I’m sure I’m not the only one, but I often go through food phases. Sometimes it’s a particular ingredients, other times it’s a flavour combination. Besides just being a craving, it is also affected by the seasons as I just can’t help being inspired by seasonal ingredients.
At the moment I am definitely in a salted caramel and apple phase. From ice cream, to cheesecake to macarons, I seem to gravitate towards this combo without even realising it at the moment. There’s a reason these flavours pair so well together and it was the inspiration behind this baked cheesecake. This Salted Caramel Apple Cheesecake has an oat biscuit crust, topped with a layer of apple pie filling, then smothered in creamy salted caramel cheesecake. And just for some added flair, a crown of sliced apples on top.
Sometimes fusions don’t work out, but even if I must say so myself, this experiment turned out really well. Apple pie meets salted caramel cheesecake. Delicious!
It’s not a quick recipe by any means as it’s got quite a few components and steps. But the flavour and texture payoff at the end is definitely worth it for me. It’s a must try, even if it’s just once. Please do read the recipe carefully before planning to make it as there are a couple of components, such as the Salted Caramel Sauce, that need to be prepared ahead of time.
Salted Caramel Apple Cheesecake
Ingredients
Apple Pie Filling Layer:
- 2 Large Apples (or 3 standard size)* Chopped to a small dice size
- 1 Tbsp Unsalted Butter
- ¼ tsp Ground Cinnamon
- 2 Tbsp Brown Sugar
Oat Biscuit Crust:***
- 2 Cups Oat Biscuit Crumbs
- 2 Tbsp Unsalted Butter, Melted
Salted Caramel Cheesecake Filling:
- ½ Cup Prepared Salted Caramel Sauce** (See notes below), room temperature Salted Caramel Sauce Recipe
- 500 grams Plain Cream Cheese Softened to room temperature
- 2 Tbsp Soft brown sugar
- 200 ml Sour Cream Room temperature
- 3 Large Eggs Room temperature
- 2 tsp Vanilla Extract
Apple Rose / Topping:
- ¼ Cup Salted Caramel Sauce
- 2 – 4 Apples, quartered and thinly sliced Optional
- 2 – 3 Tbsp Castor Sugar Optional
Instructions
Preparations:
- Ensure you have pre-made your Salted Caramel Sauce, if making from scratch and let it cool to room temperature
- Remove your cream cheese, sour cream and eggs from the fridge to bring them to room temperature (having these at room temperature will prevent lumps)
- This cheesecake gets baked in a water bath to ensure even cooking and to prevent cracking, so make sure that you have a deep baking dish set aside that your cake tin will comfortably fit into. Next fill your kettle
Apple Pie Filling Layer:
- Peel, core and chop your apples to a small dice size. Place the apples, sugar, cinnamon and butter in a small saucepan and cook over low heat until the butter and sugar have melted and the apples are just starting to soften. This shouldn't take more than 10 minutes
- Remove from the heat and set aside while you prepare your crust
Oat Biscuit Crust:
- Line the bottom and sides a 20 – 22cm spring form cake tin (with a removable bottom), with non-stick cooking spray and baking paper
- Add the biscuits to a food processor and pulse until crumbed, then drizzle in the melted butter and mix through or process until all the crumbs are well coated (add a little extra melted butter if the crumbs are too dry)
- Pour the crumbs into your lined cake tin and press firmly to create an even crust
- Top with the apple pie filling, even out avoiding the very edge, and place in the fridge to cool and set a little while you prepare the cheesecake filling
Salted Caramel Cheesecake Filling:
- Preheat the oven to 160°C
- Add the softened cream cheese, salted caramel sauce and sugar to a large bowl or the bowl of your stand mixer and mix until smooth and combined
- Add the sour cream and mix through, then add the eggs and vanilla and mix until everything is well combined
- Remove your cake tin from the fridge and cover the outside with two or three layers of tight fitting heavy foil to ensure it is completely water tight
- This is the time you want to boil your kettle
- Place the foiled cake tin in the deep baking dish you set aside earlier. Pour the cheesecake filling on top of the apple pie filling and crust, then gently smooth out the top
- Pour the boiling water into the baking dish around the cake tin, taking care not to let any water splash into the cheesecake. The water should go ½ – ⅓ of the way up the side of the cake tin
- Bake for 55 – 65 minutes or until the centre is just set. There should still be a slight wobble in the centre. Turn the oven off and leave the door just slightly ajar (I prop mine open with a wooden spoon), leaving the cheesecake inside to cool with the oven for around 30 – 45 minutes
- Then remove from the oven and very gently remove the cheesecake from the water and place on a cooling rack. Now carefully remove the foil outer
- Pour the ¼ cup of salted caramel sauce over the top of the cheesecake and very gently smooth over to create an even layer. Try not to disturb the cheesecake
- If you don't wish to add the apple layer, you can stop at this point with the caramel topping
- If choosing to add the apple slices, heat the oven to 180°C while you prepare your apples
- Core the apples and cut them into quarters, then thinly slice the quarters. Begin packing them, overlapping slightly, from the outside of the cake moving towards the middle. This will create the rose effect
- Lightly and evenly sprinkle the apple slices with castor sugar and place the cake back in the oven for around 10 minutes or so, just until the apples start to soften slightly, like petals, and they start getting a little colour
- Remove from the oven and let cool for at least 15 – 20 minutes before removing the cake from the tin
- Place in the fridge to firm up and set for at least a couple of hours before serving
Notes
- Click on this link for my Salted Caramel Sauce recipe
- Use a bought Salted Caramel Sauce
- Combine 270g soft caramels & ¼ Cup Cream in a small saucepan and heat on low until it melts. Stir to combine then remove from the heat and add 1 tsp sea salt flakes. Set aside to cool completely before using
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