Salted Caramel Apple Pie Cheesecake Recipe hits all the right spots: creamy cheesecake, warm apple pie flavors, and that irresistible salted caramel drizzle. If you’ve ever thought about combining your favorite fall pie with a rich cheesecake, this recipe is your new best friend. I promise, once you try it, you’ll be wondering why you didn’t do this sooner.
Why You Should Try Salted Caramel Apple Pie Cheesecake
Honestly, who doesn’t love cheesecake and apple pie? This recipe brings them together in a way that’s just plain fun to eat. The tangy cream cheese balances the sweetness of the apples and caramel, while the salted caramel adds that perfect little kick. Plus, it’s a total crowd-pleaser at gatherings. I’ve made this for family dinners, and it disappears faster than I can say “seconds.”
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit. Sometimes I swap out Granny Smith apples for Honeycrisps when I want a sweeter bite. Adding a pinch of cinnamon and nutmeg to the apple filling gives it a cozy vibe that screams fall. Oh, and topping it off with chopped pecans or walnuts adds a lovely crunch. If you’re feeling adventurous, a splash of bourbon in the caramel sauce takes it up a notch.
Salted Caramel Apple Pie Cheesecake
Ingredients
Instructions
- In a large bowl, combine apples, brown sugar, cinnamon, and flour. Toss to coat.
- Spread apples evenly over the cooled crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream until fully incorporated.
- Pour cheesecake mixture over the apple layer in the pan.
- Bake cheesecake for approximately 60-70 minutes until center is almost set.
- Remove from oven and let cool completely, then refrigerate for at least 4 hours.
- To make salted caramel sauce, heat sugar in a saucepan over medium heat until melted and amber-colored.
- Add butter and stir until melted.
- Slowly pour in heavy cream while stirring.
- Remove from heat and stir in sea salt.
- Drizzle salted caramel sauce over chilled cheesecake before serving.
Notes
Serving The Salted Caramel Apple Pie Cheesecake
This cheesecake shines on its own, but a scoop of vanilla ice cream or a dollop of whipped cream never hurt anyone. For a little extra flair, sprinkle some toasted pecans on top. It also pairs nicely with a hot cup of coffee or spiced chai if you want to keep that cozy vibe going.
Helpful Tips for Salted Caramel Apple Pie Cheesecake
- Use room temperature cream cheese to avoid lumps in your batter.
- Don’t overmix once you add the eggs; it keeps the cheesecake nice and smooth.
- If you want a homemade caramel sauce, melt sugar slowly and add cream and butter just watch it closely!
- Let the cheesecake cool gradually to prevent cracks. I usually turn off the oven and leave the cake inside with the door slightly open for 30 minutes.
Leftovers and Storage
Store leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 4 days, but honestly, it rarely lasts that long in my house. You can freeze slices individually by wrapping them in plastic and foil, then thaw in the fridge overnight before serving.
Common Mistakes to Avoid
- Not softening cream cheese enough leads to a lumpy filling trust me on this one.
- Overbaking can dry out your cheesecake; keep an eye on that jiggle.
- Forgetting to cool the cheesecake completely before adding caramel can cause it to melt and slide off.
- Using too much caramel makes the dessert overly sweet and masks the apple flavor.
Nutrition Informations (per serving)
- Calories: 460 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 28 g
- Fiber: 2 g
- Sugar: 32 g