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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 teaspoon ground cinnamon - 3 medium apples (Granny Smith recommended) - 2 tablespoons brown sugar - 1 teaspoon ground cinnamon - 1 tablespoon lemon juice - 1 cup granulated sugar - 6 tablespoons unsalted butter - ½ cup heavy cream - 1 teaspoon sea salt Gathering fresh ingredients is key to a great cheesecake. Start with the crust. Use graham cracker crumbs for a nice crunch. Melt unsalted butter to bind everything together. Add sugar to sweeten the crust. Next, let's talk about the cheesecake layer. Softened cream cheese gives a smooth texture. You need granulated sugar for sweetness and vanilla for flavor. Eggs add richness, and cinnamon brings warmth. For the apple filling, I suggest Granny Smith apples. They’re tart and hold up well. Mix them with brown sugar and cinnamon for flavor. Lemon juice enhances their taste and prevents browning. Finally, the salted caramel sauce is a star. Melt granulated sugar until it turns golden. Add butter and cream slowly, then stir in sea salt. This sauce adds a salty-sweet twist that ties everything together. Gather these ingredients, and you’re ready to create a delightful dessert! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - In a bowl, mix 1 ½ cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar until well combined. - Press this mixture firmly into the bottom of a 9-inch springform pan. - Bake for 8-10 minutes until golden. Let it cool completely. - Slice 3 medium apples thinly and place them in a bowl. - Add 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 1 tablespoon lemon juice. - Toss the apples until well coated. Let them sit to soften for about 10 minutes. - In a large bowl, beat 16 oz softened cream cheese until smooth. - Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing until well combined. - Add 3 large eggs, one at a time, mixing on low speed after each addition. - Stir in 1 teaspoon ground cinnamon until fully blended. - Pour half of the cheesecake batter over the cooled crust. - Evenly layer the apple filling over the cheesecake batter. - Pour the remaining cheesecake batter on top of the apples, smoothing it out. - Bake in the preheated oven for 50-60 minutes. - Look for the edges to be set, while the center remains slightly jiggly. - Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar. - In a saucepan over medium heat, melt 1 cup granulated sugar, stirring constantly. - Once it turns a golden amber color, add 6 tablespoons unsalted butter and stir well. - Gradually pour in ½ cup heavy cream, stirring continuously until smooth. - Remove from heat, stir in 1 teaspoon sea salt, and let it cool slightly. - After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight for the best texture. To keep your cheesecake smooth, follow these tips: - Use room temperature ingredients. This helps blend all the items well. - Mix gently. Over-mixing can add air, causing cracks during baking. - Bake in a water bath. Place your pan in a larger one filled with water. This keeps the heat steady. - Cool slowly. After baking, turn off the oven and leave the door slightly open. This helps the cheesecake cool without shocking it. Choosing the right apples makes a big difference. For this recipe, I love using Granny Smith apples. They are tart, crisp, and hold their shape well. To caramelize apples: - Slice them thin. This allows even cooking and flavor absorption. - Sauté with sugar and cinnamon. Cook them over medium heat until soft and golden. This enhances their natural sweetness. Presentation makes your cheesecake shine. Here are some ideas: - Drizzle extra caramel sauce. It adds flair and flavor. - Garnish with chopped nuts. They give a nice crunch. - Pair with drinks. Enjoy with coffee or a sweet dessert wine. This adds a lovely touch to your meal. - Apple slices on the side. They look pretty and add freshness to each bite. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smoother batter and prevents lumps. Don’t Overmix: When adding the eggs to the cheesecake batter, mix just until incorporated. Overmixing can introduce too much air and cause cracks during baking. Cool Gradually: After baking, allow the cheesecake to cool slowly in the oven with the door ajar. This reduces the risk of cracking and keeps the texture creamy. Chill Overnight: For the best flavor and texture, let the cheesecake chill in the refrigerator overnight before serving. This allows the flavors to meld beautifully. {{image_2}} You can switch up the taste of your cheesecake. Try adding spices like nutmeg or cloves. These spices add warmth and depth. You can also mix in fruit fillings. Pears or berries work well with apples. Experimenting with flavors makes each pie unique. If you need a gluten-free pie, you can change the crust. Use almond flour or gluten-free crumbs instead of graham crackers. For the cheesecake, try using gluten-free cream cheese. You can find many brands that are safe for gluten-free diets. To make a vegan version, swap cream cheese for a plant-based option. Use cashew cream or coconut cream instead. You can also replace eggs with flaxseed meal mixed with water. For a no-bake version, just skip the oven and chill it in the fridge. This way, you can still enjoy a creamy treat without any dairy. To keep your salted caramel apple pie cheesecake fresh, store it in the fridge. Place it in an airtight container or cover it with plastic wrap. This helps keep it moist and tasty. Try to eat it within five days for the best flavor. If you want to freeze leftovers, wrap them well. Use plastic wrap first, then cover with aluminum foil. This stops freezer burn. You can freeze cheesecake for up to three months. When ready to eat, thaw it in the fridge overnight. If you like warm cheesecake, you can safely reheat it. First, slice the cheesecake into pieces. Place a slice on a microwave-safe plate. Heat it for about 10 to 15 seconds. Check to see if it is warm enough. For the best texture, avoid using the oven to reheat. It can dry out the cheesecake. Instead, the microwave works well. Enjoy your delicious salted caramel apple pie cheesecake warm or cold! Yes, you can prepare this cheesecake in advance. I recommend making it a day ahead. This helps the flavors blend well. After baking, let it cool. Then, refrigerate it for at least four hours. Overnight is even better! This also helps with the texture. Look for a few signs to check for doneness. The edges should be set and the center slightly jiggly. If the center looks too wet, it needs more time. Remember, the cheesecake will set as it cools. If you want a lighter option, try using Greek yogurt. It gives a similar texture and flavor. For a dairy-free option, use vegan cream cheese. This works well without changing the taste much. Absolutely! While Granny Smith apples are great, you can use Honeycrisp or Fuji apples too. They add a sweet flavor and hold up well when baked. This gives you options based on your taste. If your cheesecake cracks, don’t worry! You can cover it with caramel sauce or whipped cream. This hides the cracks and looks nice. To avoid cracks next time, cool the cheesecake slowly in the oven. This is key! This blog post covered a fantastic cheesecake recipe. We explored ingredients, from the crust to the caramel. I shared step-by-step instructions to make each layer perfectly. You'll find helpful tips to avoid cracks and enhance flavor as well. Variations and storage info help you adapt this treat. With practice, you can make a delicious cheesecake to impress anyone. Embrace your creativity and enjoy the process!

