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–+ servings

Salted Caramel Apple Pie Cheesecake

A rich cheesecake with a graham cracker crust, a cream cheese filling blended with spiced apples, and salted caramel swirls.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Servings 10

Equipment

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 2 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 2 cups diced apples about 2 medium apples
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup salted caramel sauce store-bought or homemade
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat the oven to 325°F.
  • In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
  • Bake crust for 10 minutes, then remove from the oven and let cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
  • Add the eggs one at a time, mixing on low speed after each addition until just combined.
  • Stir in the sour cream until smooth.
  • In a separate bowl, toss the diced apples with cinnamon and nutmeg.
  • Gently fold the apple mixture into the cream cheese batter.
  • Pour half of the cheesecake batter over the cooled crust.
  • Drizzle half of the salted caramel sauce over the batter.
  • Pour the remaining cheesecake batter on top.
  • Drizzle with the remaining caramel sauce.
  • Use a knife to swirl the caramel into the batter gently.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
  • Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  • Before serving, sprinkle sea salt on top and drizzle with additional salted caramel sauce if desired.

Notes

Must be refrigerated for at least 4 hours or overnight before serving.
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