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This salted caramel apple pie cheesecake brings together warm fall flavors and smooth, rich goodness. It's built with a buttery graham base, sweet cinnamon apples, and a velvety cheesecake layer all crowned with homemade salted caramel. My family begs for it during holidays and when we gather for our weekly Sunday meals.
I can't stress enough how this dessert always gets compliments from everyone who tries it. I fell in love at first bite with the mix of tangy apples and smooth cheesecake. Every autumn, we make it a tradition in our home, and it always steals attention from any pumpkin dessert nearby.
Delicious Ingredients
- Graham cracker crumbs: They create that tasty, crunchy base. Look for ones with a rich golden color for better flavor
- Granulated sugar: Adds sweetness to both the base and cheesecake part. Go for fine sugar so it mixes smoothly
- Unsalted butter: Keeps the crust soft and yummy. Melt it fresh for the nicest smell
- Cream cheese: Gives that wonderful creamy texture. Always let it sit out until soft for a smooth mix
- Eggs: Help everything set up nicely. Pick large eggs for best results
- Vanilla extract: Balances the sweetness perfectly. Real vanilla gives the best taste
- Sour cream: Adds a bit of tang and softness. Full-fat works best for texture
- Peeled and sliced apples: Bring that fall taste throughout. Try Honeycrisp or Granny Smith for a nice sweet-tart combo
- Brown sugar: Makes the apples taste even better. Make sure it's soft and not dried out
- Ground cinnamon: The must-have warm spice. Ceylon or Saigon types smell amazing
- All-purpose flour: Helps thicken the apple mix. Standard unbleached works fine
- Heavy cream: Makes the caramel topping silky smooth. Look for cream with at least 36% fat
- Sea salt: Cuts the sweetness and makes flavors pop. Chunky or flaky salt works great on top
How to Make It
- Prepare the Crust:
- Mix your graham crumbs with sugar and melted butter in a bowl. Stir until all crumbs look wet. Press this mix firmly into the bottom of a 9-inch springform pan. A flat-bottomed cup helps pack it down evenly. Bake at 325 degrees for 10 minutes until the edges start to brown. Take it out and let it cool completely before moving on.
- Mix the Apple Layer:
- Peel your apples and cut them into thin slices. Put them in a big bowl and mix with brown sugar, cinnamon, and flour. Keep stirring until each apple slice is coated and shiny. Spread this mix evenly over your cooled crust, making sure the whole surface gets covered with apple goodness.
- Beat the Cheesecake Filling:
- Put your room-temp cream cheese and sugar in a mixing bowl. Beat until it's super smooth with no lumps anywhere. Add eggs one by one, mixing well after each one. Don't mix too fast. Stir in vanilla and sour cream until everything looks uniform and silky. Don't forget to scrape down the sides of the bowl to catch any missed spots.
- Assemble and Bake:
- Carefully pour your cheesecake mix over the apples. Level the top with a spatula without mixing the layers. Bake in your preheated oven for 60 to 70 minutes. It's done when the edges look set but the middle still has a slight wobble. Turn off the heat and leave the door cracked open while it cools to stop cracks from forming. After it reaches room temp, stick it in the fridge for at least 4 hours to set up.
- Make and Finish with Salted Caramel:
- Put sugar in a medium pot over medium heat. Keep stirring as it melts and turns amber colored. Add butter away from the heat as it bubbles up. Slowly pour in cream while stirring carefully to avoid splatters. Don't worry if it looks thin - it'll thicken as it cools. Take it off the heat, add sea salt, and mix well. Let it cool before pouring over your chilled cheesecake right before you serve.
When apple season rolls around, I always save a few for this cheesecake. My grandma always picked tart apples from her backyard tree, and I'm keeping that tradition going. You just can't match the warm, homey feeling this cheesecake brings to family gatherings with anything from a store.
Flavor Boosters
You can keep any leftover cheesecake in the fridge for up to five days if you cover it well. Store the caramel in a jar in the fridge and warm it up a bit before using. This cheesecake freezes really well too. Just cut it into pieces and wrap each one separately for a quick treat that'll thaw perfectly overnight.
Serving Suggestions
Try serving this cheesecake with some fresh whipped cream or a small scoop of vanilla ice cream to make it extra special. You can sprinkle more cinnamon on top or add some crunchy toasted pecans. For fancy dinner parties, drizzle warm caramel in pretty patterns on the plate before adding the slice.
Creative Twists
This treat combines two American favorites - apple pie and cheesecake - into one amazing fall dessert. You can switch things up based on the season by using pears instead of apples, or even try peaches when summer comes around.
I've brought this cheesecake to birthday parties, potlucks, and Thanksgiving dinners over the years. One time I took it to my book club and it was gone before anyone even looked at the other desserts. I've never seen so many people ask for seconds or beg me for the recipe. Make it once and you'll probably get requests for it every year.
Common Questions About This Recipe
- → How do I prevent the cheesecake from cracking?
Make sure your ingredients aren't cold, don't mix too much, and let the cake cool slowly for a nice crack-free top.
- → Can I use store-bought caramel instead of homemade?
Sure, grab your go-to store caramel if you want, but making it yourself gives you that extra tasty punch.
- → What apples work best for this dessert?
Go for harder types like Granny Smith or Honeycrisp since they won't turn mushy and they add a nice tang to the sweetness.
- → How long should the cheesecake chill before serving?
Pop it in the fridge for at least four hours, but letting it sit overnight will really make the flavors come together perfectly.
- → Can I prepare this dish ahead of time?
You bet! Make it the day before, wrap it up in the fridge, and it'll be ready whenever your guests arrive.