Why You’ll Love This Recipe
Salted Caramel Apple Pie Cheesecake is a decadent fusion of three beloved desserts: apple pie, cheesecake, and salted caramel. With a buttery graham cracker crust, a creamy cheesecake filling, spiced apples layered on top, and a luscious drizzle of salted caramel, every bite is a perfect balance of sweet, salty, and tangy flavors. This dessert is ideal for fall gatherings, Thanksgiving tables, or any occasion that calls for a show-stopping treat. What makes it extra special is the contrast of textures—smooth cheesecake, tender apples, and the slight crunch of the crust. When I made this, I topped it with a sprinkle of toasted pecans, and it added a delightful crunch that elevated the entire dish. If you love indulgent desserts that taste like pure comfort with a touch of elegance, this cheesecake is the one to try.
Salted Caramel Apple Pie Cheesecake – The Ultimate Fall Dessert
- Total Time: 1 hour 30 minutes + chilling
- Yield: 12 servings
- Diet: Vegetarian
Description
A decadent layered dessert featuring a buttery graham cracker crust, creamy cheesecake filling, spiced caramelized apples, and a drizzle of salted caramel sauce.
Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 3 (8 oz/225g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream
- 2 medium apples, peeled, cored, and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (120ml) salted caramel sauce (plus extra for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
- In a skillet, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are softened and caramelized. Set aside to cool slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream.
- Pour half the cheesecake batter over the crust. Add a layer of caramelized apples, then pour the remaining batter on top.
- Bake for 55–65 minutes, until the center is set but slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, or overnight, until fully chilled.
- Before serving, drizzle generously with salted caramel sauce and garnish with extra apple slices if desired.
Notes
- For best results, bake cheesecake in a water bath to prevent cracks.
- Chill overnight for maximum flavor and texture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham crackers – Crushed to form the buttery crust, providing the base for the cheesecake.
Butter – Melted and mixed with crumbs to create a firm, flavorful crust.
Cream cheese – The star of the cheesecake filling, rich and tangy for a smooth texture.
Granulated sugar – Sweetens both the filling and balances the tanginess of cream cheese.
Brown sugar – Adds warmth and depth, especially in the apple topping.
Eggs – Essential for structure and creaminess in the cheesecake filling.
Vanilla extract – Enhances the overall flavor of the cheesecake.
Apples – Fresh apples, such as Granny Smith or Honeycrisp, bring tartness and natural sweetness.
Cinnamon – A must for spiced apples, giving warmth and a cozy aroma.
Nutmeg – Adds subtle spice that pairs beautifully with apples.
Salted caramel sauce – The finishing touch, providing a sweet and salty drizzle that elevates the dessert.
Flour or cornstarch – Helps thicken the apple topping slightly so it doesn’t run.
Pecans (optional) – Toasted pecans can be sprinkled on top for added crunch.
Directions
Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
For the filling, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well, then stir in vanilla extract. Pour the mixture over the cooled crust. Bake for 50–55 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool gradually before chilling in the fridge for at least 4 hours, preferably overnight.
Meanwhile, prepare the apple topping by sautéing sliced apples with butter, brown sugar, cinnamon, nutmeg, and a touch of flour or cornstarch until tender and slightly thickened.
Once the cheesecake has set, spoon the spiced apple topping over it and drizzle generously with salted caramel sauce. Garnish with pecans if desired, then slice and serve.
Servings and timing
This recipe makes about 12 servings. Prep time is 20 minutes, bake time about 55 minutes, plus 4–6 hours of chilling. Total time: around 6–7 hours including cooling.
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Avoid reheating, as cheesecakes are best served chilled.
Variations and Customizations
Mini Cheesecakes – Bake the mixture in muffin tins for individual servings.
Crust Variations – Use digestive biscuits, gingersnaps, or Oreos instead of graham crackers.
Caramel Swirl – Swirl salted caramel directly into the cheesecake filling before baking.
Nut-Free Version – Skip pecans or substitute with granola for crunch.
Apple Variety – Use Honeycrisp for sweetness or Granny Smith for tartness.
Extra Spice – Add cloves or allspice for a bolder fall flavor.
Chocolate Drizzle – Combine caramel with melted chocolate for a decadent topping.
No-Bake Shortcut – Use a no-bake cheesecake filling and refrigerate instead of baking.
Whipped Cream Topping – Serve with a dollop of whipped cream for added lightness.
Holiday Version – Garnish with sugared cranberries or candied pecans for festive flair.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance to allow proper chilling.
What’s the best apple to use?
Granny Smith for tartness, Honeycrisp for sweetness, or a mix of both.
Can I use store-bought caramel sauce?
Yes, but homemade salted caramel has richer flavor.
Do I need a water bath for baking?
A water bath helps prevent cracks but is optional if careful with baking.
How do I keep cheesecake from cracking?
Avoid overmixing and let it cool gradually in the oven.
Can I freeze cheesecake?
Yes, freeze tightly wrapped slices for up to 2 months.
Do I need to peel the apples?
Yes, peeling ensures a soft and smooth topping.
Can I use reduced-fat cream cheese?
Full-fat cream cheese gives the best texture, but reduced-fat can work.
Can I make it gluten-free?
Yes, use gluten-free graham crackers for the crust.
How long does it need to chill?
At least 4 hours, but overnight gives the best results.
Conclusion
Salted Caramel Apple Pie Cheesecake is a luxurious dessert that combines everything you love about fall in one slice. Creamy cheesecake, tender spiced apples, and a salted caramel drizzle make it both indulgent and comforting. Whether you prepare it for a special holiday gathering or just as a weekend baking project, this cheesecake is guaranteed to impress and delight. With every bite, you’ll experience the perfect harmony of sweet, salty, and spiced flavors—a true celebration of seasonal baking.