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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons brown sugar - 1 teaspoon cinnamon - 3 cups apples, peeled, cored, and diced (mix of Granny Smith and Honeycrisp) - ½ cup brown sugar - 1 teaspoon cinnamon - ½ teaspoon nutmeg - 1 tablespoon lemon juice - 1 tablespoon cornstarch - 1 tablespoon unsalted butter - 16 oz cream cheese, softened - ¾ cup granulated sugar - ½ cup sour cream - 3 large eggs - 1 teaspoon vanilla extract - ¼ cup salted caramel sauce (store-bought or homemade) - ½ cup salted caramel sauce - ¼ cup chopped pecans (optional) - Flaky sea salt for sprinkling Each ingredient plays a key role in the rich flavor and texture of this cheesecake. The crust provides a sweet and crunchy base, while the apple filling adds warmth and fruitiness. The cheesecake filling is creamy and rich due to the cream cheese, and the caramel sauce ties everything together with a sweet, salty finish. For the best taste, use fresh apples and high-quality caramel. The balance of flavors will amaze you and your guests. Be sure to check out the Full Recipe for all the steps to create this delightful treat! Start by heating your oven to 350°F (175°C). In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. Press this mixture into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes until it’s lightly golden. Let it cool while you prepare the filling. For the apple pie filling, take 3 cups of peeled and diced apples. I like to mix Granny Smith and Honeycrisp apples for a nice balance. In a large pan, combine the apples with ½ cup of brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, 1 tablespoon of lemon juice, 1 tablespoon of cornstarch, and 1 tablespoon of unsalted butter. Cook over medium heat for about 5 to 7 minutes until the apples are soft but not mushy. Set aside to cool. For the cheesecake filling, beat 16 oz of softened cream cheese in a large bowl for 2 to 3 minutes until creamy. Gradually add ¾ cup of granulated sugar while mixing. Next, blend in ½ cup of sour cream and add 3 large eggs one at a time. Finish with 1 teaspoon of vanilla extract and ¼ cup of salted caramel sauce. Mix until just combined to avoid overbeating. Now, it’s time to layer! Pour half of the cheesecake filling over your cooled crust. Then, add half of the apple pie filling on top. Pour the rest of the cheesecake filling over the apples, and finally, drop the remaining apple pie filling on top. Use a knife to swirl slightly for a beautiful effect. Bake your layered cheesecake in the preheated oven for 55 to 60 minutes. The center should be set but still slightly jiggly. Turn off the oven, crack the door, and let it cool inside for an hour. This helps prevent cracks. Once cooled, take the cheesecake out and let it reach room temperature. Cover it and chill in the fridge for at least 4 hours, or overnight if you can wait. This step is key for the best texture. Before serving, drizzle ½ cup of salted caramel sauce on top. You can also sprinkle ¼ cup of chopped pecans and a pinch of flaky sea salt for extra flavor. Enjoy your delightful creation! For the complete recipe, check out the Full Recipe section above! To make a great crust, start with fresh Graham crackers. Crush them finely for a smooth texture. Melt unsalted butter and mix it well with the crumbs. Add brown sugar and cinnamon to enhance flavor. Press this mixture firmly into the bottom of your springform pan. Bake it until it's light brown. This step adds crunch and keeps the crust sturdy. I love using a mix of Granny Smith and Honeycrisp apples. Granny Smith gives tartness, while Honeycrisp adds sweetness. Peel and core them before dicing. For a unique twist, try adding Fujis or Braeburns too. Their flavors blend well, making your pie filling extra tasty. Remember, fresh apples make a big difference in taste. Cracks can happen if the cheesecake bakes too fast. Bake at a lower temperature and avoid overmixing. After baking, turn off the oven and leave the door ajar for an hour. This gentle cooling helps prevent cracks. Also, cooling in the fridge for several hours helps it set well. A well-set cheesecake is less likely to crack. If you have leftovers, store