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Salted Caramel Apple Pie Cheesecake

Creamy cheesecake layered with caramelized apples and drizzled with homemade salted caramel sauce, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Autumn
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.25 tsp salt
Cheesecake Filling
  • 32 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large, room temperature
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
  • 0.25 cup heavy cream
Apple Topping
  • 3 Granny Smith apples medium, peeled and sliced
  • 3 tbsp unsalted butter
  • 0.25 cup brown sugar packed
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tbsp lemon juice
Salted Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter cubed
  • 0.5 cup heavy cream room temperature
  • 0.5 tsp flaky sea salt

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Large roasting pan
  • Heavy-bottomed saucepan
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with heavy-duty aluminum foil.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt. Press firmly into pan bottom.
  3. Beat cream cheese until smooth, about 3 minutes. Add sugar and beat until fluffy, 2 minutes.
  4. Add eggs one at a time on low speed, mixing just until incorporated.
  5. Mix in sour cream, vanilla, and heavy cream on low speed until smooth.
  6. Pour batter over crust, smooth top, and tap pan to release air bubbles.
  7. Place springform pan in roasting pan. Add hot water to roasting pan halfway up springform sides.
  8. Bake 60-70 minutes until edges set but center jiggles slightly.
  9. Turn off oven, crack door open, and cool cheesecake in oven for 1 hour.
  10. Remove from water bath, cool to room temperature, then refrigerate 6 hours or overnight.
  11. Melt butter in skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  12. Cook apples 8-10 minutes until tender and caramelized. Cool completely.
  13. Heat granulated sugar in saucepan over medium heat, swirling until it melts to deep amber.
  14. Whisk in butter carefully, then slowly add cream while whisking constantly.
  15. Remove from heat, stir in sea salt, and cool to pourable consistency.
  16. Remove cheesecake from pan, top with cooled apples, and drizzle with salted caramel sauce.

Notes

Store covered in refrigerator up to 5 days. For best results, add apple topping and caramel drizzle shortly before serving. Allow cheesecake to sit at room temperature 15 minutes before serving for optimal texture.