Salted Caramel Apple Pie Cheesecake

A delicious cheesecake layered with spiced apples and topped with salted caramel sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 450 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups granulated sugar
  • 16 oz cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 3 medium apples, peeled, cored, and thinly sliced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 0.5 cups heavy cream
  • 1 teaspoon sea salt

Instructions
 

  • Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until golden. Let it cool.
  • Make the Apple Filling: In a medium bowl, combine the sliced apples, brown sugar, cinnamon, and lemon juice. Toss until the apples are well coated. Set aside to let them soften.
  • Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth. Gradually add the granulated sugar and vanilla extract, continuing to beat until combined. Add eggs one at a time, mixing on low speed until just incorporated. Stir in the ground cinnamon.
  • Combine Layers: Pour half of the cheesecake batter over the cooled crust. Layer the apple filling evenly over the cheesecake batter, then pour the remaining cheesecake batter on top of the apples.
  • Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for another hour with the door slightly ajar. This helps prevent cracking.
  • Make the Salted Caramel Sauce: In a saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly (be careful not to burn it). Once melted, add the butter and stir to combine. Slowly pour in the heavy cream, stirring continuously until the sauce is smooth. Remove from heat and stir in the sea salt. Let cool slightly.
  • Chill the Cheesecake: Once the cheesecake has cooled, refrigerate for at least 4 hours, or overnight for the best texture.
  • Serve: Remove the sides of the springform pan. Drizzle the cheesecake generously with salted caramel sauce and add an extra sprinkle of sea salt on top before slicing.

Notes

Serve slices on individual plates with a drizzle of extra caramel and a sprinkle of chopped nuts for added texture. Garnish with a slice of apple for an elegant touch!
Keyword apple, caramel, cheesecake, dessert