Salted Caramel Apple Pie Cheesecake

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Apple Pie Layer:

• 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

• 2 tablespoons unsalted butter

• ¼ cup brown sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 teaspoon lemon juice

• 1 tablespoon cornstarch

For the Cheesecake Layer:

• 24 oz (3 packages) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sour cream

For the Salted Caramel Sauce:

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, cubed

• ½ cup heavy cream

• 1 teaspoon sea salt (adjust to taste)

🧑‍🍳 Instructions

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).

• Mix graham cracker crumbs, sugar, and melted butter until combined.

• Press evenly into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes. Remove and let cool.

2. Cook the Apples:

• In a skillet over medium heat, melt butter.

• Add sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.

• Cook, stirring frequently, for about 8 minutes until apples are tender and caramelized.

• Remove from heat and let cool slightly.

3. Make the Cheesecake Filling:

• Beat cream cheese and sugar together until smooth and creamy.

• Add eggs one at a time, beating after each addition.

• Mix in vanilla and sour cream until just combined.

4. Assemble the Cheesecake:

• Spread half of the cheesecake batter over the cooled crust.

• Layer the cooked apple mixture evenly over the cheesecake layer.

• Pour the remaining cheesecake batter over the apples, smoothing the top.

5. Bake:

• Place springform pan on a baking sheet to catch drips.

• Bake for 55–65 minutes, or until the center is set but slightly jiggly.

• Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

• Chill in refrigerator for at least 4 hours, preferably overnight.

6. Make Salted Caramel Sauce:

• In a heavy saucepan over medium heat, melt sugar, stirring constantly until it liquefies and turns amber.

• Carefully add butter, stirring until melted.

• Slowly whisk in heavy cream (mixture will bubble vigorously).

• Remove from heat and stir in sea salt. Let cool.

7. Serve:

• Drizzle salted caramel sauce over cheesecake slices before serving.

• Optional: sprinkle extra sea salt or chopped toasted pecans on top.

🍽️ Serving Suggestions:

• Serve with whipped cream or vanilla ice cream for extra indulgence.

• Garnish with thin apple slices or caramel drizzle patterns.

✅ Tips:

• Use room temperature ingredients for the smoothest cheesecake.

• Prevent cracks by baking in a water bath or using the oven cooldown method.

• Store leftovers covered in fridge up to 4 days.