Pin it
This salted caramel apple pie cheesecake is pure dessert magic for those who crave the warm flavors of autumn year-round and never want to pick between pie and cheesecake. I set out to recreate my favorite childhood fair treat and one bite of this creamy spiced cake hooked my entire family. Sweet-tart apples nestle into a cloud of tangy cheesecake topped with luscious homemade salted caramel a combination that tastes both nostalgic and grown-up all at once.
I first whipped up this cheesecake for a Thanksgiving dessert table when classic pies felt a little too predictable. Since then it has become the most requested recipe in our house. The blend of creamy cheesecake and warm apples under sticky-sweet caramel is always a showstopper.
Ingredients
- Graham cracker crumbs: Provide a sweet crunchy base and hold up well under creamy fillings. Look for crumbs with a toasty scent for best flavor
- Unsalted butter: Binds the crust. Choose high-quality butter for clean rich taste
- Granulated sugar: Sweetens both crust and cheesecake layers. Fine white sugar delivers a smooth texture
- Cream cheese: Offers the signature tang and creamy base. Use full-fat bricks for ideal structure and taste
- Vanilla extract: Rounds out sweetness. Pure extract makes a difference in the final flavor
- Large eggs: Hold the filling together for the classic cheesecake density. Fresh eggs yield the most stable cake
- Sour cream: Adds lushness and a subtle tang. Select brands with minimal stabilizers for richness
- Lemon juice: Brightens both apple filling and cheesecake layers and keeps flavors lively
- Fresh apples: Bring tartness and texture. Choose crisp Granny Smith for the best contrast to the rich filling
- Brown sugar: Carmelizes with apples lending depth. Opt for dark brown sugar for extra molasses notes
- Cinnamon and nutmeg: Provide aromatic warmth. Freshly ground spices make a huge flavor impact
- Cornstarch: Thickens the apple filling for perfect slices. Check your pantry for a pure white powder without clumping
- Water: Helps cook and steam the apples evenly
- Heavy cream: Is the foundation for silky salted caramel. Use cold cream for best results
- Sea salt: Balances sweetness in the caramel and intensifies the apple flavor. Flaky sea salt is great for finishing
- Whipped cream and extra salted caramel sauce (for garnish): Add a festive touch great for serving at special gatherings
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven temperature to 325 degrees Fahrenheit or 160 degrees Celsius. This lower setting ensures a creamy even bake and helps avoid cracked cheesecake tops
- Prepare the Crust:
- Mix the graham cracker crumbs unsalted butter and granulated sugar thoroughly in a medium bowl. Press the mixture firmly across the bottom of a springform pan creating a compact and even layer. Bake for 10 minutes until set and let it cool completely before adding fillings
- Make the Apple Pie Filling:
- Add sliced apples brown sugar cinnamon nutmeg lemon juice cornstarch and water to a large saucepan. Stir well and cook over medium heat for about 10 minutes. The apples should soften and the sauce will thicken slightly coat the back of a spoon and smell incredibly fragrant. Let this mixture cool so it will not melt your cheesecake
- Prepare the Cheesecake Filling:
- Beat the cream cheese on medium speed until completely smooth with no lumps left. Gradually add the granulated sugar and vanilla extract mixing well after each addition. Crack in the eggs one at a time gently mixing each in before adding the next. Do not overmix. Finally fold in the sour cream and lemon juice creating a luxuriously smooth batter
- Assemble the Cheesecake:
- Spread half the cheesecake filling over the cooled crust smoothing with a spatula. Spoon half the apple pie filling evenly over this then add the rest of the cheesecake mixture followed by the remaining apples. This creates beautiful layers when sliced
- Bake the Cheesecake:
- Place the pan in the preheated oven and bake for 55 to 60 minutes. The edges should look set but the center will jiggle very slightly. When done turn off the oven crack the oven door open and let the cheesecake gradually cool for about an hour. This gentler cooling step helps prevent splitting
Pin it
The salted caramel sauce has become my secret weapon it transforms anything it touches. My family especially loves it drizzled on pancakes or stirred into hot cocoa long after the cheesecake is gone. Every time we enjoy this treat together I remember my grandmother’s knack for combining apples with something rich and special.
Storage Tips
Wrap cooled cheesecake tightly in plastic or store in an airtight container in the refrigerator for up to five days. If you have extra caramel sauce keep it sealed in a jar in the fridge it will thicken slightly and can be gently rewarmed whenever you want to gild your cake.
Ingredient Substitutions
If you are short on graham crackers try crushed vanilla wafers or gingersnaps for the crust. For the apple layer other firm tart apples can substitute for Granny Smith. Greek yogurt can work in place of sour cream in a pinch just drain it well before mixing.
Serving Suggestions
This cheesecake shines all on its own chilled from the fridge but a scoop of vanilla ice cream beside each slice makes it extra festive. For extra contrast a sprinkle of toasted pecans or walnuts on top adds crunch and nutty depth.
Pin it
Each bite of this cheesecake is a journey through sweet spiced apples creamy filling and caramel perfection. A true seasonal masterpiece.
Frequently Asked Questions
- → What apples work best for the filling?
Granny Smith apples are ideal due to their tartness, balancing the sweetness and giving structure when baked.
- → How should I store the finished cheesecake?
Store leftovers covered in the refrigerator. It keeps well for up to five days, maintaining freshness and creamy texture.
- → Can the salted caramel sauce be made ahead?
Yes, prepare the caramel sauce in advance and refrigerate. Gently rewarm before drizzling for best texture.
- → Do I need to use a springform pan?
A springform pan is highly recommended for easy removal and perfect slices, but a deep cake pan may be used in a pinch.
- → Is it necessary to chill the cheesecake overnight?
Chilling at least four hours or overnight ensures the cheesecake is fully set and delivers the best flavor and texture.