Hey fellow food lovers! Nyla here, and I’m beyond excited to share this Salted Caramel Apple Pie Cheesecake recipe with you. It’s a wild ride of flavors, textures, and pure comfort food magic, and it always turns even the most ordinary meal into a special event!
You know how sometimes the best things in life come from happy accidents? Well, this Salted Caramel Apple Pie Cheesecake was totally one of those moments. Picture this: late night, kitchen buzzing with energy, and a serious craving for something sweet and comforting. I decided to throw my favorite apple pie filling into my classic cheesecake batter.
The result? Mind-blowing! The creamy cheesecake, the warm apple pie spice, the gooey salted caramel… it’s a symphony of flavors. This Salted Caramel Apple Pie Cheesecake is a hug in dessert form!
The first time I made this Salted Caramel Apple Pie Cheesecake, I was just trying to use up some leftover apple pie filling. I never expected it to become a family favorite and a requested recipe at every potluck!
What makes this Salted Caramel Apple Pie Cheesecake so special? It’s the perfect blend of sweet and salty, creamy and crunchy. Plus, the warm spices of the apple pie filling combined with the tangy cheesecake create a flavor explosion that’s impossible to resist.
Ready to dive into this delicious flavor adventure? Let’s get started and make some Salted Caramel Apple Pie Cheesecake magic! You’re gonna love this. Trust me. 💕
INGREDIENTS You Need
This Salted Caramel Apple Pie Cheesecake ingredient list is all about bold flavors that work together in perfect harmony! And guess what? Most of these are regular grocery store finds, no need to hunt for obscure ingredients.
Here’s what you’ll need:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Apple Pie Filling:
- 6 medium apples, peeled and chopped (Granny Smith or Honeycrisp work best)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup sour cream
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt (or more to taste)
No worries if you don’t have Granny Smith apples – I use Honeycrisp all the time in my Salted Caramel Apple Pie Cheesecake. They add a wonderful sweetness!
Here’s my Salted Caramel Apple Pie Cheesecake secret that takes it from good to incredible: a dash of cinnamon in the graham cracker crust. It adds a warm, cozy flavor that complements the apple pie filling perfectly. I think this Vegan Apple Crumble Cheesecake has the same warmth.
For a shortcut, you can use store-bought caramel sauce, but homemade salted caramel is truly divine. I love adding extra sea salt to my Salted Caramel Apple Pie Cheesecake for that extra kick of flavor.
Storage tip: Make sure your cream cheese is completely softened before you start. This will prevent lumps in your cheesecake filling.
Grab these ingredients during your normal shopping trip and you are ready to create some delicious apple cheesecake recipe magic.
Let’s Make Some!
This is my favorite part of making Salted Caramel Apple Pie Cheesecake – watch the delicious magic happen! Follow these steps and you’ll be enjoying a slice of heaven in no time. Don’t worry if your Salted Caramel Apple Pie Cheesecake doesn’t look perfect the first time. It’ll still taste incredible!
- Get that crust going: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Set aside to cool.
- Apple pie filling time: In a large skillet, combine the chopped apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, butter, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender and the sauce has thickened, about 10-12 minutes. Set aside to cool slightly. This Salted Caramel Apple Pie is the basis for our cheesecake.
- Cheesecake batter magic: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and beat until well combined. Mix in the vanilla extract and salt. Beat in the eggs one at a time, then stir in the sour cream. Don’t overbeat the batter!
- Layer it up: Pour half of the cheesecake batter over the cooled crust. Top with the apple pie filling. Pour the remaining cheesecake batter over the apple pie filling.
- Bake time!: 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. This helps prevent cracking.
- Chill out: Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for the perfect cheesecake texture.
- Salted caramel drizzle: While your Salted Caramel Apple Pie Cheesecake is doing its thing in the fridge, get ready for some amazing aromas! In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns into a golden caramel. Be careful not to burn it! Remove from heat and stir in the butter until melted and smooth. Slowly pour in the heavy cream, stirring constantly. Stir in the sea salt. Let the caramel cool slightly.
- Finishing touches: Once the cheesecake is chilled, remove it from the springform pan. Drizzle generously with the salted caramel sauce.
In my kitchen, this Salted Caramel Apple Pie Cheesecake usually takes about 2 hours to prepare and bake, plus chilling time. But trust me, it’s worth every minute! Even this Caramel Apple Sangria recipe doesn’t take that long!
This is where the magic starts happening! The warm spices from the apple pie filling blend with the creamy cheesecake and the rich salted caramel to create a truly unforgettable dessert.
While your Salted Caramel Apple Pie Cheesecake is baking, the whole house should smell absolutely incredible right now. It’s a delicious preview of what’s to come!
How to Serve Up This!
People literally do happy dances when this Salted Caramel Apple Pie Cheesecake hits the table with a big dollop of whipped cream and a sprinkle of extra sea salt!
I love to enjoy this Salted Caramel Apple Pie Cheesecake slightly chilled, with a scoop of vanilla ice cream. The warm cheesecake contrasts perfectly with the cold ice cream.
This Salted Caramel Apple Pie Cheesecake is perfect for Thanksgiving, Christmas, or any fall gathering. It’s also a great way to impress your friends at game night!
For a wow-factor presentation, garnish your Salted Caramel Apple Pie Cheesecake with fresh apple slices and a sprinkle of chopped pecans.
Creative leftover transformation: turn leftover Salted Caramel Apple Pie Cheesecake into decadent milkshakes! Just blend a slice of cheesecake with milk, ice cream, and a little extra caramel sauce.
Fusion variation: I’ve experimented with adding a layer of gingersnap cookies to the crust for an extra layer of flavor and texture.
