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This decadent salted caramel apple pie cheesecake brings together three beloved desserts in one magnificent creation. The buttery graham cracker crust supports a silky smooth cinnamon-spiced cheesecake layer, while caramelized apples and homemade salted caramel sauce create a dessert that's truly unforgettable.
Every time I make this cheesecake, my kitchen fills with the most incredible aroma of cinnamon, caramelized sugar, and baked apples. It reminds me of my grandmother's kitchen during fall holidays, but with an elevated twist that always earns rave reviews.
Ingredients
- For the Crust:
- Graham cracker crumbs provide the perfect crisp base with a hint of honey sweetness look for uniform, fine crumbs for best texture
- Granulated sugar enhances the sweetness and helps bind the crust together
- Ground cinnamon adds warmth that complements both the cheesecake and apple components
- Unsalted butter binds everything together use good quality butter for best flavor
- For the Cheesecake Filling:
- Cream cheese forms the foundation of our velvety filling use full-fat Philadelphia for best results and always let it soften properly
- Granulated sugar sweetens without adding moisture prevents a grainy texture
- Large eggs add richness and help the cheesecake set properly room temperature eggs incorporate more smoothly
- Sour cream creates that signature tangy creaminess and improves the texture
- Vanilla extract adds depth to the overall flavor profile use pure extract not imitation
- Ground cinnamon brings warmth that ties the filling to both crust and topping
- For the Apple Pie Topping:
- Large apples provide the classic pie experience Honeycrisp or Granny Smith work beautifully for their balance of sweetness and structure
- Unsalted butter creates richness as the apples caramelize
- Brown sugar adds deep molasses notes that complement the apples perfectly
- Ground cinnamon and nutmeg create that signature apple pie flavor profile
- Water helps create a luscious sauce as the apples cook down
- For the Salted Caramel Sauce:
- Granulated sugar transforms into caramel use white sugar for the clearest flavor
- Water helps the sugar melt evenly prevents burning
- Unsalted butter adds richness and creates a silky texture
- Heavy cream creates that luxurious flowing consistency
- Sea salt balances the sweetness and creates the distinctive salted caramel flavor
Step-by-Step Instructions
- Prepare the crust:
- Combine the dry ingredients first ensuring even distribution of cinnamon throughout. The melted butter should be warm but not hot, allowing it to coat every crumb evenly. When pressing into the pan, use the bottom of a measuring cup for the flattest, most even crust possible. The brief baking time sets the crust without making it too crisp, creating the perfect foundation.
- Make the cheesecake filling:
- Beat the cream cheese alone first until completely smooth this prevents lumps that can never be removed later. Add sugar and beat for a full 2 minutes this creates air that helps the texture. When adding eggs, incorporate them one at a time on low speed, scraping down the bowl thoroughly between each. The sour cream and flavorings should be mixed just until incorporated overmixing at this stage can cause cracking.
- Pour and bake the cheesecake:
- Pour the filling over the cooled crust from a lower height to prevent air bubbles. The key to perfect cheesecake is gentle, slow baking. The edges should set while the center maintains a slight wobble. The gradual cooling in the slightly open oven is crucial this temperature change prevents the dreaded crack across the top of your beautiful cheesecake.
- Prepare the apple pie topping:
- Choose apples that hold their shape when cooked Honeycrisp, Braeburn, or Granny Smith are excellent choices. Cut the slices to uniform thickness about 1/4 inch for even cooking. The caramelization process happens gradually as the sugar melts and coats each slice. When the apples are fork tender but still hold their shape, they're ready. The mixture will thicken slightly as it cools.
- Make the salted caramel sauce:
- Watch the sugar mixture constantly as it cooks this is the most critical step. The color change happens quickly once it starts. Look for a deep amber color like honey. When adding the butter and cream, use a long handled whisk and stand back as the mixture will bubble vigorously. The sea salt should be added while still warm for best flavor integration.
