Salted Caramel Apple Pie Cheesecake is a delicious mix of creamy cheesecake, sweet apple pie filling, and a touch of salty caramel that brings it all together. The crust is buttery and crisp, while the apple pie layer adds soft, cinnamon-spiced fruit goodness, making every bite a perfect blend of flavors.
I love making this dessert when I want to impress friends or family because it feels fancy but is actually pretty simple to put together. The salted caramel drizzle on top is my favorite part—it adds just the right amount of sweet and salty without overpowering the other flavors. Plus, the smell of cinnamon and baked apples filling the kitchen is the best kind of cozy.
One of the best ways I like to serve this cheesecake is with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It’s a treat that works great for special occasions or when you just want something comforting and sweet after dinner. Honestly, this dessert always brings smiles around the table every time I make it.
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a nice crunch and slight sweetness. If you don’t have graham crackers, digestive biscuits or even finely crushed cinnamon cookies work well too.
Apples: Tart apples like Granny Smith hold up nicely when cooked and balance the sweetness. Honeycrisp or Fuji are great alternatives if you prefer a sweeter apple.
Cream Cheese: The star of the cheesecake! Make sure it’s softened to avoid lumps. You can swap for Neufchâtel if you want a lighter version, but the texture will be less rich.
Butter: Used in the crust, apple filling, and caramel. Unsalted butter lets you control the saltiness. For dairy-free, try a vegan butter substitute.
Salted Caramel Sauce: The blend of butter, sugar, cream, and salt creates the perfect sweet-and-salty topping. If you want to skip making it from scratch, good quality store-bought salted caramel sauce works wonderfully too.
How Can I Prevent Cracks in the Cheesecake?
Cracks are a common worry when baking cheesecake, but a few simple steps can help:
- Use room temperature ingredients, especially cream cheese and eggs, for a smooth batter.
- Don’t overmix after adding eggs; mix just until combined to avoid incorporating too much air.
- Bake the cheesecake in a water bath or place a pan of hot water on the lower rack to keep the oven moist (optional but helpful).
- Once baking is done, leave the cheesecake in the oven with the door slightly open for about an hour; this gradual cooling helps prevent cracks.
- After cooling, chill in the fridge overnight before slicing. This way, the cheesecake firms up perfectly.
These tips make baking less stressful and your cheesecake look as good as it tastes!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – for combining crust, apple filling, and cheesecake batter separately.
- Electric mixer or hand mixer – helps beat cream cheese smooth and blend the batter.
- Medium skillet – perfect for cooking the apple pie filling evenly.
- Medium saucepan – to make the salted caramel sauce without burning it.
- Rubber spatula – great for scraping bowls clean and folding ingredients gently.
Flavor Variations & Add-Ins
- Swap apples for pears for a softer, milder fruit layer that pairs nicely with caramel.
- Add chopped pecans or walnuts to the crust or topping for crunchy texture and nutty flavor.
- Mix in a teaspoon of ground ginger or cardamom with the cinnamon in the apple filling for a warm, spicy twist.
- Use caramel sauce mixed with a bit of bourbon for an adult-flavored drizzle with a slight kick.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 15 crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 tsp ground cinnamon
For the Apple Pie Layer:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/4 cup unsalted butter
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour (optional, to thicken)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp sea salt (or to taste)
Optional Topping:
- Crumbled graham crackers or streusel
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, 1 to 1 1/4 hours to bake, plus 1 hour of cooling in the oven and at least 4 hours in the refrigerator (overnight preferred) before serving.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until well combined. Press about two-thirds of this mixture firmly into the bottom of a 9-inch springform pan to make the crust. Keep the remaining crumbs for topping. Bake the crust for 8 to 10 minutes, then remove it from the oven and set aside.
2. Cooking the Apple Filling:
In a large skillet, melt butter on medium heat. Add sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for 5 to 7 minutes until apples soften but still keep their shape. If the mix is too watery, sprinkle in the flour and stir to thicken. Remove from heat and let the filling cool completely.
3. Making the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar while continuing to beat. Mix in the vanilla extract. Add eggs one at a time, beating on low just until combined after each. Stir in sour cream and flour until everything is smooth and well mixed.
4. Assembling the Cheesecake:
Spread half of the cheesecake batter evenly over the baked crust in the springform pan. Spoon half of the cooled apple filling on top of the batter. Gently spread the rest of the cheesecake batter over the apples, then add a thin layer of the remaining apple filling on top.
5. Baking the Cheesecake:
Bake the cheesecake for 60 to 75 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to reduce cracking. Then, remove from the oven and cool at room temperature before refrigerating it for at least 4 hours or overnight.
6. Preparing the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly, until it becomes a smooth amber liquid. Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring (the mixture will bubble). Let the sauce boil for 1 minute, then remove from heat. Stir in sea salt to taste. Allow the sauce to cool to room temperature.
7. Serving:
Remove the cheesecake from the springform pan. Drizzle it generously with the salted caramel sauce and sprinkle with the reserved graham cracker crumbs or streusel topping if you like. Slice and serve chilled. Enjoy your rich and comforting Salted Caramel Apple Pie Cheesecake!
Can I Use Frozen Apples for the Apple Filling?
Yes, you can use frozen apples, but be sure to thaw and drain them well before cooking to avoid excess moisture that could make the filling soggy.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! You can prepare the caramel sauce a day or two ahead. Keep it in a sealed container in the fridge and gently warm it before drizzling over the cheesecake.
What Can I Substitute if I Don’t Have a Springform Pan?
If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper for easier removal, or bake in a deep-dish pie plate, though slicing may be less neat.