them properly. Cover the cheesecake tightly with plastic wrap. You can also use a cake dome for added protection. Keep it in the fridge for up to five days. For longer storage, wrap slices in foil and freeze. Just thaw in the fridge before serving. Enjoy your sweet treat later! {{image_4}} You can switch up the flavor in your cheesecake. Try adding spices like ginger or nutmeg. These add a warm touch to the dish. You can also use flavored extracts. Almond or maple can give it a nice twist. Mix in some cocoa powder for a chocolatey vibe. Each choice brings fun new tastes to your salted caramel apple pie cheesecake. If you want a gluten-free crust, use almond flour or ground oats. Both work well and taste great. You can also try using gluten-free graham crackers. Just replace regular ones in the recipe. Mix them with butter and sugar as usual. Your cheesecake will taste just as good without gluten. To make a vegan version, swap cream cheese for cashew cream or coconut yogurt. For the crust, use coconut oil instead of butter. You can replace eggs with flaxseed meal or chia seeds mixed with water. Use a vegan caramel sauce or make your own with coconut milk and brown sugar. These swaps keep the taste rich and satisfying while staying plant-based. Explore these variations to find your favorite version of the salted caramel apple pie cheesecake. For the complete recipe, refer to the Full Recipe section. To keep your salted caramel apple pie cheesecake fresh, wrap it well. Use plastic wrap or aluminum foil. Store it in the fridge. This prevents drying and keeps flavors strong. Avoid putting it in a place with strong odors. Cheesecake easily absorbs smells from other foods. When stored correctly, your cheesecake can last up to five days in the fridge. After that, it may lose its taste and texture. Check for any signs of spoilage before eating. If it looks or smells off, it's best to toss it. You can freeze your cheesecake for up to three months. First, cool it completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe container. When you're ready to enjoy it, thaw it in the fridge overnight. This keeps it creamy and tasty. For the best flavor, add the salted caramel topping just before serving. For the full recipe, check the details above. To make salted caramel apple pie cheesecake, start with the crust. Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press this mix into a springform pan. Bake it for about 10 minutes. For the apple filling, cook diced apples with brown sugar, cinnamon, and nutmeg until soft. In another bowl, beat softened cream cheese and sugar until smooth. Add sour cream and eggs, then mix gently. Layer the cheesecake with apple filling and bake. Cool it down, then chill it in the fridge for a few hours. Drizzle with salted caramel before serving. Yes, you can use store-bought caramel sauce. It saves time and still tastes great. Look for a high-quality brand to get a rich flavor. Pour it over the cheesecake right before you serve. This makes it easy and quick. If you need a substitute for cream cheese, try mascarpone cheese. It has a similar texture and taste. You can also use Greek yogurt for a lighter version. Just keep in mind that it may change the flavor a bit. You know the cheesecake is done when the edges are set but the center is still slightly wobbly. It will firm up as it cools. Also, the top should look dry. If it cracks, it may have been overbaked, so watch it closely! Yes, you can make this cheesecake ahead of time! It tastes even better after a day in the fridge. Just cover it well to keep it fresh. You can store it for up to five days. This makes it perfect for parties or special events. For the detailed recipe, check out the Full Recipe. You’ve learned how to make a delicious Salted Caramel Apple Pie Cheesecake. From choosing the right ingredients to baking and storing your creation, each step is key. Remember, a perfect crust starts with good tips, and knowing your apples matters. Adapt the recipe to fit your needs with gluten-free or vegan options. This cheesecake is sure to impress, whether for a special occasion or a simple dessert. Try this recipe, enjoy the process, and savor every bite. Happy baking!

