Description
This Salted Caramel Apple Pie Cheesecake beautifully combines the flavors of fall with creamy indulgence.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 2 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 0.33 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon nutmeg
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.5 cup all-purpose flour
- 0.5 cup brown sugar
- 0.5 teaspoon cinnamon
- 0.25 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 0.25 cup heavy cream
- 0.5 teaspoon sea salt
Instructions
- Start by preheating your oven to 325°F (163°C). While the oven is warming up, take a mixing bowl and combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon. Stir well until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Bake the crust for 10 minutes and then remove it from the oven. Allow it to cool completely in the pan.
- Next, grab a saucepan and melt 2 tablespoons of unsalted butter over medium heat. Once melted, add the diced apples, brown sugar, cinnamon, and nutmeg. Cook while stirring occasionally for about 5-7 minutes, until the apples are tender. Stir in the cornstarch slurry after the apples have softened to help thicken the mixture, then allow it to cool completely before layering it into the cheesecake.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar and continue mixing. Then, add the sour cream and vanilla extract, blending well. It’s time to incorporate the eggs; add them one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can lead to a less creamy texture.
- Pour half of the cheesecake filling directly over the cooled crust, spreading it evenly. Next, add half of the cooled apple mixture and layer it evenly on top of the cheesecake filling. Pour the remaining cheesecake filling over the apples, and then top it with the rest of the apple mixture. Smooth out the top with a spatula to prepare for the streusel topping.
- In a separate bowl, combine flour, brown sugar, and ground cinnamon. Cut in the softened butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping evenly over the apple layer on the cheesecake, ensuring even coverage.
- Place the cheesecake in the preheated oven and bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually. After an hour, transfer it to a wire rack to cool completely.
- While the cheesecake cools, you can prepare the salted caramel sauce. In a saucepan, combine granulated sugar and water over medium heat, stirring until the sugar dissolves and turns amber in color. Once it reaches this color, remove it from the heat and whisk in the butter, heavy cream, and sea salt until smooth. Allow it to cool slightly before drizzling over the cheesecake.
- For best results, refrigerate the cheesecake for at least 6 hours, or preferably overnight. This lets the flavors meld beautifully. When you’re ready to serve, drizzle chilled salted caramel over the top and add any garnishes like whipped cream or additional apples.
Notes
Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 480 kcal
- Sodium: 220 mg
- Protein: 6 g