- Assemble the cheesecake:
- Allow the cheesecake to fully set in the refrigerator before attempting to add toppings. Arrange the cooled apple slices in an attractive pattern working from the outside in. Warm the caramel sauce slightly if it's too thick to drizzle beautifully. A few flakes of sea salt on top provide visual appeal and flavor bursts.
The salted caramel sauce is truly the crowning glory of this dessert. I discovered that adding the tiniest pinch of cinnamon to the caramel creates an incredible depth that ties everything together. My aunt actually teared up when she tasted this cheesecake at last Thanksgiving, saying it reminded her of her mother's baking but somehow even more special.
Preventing Cheesecake Cracks
The dreaded crack in cheesecake often happens because of drastic temperature changes. Always use room temperature ingredients for the filling to ensure even mixing. Never open the oven door during baking which causes temperature fluctuations. The water bath method is optional but effective place the springform pan in a larger pan with hot water halfway up the sides. This provides gentle, even heat distribution that virtually guarantees a smooth top.
Apple Selection Guide
While most recipes simply call for apples, the variety you choose dramatically impacts your final result. For this recipe, I recommend a mix of apple types. Granny Smith provides tartness and holds its shape beautifully during cooking. Honeycrisp adds sweetness and a pleasing texture. Avoid Red Delicious which become mealy when cooked. The ideal approach is using two different varieties for complexity of flavor and texture in each bite.
Serving Suggestions
This cheesecake stands magnificently on its own, but a few accompaniments can elevate it further. A dollop of lightly whipped cream with a hint of bourbon creates a stunning contrast to the rich cheesecake. For an elegant plated dessert, add a quenelle of vanilla bean ice cream alongside each slice. The temperature contrast between cold cheesecake and melting ice cream creates a delightful sensory experience that will impress even the most discerning guests.
Storing and Freezing Tips
This cheesecake maintains its quality remarkably well when properly stored. Keep leftovers in the refrigerator for up to 5 days, covering loosely with foil rather than plastic wrap which can create condensation. For freezing, chill the untopped cheesecake completely, then wrap in plastic followed by foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and add the apple topping and caramel sauce fresh before serving for best results.
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Recipe FAQs
- → Can I make this cheesecake ahead of time?
Yes! This cheesecake actually benefits from being made ahead. The cheesecake portion should be refrigerated for at least 4 hours or overnight before adding the toppings. The completed dessert can be made 1-2 days in advance and stored in the refrigerator. Add the caramel drizzle just before serving for the best presentation.
- → How do I prevent my cheesecake from cracking?
The cooling method described in the recipe is key - allowing the cheesecake to cool gradually in the turned-off oven with the door cracked prevents sudden temperature changes that cause cracking. Also ensure you don't overmix the batter after adding the eggs, as too much air incorporation can lead to cracks during baking.
- → What type of apples work best for the topping?
Firm, tart-sweet apples that hold their shape when cooked are ideal. Honeycrisp, Granny Smith, Braeburn, or Jonagold work particularly well. Avoid softer varieties like McIntosh or Red Delicious that can become mushy when cooked.
- → Can I use store-bought caramel sauce instead of making it?
Yes, you can substitute store-bought caramel sauce to save time. Look for a high-quality, thick caramel sauce and add a pinch of sea salt to achieve the salted caramel flavor. However, homemade caramel sauce offers a fresher taste and allows you to control the salt level precisely.
- → How should I store leftovers?
Store leftover cheesecake covered in the refrigerator for up to 5 days. For the best texture, let slices stand at room temperature for about 15-20 minutes before serving. This dessert can also be frozen for up to 2 months - wrap individual slices tightly in plastic wrap and then foil.
- → Can I make this without a springform pan?
A springform pan is highly recommended as it allows for easy removal of the cheesecake. If you don't have one, you could use a deep dish pie plate, but serving may be more challenging. Line the pan with parchment paper with overhang to help lift the cheesecake out once set.