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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons light brown sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 3 large eggs - 1 teaspoon pure vanilla extract - 2 cups diced apples (Granny Smith recommended) - ½ teaspoon ground cinnamon - 1 cup salted caramel sauce - Whipped cream for topping - Additional salted caramel for drizzling To make a great salted caramel apple cheesecake, you need simple and fresh ingredients. First, the graham cracker crumbs create a tasty crust. I mix these with melted butter and light brown sugar for a rich flavor. The cream cheese is the star of the filling. It gives the cheesecake its smooth texture. I use three large eggs to help it set well. The pure vanilla extract adds a lovely warmth. For apples, I highly suggest Granny Smith. Their tartness balances the sweet caramel. A hint of ground cinnamon enhances the flavor, making it cozy and inviting. The salted caramel sauce is crucial. You can buy it or make your own. I love drizzling more caramel on top before serving. Whipped cream is optional, but it looks great and tastes amazing. Now that you know the ingredients, you can gather them and get ready to bake! {{ingredient_image_2}} Start by preheating your oven to 325°F (160°C). This step is key for even baking. Next, grab a 9-inch springform pan. Lightly grease the sides with cooking spray or butter. This will help the cheesecake come out easily later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of light brown sugar. Combine until it looks like wet sand. Press this mixture firmly into the bottom of the springform pan. Make sure it’s even and packed tight. This crust will hold your cheesecake together. In a large bowl, beat 16 oz of softened cream cheese. Use an electric mixer on medium speed for about 2-3 minutes. It should be smooth and creamy. Gradually add ¾ cup of granulated sugar and mix until fluffy. Then, add 3 large eggs, one at a time. Mix on low speed after each one, just until blended. Finally, stir in 1 teaspoon of pure vanilla extract. Be careful not to overmix! Fold in 2 cups of peeled and diced apples and ½ teaspoon of ground cinnamon. Use a spatula to mix gently. Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula. Bake in the oven for about 55-60 minutes. The center should be set, but still slightly jiggly when you shake it gently. Once it’s done baking, turn off the oven. Prop the door open slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks. After that, take it out and let it cool to room temperature on a wire rack. Once cooled, cover and refrigerate it for at least 4 hours or overnight. This chilling time is crucial for the best taste and texture. When you’re ready to serve, drizzle with salted caramel sauce and add whipped cream if you like! For this cheesecake, I suggest using Granny Smith apples. They are tart and pair well with sweet flavors. Their firm texture holds up nicely during baking, too. You can also try Honeycrisp or Fuji apples for a sweeter taste. Remember, the right apples make a big difference in flavor. To avoid cracks, follow these steps: - Bake at a low temperature of 325°F (160°C). - Cool the cheesecake slowly in the oven after baking. This helps it set without sudden changes in temperature. - Use room temperature ingredients. Cold cream cheese and eggs can cause lumps and cracks. - Don’t overmix the batter. Mix just until smooth and combined. These tips help create a creamy, smooth cheesecake without cracks. When serving, let the cheesecake sit at room temperature for 15 minutes. This makes it easier to slice. Use a warm knife for clean cuts. Dip the knife in hot water, then wipe it dry before slicing. For presentation, drizzle extra salted caramel sauce over each slice. Top with whipped cream for a lovely look. You can also add a sprinkle of cinnamon or some diced apple for color and texture. This makes your cheesecake a true delight on any table! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth and creamy cheesecake without lumps. Choose the Right Apples: Granny Smith apples are recommended for their tartness which balances the sweetness of the caramel and cheesecake. Feel free to mix in other apple varieties for added flavor. Prevent Cracking: Gradually cooling the cheesecake in the oven helps prevent cracks. After baking, turn off the oven and leave the door ajar for an hour before transferring it to a wire rack. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill in the refrigerator for at least 4 hours, but overnight is ideal for a perfect set. {{image_4}} You can use many types of apples in this cheesecake. Granny Smith apples add a tart bite. Honeycrisp apples give a sweet and crisp taste. Fuji apples are sweet and juicy, perfect for dessert. If you want a mix, try combining different apples. The blend of flavors will make your cheesecake even better. While graham cracker crust is classic, you can switch it up. Use crushed Oreos for a chocolatey twist. Almond flour mixed with butter creates a gluten-free option. A shortbread crust adds a rich flavor. Each crust brings its own style, so choose one that excites you. Adding spices can elevate your cheesecake. Consider nutmeg or ginger for extra warmth. You might add a pinch of cloves for a cozy touch. For toppings, try crushed nuts or chocolate shavings. Drizzling chocolate sauce can make it even more decadent. Experiment with flavors and toppings that fit your taste! You should store your cheesecake in the fridge. Always keep it in an airtight container. This keeps it fresh and tasty. The cheesecake lasts for about five days. If you plan to keep it longer, consider freezing it. To freeze the cheesecake, let it cool first. Wrap it well in plastic wrap and then in foil. This method prevents freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. You don’t need to reheat cheesecake. It tastes best chilled. When serving, drizzle more salted caramel on top. Add a dollop of whipped cream for extra flavor. You can also sprinkle some cinnamon for a nice touch. Enjoy each bite of this delightful treat! Yes, you can use any caramel sauce you like. Store-bought options work well. Homemade caramel adds a personal touch. For a twist, try butterscotch sauce. Just remember to keep it salted for that perfect balance. Each sauce will change the flavor slightly. Experiment to find your favorite! You can store the cheesecake in the fridge for about five days. Keep it covered to prevent drying out. Place it in an airtight container or cover with plastic wrap. If you want it to last longer, consider freezing it. Just remember to thaw it in the fridge overnight before serving. If you need a cream cheese substitute, use Greek yogurt or mascarpone. These options keep the texture creamy. You can also use ricotta cheese, but blend it well for smoothness. Each substitute will slightly change the flavor, so choose what you like best. Absolutely! Making the cheesecake a day or two ahead is a great idea. It allows the flavors to meld and improves the texture. Just remember to chill it properly. This makes serving easier and lets you enjoy your time with guests. You now know how to make a delicious apple cheesecake from scratch. We covered the ingredients, step-by-step instructions, and useful tips. Remember to choose fresh apples and avoid cracks for the best results. Feel free to try different crusts or toppings that make it your own. Store leftovers in the fridge or freeze them for later. This cheesecake is a crowd-pleaser, perfect for any occasion. Enjoy your baking and impress your family or friends with this tasty treat. You have the skills to make something special!

