Salted Caramel Apple Cheesecake

Salted Caramel Apple Cheesecake

Serves: 10–12

INGREDIENTS

Pecan Graham Cracker Crust

1 1/2 cups (213g) graham cracker crumbs, approximately 14 full-size sheets
1/2 cup (55g) pecans
1/3 cup (66g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
1/2 teaspoon ground cinnamon

Cheesecake Filling

32 ounces (908g) full-fat cream cheese, room temperature
1 cup (198g) granulated sugar
2/3 cup (151g) sour cream, room temperature
2 teaspoons pure bean paste or extract
1/4 teaspoon salt
4 large eggs, room temperature

1/2 teaspoon apple pie spice, optional for more apple flavor **

Apple Topping

4 medium Granny Smith apples, peeled, cored, and chopped
1 teaspoon ground cinnamon
1/4 cup granulated sugar

Pecan Streusel Topping

1/2 cup (43g) old-fashioned rolled oats
1/2 cup (60g) all-purpose flour
1/3 cup (71g) packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt
1/3 cup (37g) finely chopped pecans
4 tablespoons (57g) unsalted butter, cold and cubed

Salted Caramel

1/2 cup (114g) water
1 1/4 cups (248g) granulated sugar
1 rounded teaspoon kosher salt
1 cup (227g) heavy cream

** You can also buy salted caramel topping

Whipped Cream

1/2 cup (113g) heavy cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract

DIRECTIONS

1. Make the Pecan Graham Cracker Crust. Preheat the oven to 350°F. Add the graham crackers and pecans to a food processor and pulse until finely ground. *It is important to pulse the pecans with the graham crackers otherwise the large pieces burn in the oven. Add the granulated sugar and cinnamon and pulse to combine. Pour in the melted butter and pulse until the mixture resembles moist crumbs.

Press the mixture firmly and evenly into the bottom and partially up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow to cool slightly. Reduce the oven temperature to 325°F.

2. Make the Cheesecake Filling

Using an electric mixer, beat the cream cheese and granulated sugar until smooth and creamy, about 2–3 minutes. Add the sour cream, vanilla, and salt, and mix until smooth. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid over-mixing once the eggs have been added.

3. Prepare the Water Bath. Wrap the outside of the springform pan securely in 3 layers of heavy-duty aluminum foil. Pour the cheesecake filling over the prepared crust and smooth the top.

4. Bake. Place the cheesecake inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the springform pan or outer cake pan.

Bake at 325°F for 70–80 minutes, or until the edges are set but the center 3–4 inches still have a gentle jiggle. The center should reach approximately 150°F.

Turn off the oven and crack the oven door open. Allow the cheesecake to cool inside for 30 minutes.

Remove from the oven and water bath and cool at room temperature for 1 hour. Refrigerate for at least 4 hours, preferably overnight.

5. Make the Apple Topping. Combine the chopped apples, cinnamon, and granulated sugar in a saucepan over medium heat. Cook for 5–10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from the heat and cool completely. Refrigerate until ready to assemble. **Note: I originally thinly sliced the apples instead of chopping them and I didn’t love the texture so I recommend chopping them.

6. Make the Pecan Streusel. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Combine the oats, flour, brown sugar, cinnamon, salt, and chopped pecans.

Add the cold cubed butter and work it into the dry ingredients with your fingertips or a pastry cutter until large, crumbly pieces form.

Spread the streusel onto the prepared baking sheet.

Bake for 10–14 minutes, gently stirring once halfway through, until golden brown and crisp.

Cool completely. The streusel will become crispier as it cools.

7. Make the Salted Caramel. Add the water and granulated sugar to a medium saucepan. Cook over medium heat until the sugar dissolves and turns a deep amber color.

Carefully add the heavy cream. The mixture will bubble vigorously. Stir until smooth, then add the kosher salt. Remove from the heat and allow to cool and thicken.

9. Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Spoon the cooled cinnamon apples over the center of the cheesecake. Generously scatter the pecan streusel over the apples, leaving some apples visible.

Finish with a drizzle of salted caramel over the apples and streusel, allowing a few drips to fall down the sides.

Styling Notes

Keep the apple and streusel topping piled high in the center so the cheesecake has dimension. Leave some larger streusel clusters intact for texture and visual impact. Drizzle the caramel last so it catches on the streusel and creates glossy caramel drips down the sides.

Get Creative

For a sweet-tart apple filling, use a combination of Granny Smith and Honeycrisp apples. For even more crunch, reserve a few toasted pecans to scatter over the finished cheesecake just before serving.