Salted Caramel Apple Pie Cheesecake is a delightful treat that combines the best of two beloved desserts: apple pie and cheesecake. This recipe brings together creamy cheesecake, spiced apple filling, and a crunchy crumble topping, all drizzled with rich caramel. It’s perfect for any occasion, be it a family gathering, a holiday celebration, or just a cozy night at home.
how to make Salted Caramel Apple Pie Cheesecake
Ingredients
- 4 medium apples, sliced
- 3 tbsp salted butter
- 1-2 tbsp apple cider
- 1/3 cup light brown sugar, packed
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice (to taste)
- 2 tsp cornstarch
- 2 tsp water
- 3 cups cinnamon graham cracker crumbs
- 1/2 cup + 3 tbsp salted butter, melted
- 32 ounces cream cheese, at room temperature
- 1 and 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and 1/2 tsp cornstarch
- 3/4 cup full-fat sour cream, at room temperature
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed
- 1 cup granulated sugar
- 6 tbsp salted butter, cubed
- 1/2 cup + 1 tbsp heavy cream
- Pinch of flaky sea salt
Directions
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Prepare the apple filling by peeling and slicing the apples. Cook them in a pan with butter, apple cider, brown sugar, and spices until they are soft. Mix in cornstarch to thicken the filling, then let it cool.
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For the crust, preheat your oven to 350°F. Combine the crust ingredients and press the mixture into a springform pan. Bake for 10 minutes.
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In a mixing bowl, beat the cream cheese until creamy. Add the granulated sugar, mixing well. Add the eggs one at a time. Then mix in vanilla, cornstarch, sour cream, and spices. Pour half of this mixture into the crust, add the apple filling, and then add the rest of the cheesecake batter on top.
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To create a water bath, place the springform pan in a larger pan filled with boiling water. Bake for 1.5 to 1.8 hours.
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After baking, let the cheesecake cool in the oven with the door ajar for 1 hour. Then refrigerate for 6 to 24 hours to set.
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For the crumble topping, mix the flour, oats, sugar, salt, and cinnamon with cold cubed butter. Bake this mixture until it turns golden brown.
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When serving, top the cheesecake with the apple filling, crumble topping, and a drizzle of caramel sauce. Enjoy this delicious dessert cold!
how to serve Salted Caramel Apple Pie Cheesecake
Serve the cheesecake chilled, straight from the refrigerator. It’s great on its own or with extra caramel sauce on top. Adding a scoop of vanilla ice cream can also elevate the dessert experience.
how to store Salted Caramel Apple Pie Cheesecake
You can store the cheesecake in the refrigerator. Keep it covered with plastic wrap or in an airtight container to ensure it stays fresh. It can last for up to 5 days in the fridge. If desired, you can freeze cheesecake slices for longer storage.
tips to make Salted Caramel Apple Pie Cheesecake
- Make sure the cream cheese is at room temperature for smoother batter.
- Don’t skip the chilling time; it helps enhance the flavors and texture.
- Use tart apples like Granny Smith for a balanced flavor against the sweet cheesecake.
variation
You can switch up the flavor by using different types of fruit in the filling, like peaches or berries. A nut crust can also replace the graham cracker crust for a unique twist.
FAQs
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Can I use store-bought caramel sauce?
Yes! Store-bought caramel sauce is a great time-saver and will taste delicious on top. -
How do I know when the cheesecake is done?
The edges should look set while the center should still have a slight jiggle. It will firm up as it cools. -
Can I make this cheesecake ahead of time?
Absolutely! It’s great to make it a day or two before serving to allow flavors to develop.
Salted Caramel Apple Pie Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan lined with parchment paper. Bake for 10 minutes and let cool.
- In a large bowl, beat softened cream cheese with sugar until smooth. Gradually beat in eggs one at a time, then mix in sour cream and vanilla extract until just combined.
- Pour filling over the cooled crust. Place the springform pan in a water bath and bake for 60-75 minutes until edges are set. Cool in the oven with the door cracked, then chill in the refrigerator for at least 4 hours.
- In a saucepan, cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until softened. Stir in a cornstarch slurry and cook until thickened, then cool.
- In a saucepan, cook sugar and water until amber. Carefully whisk in warm heavy cream, then stir in butter and sea salt. Let the caramel cool completely.
- Once the cheesecake is chilled, spread the cooled apple pie topping over the top. Drizzle generously with the cooled salted caramel sauce before serving.