Description
This Salted Caramel Apple Cheesecake Pie combines a buttery graham cracker crust with a luscious salted caramel and pecan layer, tender cinnamon-spiced apples, creamy cheesecake, and a fluffy whipped cream topping swirled with extra salted caramel and pecans. It’s a perfect dessert for autumn gatherings or any special occasion, offering a harmonious blend of textures and flavors from sweet and salty to creamy and crunchy.
Ingredients
Scale
For the Crust:
- 1½ cup graham cracker crumbs (about 12 full graham crackers)
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ⅓ cup unsalted butter, melted
For the Caramel-Pecan Layer:
- ¾ cup salted caramel sauce
- 1 cup chopped pecans
For the Apples:
- 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
For the Cheesecake:
- 8 ounces cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream:
- ¾ cup heavy cream
- 3 tablespoons powdered sugar
For the Garnish:
- Salted caramel sauce
- Chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for baking the crust.
- Make the Crust: Whisk together graham cracker crumbs, sugar, and cinnamon. Stir in melted butter with a fork until all crumbs are evenly 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.
- Create Caramel-Pecan Layer: Pour salted caramel sauce evenly over the cooled crust. Sprinkle chopped pecans on top, then chill the pan in the refrigerator while preparing the apples.
- Prepare the Apples: Lower oven temperature to 350 degrees F. In a 12-inch skillet, melt butter then add brown sugar, cinnamon, and salt, stirring until bubbling gently for about 1 minute. Add sliced apples and toss to coat. Cook, stirring occasionally, until apples are tender and liquid has mostly evaporated, about 15 to 20 minutes. Cool apples for 10 minutes.
- Assemble Apples on Crust: Spread the cooled apple mixture evenly over the caramel-pecan layer in the pan. Return pan to the refrigerator.
- Make the Cheesecake Batter: Using an electric mixer, beat cream cheese and sugar on medium speed until smooth. Add egg and mix until combined. Beat in lemon juice and vanilla extract until batter is completely smooth, about 1 to 2 minutes.
- Bake the Cheesecake Layer: Pour 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.
- Make the Whipped Cream: Using a stand or hand mixer with whisk attachment, whip heavy cream and powdered sugar on medium-high speed until stiff peaks form.
- Garnish and Serve: Remove the springform pan sides. Spread whipped cream evenly over cheesecake layer. Spoon salted caramel sauce over the whipped cream and gently swirl with a knife or spatula. Sprinkle additional chopped pecans on top. Serve immediately or refrigerate leftovers.
Notes
- You can substitute store-bought caramel sauce for the homemade salted caramel if preferred.
- Nutritional values are based on one serving.
- For best results, refrigerate cheesecake for the full 4 hours or overnight to allow proper setting before serving.
- Use Granny Smith apples for the perfect balance of tartness and sweetness.
Nutrition
- Serving Size: 1 slice (assuming 10 slices)
- Calories: 470
- Sugar: 36g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.3g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
