Salted Caramel Apple Pie Cheesecake Recipe
Learn how to make the Salted Caramel Apple Pie Cheesecake Recipe with 5 rich layers that satisfy your sweetest cravings in every bite
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 3 medium apples (peeled, cored, thinly sliced)
- 1 tablespoon lemon juice (to toss with apple slices so they don’t brown)
- ½ cup packed brown sugar (light or dark, based on your taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 (8-ounce) packages cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ⅓ cup sour cream
- Salted caramel sauce (store-bought or homemade; about 1 cup)
- Coarse flaky sea salt (for final garnish)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it well or lining the bottom with parchment paper.
- Make the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly and evenly into the bottom of your springform pan. Use the back of a spoon or a flat-bottom glass. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the apples: Toss your sliced apples with lemon juice, brown sugar, cinnamon, and nutmeg. This will coat the slices and start softening them slightly. Set aside.
- Start the cheesecake filling: Beat the softened cream cheese with sugar on medium speed until smooth, about 2-3 minutes. Scrape down the sides as you go to avoid lumps.
- Add eggs one at a time: Beat each egg just until combined before adding the next. Be gentle to avoid overmixing.
- Mix in vanilla and sour cream to add richness and keep the cheesecake creamy.
- Assemble the cheesecake: Pour half the cheesecake batter over the cooled crust. Layer the apple slices evenly over this. Pour the remaining batter on top, smoothing out as best as you can.
- Bake carefully: Place the pan on a middle rack and bake for about 60-70 minutes. The center should still have a slight jiggle but not be batter. Check after 60 minutes to avoid overbaking.
- Cool completely: Once baked, turn off the oven and leave the cheesecake inside for one hour to prevent cracking. Then remove and cool at room temperature before chilling in the fridge for at least 4 hours or overnight.
- Top with salted caramel sauce and sprinkle a pinch of flaky sea salt just before serving.