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Salted Caramel Apple Pie Cheesecake

A delightful mashup of creamy cheesecake and spiced apple pie, topped with delicious salted caramel.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
For the Cheesecake
  • 24 oz cream cheese, at room temperature 3 (8 oz) packages
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 3 large eggs
For the Apple Layer
  • 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
  • 0.5 cups brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
For the Salted Caramel Topping
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, room temperature
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until thoroughly combined and resembles wet sand.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the cheesecake filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth.
  2. Add the vanilla extract, cinnamon, and nutmeg, mixing until fully incorporated.
  3. Add eggs one at a time, beating just until combined after each addition. Be careful not to overmix!
Sauté the Apples
  1. In a medium skillet over medium heat, combine the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch.
  2. Cook for about 5-7 minutes, until the apples are slightly softened but still hold their shape. Remove from heat and let cool slightly.
Assemble the Cheesecake
  1. Pour half of the cheesecake filling into the cooled crust.
  2. Spread the apple filling evenly over the cheesecake layer.
  3. Top with the remaining cheesecake filling. Smooth the top using a spatula.
  4. Bake in the preheated oven for 60-70 minutes or until the edges are set, but the center still has a slight jiggle. (Don’t worry, it’ll set as it cools!)
Create the Salted Caramel
  1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until melted and golden brown.
  2. Once melted, add the butter and stir until blended.
  3. Gradually whisk in the heavy cream (careful, it might bubble up), and then add the sea salt. Let this caramel cool for a few minutes.
Chill and Serve
  1. Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours, ideally overnight.
  2. When ready to serve, drizzle with salted caramel and enjoy every gooey, delicious bite!

Notes

If your caramel looks a bit clumpy at first, just whisk it more vigorously. Mix different varieties of apples for a more complex flavor. For an even richer cheesecake, consider folding in a little sour cream.