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Salted Caramel Apple Pie Cheesecake

Decadent Slice of Salted Caramel Apple Pie Cheesecake
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Assemble the Cheesecake: Pour cheesecake filling over the cooled crust. Top with the apple pie filling, spreading evenly.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://delilita.com/salted-caramel-apple-pie-cheesecake/