Description
This Salted Caramel Apple Pie Cheesecake combines three desserts in one spectacular slice! Creamy cheesecake meets cinnamon apples and buttery caramel for the ultimate fall indulgence.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 1/2 tsp ground cinnamon
- 32 oz (900g) cream cheese, softened at room temperature
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1/4 cup (60ml) heavy cream
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- 4 medium apples (preferably Granny Smith), peeled, cored and thinly sliced
- 2 tbsp unsalted butter
- 1/2 cup (100g) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup (200g) granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup (120ml) heavy cream, at room temperature
- 1 tsp fine sea salt
Instructions
- Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan with double-layered aluminum foil. Mix graham cracker crumbs, sugar, melted butter, and cinnamon, then press into the pan. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream, vanilla, and flour until just combined.
- Cook sliced apples with butter, brown sugar, cinnamon, and nutmeg for 5-7 minutes. Add cornstarch-water slurry and cook until thickened. Set aside.
- Pour cheesecake batter over crust. Place in a water bath and bake for 65-75 minutes until edges are set but center jiggles slightly. Turn off oven, crack door, and cool for 1 hour.
- Make caramel: Heat sugar in a heavy saucepan until melted and amber-colored. Add butter, then carefully stir in cream and salt. Cool until thickened.
- Arrange cooled apple mixture over cheesecake. Drizzle with half the caramel sauce. Refrigerate for at least 4 hours or overnight.
- Serve chilled with remaining warmed caramel sauce