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Salted Caramel Apple Pie Cheesecake

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This Salted Caramel Apple Pie Cheesecake combines the best of fall flavors! A creamy cheesecake filling sits atop a graham cracker crust, topped with a spiced apple pie filling and drizzled with homemade salted caramel.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • For the Apple Pie Filling:
  • 4 medium apples, peeled and diced (Granny Smith or Honeycrisp recommended)
  • ¼ cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • For the Salted Caramel:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
  2. Make the Apple Pie Filling: While the crust cools, melt butter in a skillet over medium heat. Add diced apples, sugar, cinnamon, and nutmeg. Cook until apples are softened, about 8-10 minutes. Stir in flour and cook for another minute. Remove from heat and let cool.
  3. Make the Salted Caramel: In a saucepan over medium heat, melt sugar, stirring constantly, until it turns amber. Add butter and stir until melted and smooth. Slowly pour in heavy cream and stir until combined. Stir in sea salt. Remove from heat and let cool slightly.
  4. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and sour cream.
  5. Assemble and Bake: Pour half of the cheesecake filling over the crust. Spread the cooled apple pie filling evenly over the cheesecake layer. Pour the remaining cheesecake filling over the apples.
  6. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  7. Remove from the oven and let cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
  8. Drizzle with salted caramel before serving.

Notes

Serve chilled and garnish with extra apple slices and a sprinkle of sea salt for an extra touch of elegance.

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