This Salted Caramel Apple Pie Cheesecake is also amazing with a cup of hot coffee or tea. The warm flavors complement each other perfectly.
This Salted Caramel Apple Pie Cheesecake is perfect for those weeknight dinners that need to be special! If your kids love this, they’ll go crazy for Caramel Apple Slices with Chocolate Drizzle.
FAQs:
I get asked about this Salted Caramel Apple Pie Cheesecake recipe ALL the time! So, let’s tackle some common questions and put your mind at ease.
Will kitchen newbies succeed with this Salted Caramel Apple Pie Cheesecake?
Absolutely! While it has several steps, each one is straightforward. Just follow the instructions carefully and don’t be afraid to experiment. Remember, happy accidents often lead to the best results!
What if I mess up my Salted Caramel Apple Pie Cheesecake? (Spoiler: it’ll still taste incredible!)
Don’t sweat it! Even if your cheesecake cracks or your caramel is a little too dark, it will still be delicious. Imperfections add character, right?
How can I prep this Salted Caramel Apple Pie Cheesecake for busy weeknights?
You can make the apple pie filling and salted caramel sauce ahead of time and store them in the refrigerator. You can also bake the cheesecake a day in advance and chill it overnight.
Can I use a different type of apple?
Yes! I recommend using a mix of apples for a more complex flavor. Granny Smith, Honeycrisp, and Fuji apples all work well in this apple cheesecake recipe.
What if I don’t have a springform pan?
You can use a regular cake pan, but it will be more difficult to remove the cheesecake. Line the pan with parchment paper to make it easier to lift out.
Can I freeze this Salted Caramel Apple Pie Cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
What can I do if my caramel sauce is too thick?
Add a tablespoon of heavy cream at a time until it reaches the desired consistency.
How do I prevent my cheesecake from cracking?
The key is to cool it slowly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This will help prevent cracking.
I’ve experimented with adding a splash of bourbon to the salted caramel sauce for an extra layer of flavor. The taste testing results were overwhelmingly positive! My family loved it!
Reader question: “Can I make caramel apple cheesecake bars using this recipe?” Absolutely! Just adjust the baking time accordingly. Check out Caramel Apple Cheesecake Bars | The Girl Who Ate Everything for inspiration.
CONCLUSION:
This Salted Caramel Apple Pie Cheesecake brings me so much joy because it’s the perfect combination of comfort and indulgence. It’s a dessert that everyone loves, and it’s always a hit at parties and gatherings.
Here are My Salted Caramel Apple Pie Cheesecake Flavor Secrets:
- Spice it up: Don’t be afraid to add a little extra cinnamon, nutmeg, or ginger to the apple pie filling.
- Salt is key: The salted caramel sauce is what makes this cheesecake so special. Don’t skimp on the sea salt!
- Slow and steady: Cooling the cheesecake slowly in the oven is essential for preventing cracks and achieving the perfect texture.
Here are some delicious Salted Caramel Apple Pie Cheesecake variations I’ve tested:
- Gingersnap Crust: Use gingersnap cookies instead of graham crackers for a spicy twist.
- Bourbon Caramel: Add a splash of bourbon to the salted caramel sauce for an extra layer of flavor.
- Pecan Topping: Sprinkle chopped pecans over the top of the cheesecake before baking for a crunchy topping.
The gingersnap crust version is perfect for Christmas, while the bourbon caramel version is great for a sophisticated dinner party. I found an amazing recipe for a salted caramel apple pie cheesecake make-ahead version at salted caramel apple pie cheesecake (make-ahead!) – Blue Bowl. For more sanity-saving dinner ideas, check out Caramel Apple Sangria recipe it is truly amazing.
Trust your taste buds and get creative with your own variations!
I’m so excited for you to try this Salted Caramel Apple Pie Cheesecake recipe! I know you’re going to love it as much as I do.
Remember, there’s a community of food lovers over at Salted Caramel Apple Pie Cheesecake Recipe and Reviews, be sure to check it out, share your results and discover new twists on this apple pie cheesecake recipe!
For more weeknight winners that don’t sacrifice on taste, check out my Vegan Apple Crumble Cheesecake, and my Caramel Apple Slices with Chocolate Drizzle!
Happy cooking, and don’t forget to share your Salted Caramel Apple Pie Cheesecake creations with me! 🔥💕
Salted Caramel Apple Pie Cheesecake
This Salted Caramel Apple Pie Cheesecake combines the best of three desserts into one decadent treat! A creamy cheesecake base is topped with apple pie filling and drizzled with homemade salted caramel.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 105 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Apple Pie Filling:
- 4 medium apples, peeled and diced
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons unsalted butter
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon salt
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
- Make the Apple Pie Filling: In a large skillet, combine apples, sugar, flour, cinnamon, and nutmeg. Cook over medium heat until apples are tender, about 10-15 minutes. Stir in butter. Let cool slightly.
- Make the Salted Caramel Sauce: In a medium saucepan, combine sugar and water. Cook over medium heat, swirling occasionally, until mixture turns amber in color. Remove from heat and carefully whisk in heavy cream and butter. Stir in salt. Let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Assemble the Cheesecake: Pour cheesecake filling over the cooled crust. Top with apple pie filling.
- Bake: Bake for 55-65 minutes, or until the center is just set. Let cool completely in the oven with the door ajar.
- Chill: Refrigerate for at least 4 hours, or preferably overnight.
- Serve: Drizzle with salted caramel sauce before serving.
Notes
For a smoother caramel sauce, strain it through a fine-mesh sieve after it cools. Serve chilled with a dollop of whipped cream.