Salted Caramel Apple Pie Cheesecake
A seasonal salted caramel apple pie cheesecake recipe with clear preparation and serving guidance.
- Prep Time: 40 minutes
- Cook Time: 80 minutes
- Total Time: 540 minutes
- Yield: 12 slices
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups graham cracker crumbs
- 7 tablespoons unsalted butter, melted and divided
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup packed light brown sugar, divided
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt, plus flaky salt for serving
- 4 firm baking apples, peeled and diced
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 1/2 cup prepared salted caramel sauce
Instructions
- Bake the crust: Heat oven to 325°F (165°C). Line a 9-inch springform pan. Mix crumbs, 5 tablespoons butter, and granulated sugar; press firmly and bake 10 minutes.
- Make the filling: Beat cream cheese with 3/4 cup brown sugar on low until smooth. Add eggs one at a time, then sour cream, vanilla, and salt.
- Bake gently: Pour over the crust. Bake 55 to 65 minutes until the edges are set and the center still wobbles slightly. Turn off oven, crack the door, and cool inside 1 hour.
- Cook the apples: Melt remaining butter. Cook apples, remaining brown sugar, cinnamon, and lemon for 7 minutes. Stir cornstarch with 1 tablespoon water, add, and simmer until glossy. Cool.
- Chill and finish: Refrigerate cheesecake at least 6 hours. Spoon apples over the top, drizzle with caramel, and add a small pinch of flaky salt before slicing.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.