why make this recipe
Salted Caramel Apple Pie Cheesecake is the perfect blend of textures and flavors. You get the creamy richness of cheesecake, the sweetness of caramel, and the tartness of apples, all sitting on a crunchy graham cracker crust. This delicious dessert is great for gatherings, holiday celebrations, or simply treating yourself after a long day. With every bite, you’ll enjoy a mix of creamy, crunchy, and gooey goodness that appeals to both cheesecake fans and apple pie lovers alike.
how to make Salted Caramel Apple Pie Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 3 cups peeled and sliced apples
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour
- 1 cup granulated sugar (for caramel)
- 6 tbsp unsalted butter (for caramel)
- 1/2 cup heavy cream (for caramel)
- 1 tsp sea salt (for caramel)
Directions:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter together until combined.
- Press this mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then take it out of the oven and let it cool down.
- In a large bowl, combine the peeled and sliced apples with brown sugar, cinnamon, and flour. Toss to coat the apples well.
- Spread the apple mixture evenly over the cooled crust.
- In another large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one by one, mixing well after each addition.
- Mix in the vanilla extract and sour cream until everything is well combined.
- Pour the cheesecake mixture over the apple layer in the springform pan.
- Bake the cheesecake for about 60-70 minutes until the center is almost set.
- Remove from the oven and let it cool completely, then refrigerate for at least 4 hours.
- For the salted caramel sauce, heat the granulated sugar in a saucepan over medium heat until it melts and turns amber in color.
- Stir in the butter until it melts completely.
- Slowly pour in the heavy cream while stirring. Remove from heat and mix in the sea salt.
- Drizzle the salted caramel sauce over the chilled cheesecake just before serving.
how to serve Salted Caramel Apple Pie Cheesecake
Serve your Salted Caramel Apple Pie Cheesecake chilled, with extra salted caramel sauce on the side for drizzling. You can also top it with whipped cream or a scoop of vanilla ice cream for an even more indulgent treat.
how to store Salted Caramel Apple Pie Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or keep it in an airtight container. It should stay fresh for about 3-4 days. If you want to keep it longer, you can freeze slices for up to 2 months. Just remember to wrap them tightly to prevent freezer burn.
tips to make Salted Caramel Apple Pie Cheesecake
- Make sure the cream cheese is softened for easy mixing and a smooth texture.
- Use a mix of sweet and tart apples for more flavor.
- When making the caramel sauce, be careful not to burn the sugar while melting it.
- Allow the cheesecake to cool completely before refrigerating for better texture.
- For added flavor, you can sprinkle some chopped nuts on top of the cheesecake before serving.
variation
You can add some chopped nuts, like pecans or walnuts, to the apple mixture for extra crunch. Another option is to swirl some fruit preserves or chocolate into the cheesecake mixture before baking for added flavors.
FAQs
1. Can I use store-bought caramel sauce?
Yes, you can substitute store-bought caramel sauce for the homemade version if you’re short on time.
2. Can I make this cheesecake in advance?
Absolutely! This cheesecake is great for making ahead of time. Just keep it stored in the fridge until you’re ready to serve.
3. What type of apples are best for this recipe?
Great choices for this cheesecake include Granny Smith, Honeycrisp, or any mix of your favorite apples to balance sweetness and tartness.
