Description
This Salted Caramel Apple Cheesecake combines a crunchy biscuit base with a smooth, creamy cream cheese filling blended with fresh apple slices and a luscious salted caramel swirl. Baked to perfection, this dessert offers a delightful balance of sweet, tangy, and salty flavors with a buttery crust and a velvety texture, perfect for any special occasion or indulgent treat.
Ingredients
Scale
Crust
- 200 grams (about 7 oz) digestive biscuits or graham crackers
- 100 grams (about 3.5 oz) unsalted butter, melted
Filling
- 600 grams (about 21 oz) cream cheese, softened
- 150 grams (about 5.3 oz) granulated sugar
- 3 large eggs
- 200 ml (about 7 fl oz) sour cream
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and thinly sliced
Topping and Garnish
- 150 grams (about 5.3 oz) salted caramel sauce, store-bought or homemade
- Sea salt, for sprinkling
- Optional: butter and cinnamon for sautéing apples
Instructions
- Prepare the Crust: Preheat your oven to 180°C (350°F). In a mixing bowl, combine crushed digestive biscuits or graham crackers with melted unsalted butter until the mixture is evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes to set it. After baking, remove from the oven and let it cool completely to ensure it firms up properly before adding the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy without lumps. Add the eggs one at a time, mixing well after each to incorporate fully. Then add sour cream and vanilla extract, stirring until everything is thoroughly combined.
- Prepare the Apples: Peel, core, and thinly slice the apples. For extra flavor, you can optionally sauté the apples in a little butter with a sprinkle of cinnamon until just tender but still holding shape. Gently fold the prepared apple slices into the cheesecake filling, distributing them evenly.
- Assemble the Cheesecake: Pour the cheesecake filling evenly over the cooled crust in the springform pan, smoothing out the top with a spatula. Optionally drizzle some salted caramel sauce on top and swirl gently with a knife to create a marbled effect.
- Bake the Cheesecake: Bake the cheesecake in the oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle when gently shaken. Once baked, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually and prevent cracking.
- Chill and Serve: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set. Before serving, drizzle additional salted caramel sauce on top and sprinkle with sea salt for a gourmet finish.
Notes
- Using softened cream cheese ensures a smooth, lump-free filling.
- Do not overbake; a slight jiggle in the center indicates a perfectly baked cheesecake.
- Gradual cooling inside the oven helps prevent cracks on the surface.
- For a deeper apple flavor, sautéing apples with cinnamon is recommended but optional.
- Store leftover cheesecake refrigerated and consume within 3-4 days.
