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Featured image of a delicious Salted Caramel Apple Pie Cheesecake.
Lady Maria

Irresistible Salted Caramel Apple Pie Cheesecake

This recipe combines the comforting flavors of apple pie and salted caramel with the creamy texture of cheesecake. It features a graham cracker crust, a rich cheesecake filling, a spiced apple pie filling, and a luscious salted caramel sauce, all baked to perfection in a water bath to ensure a smooth and creamy result.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 medium apples a mix of Granny Smith and Honeycrisp
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon sea salt
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Hot water for water bath

Equipment

  • 9-inch springform pan
  • medium bowl
  • large skillet
  • Heavy-bottomed saucepan
  • Large bowl
  • Mixer (stand or hand mixer)
  • Aluminum foil
  • Large Roasting Pan
  • measuring cups and spoons
  • whisk
  • Spatula
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes. Let cool.
  5. In a large skillet, melt butter over medium heat.
  6. Add apples, sugar, cinnamon, nutmeg, and lemon juice.
  7. Cook, stirring occasionally, until apples are tender and slightly caramelized, about 10-15 minutes. Let cool slightly.
  8. In a heavy-bottomed saucepan, melt sugar over medium heat, stirring constantly until it turns into a deep amber caramel.
  9. Remove from heat and carefully whisk in butter until melted.
  10. Slowly pour in warmed heavy cream, whisking constantly until smooth.
  11. Stir in salt. Let cool slightly.
  12. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  13. Beat in sour cream and vanilla extract.
  14. Add eggs one at a time, beating well after each addition. Be careful not to overbeat.
  15. Pour half of the cheesecake filling over the cooled crust.
  16. Top with the apple pie filling, spreading it evenly.
  17. Pour the remaining cheesecake filling over the apples.
  18. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in.
  19. Place the pan in a larger roasting pan.
  20. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
  21. Bake in preheated oven for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
  22. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
  23. Remove the cheesecake from the water bath and let cool completely at room temperature.
  24. Cover and refrigerate for at least 4 hours, or preferably overnight.
  25. Before serving, drizzle with salted caramel sauce. You can also try adding a sprinkle of sea salt or some chopped pecans.

Notes

Pre-baking the crust prevents a soggy bottom. Pre-cooking the apples concentrates their flavor and reduces moisture. Patience and precise measurements are key for the salted caramel. A water bath ensures a smooth, creamy texture. Chilling thoroughly allows the flavors to meld and the cheesecake to set properly. Store leftovers in the refrigerator for up to 3 days.