from heat and carefully stir in the butter. The mixture will bubble up, so be careful! Stir until the butter is melted and smooth. Slowly pour in the heavy cream and stir until combined. Stir in the sea salt. While the Salted Caramel Apple Pie Cheesecake is baking, you can prep the caramel.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely. Your Salted Caramel Apple Pie Cheesecake should smell like heaven right about now!
- Drizzle with salted caramel: Before serving, drizzle the Salted Caramel Apple Pie Cheesecake generously with the salted caramel sauce. You can warm the sauce slightly if it has thickened too much.
- Serve and enjoy!
And there you have it! A beautiful and delicious Salted Caramel Apple Pie Cheesecake. Give yourself a pat on the back – you deserve it!
For more tips on achieving the perfect cheesecake texture, check out Caramel Apple Cheesecake Pie – Sally’s Baking.
How I Love to Serve This Salted Caramel Apple Pie Cheesecake
Okay, so you’ve baked this amazing Salted Caramel Apple Pie Cheesecake… now what? Well, let me tell you how my family loves to devour it!
My family loves this Salted Caramel Apple Pie Cheesecake when I top it with a little extra whipped cream and a sprinkle of chopped pecans. The whipped cream adds a light and airy contrast to the rich cheesecake, and the pecans give it a little crunch.
One of my go-to side dishes that pair with Salted Caramel Apple Pie Cheesecake is a simple scoop of vanilla ice cream. The cold ice cream melts into the warm caramel, creating a truly decadent experience.
This Salted Caramel Apple Pie Cheesecake is perfect for Thanksgiving, Christmas, or any other holiday gathering. It’s also a great dessert to bring to potlucks or parties. This apple pie salted caramel is always a showstopper.
For Salted Caramel Apple Pie Cheesecake presentation tips, I like to use a pretty cake stand and garnish the cheesecake with a few slices of fresh apple. It makes it look extra fancy!
If you have extra Salted Caramel Apple Pie Cheesecake (which is rare in my house!), you can cut it into individual slices and freeze them for later. Just wrap them tightly in plastic wrap and then foil.
One seasonal Salted Caramel Apple Pie Cheesecake variation I’ve tried is adding a little bit of apple cider to the cheesecake filling. It gives it an extra boost of apple flavor.
Friends always ask for this Salted Caramel Apple Pie Cheesecake recipe when I make it. It’s definitely a crowd-pleaser! If you enjoy the fall flavors in this Salted Caramel Apple Pie Cheesecake, you’ll also enjoy these Salted Caramel Apple Crumble Bars.
Your Salted Caramel Apple Pie Cheesecake Questions Answered
Alright, let’s tackle some of the most common questions I get about this Salted Caramel Apple Pie Cheesecake. I know you’ve got questions!
Q: My cheesecake cracked! What did I do wrong?
A: Cracking is the bane of every cheesecake baker’s existence! There are a few reasons why your Salted Caramel Apple Pie Cheesecake might have cracked. The most common is baking it at too high of a temperature or overbaking it. That’s why I recommend baking it at 350°F and letting it cool in the oven with the door ajar. Rapid temperature changes can also cause cracking. You know what I do when my Salted Caramel Apple Pie Cheesecake cracks? I just cover it with extra caramel! No one will ever know!
Q: Can I use a different type of apple?
A: Absolutely! While I prefer Granny Smith apples for their tartness and ability to hold their shape, you can use any type of apple you like. Honeycrisp, Fuji, or even Braeburn apples would all work well in this Salted Caramel Apple Pie Cheesecake.
Q: Can I make this ahead of time?
A: Yes, definitely! In fact, I highly recommend making this Salted Caramel Apple Pie Cheesecake at least a day in advance. It gives the flavors time to meld together and allows the cheesecake to set completely. Just make sure to store it covered in the refrigerator.
Q: My caramel sauce is too thick/thin. How can I fix it?
A: Caramel can be tricky! If your caramel sauce is too thick, add a tablespoon or two of heavy cream and stir until it reaches the desired consistency. If it’s too thin, simmer it over low heat for a few minutes until it thickens up. Remember that caramel will continue to thicken as it cools.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this Salted Caramel Apple Pie Cheesecake. Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Q: My crust is soggy! How can I prevent that?
