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Indulge in Salted Caramel Apple Pie Cheesecake Delight

Salted Caramel Apple Pie Cheesecake

 

There’s something incredibly magical about autumn, isn’t there? The crisp air, the sound of leaves crunching beneath our feet, and those delightful smells wafting from the kitchen as we embrace the season’s produce. And when I think of fall, my thoughts immediately turn to luscious apples and warm spices mingling together in a comforting pie. But why stop there? Let’s elevate this classic dessert to decadent heights with a Salted Caramel Apple Pie Cheesecake! This creation is the epitome of fall flavors wrapped in the creamy delight of a cheesecake, topped off with a drizzle of salty caramel that makes your taste buds sing.

Every time I whip up this recipe, I’m reminded of the times spent in my grandmother’s kitchen, where she would bake a classic apple pie with a twist of caramel on top. I can still hear the joyous laughter of family gathered around the table, savoring every last bite. If you’re looking to create a little of that magic in your own home, you’re in the right place. Let’s dive into this scrumptious adventure together!

Why You’ll Love This Recipe

  • Unforgettable Flavors: Sweet apples meet rich caramel and creamy cheesecake.
  • Perfect for Any Occasion: Whether it’s a cozy night in or a holiday gathering, this dessert fits right in!
  • Make Ahead Delight: Prepare it a day or two in advance for a stress-free dessert option.
  • Visual Showstopper: Its stunning appearance will wow your guests before they even take a bite!

Ingredients

Before we get our hands dirty, let’s gather all the delicious ingredients you’ll need:

  • For the crust:
    • 1 ½ cups graham cracker crumbs
    • ⅓ cup granulated sugar
    • ½ cup unsalted butter, melted
  • For the cheesecake filling:
    • 3 (8 oz) packages of cream cheese, softened
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 3 large eggs
    • ½ cup sour cream
    • ½ tsp ground cinnamon
  • For the apple filling:
    • 3 large apples (I love using Granny Smith for tartness!)
    • ⅓ cup granulated sugar
    • ½ tsp ground cinnamon
    • 2 tbsp lemon juice
  • For the salted caramel sauce:
    • 1 cup granulated sugar
    • 6 tbsp unsalted butter
    • ½ cup heavy cream
    • 1 tsp sea salt

Note: Using fresh apples rather than canned will give a delightful texture!

Step-by-Step Instructions

Alright, friends, let’s roll up our sleeves and get started!

  1. Preheat your oven: Preheat the oven to 325°F (160°C). This is crucial to ensure your cheesecake bakes evenly.
  2. Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it’s like damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a cup to help pack it down nicely.
  3. Bake the crust: Bake the crust for about 10 minutes until lightly golden. This means you’re just about there in creating a fabulous base! Let it cool while we make the filling.
  4. Prepare the cheesecake filling: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy (an electric mixer works wonders here!).
  5. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition. This prevents overmixing, which makes your cheesecake dense. Then, mix in the sour cream and cinnamon until fully incorporated.
  6. Pour and layer: Pour half of the cheesecake batter over the cooled crust. Top with half of the apple mixture (that you’ll prepare next!) and then pour the remaining cheesecake batter on top.
  7. Add the second apple layer: Top with the remaining apple filling, spreading it evenly over the cheesecake batter.
  8. Bake: Bake in the preheated oven for about 60 to 70 minutes, or until the center is set, but still slightly jiggly. It will firm up as it cools. Watch out for cracks—don’t fret if you see a few; it’s still going to taste amazing!
  9. Cool and chill: Once baked, turn off the oven and crack the door open to let the cheesecake cool in the oven for about an hour. Then, transfer it to the fridge and let it chill for at least 4 hours, or overnight if you can resist.

Pro Tips & Variations

If you’re feeling adventurous, here are some playful tips to take your cheesecake to the next level:

  • Spice it up: Add a pinch of nutmeg or allspice to the apple filling for a warm, cozy flavor.
  • Caramel drizzling: Elevate your gooey goodness; drizzle with even more caramel sauce before serving for an over-the-top indulgence!
  • Nutty addition: Sprinkle some toasted pecans or walnuts on top before serving for added crunch.
  • Diet-friendly tweaks: For a lighter version, you can use low-fat cream cheese and Greek yogurt instead of sour cream.

