Salted Caramel Apple Pie Cheesecake

Get ready to indulge in a decadent delight with Salted Caramel Apple Pie Cheesecake! This fusion dessert combines the comforting flavors of apple pie with the creamy texture of cheesecake, topped off with a luscious salted caramel drizzle. Perfect for any celebration or a sweet treat at home, this show-stopping dessert is sure to impress. Discover its components, step-by-step guide, tips, and variations that will elevate your baking game! #Dessert #Cheesecake #Baking #SaltedCaramel #ApplePie #TreatYourself #SweetTooth #Foodie

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1 cup sour cream

For the apple pie filling:

3 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)

½ cup brown sugar

1 tsp ground cinnamon

1 tbsp lemon juice

2 tbsp butter

For the salted caramel sauce:

1 cup granulated sugar

6 tbsp unsalted butter, cut into pieces

½ cup heavy cream

1 tsp sea salt

For garnish:

Whipped cream (optional)

Additional salted caramel sauce (optional)

Instructions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the springform pan. Bake for about 8-10 minutes or until lightly golden. Remove from oven and allow to cool.

Make the apple pie filling: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender but not mushy. Remove from heat and set aside to cool.

Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar and mix well. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, ground cinnamon, and sour cream until smooth and fully combined.

Layering: Pour half of the cheesecake filling over the cooled crust. Evenly spread half of the apple pie filling over the cheesecake layer. Pour the remaining cheesecake filling over the apples. Finish by layering the remaining apple pie filling on top.

Bake the cheesecake: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the cheesecake in a larger baking dish filled with water (water bath) and bake for 1 hour or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour with the door slightly ajar.

Chill the cheesecake: Once cooled, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.

Prepare the salted caramel sauce: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns a deep amber color. Carefully add the butter and stir until melted. Slowly drizzle in heavy cream while stirring, and let it bubble for a minute. Remove from heat and stir in sea salt. Let cool slightly.

Serve: Once the cheesecake is chilled, remove it from the springform pan. Drizzle generously with salted caramel sauce and top with whipped cream if desired. Slice and serve chilled.

Prep Time: 30 mins | Total Time: 5 hours | Servings: 10-12