A: A soggy crust is no fun! Make sure you’re pressing the graham cracker mixture firmly into the bottom of the pan. You can also pre-bake the crust for a few extra minutes to help it crisp up. Another tip is to brush the bottom of the crust with melted chocolate after it cools. This creates a barrier that prevents the moisture from the filling from seeping into the crust. This recipe for Salted Caramel Apple Pie Cheesecake reminds me of these Mini No-Bake Apple Pie Cheesecakes.
Q: Can I use a store-bought caramel sauce?
A: While I always recommend making your own salted caramel sauce for the best flavor, you can definitely use a store-bought version in a pinch. Just make sure to buy a good quality caramel sauce. You can add a pinch of sea salt to enhance the flavor.
My Final Thoughts on This Salted Caramel Apple Pie Cheesecake
Well, there you have it! My Salted Caramel Apple Pie Cheesecake recipe. This recipe holds a special place in my heart because it’s a dessert that brings my family together. It’s the perfect combination of flavors and textures, and it’s always a hit.
My Salted Caramel Apple Pie Cheesecake Pro Tips
- Use room temperature ingredients: This will ensure that your cheesecake filling is smooth and creamy.
- Don’t overmix the batter: Overmixing can lead to a tough cheesecake.
- Let the cheesecake cool slowly: This will help prevent cracking.
Here are a few Salted Caramel Apple Pie Cheesecake variations you can try:
- Add a streusel topping: Combine flour, oats, brown sugar, and butter, and sprinkle over the cheesecake before baking.
- Use a different crust: Try a gingersnap crust or a shortbread crust.
- Add chopped pecans or walnuts to the cheesecake filling.
My son Leo loves the version with the streusel topping, while my daughter Mia prefers the one with the gingersnap crust.
I hope you’ll give this Salted Caramel Apple Pie Cheesecake recipe a try. It’s easier than you think, and the results are absolutely delicious. Don’t be afraid to make it your own! Experiment with different apple varieties, caramel flavors, and toppings. The most important thing is to have fun and enjoy the process. And if you enjoy this Salted Caramel Apple Pie Cheesecake, give these Caramel Apple Slices with Chocolate Drizzle a try!
I hope that when you make this Salted Caramel Apple Pie Cheesecake, you create memories and share deliciousness with those you love. Happy baking! I highly suggest checking out this Salted Caramel Apple Cheesecake Pie from Brown Eyed Baker for extra inspiration.
This Salted Caramel Apple Pie Cheesecake is more than just a dessert; it’s an experience. Enjoy!
Salted Caramel Apple Pie Cheesecake
This Salted Caramel Apple Pie Cheesecake combines the best of three desserts into one decadent treat! A creamy cheesecake filling is topped with a sweet and tart apple pie filling and drizzled with homemade salted caramel.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 95 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
- For the Apple Pie Filling:
- 4 medium apples, peeled and diced (Granny Smith or Honeycrisp recommended)
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1/4 cup water
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add vanilla and salt, and beat until combined. Beat in eggs one at a time, then stir in sour cream.
- Make the Apple Pie Filling: In a large skillet, combine diced apples, sugar, flour, cinnamon, and nutmeg. Add butter and water. Cook over medium heat, stirring occasionally, until apples are tender and the sauce has thickened, about 10-15 minutes. Let cool slightly.
- Assemble the Cheesecake: Pour cheesecake filling over the cooled crust. Top with the apple pie filling, spreading evenly.
- Bake the Cheesecake: Bake in preheated oven for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This will prevent cracking.
- Make the Salted Caramel Sauce: While the cheesecake is cooling, make the salted caramel sauce. In a medium saucepan, cook sugar over medium heat, stirring constantly, until it melts and turns amber in color.
- Add butter and stir until melted and smooth. Carefully pour in heavy cream (mixture will bubble). Stir until smooth. Remove from heat and stir in sea salt.
- Chill and Serve: Remove cheesecake from oven and let cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight. Drizzle with salted caramel sauce before serving.
Notes
For a smoother cheesecake, use a water bath while baking. Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan.