Salted Caramel Apple Pie Cheesecake for Cozy Celebrations

This Salted Caramel Apple Pie Cheesecake merges creamy cheesecake with spiced apples, making it an ideal treat for festive gatherings.

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Prep Time 30

Cook Time 1 5

Chilling Time 4

Total Time 5 35

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1.5 cups Graham Cracker Crumbs Try digestive biscuits for a fun twist.
0.25 cups Granulated Sugar Feel free to reduce for a less sweet base.
0.5 cups Unsalted Butter Melted, can be swapped with coconut oil for dairy-free.

For the Cheesecake Filling

16 oz Cream Cheese Full-fat is preferred for creaminess.
0.5 cups Granulated Sugar Brown sugar can give a deeper flavor.
3 large Eggs Flax eggs work for vegans.
2 teaspoons Vanilla Extract Pure extract is best.
0.5 cups Sour Cream Greek yogurt is a substitute.

For the Apple Topping

2 cups Apples Granny Smith apples hold up best.
2 tablespoons Unsalted Butter Can substitute with olive oil for a lighter version.
0.25 cups Brown Sugar Coconut sugar can be used instead.
1 teaspoon Ground Cinnamon Adjust to taste.
0.5 teaspoon Nutmeg Adjust to taste.

For the Salted Caramel Drizzle

1 cup Granulated Sugar Watch closely as it melts.
0.5 cups Unsalted Butter Vegan butter can work too.
0.5 cups Heavy Cream Half-and-half is a lighter alternative.
1 teaspoon Sea Salt Adjust based on taste preference.

Equipment

9-inch springform pan
Mixing Bowl
Skillet
Saucepan
spatula

Method

Preparation

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
In a bowl, mix graham cracker crumbs and granulated sugar, then add melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.
Beat cream cheese until smooth, add sugar, and mix. Incorporate eggs one at a time, then add vanilla extract and sour cream until combined.
Pour the filling over the cooled crust. Prepare a water bath by placing the pan into a larger roasting pan filled with hot water.
Bake for 55-65 minutes until the center is jiggly but set. Let cool in the oven for 1 hour.
Refrigerate for a minimum of 4 hours or overnight.
While chilling, melt butter in a skillet, add apples, brown sugar, cinnamon, and nutmeg. Cook until soft and caramelized.
In a saucepan, melt sugar for caramel, then add butter and cream, whisking until smooth. Stir in sea salt.
Top chilled cheesecake with spiced apples and drizzle caramel before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth filling. Chill the cheesecake for best results. Monitor the caramel closely to avoid burning.

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