Salted Caramel Apple Cheesecake Pie Recipe
Are you looking for a dessert that combines the flavors of autumn with the richness of cheesecake? The Salted Caramel Apple Cheesecake Pie is the perfect answer! This delightful treat brings together a buttery graham cracker crust, sweet and juicy apples, and a luscious cream cheese filling, all topped with salted caramel and whipped cream. Every bite is bursting with flavor, making it a fantastic dessert for any occasion.
Why Make This Recipe
This recipe is a wonderful choice for several reasons. First, it combines the classic flavors of apple pie with the decadence of cheesecake, creating a unique dish that will impress your guests. Second, the salted caramel adds a sweet and savory touch that enhances the flavors of the apples and cream cheese. Finally, it’s perfect for gatherings, holidays, or simply when you want to indulge in something special.
How to Make Salted Caramel Apple Cheesecake Pie
Ingredients
- 1½ cup graham cracker crumbs (about 12 full graham crackers)
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅓ cup unsalted butter, melted
- ¾ cup salted caramel sauce
- 1 cup chopped pecans
- 5 tablespoons unsalted butter
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 5 Granny Smith apples, peeled, cored, and thinly sliced
- 8 ounces cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
- Additional salted caramel sauce for topping
- Chopped pecans for garnish
Directions
- Preheat your oven to 375 degrees F to prepare for baking the crust.
- In a bowl, whisk together the graham cracker crumbs, 3 tablespoons of sugar, and cinnamon. Stir in the melted butter using a fork until all the crumbs are moistened.
- Press the mixture into a 9-inch springform pan or 10-inch pie plate, covering the bottom and two-thirds up the sides. Bake for 6 to 8 minutes until golden brown. Cool for 10 minutes.
- Pour the salted caramel sauce evenly over the cooled crust. Sprinkle chopped pecans on top, then chill the pan in the refrigerator while you prepare the apples.
- Lower the oven temperature to 350 degrees F. In a 12-inch skillet, melt the butter, then add brown sugar, cinnamon, and salt, stirring until it bubbles gently for about 1 minute.
- Add the sliced apples and toss to coat. Cook, stirring occasionally, until the apples are tender and the liquid has mostly evaporated, about 15 to 20 minutes. Cool apples for 10 minutes.
- Spread the cooled apple mixture evenly over the caramel-pecan layer in the pan. Return the pan to the refrigerator.
- Using an electric mixer, beat the cream cheese and ¼ cup sugar on medium speed until smooth. Add the egg and mix until combined. Beat in lemon juice and vanilla extract until the batter is completely smooth, about 1 to 2 minutes.
- Pour the cheesecake batter over the apples and smooth the surface. Bake at 350 degrees F for about 30 minutes, until the center is set and does not jiggle. Transfer to a wire rack and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Using a mixer with a whisk attachment, whip the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
- Remove the sides of the springform pan. Spread the whipped cream evenly over the cheesecake layer. Spoon salted caramel sauce over the whipped cream and gently swirl it with a knife or spatula. Sprinkle additional chopped pecans on top. Serve immediately or refrigerate leftovers.
How to Serve Salted Caramel Apple Cheesecake Pie
Serve this pie chilled, straight from the fridge, or at room temperature. It’s excellent on its own, but you can also pair it with a dollop of whipped cream or extra salted caramel for an added treat!
How to Store Salted Caramel Apple Cheesecake Pie
Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to freeze it, wrap the pie tightly in plastic wrap and foil, and it can last for up to 2 months. Thaw overnight in the fridge before serving.
Tips to Make Salted Caramel Apple Cheesecake Pie
- Use Granny Smith apples for their tartness, which balances the sweetness of the caramel and cheesecake.
- Ensure your cream cheese is at room temperature for a smooth filling.
- Experiment with different nuts, like walnuts or almonds, for a flavorful twist.
Variation
You can add a touch of spice by incorporating nutmeg or ginger with the apples. Additionally, try using different fruits like pears instead of apples for a switch-up.
FAQs
Can I make this pie ahead of time?
Yes! You can prepare the pie up to a day in advance and refrigerate it until you’re ready to serve.
What can I use instead of pecans?
If you have nut allergies or prefer a different flavor, you can use walnuts or omit the nuts altogether.
Is it necessary to chill the pie after baking?
Chilling the pie helps set the filling and improves the texture and flavor. It’s highly recommended to chill for at least 4 hours or overnight.
Enjoy making and indulging in this Salted Caramel Apple Cheesecake Pie! It’s sure to become a favorite.