Salted Caramel Apple Cheesecake

A delicious cheesecake with a graham cracker crust, creamy filling, tart apples, and a drizzle of salted caramel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons light brown sugar
  • 16 oz cream cheese, softened at room temperature
  • 0.75 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups apples, peeled and diced
  • 0.5 teaspoon ground cinnamon
  • 1 cup salted caramel sauce
  • 1 serving whipped cream, for optional topping
  • 1 serving additional salted caramel sauce, for drizzling

Instructions
 

  • Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing the sides with cooking spray or butter.
  • In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix well until the mixture resembles wet sand with clumps holding together.
  • Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to create a sturdy crust. Set aside to firm up while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it is completely smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, continuing to beat until fully combined and fluffy.
  • Add the eggs to the cream cheese mixture one at a time, beating on low speed after each addition until just incorporated. Then, add the vanilla extract and mix until combined. Be careful not to overmix.
  • Gently fold in the diced apples and cinnamon into the cheesecake mixture using a spatula, ensuring they are evenly distributed without overworking the batter.
  • Pour the cheesecake batter over the prepared crust in the springform pan, using a spatula to smooth the top evenly.
  • Bake in the preheated oven for approximately 55-60 minutes, or until the center of the cheesecake is set but still slightly jiggly when shaken gently.
  • Once baked, turn off the oven and prop the door open slightly. Allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling helps prevent the cheesecake from cracking.
  • After cooling, remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Once cooled, cover and refrigerate for at least 4 hours—or overnight is best—for it to set properly.
  • When ready to serve, drizzle the cheesecake generously with salted caramel sauce and add a dollop of whipped cream on top if desired. For an extra touch, drizzle more caramel over the whipped cream before serving.

Notes

For best results, refrigerate overnight before serving.
Keyword apple, cheesecake, dessert, salted caramel