Salted Caramel Apple Pie Cheesecake

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened at room temperature - 1 cup granulated sugar - 1 teaspoon pure vanilla extract - 3 large eggs - 1 teaspoon ground cinnamon - 3 medium Granny Smith apples, peeled, cored, and thinly sliced - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon juice - 1 cup granulated sugar - 6 tablespoons unsalted butter (cut into pieces) - ½ cup heavy cream (at room temperature) - 1 teaspoon sea salt {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir until the mix looks like wet sand. Press this mix into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until it turns golden brown. Let it cool completely. In a medium bowl, combine 3 thinly sliced Granny Smith apples, 2 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, and 1 tablespoon of fresh lemon juice. Toss the apple slices gently until they are well-coated. Let the apples sit for a few minutes to soften. In a large bowl, use a hand mixer to beat 16 oz of softened cream cheese until creamy. Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until smooth. Add 3 large eggs one at a time, mixing on low speed. Finally, stir in 1 teaspoon of ground cinnamon for flavor. Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Layer the apple filling on top of this cheesecake layer. Pour the rest of the cheesecake batter on top and smooth it out. Place the springform pan in the oven and bake for 50-60 minutes. The edges should set, but the center should jiggle slightly. Turn off the oven and let the cheesecake cool inside for an hour with the door slightly open. This step helps prevent cracks. In a medium saucepan over medium heat, melt 1 cup of granulated sugar while stirring. Keep a close watch as it turns golden amber. Once melted, add 6 tablespoons of butter, stirring to mix. Slowly pour in ½ cup of room-temperature heavy cream while stirring until smooth. Add 1 teaspoon of sea salt and let the sauce cool. Once the cheesecake cools down, cover it and refrigerate for at least 4 hours, but overnight is best. This will help the flavors develop well. When you are ready to serve, carefully remove the sides of the springform pan. Drizzle the cheesecake with the salted caramel sauce and sprinkle some sea salt on top. Slice into wedges and enjoy! To make a great crust, use fresh graham cracker crumbs. Mix them with melted butter and sugar. Press the mixture firmly into the pan. Bake until golden brown. This gives your crust a nice crunch. Let it cool completely before adding the filling. For a creamy cheesecake, use room temperature cream cheese. Beat it well to remove lumps. Add sugar and vanilla slowly. Mix in the eggs one at a time. This helps keep the cheesecake smooth. Don’t overmix once you add the eggs; it can make the cheesecake dense. To prevent cracks, bake your cheesecake at a low temperature. The center should jiggle slightly when done. After baking, leave it in the oven with the door ajar. This gentle cooling helps avoid sudden temperature changes that cause cracks. Serve your cheesecake chilled for the best flavor. Drizzle warm salted caramel over each slice. For a fun twist, sprinkle some nuts on top. You can also add a thin apple slice on the side for extra flair. Enjoy every bite! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy cheesecake batter without lumps. Prevent Cracking: Allow the cheesecake to cool slowly in the oven with the door ajar after baking. This gradual temperature change reduces the chances of cracking on the surface. Layering Technique: When adding the apple filling, make sure to spread it evenly to avoid sinking. This will help maintain distinct layers of cheesecake and apple filling. Chill Overnight: For best results, refrigerate the cheesecake overnight. This allows the flavors to meld together and the texture to set perfectly. {{image_4}} You can easily make this cheesecake gluten-free. Just swap the graham cracker crumbs for gluten-free crumbs. Look for brands made from nuts or gluten-free cookies. Use gluten-free butter as well. This way, everyone can enjoy a slice! Feel free to change the apples! In fall, use tart apples like Granny Smith. In summer, try berries like raspberries or blueberries. You can even mix fruits for a unique taste. Each season brings new flavors to explore! Want to spice things up? Add nutmeg or allspice for warmth. A splash of almond extract gives a nice twist. These flavors blend well with the apples and caramel. Experiment to find your favorite mix! Store your salted caramel apple pie cheesecake in the fridge. Use an airtight container. This keeps it fresh and tasty. It lasts for up to five days. If you want to serve it later, it’s best to keep the salted caramel sauce separate. You can freeze this cheesecake if you need to keep it longer. First, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag. It can stay in the freezer for up to three months. To thaw, move it to the fridge overnight before serving. If you want to warm your cheesecake, a gentle method works best. Preheat your oven to 300°F (150°C). Place the cheesecake on a baking sheet. Heat it for about 10-15 minutes. This warms it without overcooking. Remember to drizzle fresh salted caramel sauce before serving for extra flavor! To slice cheesecake, use a sharp knife. Dip the knife in hot water first. Wipe it dry before each cut. This keeps the slices clean and neat. For best results, chill the cheesecake overnight. Cold cheesecake firms up, making it easier to slice. Yes, you can make this cheesecake a day ahead. It tastes great after chilling overnight. This also allows the flavors to blend well. Just cover it tightly in the fridge. When ready to serve, drizzle on the salted caramel sauce. To prevent cracks, keep the oven temperature low. Avoid overmixing the batter. Always bake the cheesecake until the edges are set but the center jiggles slightly. After baking, leave the cheesecake in the oven with the door ajar. This gentle cooling helps avoid cracks. If you need a substitute for cream cheese, use mascarpone cheese. It has a similar texture and taste. You can also try Greek yogurt for a lighter option. However, the flavor will change slightly. To recap, we explored the delicious world of cheesecake with layers of apples, caramel, and a perfect crust. I shared step-by-step instructions to guide you through making it. You learned tips to perfect each layer and variations to suit your needs. Remember, the key is patience—chill it well and serve it right for best results. Enjoy this treat with your friends and family, and don't forget to personalize it. With practice, you'll master this recipe and impress everyone. Happy baking!$

