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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 2 cups cream cheese, softened to room temperature - 1 cup granulated sugar - 1 cup sour cream - 4 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 cups peeled and thinly sliced apples (Granny Smith recommended for tartness) - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - 1 cup salted caramel sauce (store-bought or homemade) - Flaky sea salt, for garnish I always choose fresh ingredients to boost flavor. Use high-quality cream cheese for a rich taste. Sour cream should be full-fat for creaminess. When picking apples, I recommend Granny Smith. Their tartness balances the sweetness of caramel. For the best crust, use real graham crackers, not the pre-packaged crumbs. The butter should be unsalted, so you control the saltiness. If making salted caramel, use good quality butter and sugar. You can easily adjust this recipe for dietary needs. For a gluten-free option, use gluten-free graham crackers or almond flour. If you're dairy-free, try vegan cream cheese and sour cream. Eggs can be replaced with flax eggs for a vegan version. Use maple syrup instead of sugar for a natural sweetener. Just remember, these changes may slightly alter the flavor and texture. {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs feel moist. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely. In a large bowl, beat 2 cups of softened cream cheese and 1 cup of granulated sugar with an electric mixer. Mix on medium speed until smooth. Add 1 cup of sour cream, and mix until blended. Next, add 4 large eggs one at a time, mixing on low speed after each addition. Finally, stir in 1 teaspoon of pure vanilla extract. In a medium bowl, take 2 cups of peeled and thinly sliced apples. Toss them with 1 teaspoon of ground cinnamon and ½ teaspoon of ground nutmeg. Make sure each slice is coated well in the spices. Pour half of the cheesecake batter over the cooled crust. Layer half of the spiced apples on top, then drizzle with half of the salted caramel sauce. Carefully pour the rest of the cheesecake batter on top and smooth it out. Arrange the remaining apple slices over this layer and drizzle the rest of the salted caramel sauce. Place the cheesecake in the preheated oven. Bake for 50 to 60 minutes. The center should be set but may still jiggle slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This helps to prevent cracks. After one hour, take the cheesecake out and transfer it to the fridge. Chill it for at least 4 hours, but overnight is best. When ready to serve, run a knife around the edge of the springform pan to loosen it. Remove the sides, then drizzle with more salted caramel sauce and sprinkle flaky sea salt on top. Enjoy your delicious creation! To get the best texture, start with room temperature ingredients. This includes cream cheese and eggs. When these are warm, they mix better, leading to a smooth filling. Mix the cream cheese and sugar well. You want no lumps. Add eggs slowly. Mix just until blended. Overmixing can cause the cheesecake to crack while baking. One big mistake is not preheating your oven. Always preheat to 325°F (160°C) first. Another error is removing the cheesecake too soon. The center should wobble slightly but be mostly set. Let it cool slowly in the oven to prevent cracks. Lastly, don’t skip chilling. Chilling for at least four hours helps it firm up. For a stunning look, drizzle extra salted caramel on top before serving. Sprinkle flaky sea salt over the caramel. This adds a nice pop of flavor. Use a sharp knife to slice cleanly. Wipe the knife after each cut for neat slices. Serve on a beautiful plate to impress your guests! Pro Tips Choose the Right Apples: Using Granny Smith apples gives the cheesecake a nice tartness that balances the sweetness of the caramel and cheesecake. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother filling without lumps. Prevent Cracking: Cooling the cheesecake gradually in the oven with the door ajar helps prevent cracks from forming on the surface. Flavor Boost: For an extra depth of flavor, consider adding a splash of bourbon or apple cider to the apple mixture before layering it in the cheesecake. {{image_4}} You can switch up the flavors in your cheesecake. Instead of apples, try fresh peaches or berries. Use a different spice blend, too. Pumpkin spice gives a warm, cozy feel. For a chocolate twist, add cocoa powder to the filling. You can also mix in chocolate chips for extra sweetness. The options are endless! Toppings can change the whole look and taste. Instead of salted caramel, use chocolate sauce or fruit glaze. A sprinkle of crushed nuts adds crunch and flavor. Whipped cream is a classic choice that never fails. You can even add a layer of thinly sliced fruits on top for a fresh touch. Get creative and make it your own! Making this cheesecake dairy-free is easy. Use vegan cream cheese and coconut milk instead of sour cream. For a gluten-free option, swap graham crackers for gluten-free cookies. You can find many great choices at the store. Just make sure to check the labels for any hidden gluten. These swaps make this dessert fit for everyone! To store your Salted Caramel Apple Pie Cheesecake, first let it cool completely. This step stops extra moisture from forming. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the cheesecake fresh and tasty. Make sure it is in the fridge if you plan to eat it soon. When stored correctly in the fridge, your cheesecake lasts for about 5 to 7 days. Keep an eye on it. If you notice any off smells or changes in texture, it's best to toss it. Enjoying it within the first few days ensures you taste the full flavors of the salted caramel and apples. If you want to keep it longer, freezing is a great option. Slice the cheesecake into pieces for easy serving later. Wrap each slice in plastic wrap. Then place the slices in a freezer-safe bag or container. This way, you can enjoy a slice anytime. The cheesecake can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. This keeps it creamy and delicious. Yes, you can make this cheesecake ahead of time. I recommend making it a day before you want to serve it. This allows the flavors to meld together nicely. Just remember to chill it in the fridge for at least four hours after baking. Overnight is best for a creamy texture. To slice cheesecake, use a warm knife. Dip the knife in hot water and wipe it dry. This helps create clean cuts. Make sure to slice through the filling and avoid dragging it. Repeat this for each slice for the best results. To prevent cracks, avoid overmixing the batter. Mix just until combined. Also, bake at a low temperature. Leaving the cheesecake in the oven with the door ajar helps it cool gradually. This reduces the chances of cracks forming on the top. Yes, you can use other apple types. While Granny Smith apples are great for tartness, feel free to try Honeycrisp or Fuji. These apples are sweet and firm. Just remember to slice them thinly for even cooking. You can replace sour cream with Greek yogurt or cream cheese. Both options will keep the cheesecake creamy. Adjust the sweetness slightly if you use Greek yogurt, as it can be tangier. This blog post covered all you need to know to make a great Salted Caramel Apple Pie Cheesecake. We went over the list of ingredients, tips for quality, and substitutions for specific diets. You learned the step-by-step process, from preparing the crust to baking and chilling the cheesecake. We shared tips for texture, common mistakes, and even variations and storage methods. With these insights, you can create a delicious cheesecake that fits your needs. Now, get baking and enjoy the sweet rewards!

