Salted Caramel Apple Pie Cheesecake Recipe
A delectable Salted Caramel Apple Pie Cheesecake that combines a rich, creamy cheesecake base with a buttery pie crust, topped with tender spiced apples and luscious salted caramel sauce. This dessert perfectly balances sweet and salty flavors, ideal for fall gatherings and special occasions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 prepared pie crust (9-inch)
Cheesecake Filling
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Apple Topping
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Salted Caramel
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 tsp flaky sea salt
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Place the prepared pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom. Set aside.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated.
- Bake the cheesecake base: Pour the cheesecake filling into the pie crust, smoothing the top with a spatula. Bake in the preheated oven for about 35-40 minutes, or until the center is mostly set but still slightly jiggly.
- Prepare the apple topping: In a separate bowl, toss the apple slices with sugar, cinnamon, and nutmeg until evenly coated.
- Assemble and bake: Once the cheesecake base is baked, layer the spiced apples evenly over the top. Drizzle the caramel sauce over the apples and sprinkle with flaky sea salt. Return the pie to the oven and bake for an additional 15-20 minutes, or until the apples are tender and caramel bubbly.
- Cool and serve: Remove from the oven and allow the pie cheesecake to cool to room temperature, then refrigerate for at least 3 hours before slicing. Serve chilled or at room temperature for best flavor.
Notes
- Use firm apples like Granny Smith or Honeycrisp to maintain texture during baking.
- For a homemade caramel sauce, gently melt sugar and cream together until golden and smooth.
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
- The cheesecake may crack slightly; topping with apples and caramel helps hide imperfections.
- Store leftovers refrigerated for up to 3 days.
Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Fall Dessert, Holiday Dessert
