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Salted Caramel Apple Pie Cheesecake

A rich, velvety cheesecake layered with tender apples, a flaky crust, and drizzled with homemade salted caramel for the ultimate comfort dessert.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
For the Cheesecake Filling
  • 3 packages cream cheese, softened (8-ounce each)
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups sour cream
  • 2 cups thinly sliced apples (preferably Granny Smith)
For the Salted Caramel Sauce
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt adjust to taste

Method
 

Preparing the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
  3. Press the mixture into the bottom of a 9-inch springform pan, packing it down tightly.
  4. Bake for 10 minutes, then allow it to cool.
Crafting the Cheesecake Filling
  1. In a large mixing bowl, beat together the cream cheese and sugar until smooth.
  2. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
  3. Blend in the sour cream until combined, then gently fold in the sliced apples.
  4. Pour the filling into the cooled crust and spread evenly.
Baking It Up
  1. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  2. Turn off the oven and crack the door open slightly to cool slowly.
  3. Once cooled, refrigerate for at least 4 hours (preferably overnight).
Making the Salted Caramel Sauce
  1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a golden hue.
  2. Add the butter and continue stirring until combined.
  3. Carefully pour in the heavy cream and stir until smooth, adding the salt to taste.
  4. Let it cool slightly before drizzling on the cheesecake.
Assemble and Serve
  1. Remove the cheesecake from the springform pan.
  2. Drizzle your homemade salted caramel sauce on top and slice to serve.
  3. Enjoy!

Notes

You can substitute Greek yogurt for cream cheese for a lighter version. Store in an airtight container in the fridge for up to 5 days. This cheesecake can be frozen for up to 2 months.