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Salted Caramel Apple Pie

Decadent Salted Caramel Apple Pie That Stuns Every Time

Indulge in this Salted Caramel Apple Pie, a delightful fusion of creamy cheesecake and nostalgic apple pie flavors.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Swap with gluten-free cookie crumbs for a gluten-free option.
  • 1/4 cup Granulated Sugar Brown sugar can deepen the flavor profile.
  • 1/2 cup Unsalted Butter (melted) Coconut oil works for a dairy-free version.
For the Cheesecake Filling
  • 16 oz Cream Cheese (softened) Use mascarpone for a lighter touch.
  • 3 large Eggs Use room temperature eggs for best blending.
  • 1 tbsp Vanilla Extract Opt for pure extract for superior taste.
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter alternative.
For the Apple Pie Element
  • 4 cups Apples (peeled, diced) Choose tart varieties like Granny Smith.
  • 2 tbsp Unsalted Butter (for sautéing apples) Adds richness when cooking apples.
  • 1/2 cup Brown Sugar Intensifies caramel notes in the sautéed apples.
  • 1 tbsp Ground Cinnamon Feel free to add nutmeg for extra warmth.
  • 1/4 tsp Ground Nutmeg Optional for an additional layer of spice.
For the Salted Caramel Sauce
  • 1 cup Sugar (for caramel) Keep an eye on it to avoid burning.
  • 1/2 cup Heavy Cream Substitute with half-and-half for a lighter option.
  • 1 tsp Sea Salt Provides balance to the sweetness.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • skillet
  • Saucepan
  • Roasting Pan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
  2. Make the crust by combining graham cracker crumbs, granulated sugar, and melted butter. Press into the springform pan and bake for 10 minutes.
  3. Prepare the filling by beating softened cream cheese until smooth. Add granulated sugar, eggs, vanilla extract, and sour cream.
  4. Pour the cream cheese filling over the cooled crust and smooth the top with a spatula.
  5. Bake inside a water bath for 55-65 minutes until the edges are set and the center is slightly jiggly.
  6. Cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours or overnight.
  7. Sauté diced apples with butter, brown sugar, cinnamon, and nutmeg in a skillet for about 8 minutes.
  8. Prepare the salted caramel sauce by melting sugar until amber, then stir in butter and heavy cream, followed by sea salt.
  9. Assemble by topping the cheesecake with sautéed apples and drizzling with salted caramel before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Chill thoroughly for a firm texture.

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