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Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake
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Indulge in the rich, creamy decadence of Salted Caramel Apple Pie Cheesecake, a dessert that merges the comforting flavors of apple pie with the luxurious texture of cheesecake. This delightful treat features a buttery graham cracker crust, a spiced apple filling, and is crowned with a luscious homemade salted caramel sauce. Perfect for any occasion—be it birthdays, family gatherings, or an indulgent weeknight treat—this cheesecake is sure to impress your loved ones and become a cherished favorite. Each slice offers a perfect balance of sweetness and warmth, making it an irresistible dessert option year-round.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)
  • 3 cups peeled and sliced apples
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp all-purpose flour
  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup granulated sugar (for caramel)
  • 6 tbsp unsalted butter (for caramel)
  • 1/2 cup heavy cream (for caramel)
  • 1 tsp sea salt (for caramel)

Instructions

  1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a springform pan. Bake for 10 minutes until golden.
  2. Toss sliced apples with brown sugar, cinnamon, and flour; spread over cooled crust.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream. Pour over apple layer.
  4. Bake for 60-70 minutes until set but slightly jiggles in the center. Cool completely before chilling for at least 4 hours.
  5. To make the caramel sauce, melt sugar until amber-colored; add butter, then heavy cream while stirring continuously. Mix in sea salt.
  6. Drizzle sauce over chilled cheesecake before serving.

Nutrition

Find it online: https://cookingwitheliana.com/salted-caramel-apple-pie-cheesecake/