Salted Caramel Apple Pie Cheesecake Recipe
A decadent Salted Caramel Apple Pie Cheesecake featuring a buttery pie crust layered with creamy cheesecake filling, tender caramel-coated apples, and a luscious salted caramel sauce topping. This dessert combines the comforting flavors of apple pie with the rich texture of cheesecake, perfect for special occasions or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Pie Crust
- 1 pre-made pie crust (9-inch)
For the Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Apple Topping
- 3 medium apples, peeled, cored, and thinly sliced
- 1/2 cup caramel sauce, plus extra for drizzling
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- Pinch of sea salt
Instructions
- Prepare the Pie Crust: Place the pre-made pie crust into a 9-inch pie dish, pressing it firmly against the bottom and sides. Crimp the edges as desired. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and continue beating until creamy. Mix in eggs one at a time, followed by vanilla extract and sour cream, blending until the mixture is uniform and smooth.
- Assemble the Layers: Pour half of the cheesecake filling into the chilled pie crust, spreading it evenly. Arrange a layer of thinly sliced apples over the filling. Drizzle half of the caramel sauce over the apples and sprinkle with ground cinnamon and a pinch of sea salt. Pour the remaining cheesecake filling over the apples, smoothing the top.
- Add the Final Apple Layer: Place the remaining apple slices on top of the final layer of cheesecake filling. Drizzle with the remaining caramel sauce and sprinkle a little extra sea salt for the salted caramel effect.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Bake the pie for 50-60 minutes or until the cheesecake filling is mostly set but still slightly jiggly in the center. Avoid overbaking to prevent cracks.
- Cool and Chill: Remove from oven and let the cheesecake cool at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Serve: Before serving, drizzle additional caramel sauce over the top if desired. Slice and enjoy the perfect blend of apple pie and cheesecake flavors.
Notes
- Use tart apples like Granny Smith for a nice balance with the sweetness of the caramel.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Cover loosely with foil during baking if the crust edges brown too quickly.
- Allow the cheesecake to fully chill for easier slicing.
- Store leftovers covered in the refrigerator for up to 4 days.
Keywords: Salted Caramel, Apple Pie, Cheesecake, Caramel Sauce, Dessert, Fall Dessert