Salted Caramel Apple Pie Cheesecake

Indulge in the ultimate dessert experience with this Salted Caramel Apple Pie Cheesecake! This deliciously layered treat combines a buttery Graham cracker crust, spiced apple filling, and creamy cheesecake, finished with decadent salted caramel. Perfect for gatherings or a special treat at home, this recipe will impress your guests. Click through to explore the full recipe and bring home this delightful dessert today!
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Ingredients
  

Für den Boden:

1 ½ Tassen Graham-Crackern, zerbröselt

½ Tasse ungesalzene Butter, geschmolzen

2 Esslöffel brauner Zucker

1 Teelöffel Zimt

Für die Apfelkuchenfüllung:

3 Tassen Äpfel, geschält, entkernt und gewürfelt (eine Mischung aus Granny Smith und Honeycrisp)

½ Tasse brauner Zucker

1 Teelöffel Zimt

½ Teelöffel Muskatnuss

1 Esslöffel Zitronensaft

1 Esslöffel Maisstärke

1 Esslöffel ungesalzene Butter

Für die Käsekuchenfüllung:

16 oz Frischkäse, weich

¾ Tasse Kristallzucker

½ Tasse Schmand

3 große Eier

1 Teelöffel Vanilleextrakt

¼ Tasse gesalzenen Karamellsauce (kaufe oder selbstgemacht)

Für die Garnierung:

½ Tasse gesalzenen Karamellsauce

¼ Tasse gehackte Pekannüsse (optional)

Meersalzflocken zum Bestreuen

Instructions
 

Boden vorbereiten: Heize deinen Ofen auf 350°F (175°C) vor. In einer mittleren Schüssel die Graham-Cracker-Brösel, geschmolzene Butter, braunen Zucker und Zimt gut vermischen, bis eine homogene Masse entsteht. Diese Mischung gleichmäßig und fest auf den Boden einer 9-Zoll Springform drücken. Im Ofen 8-10 Minuten backen, bis sie leicht goldbraun ist. Aus dem Ofen nehmen und abkühlen lassen.

    Apfelkuchenfüllung zubereiten: In einer großen Pfanne bei mittlerer Hitze die gewürfelten Äpfel, braunen Zucker, Zimt, Muskatnuss, Zitronensaft, Maisstärke und Butter vermengen. Etwa 5-7 Minuten kochen, bis die Äpfel weich, aber nicht matschig sind. Vom Herd nehmen und leicht abkühlen lassen.

      Käsekuchenfüllung vorbereiten: In einer großen Rührschüssel den weichen Frischkäse bei mittlerer Geschwindigkeit cremig und glatt schlagen (ca. 2-3 Minuten). Nach und nach den Kristallzucker hinzufügen und weiter schlagen, bis alles gut vermischt ist. Dann den Schmand hinzufügen und die Eier nacheinander unterrühren, gefolgt vom Vanilleextrakt. Nur bis gerade so vermengen, um ein Übermixen zu vermeiden.

        Käsekuchen schichten: Die Hälfte der Käsekuchenfüllung gleichmäßig über den abgekühlten Boden gießen. Anschließend die Hälfte der Apfelkuchenfüllung darüber verteilen. Danach die restliche Käsekuchenfüllung auf die Apfelschicht gießen. Zum Schluss die verbleibende Apfelkuchenfüllung auf der Käsekuchenebene löffeln.

          Käsekuchen backen: Den Käsekuchen im vorgeheizten Ofen 55-60 Minuten backen, oder bis die Mitte fest, aber leicht wackelig ist. Den Ofen ausschalten, die Tür einen Spalt öffnen und den Käsekuchen eine Stunde im Ofen abkühlen lassen, damit er nicht reißt.

            Kühlen: Aus dem Ofen nehmen und auf Raumtemperatur abkühlen lassen. Nach dem Abkühlen abdecken und mindestens 4 Stunden oder über Nacht im Kühlschrank kalt stellen, um die beste Konsistenz zu erzielen.

              Servieren: Vor dem Servieren die gesalzene Karamellsauce darüber träufeln und mit gehackten Pekannüssen sowie einer Prise Meersalzflocken bestreuen, um die perfekte Balance zwischen süß und salzig zu schaffen.

                Vorbereitungszeit: 30 Minuten | Gesamtzeit: 6 Stunden | Portionen: 12