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This salted caramel apple pie cheesecake combines three beloved desserts into one spectacular treat. The buttery graham cracker crust supports layers of cinnamon-spiced apples and creamy cheesecake, all crowned with homemade salted caramel sauce that drips enticingly down each slice.
I first created this cheesecake for my daughter's birthday when she couldn't decide between apple pie and cheesecake. Now it's our most requested holiday dessert, appearing at every Thanksgiving and Christmas gathering.
Ingredients
- Graham cracker crumbs: create a buttery foundation that complements both the apples and cheesecake
- Cream cheese: forms the heart of this dessert use full-fat for the richest flavor and best texture
- Fresh apples: bring natural sweetness and texture choose firm varieties like Granny Smith or Honeycrisp
- Cinnamon: adds warmth and classic apple pie flavor look for Ceylon cinnamon for a more complex taste
- Heavy cream: creates silky smooth caramel sauce full-fat is essential for proper consistency
- Sea salt: balances the sweetness in the caramel flaky Maldon salt makes a beautiful finishing touch
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into your springform pan, creating a solid foundation that extends slightly up the sides. The 10-minute prebake ensures a crisp texture that won't become soggy under the filling.
- Create the Apple Layer:
- Toss sliced apples thoroughly with brown sugar, cinnamon, and flour until every piece is coated. The flour helps absorb excess moisture from the apples during baking, preventing a watery layer. Arrange in an even layer over the cooled crust.
- Mix the Cheesecake Filling:
- Beat cream cheese and sugar on medium speed until completely smooth with no lumps, about 3 minutes. Add eggs one by one, incorporating each fully before adding the next. This creates the silky texture that defines a perfect cheesecake. Fold in vanilla and sour cream just until combined.
- Bake with Care:
- Pour the cheesecake batter over the apples and smooth the top. Bake in a 325°F oven which provides gentle, even heat that prevents cracks. The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Craft the Caramel:
- Heat sugar in a heavy saucepan, watching carefully as it transforms from white crystals to golden amber liquid. Add butter which will bubble vigorously then carefully pour in heavy cream while continuously stirring. The finished sauce should coat the back of a spoon and have a deep amber color.
The caramel sauce is truly the crown jewel of this dessert. I spent years perfecting this recipe after burning countless batches. The secret is patience watching the sugar melt without stirring until it reaches that perfect amber color that balances sweetness with slight bitterness.
Preventing Cheesecake Cracks
The most common problem with cheesecakes is cracking on the surface. Ensure all ingredients are at room temperature before mixing. Consider using a water bath by wrapping your springform pan in foil and placing it in a larger pan filled with hot water while baking. The moisture creates a gentle, humid environment that helps the cheesecake bake evenly.
Make Ahead and Storage
This cheesecake actually improves with time, making it perfect for advance preparation. After cooling completely, refrigerate covered for up to 5 days. For longer storage, freeze the whole cheesecake or individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Store the caramel sauce separately in a jar and warm slightly before drizzling.
Serving Suggestions
For an elevated presentation, place each slice on a pool of additional caramel sauce and garnish with fresh apple slices dipped in lemon juice to prevent browning. A scoop of vanilla ice cream or lightly sweetened whipped cream provides a wonderful temperature contrast. For extra decadence, sprinkle with chopped candied pecans just before serving.
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Recipe FAQs
- → Can I make this cheesecake ahead of time?
Yes, this cheesecake is actually best made 1-2 days ahead of time. The flavors have time to develop, and the cheesecake needs at least 4 hours to chill completely. Store covered in the refrigerator for up to 5 days.
- → What kind of apples work best in this cheesecake?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape during baking and provide a nice contrast to the sweet caramel. Avoid softer varieties like Red Delicious which can become mushy.
- → How do I prevent my cheesecake from cracking?
To prevent cracks, avoid overmixing the batter (which incorporates too much air), bake in a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open before moving to room temperature.
- → Can I freeze this cheesecake?
Yes, you can freeze the cheesecake without the caramel topping for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add fresh caramel sauce before serving.
- → How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle (about a 2-3 inch circle in the middle). It will continue to set as it cools. Overbaking leads to cracks and a dry texture.
- → What if my caramel sauce crystallizes or hardens?
If your caramel crystallizes during cooking, add a splash of water and continue heating until the crystals dissolve. If it hardens after cooling, gently reheat it with a tablespoon of cream to restore its pourable consistency.