Introduction:
Salted Caramel Apple Pie Cheesecake is a decadent fusion of two beloved desserts: the classic apple pie and creamy cheesecake. This indulgent treat features a buttery graham cracker crust, a rich cheesecake layer, and a cinnamon-spiced apple topping, all drizzled with salted caramel sauce for the perfect balance of sweet and salty flavors.
The History of Salted Caramel Apple Pie Cheesecake:
Combining the timeless flavors of apple pie with the creamy texture of cheesecake, this dessert represents a modern twist on two classics. Apple pie has deep roots in American culinary tradition, while cheesecake’s rich, creamy profile has been popular in European and American kitchens for centuries. The salted caramel trend, which gained popularity in the 21st century, adds a contemporary flair, making this dessert a favorite at holiday gatherings and special occasions.
Ingredients Breakdown:
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Cheesecake Layer:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Apple Topping:
- 3 large apples, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Layer:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake batter over the cooled crust, spreading evenly.
- Bake the Cheesecake:
- Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. Refrigerate for at least 4 hours or overnight.
- Prepare the Apple Topping:
- In a skillet over medium heat, melt butter. Add apple slices, brown sugar, and cinnamon. Cook until apples are tender and caramelized, about 10 minutes. Let cool.
- Make the Salted Caramel Sauce:
- In a saucepan over medium heat, melt sugar until it turns amber, stirring constantly. Add butter and stir until melted. Carefully pour in heavy cream, whisking continuously until smooth. Stir in sea salt. Allow to cool slightly.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, top with the caramelized apples. Drizzle salted caramel sauce over the top.
- Serve:
- Slice the cheesecake and serve chilled or at room temperature, with extra caramel sauce if desired.
Tips for the Perfect Salted Caramel Apple Pie Cheesecake:
- Use Fresh Ingredients: Fresh apples and quality cream cheese ensure the best flavor.
- Avoid Overbaking: Check the cheesecake towards the end of the baking time to prevent it from cracking.
- Chill Thoroughly: Allow the cheesecake to set fully in the refrigerator for the best texture.
Variations and Customizations:
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Apple Varieties: Try using Granny Smith, Honeycrisp, or Fuji apples for different flavor profiles.
- Additional Toppings: Add chopped nuts or a dusting of cinnamon sugar for extra texture and flavor.
Health Considerations and Nutritional Value:
- Rich in Calories and Fat: Due to the cream cheese, butter, and caramel, this dessert is high in calories and fat.
- Sugary Content: Contains a significant amount of sugar from the caramel sauce and apples.
- Moderation is Key: Enjoy in moderation as part of a balanced diet, and consider using light cream cheese or sugar substitutes for a lighter version.
FAQ:
- Can I make this cheesecake ahead of time?
- Yes, you can prepare the cheesecake a day in advance and store it in the refrigerator.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days.
- Can I freeze Salted Caramel Apple Pie Cheesecake?
- Yes, freeze the cheesecake without the apple topping for up to 2 months. Thaw in the refrigerator and add the topping before serving.
- What type of apples should I use?
- Use firm, tart apples like Granny Smith for a balanced flavor and texture.
- How can I prevent the cheesecake from cracking?
- Bake the cheesecake in a water bath and avoid overmixing the batter to prevent cracks.
Salted Caramel Apple Pie Cheesecake
Salted Caramel Apple Pie Cheesecake combines the flavors of classic apple pie and creamy cheesecake with a graham cracker crust, caramelized apple topping, and a drizzle of salted caramel sauce. It's a decadent dessert perfect for any special occasion.
Ingredients
For the Apple Filling:
- 4 medium apples 588 grams
- 3 tbsp salted butter
- 1-2 tbsp apple cider or water if you don’t have cider – apple cider vinegar is not the same thing don’t use it!
- 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
For the Crust:
- 3 cups cinnamon graham cracker crumbs 300 grams. See note
- 1/2 cup + 3 tbsp salted butter melted 155 grams
For the Cheesecake:
- 32 ounces cream cheese at room temperature use the full-fat, block style
- 1 and 1/2 cups granulated sugar 308 grams
- 4 large eggs at room temperature
- 1 cup full-fat sour cream at room temperature 240 grams
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
For the Apple Topping:
- 4 medium apples 588 to 625 grams
- 3 tbsp salted butter
- 1-2 tbsp apple cider or water if you don’t have cider – apple cider vinegar is not the same thing don’t use it!
- 1/3 cup 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
- 2 tsp water
- 2 tsp cornstarch
Crumble Topping
- 1/4 cup all-purpose flour 33 grams
- 1/2 cup old-fashioned whole rolled oats
- 1/4 cup brown sugar packed 55 grams
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter cubed 4 tbsp, or 57 grams
For the Salted Caramel Sauce
- 1 cup granulated sugar 210 grams
- 6 tbsp salted butter cubed 85 grams
- 1/2 cup + 1 tbsp heavy cream
- pinch of flaky sea salt
Instructions
- Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.
- Make the Apple Filling: See note below if you want to make this all in one batch! Peel & slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn’t thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.
- Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
- Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you’ll need this for your water bath later.
- Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won’t turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust.
- Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.
- Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting pan (this one is ideal – having the cheesecake surrounded by water helps protect it from the oven’s heat and keeps things extra creamy). Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks.
- Note: I do not recommend placing your cheesecake pan (even if wrapped in foil) directly into the water bath as it will always leak to some degree and you’ll have a soggy crust.
- Bake: Bake the cheesecake for 1 hour and 35 to 1 hour and 50 minutes. When done, the edges of the cheesecake will be slightly raised, the top will appear matte, and it will have only a slight wobble in the center. A knife inserted into the edge will come out with a small amount of thick batter, and an instant read thermometer inserted halfway down into the center should read 150 to 155℉. If the top of the cheesecake appears a bit puffy and browns during the bake, that’s normal. It is not over baked – the top browns more with this recipe because of how full this pan is.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
- Cool & Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle, but be careful. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before removing from the pan & serving.
- Time Saving Tip: Make the elements below – the crumble, caramel, and apple topping – while the cheesecake bakes or while it cools and chills.
- Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through. Add more time as needed – mine took 25 minutes, but other folks have said theirs was done faster. Let cool completely.
- Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos & troubleshooting tips along with the recipe. Let cool before using on the cheesecake.
- Make Apple Pie Topping: Peel & slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling.
- Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
- Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!
Make-Ahead Tips:
- –Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container.
- –Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge.
- -Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.
Notes
Baking Pan Alternatives: You must use a 9-inch springform pan, not a 9-inch cake pan or a 9-inch pie dish – both of those are far too small to hold this recipe. You can, however, use a 9×13 pan instead of a 9-inch springform. Start with 40 minutes less bake time or so to start with, as the layers will be thinner and will bake faster. Check for doneness in the same way as listed in the recipe.
Crust: Pulse graham crackers in the food processor to make the crumbs, or buy plain graham cracker crumbs and add 1/2 to 1 tsp cinnamon to the crust mixture, to taste.
Apple Filling/Topping:If you don’t mind thinner slices for your topping, you can make the full batch of apple filling/topping all at once, in a large pan. Reserve half for topping the cheesecake, once baked & cooled.
Make-Ahead Apple Filling: If you’re planning to store the apple filling in the fridge for a day before using, be sure to scrape the pan well to get all the juices so your apples stay juicy. You may want to gently microwave the filling (10-15 seconds at a time) before using, to get things saucy again after being chilled.