The only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
I keep thinking I will run out of ideas for baking with apples, but the opposite is happening. The more I bake with apples, the more ideas start swimming around in my head. I hadn’t made a cheesecake in a while (this Cherry Almond Cheesecake was the last), so I figured it was time I introduce two of my favorites to one another. And salted caramel had to join the party, too. Of course.
My new favorite thing to do with cheesecakes is to add a layer of gooeyness (in this case, apples and salted caramel sauce) between the crust and the cheesecake and to do the same thing on the top. This little trick sends cheesecake into a new realm of delicious.
A couple quick notes about Salted Caramel Apple Cheesecake:
If you can’t find salted caramel sauce, regular caramel ice cream topping is a great replacement (with a touch of extra sea salt).
Use a variety of apples (tart and sweet and everything in between) for a more complex flavor!
In my oven, this cheesecake took exactly 30 minutes to bake. You’ll be able to tell when yours is done when you gently shake the pan and the cheesecake jiggles uniformly. If the center jiggles at a different rate than the outer edge, put it back in the oven for 5 minutes.
I love the added cinnamon in the crust when using the cinnamon-flavor graham crackers, but you can also use regular graham crackers and add 1 teaspoon of cinnamon to the mixture.
Make Salted Caramel Apple Cheesecake as close to serving as possible and be sure to refrigerate until right before you slice and serve.
Please tell me you’ve already started prepping for this delicious cheesecake. You will love this one! Another apple recipe coming at you later this week (someone please send help)!