Salted Caramel Apple Pie Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
240 g sour cream
09 -
1 teaspoon lemon juice
→ Apple Pie Filling
10 -
3 cups fresh apples, peeled and sliced (such as Granny Smith)
11 -
100 g brown sugar
12 -
1 teaspoon ground cinnamon
13 -
0.25 teaspoon ground nutmeg
14 -
1 tablespoon lemon juice
15 -
1 tablespoon cornstarch
16 -
60 ml water
→ Salted Caramel Sauce
17 -
200 g granulated sugar
18 -
85 g unsalted butter
19 -
120 ml heavy cream
20 -
1 teaspoon sea salt
→ Garnish
21 -
Whipped cream (optional)
22 -
Additional salted caramel sauce
# Instructions:
01 -
Preheat oven to 160°C (325°F).
02 -
In a medium bowl, mix graham cracker crumbs with melted butter and granulated sugar until evenly moistened. Firmly press the mixture into the base of a 23 cm springform pan. Bake for 10 minutes, then set aside to cool.
03 -
Combine sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat for approximately 10 minutes until apples are tender and juices have thickened. Remove from heat and let cool completely.
04 -
In a large mixing bowl, beat cream cheese until smooth and creamy. Incorporate granulated sugar and vanilla extract, mixing until combined. Add eggs individually, mixing on low speed after each addition just until incorporated. Blend in sour cream and lemon juice until the batter is homogeneous.
05 -
Pour half of the cheesecake filling over the cooled crust, spreading evenly. Top with half the apple filling. Add remaining cheesecake batter, smoothing the surface, then layer on the rest of the apple mixture.
06 -
Bake in the preheated oven for 55–60 minutes, until the centre is set but slightly wobbly. Turn off the oven, prop the door open, and allow the cheesecake to cool inside for 1 hour.
07 -
Heat granulated sugar in a saucepan over medium heat, stirring constantly, until it melts and turns amber. Add butter and stir until fully dissolved. Slowly stream in heavy cream, continuing to stir as the mixture bubbles. Remove from the heat, then stir in sea salt. Allow to cool.
08 -
After cooling, refrigerate the cheesecake for a minimum of 4 hours or ideally overnight to fully set.
09 -
Release cheesecake from the pan. Drizzle chilled caramel sauce over the top and garnish with whipped cream if desired before serving.
# Notes:
01 -
Ensure all ingredients are at room temperature for a smooth cheesecake texture.
02 -
Allowing the cheesecake to cool gradually in the oven minimizes cracking.