Salted Caramel Apple Pie Cheesecake

A delicious blend of cheesecake, spiced apples, and salted caramel, all in a graham cracker crust.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 cups sour cream
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups peeled and thinly sliced apples
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cups salted caramel sauce
  • to taste flaky sea salt, for garnish

Instructions
 

  • Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the oven for 10 minutes to set, then remove and let cool completely.
  • In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer on medium speed until the mixture is smooth and creamy with no lumps. Add the sour cream and mix until well combined. Add the eggs one by one, mixing on low speed just until incorporated after each addition. Finally, stir in the pure vanilla extract to flavor the cheesecake filling.
  • In a separate medium bowl, toss the thinly sliced apples with ground cinnamon and ground nutmeg until the apple slices are fully coated in the spice mixture.
  • Pour half of the cheesecake batter over the cooled graham cracker crust in the springform pan. Evenly layer half of the spiced apple slices on top of the batter and drizzle with half of the salted caramel sauce. Carefully pour the remaining cheesecake batter on top, smoothing it out gently. Arrange the rest of the apple slices over the second layer of batter and drizzle with the remaining salted caramel sauce.
  • Place the assembled cheesecake into the preheated oven and bake for 50-60 minutes. The center of the cheesecake should be set but may still have a slight jiggle to it. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually, helping to prevent any cracks from forming.
  • After the one-hour cooling period, transfer the cheesecake to the refrigerator and chill for at least 4 hours, but preferably overnight for the best texture and flavor.
  • When ready to serve, gently run a knife around the edge of the springform pan before removing the sides. Drizzle additional salted caramel sauce over the top and finish with a sprinkle of flaky sea salt for a beautiful presentation contrast.

Notes

Chill overnight for best texture and flavor.
Keyword apple pie, cheesecake, salted caramel