Serving Suggestions

When it comes to serving this delightful Salted Caramel Apple Pie Cheesecake, I like to keep it cozy and casual. A dollop of freshly whipped cream on top adds a lovely touch of airiness. Pair it with a dark cup of hot coffee or a spiced cider to balance the rich flavors—a perfect way to warm up on a chilly evening! If you’re feeling extra fancy, serve it alongside a scoop of vanilla ice cream for a true dessert experience.

Storage Tips

Now, if you manage to have any leftovers (unlikely, but just in case!), here’s how to keep your cheesecake indulgent and delicious.

  • Refrigerate: Cover the cheesecake tightly with plastic wrap or aluminum foil. It’ll last about 5 days in the fridge, but trust me, it’s best enjoyed fresh!
  • Freeze: To freeze, let the cheesecake cool completely, then wrap it well in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy again, let it thaw in the fridge overnight.
  • Reheat: If you prefer it warmed, slice off a piece and carefully warm it in the microwave for about 15-20 seconds. Just be careful not to overheat it!

FAQs

Can I use different types of apples?

Absolutely! While Granny Smith apples are my go-to for their tartness, feel free to mix in some sweeter varieties like Honeycrisp or Fuji for a delightful combination of flavors.

How do I prevent cracks in my cheesecake?

Cracks usually happen due to baking at too high a temperature or overmixing. Be sure to bake low and slow, and mix just until combined for the best results!

Can I make this cheesecake gluten-free?

You sure can! Just swap the graham cracker crumbs for gluten-free alternatives, and you’re good to go! There are great gluten-free graham cracker options available at most grocery stores.

What should I do if my caramel sauce is too thick?

If you find your caramel sauce thickening too much, a splash of cream or a bit of water can help loosen it up. Just warm it gently on the stovetop to re-liquefy.

Conclusion

I hope you’ve enjoyed this journey into the world of Salted Caramel Apple Pie Cheesecake with me! It’s a dish that truly captures the essence of autumn and brings everyone to the table with smiles. Whether you’re making it for a special occasion or just because, I’d love to hear how it turns out for you! Please share your experiences in the comments below, and if you have any questions, don’t hesitate to ask. Happy baking, my friends! 🍏🍰✨

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Salted Caramel Apple Pie Cheesecake

Indulge in Salted Caramel Apple Pie Cheesecake Delight


  • Author: mery
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x

Description

Savor the indulgence of a Salted Caramel Apple Pie Cheesecake Delight with its rich layers of flavor perfect for any dessert lover 145 chars


Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • ½ tsp ground cinnamon
  • 3 large apples (preferably Granny Smith)
  • ⅓ cup granulated sugar (for apples)
  • ½ tsp ground cinnamon (for apples)
  • 2 tbsp lemon juice
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tbsp unsalted butter (for caramel sauce)
  • ½ cup heavy cream (for caramel sauce)
  • 1 tsp sea salt (for caramel sauce)

  • Instructions

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan.
  • Bake the crust for about 10 minutes until lightly golden. Let it cool.
  • In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
  • Add the eggs one at a time, mixing on low speed after each addition. Then mix in the sour cream and cinnamon until incorporated.
  • Pour half of the cheesecake batter over the cooled crust. Top with half of the apple mixture, then pour the remaining cheesecake batter on top.
  • Top with the remaining apple filling, spreading evenly.
  • Bake for 60 to 70 minutes, or until the center is set but slightly jiggly.
  • Once baked, let the cheesecake cool in the oven for about an hour, then chill in the fridge for at least 4 hours.
    • Prep Time: 30 minutes
    • hours chilling: 4
    • Cook Time: 1 hour 10 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Nutrition

    • Serving Size: 1 slice
    • Calories: 350 calories
    • Sugar: 20 grams
    • Fat: 22 grams
    • Saturated Fat: 22 grams
    • Carbohydrates: 35 grams
    • Fiber: 2 grams
    • Protein: 5 grams

    Keywords: Salted Caramel, Apple Pie, Cheesecake, Fall Dessert, Thanksgiving

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