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Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake

This Salted Caramel Apple Pie Cheesecake combines classic flavors, offering a silky texture and delightful taste in every bite, making it perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Substitute with gluten-free crumbs for a gluten-free version.
  • 0.5 cups Granulated Sugar Use coconut sugar as a low-glycemic alternative.
  • 0.5 cups Unsalted Butter Replace with coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 24 oz Cream Cheese Opt for vegan cream cheese for a dairy-free version.
  • 3 Eggs Flax eggs can be used as a vegan substitute.
  • 1 tbsp Vanilla Extract Always choose pure vanilla for the best results.
  • 0.5 cups Sour Cream Greek yogurt works well as a lighter alternative.
For the Apple Filling
  • 3 medium Apples Granny Smith apples give a lovely tartness.
  • 0.5 cups Brown Sugar Feel free to use honey or maple syrup instead.
  • 1 tsp Ground Cinnamon Pumpkin pie spice can be used as an alternative.
  • 0.5 tsp Ground Nutmeg
For the Salted Caramel Sauce
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1 tsp Sea Salt Look for flaky sea salt to sprinkle on top.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Electric Mixer
  • Skillet
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Press into the bottom of the pan and bake for 10 minutes.
  3. In a bowl, beat cream cheese until smooth, add sugar, then incorporate eggs one at a time.
  4. Mix in vanilla extract and sour cream until creamy.
  5. Pour the cheesecake filling over the cooled crust and smooth the top using a spatula.
  6. Place the springform pan in a larger pan and add hot water until halfway up the sides.
  7. Bake for 55-65 minutes until slightly jiggly in the center.
  8. Turn off the oven and let the cheesecake cool inside for 1 hour.
  9. Refrigerate for at least 4 hours or overnight before serving.
  10. Sauté diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat until tender.
  11. Make the caramel by heating sugar until melted, then whisk in butter and cream, adding salt.
  12. Spoon the warm apple mixture over the cheesecake and drizzle with salted caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 3mgCalcium: 60mgIron: 0.5mg

Notes

Ensure all your ingredients are at room temperature. Never skip the water bath during baking.

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