Salted Caramel Apple Pie Cheesecake is the dessert of your dreams—where the creamy elegance of a classic cheesecake meets the warmth of cinnamon-spiced apples and the irresistible pull of silky, salty caramel. Each slice is a cozy celebration of fall flavors with contrasting textures: buttery graham cracker crust, velvety cheesecake, tender apples, and that unforgettable caramel drizzle. Whether it’s for a holiday feast or a sweet weekend project, this showstopper never fails to impress or delight.

Salted Caramel Apple Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Salted Caramel Apple Pie Cheesecake is how a few perfectly chosen ingredients can create something truly magical. Each layer—crust, cheesecake, apple topping, and caramel—relies on simple pantry staples working in harmony, so don’t skip or swap! Here’s what you need:

Graham cracker crumbs: The classic cheesecake base adds crunchy sweetness and a beautiful golden color.
Granulated sugar: Essential for sweetness in the crust, filling, and caramel.
Unsalted butter: Adds richness and helps hold the crust together while flavoring the apple topping.
Cream cheese: Go for full-fat blocks—this is what gives the cheesecake its signature dreamy texture.
Eggs: Bind the filling and give the cheesecake structure without heaviness.
Vanilla extract: Balances the richness and deepens the flavor throughout.
Sour cream: Brings a subtle tang and extra creaminess to the filling.
Apples: Choose firm, slightly tart varieties like Granny Smith for the best contrast with caramel.
Brown sugar: Melds with the apples for that unmistakable pie flavor in the topping.
Cinnamon and nutmeg: Spice up the apples and infuse warmth into every bite.
Heavy cream: Creates that luscious, pourable caramel sauce everyone goes back for.
Sea salt: The hero that transforms regular caramel into something spectacular.

How to Make Salted Caramel Apple Pie Cheesecake

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Use a fork or your fingers to mix until the texture resembles wet sand—it should clump together easily. Press this mixture firmly into the bottom of a greased 9-inch springform pan, creating an even, compact base. Bake for 10 minutes to set the crust, then set it aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy. Scrape down the sides as needed—no lumps allowed! Add the eggs one at a time, mixing each in on low speed just until combined (don’t overmix). Pour in the vanilla extract and sour cream, then mix gently to blend. This mixture will be rich, thick, and silky; pour it over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

Place your cheesecake in the preheated oven and bake for 50 to 55 minutes. You’re looking for a center that looks mostly set but still has a slight jiggle when gently shaken. Turn off the oven, crack the door, and let your cheesecake cool inside for one hour—this gentle cool-down helps prevent cracks and gives you a smooth finish!

Step 4: Make the Apple Pie Topping

While your cheesecake is cooling, melt two tablespoons of unsalted butter in a skillet over medium heat. Add the peeled, cored, and thinly sliced apples, brown sugar, cinnamon, and nutmeg. Stir the mixture until the apples are coated and start to soften. Keep cooking and stirring occasionally until the apples are tender and caramelized—this takes about 10 minutes. Let the apples cool while you move on to the caramel.

Step 5: Prepare the Salted Caramel Sauce

In a small saucepan, heat the granulated sugar over medium heat. Watch as it melts—resist the urge to stir, just swirl the pan gently. Once it’s a deep amber color, stir in the butter until melted (careful, it will sputter a bit!). Then, slowly pour in the heavy cream while stirring constantly. Finish by adding the sea salt and mixing well. Let your caramel cool to room temperature before drizzling over your cheesecake.

Step 6: Assemble and Chill

Once the cheesecake has cooled to room temperature, spoon the caramelized apple mixture over the top, making sure every slice gets plenty of apples. Drizzle generously with your homemade salted caramel sauce. For best results, refrigerate the entire Salted Caramel Apple Pie Cheesecake for at least 4 hours—or overnight. This helps the flavors meld and makes slicing a breeze.