Salted Caramel Apple Pie Cheesecake

A delicious blend of creamy cheesecake, tart apples, and rich salted caramel, all on a buttery graham cracker crust.

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Prep Time 30

Cook Time 1

Total Time 6

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
0.25 cups granulated sugar
16 oz cream cheese, softened at room temperature
1 cups granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 teaspoon ground cinnamon
3 medium Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 cups granulated sugar
6 tablespoons unsalted butter (cut into pieces)
0.5 cups heavy cream (at room temperature)
1 teaspoon sea salt

Instructions

Prepare the Crust: Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Transfer this mixture to a 9-inch springform pan, pressing it firmly and evenly into the bottom. Bake for about 8-10 minutes, or until golden brown. Remove from the oven and let the crust cool completely.
Make the Apple Filling: In a medium bowl, mix together the thinly sliced apples, brown sugar, ground cinnamon, and lemon juice. Gently toss the ingredients until the apple slices are well-coated. Allow this mixture to sit for a few minutes to soften the apples slightly.
Prepare the Cheesecake Layer: In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s creamy and free of lumps. Gradually blend in the granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until each egg is amalgamated before adding the next. Finally, stir in the ground cinnamon for a warm spice note.
Combine Layers: Pour half of the prepared cheesecake batter over the cooled crust, spreading it evenly. Next, layer the apple filling evenly over this cheesecake layer. Pour the remaining cheesecake batter on top, smoothing it out gently.
Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes. You'll know it’s done when the edges are set but the center still has a slight jiggle. After baking, turn off the oven and leave the cheesecake inside for an additional hour with the oven door slightly ajar. This gentle cooling will help prevent cracking.
Make the Salted Caramel Sauce: In a medium saucepan set over medium heat, begin to melt the granulated sugar. Stir continuously to help it melt evenly, and watch closely as it transforms to a golden amber color. Once melted, quickly add the pieces of butter, stirring to combine. Then, very slowly pour in the room-temperature heavy cream while stirring continuously until the mixture is smooth and glossy. Off the heat, mix in the sea salt and let the sauce cool to a warm temperature.
Chill the Cheesecake: After the cheesecake has cooled down, cover it and refrigerate for at least 4 hours, preferably overnight for the best texture and flavor development.
Serve: When ready to serve, carefully remove the sides of the springform pan. Generously drizzle the cheesecake with the salted caramel sauce and sprinkle a touch of extra sea salt on top. Slice into wedges and enjoy!

Notes

For best results, refrigerate overnight before serving.

Keyword apple pie, cheesecake, salted caramel