Hey y'all! If you’re searching for a show-stopping dessert that brings together everything you adore about cheesecake and apple pie, this Salted Caramel Apple Pie Cheesecake is the answer. Imagine a buttery graham cracker crust, cinnamon-spiced apple pie filling, creamy vanilla cheesecake, and a rich salted caramel drizzle. It’s decadent, comforting, and perfect for any occasion—from cozy fall evenings to Thanksgiving feasts or a special birthday. Ready for a slice of heaven? Let’s get cooking!
Why You'll Love This Salted Caramel Apple Pie Cheesecake
- Perfect marriage of creamy cheesecake and classic apple pie flavors.
- Impresses guests with its beautiful layers and delicious texture.
- Make-ahead friendly—tastes even better the next day!
- Sweet, salty, and just a touch of tartness from fresh apples.
- Ideal centerpiece for holidays, potlucks, or any celebration.
Salted Caramel Apple Pie Cheesecake Ingredients
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoon (85g) unsalted butter, melted
- 3 large apples (about 2 cups), peeled, cored, and diced
- 2 tablespoon (30g) brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 3 (8oz/225g) packages cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) sour cream
- ½ cup (120ml) heavy cream
- 1 cup (330g) store-bought or homemade salted caramel sauce (plus extra for serving)
- Flaky sea salt, for garnish
Directions for Salted Caramel Apple Pie Cheesecake
Step 1: Make the Graham Cracker Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until all crumbs are moistened.
- Press firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8 minutes, then set aside to cool.
Step 2: Prepare the Apple Pie Filling
- In a large skillet over medium heat, cook diced apples, brown sugar, cinnamon, nutmeg, and lemon juice for 5-7 minutes, stirring occasionally, until apples are tender and juices are syrupy. Remove from heat and let cool.
Step 3: Make the Cheesecake Batter
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy (about 2 minutes). Scrape down the bowl as needed.
- Beat in eggs, one at a time, then vanilla extract, until just combined.
- Mix in sour cream and heavy cream until smooth and silky.
Step 4: Assemble the Salted Caramel Apple Pie Cheesecake
- Pour half of the cheesecake batter over the baked crust.
- Spoon apple pie filling evenly over batter, reserving a handful for topping if desired.
- Pour remaining cheesecake batter over apples and smooth the top.
- Bake in a water bath at 325°F (163°C) for 60-70 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let cheesecake cool for 1 hour inside. Remove, cool to room temperature, then refrigerate at least 6 hours or overnight for best results.
Step 5: Finishing Touches
- Before serving, spoon or drizzle salted caramel sauce generously over the cheesecake, sprinkle with flaky sea salt, and top with extra apple filling if desired.
Salted Caramel Apple Pie Cheesecake Notes & Tips
- Use room temperature ingredients for a creamy texture and to prevent lumps.
- For a leak-proof water bath, tightly wrap the springform pan in heavy-duty foil. Learn more about water bath tips here.
- For homemade caramel, try this salted caramel recipe.
Salted Caramel Apple Pie Cheesecake Variations
- Gluten-Free: Substitute gluten-free graham crackers in the crust.
- Pecan Crunch: Add a handful of chopped pecans to the apple filling for extra texture.
- No-Bake: Use a no-bake cheesecake base and set in the fridge (note: texture will differ).
Equipment Needed for Salted Caramel Apple Pie Cheesecake
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Large skillet
- Heavy-duty foil
- Baking tray (for water bath)
Salted Caramel Apple Pie Cheesecake Storage Instructions
- Store covered in the refrigerator for up to 5 days.
- For longer storage, freeze slices individually for up to 2 months; thaw overnight in the fridge before serving.
Salted Caramel Apple Pie Cheesecake Pairings & Serving Recommendations
- Serve with hot coffee or chai latte for cozy fall vibes.
- Add a scoop of vanilla bean ice cream for an extra indulgent treat.
- Pair with sparkling apple cider or a glass of sweet dessert wine.
Pro Tips for the Best Salted Caramel Apple Pie Cheesecake
- For ultra-smooth cheesecake, always use full-fat cream cheese.
- Allow the cheesecake to chill overnight for best flavor and texture—patience pays off! For more cheesecake perfection tips, visit King Arthur Baking.
- Don’t skip the water bath—it ensures a crack-free cheesecake every time.
Salted Caramel Apple Pie Cheesecake FAQ
- Can I use store-bought caramel sauce?
- Absolutely! Store-bought or homemade both work well for this recipe.
- Which apples are best for Salted Caramel Apple Pie Cheesecake?
- Granny Smiths hold up best, but Honeycrisp or Fuji are great for added sweetness.
- Can I make this cheesecake ahead of time?
- Yes, in fact it tastes even better after chilling for at least a day!
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 medium apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup salted caramel sauce, plus extra for drizzling
- ½ teaspoon sea salt
Instructions
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1Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
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2In a skillet over medium heat, cook diced apples with brown sugar and cinnamon until tender, about 5-7 minutes. Set aside to cool.
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3In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each. Blend in vanilla extract and sour cream.
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4Pour half of the cheesecake batter over the crust. Layer with half of the cooked apples and drizzle with half of the salted caramel sauce. Repeat layers with remaining batter, apples, and caramel.
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5Bake for 70 minutes or until the center is set. Turn off oven and let cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
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6Before serving, drizzle with additional salted caramel sauce and sprinkle with sea salt.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480 caloriescal
Protein:
7 gg
Fat:
29 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
52 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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