How to Serve Salted Caramel Apple Pie Cheesecake

Garnishes

A beautiful dessert deserves a little extra—a piped swirl of whipped cream, a light dusting of cinnamon, or a sprinkle of flaky sea salt elevates each slice. Add a few paper-thin apple slices or a crumble of graham crackers for a restaurant-style finish.

Side Dishes

Pair your Salted Caramel Apple Pie Cheesecake with a hot mug of coffee or spiced chai to complement those cinnamon and caramel notes. For a lighter contrast, a fresh fruit salad featuring pears, grapes, and citrus brightens every bite and balances the richness.

Creative Ways to Present

Turn this cheesecake into elegant mini desserts by using a muffin tin and cupcake liners for individual servings. Or, prepare in a rectangular pan and slice into neat bars for picnics and potlucks. Drizzle each piece with caramel just before serving for maximum wow factor.

Make Ahead and Storage

Storing Leftovers

Keep leftover Salted Caramel Apple Pie Cheesecake tightly covered in the refrigerator for up to four days. The flavors actually get better as they meld together, and the apples stay beautifully tender.

Freezing

You can absolutely freeze this cheesecake! Wrap individual slices or the entire (fully chilled) cheesecake tightly in plastic wrap, then in foil. Freeze for up to two months. Let thaw in the refrigerator overnight before serving for the best texture and flavor.

Reheating

While cheesecake is wonderful cold, you can gently warm slices in the microwave for 10-15 seconds just to take the chill off. If you’ve frozen your cake, allow it to come to fridge temperature naturally before serving, and drizzle fresh caramel on top for that just-made taste.

FAQs

Can I use store-bought caramel sauce instead of making it from scratch?

Absolutely! If you’re short on time, a good-quality store-bought salted caramel sauce is a wonderful shortcut and still delivers excellent flavor.

What type Dessert

Tart and firm apples such as Granny Smith, Braeburn, or Honeycrisp hold up perfectly during caramelization and balance the cheesecake’s sweetness.

How do I prevent cracks in my cheesecake?

For a smooth, crack-free top, avoid overbeating the eggs and be sure to let the cheesecake cool slowly in the oven with the door cracked open.

Can I make Salted Caramel Apple Pie Cheesecake in advance?

Yes! In fact, it’s even better made a day ahead, as the flavors deepen and the filling sets perfectly in the fridge overnight.

Should I peel the apples or leave the skins on?

For a traditional pie-like texture, peeling the apples is best—it yields tender bites and a beautiful finish atop your cheesecake.

Final Thoughts

If you’ve been searching for a new dessert to wow your family or friends, give Salted Caramel Apple Pie Cheesecake a place of honor at your table. It brings all the warmth and comfort of apple pie and the creamy indulgence of cheesecake together in one unforgettable treat. Trust me, you’ll be dreaming about that first sweet, salty, spiced forkful long after the last crumb disappears!

Salted Caramel Apple Pie Cheesecake Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour 40 minutes (plus chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate dessert with this Salted Caramel Apple Pie Cheesecake recipe. A luscious combination of creamy cheesecake, spiced apple pie topping, and decadent salted caramel sauce, all nestled on a buttery graham cracker crust.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the apple pie topping:

3 medium apples, peeled, cored, and thinly sliced
2 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

For the salted caramel sauce:

½ cup granulated sugar
3 tablespoons butter
¼ cup heavy cream
½ teaspoon sea salt

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Instructions

Preheat the oven: Preheat oven to 325°F (163°C).
Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan and bake for 10 minutes.
Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in vanilla and sour cream. Pour over crust and bake for 50–55 minutes.
Cool the cheesecake: Let the cheesecake cool in the oven with the door cracked for 1 hour.
Prepare the apple topping: Cook apples, butter, brown sugar, cinnamon, and nutmeg until caramelized. Let cool.
Create the caramel sauce: Melt sugar until amber, then stir in butter, cream, and sea salt.
Assemble: Top the cooled cheesecake with apples and drizzle with caramel sauce.