If autumn had a signature dessert, the Salted Caramel Apple Pie Cheesecake would easily claim the crown. Imagine the best parts of apple pie and creamy cheesecake coming together in one show-stopping dessert, topped with a buttery, golden caramel that has just the right touch of sea salt. Every decadent bite is a celebration of crisp apples, tangy cream cheese, and a sweet-salty finish that leaves everyone reaching for seconds. This recipe is the ultimate treat for holidays, special occasions, or simply when you want to make an ordinary day feel extraordinary!

Salted Caramel Apple Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for this Salted Caramel Apple Pie Cheesecake is surprisingly simple, yet each one plays a crucial role in building layers of flavor and texture. From the crumbly crust to the luscious caramel drizzle, these essentials are what make this dessert truly unforgettable.

Graham cracker crumbs: These create a sturdy, buttery crust that holds everything together and adds a pleasant crunch.
Granulated sugar: Used in multiple layers for sweetness and structure, ensuring the cheesecake is perfectly balanced.
Unsalted butter: Adds richness and helps bind both the crust and apple filling.
Apples: Opt for tart varieties like Granny Smith for a fresh, tangy flavor that cuts through the sweetness.
Brown sugar: Brings deep, caramel notes to the apple layer and enhances its warmth.
Ground cinnamon: Essential for that classic apple pie spice, lending warmth and complexity.
Nutmeg: Just a hint elevates the apple mixture with a cozy, aromatic touch.
Cream cheese: The heart of the cheesecake, providing a rich, creamy base that melts in your mouth.
Eggs: Bind the cheesecake filling and give it structure without heaviness.
Vanilla extract: Enhances all the flavors and adds an inviting aroma.
Sour cream: Adds tanginess to balance the sweetness and keep the filling ultra-smooth.
Heavy cream: Creates a luxurious, pourable caramel with the perfect consistency.
Sea salt: The key to the salted caramel, intensifying flavors and keeping the sweetness in check.

How to Make Salted Caramel Apple Pie Cheesecake

Step 1: Prepare the Crust

Start by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until everything resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly packed. Bake the crust for 10 minutes at 325°F, then set it aside to cool while you work on the rest of the cheesecake. This crust is the delicious foundation that holds all those luscious layers.

Step 2: Cook the Apple Layer

Peel and dice your apples, then sauté them in a skillet with butter, brown sugar, cinnamon, and nutmeg. Cook for about 8 to 10 minutes, stirring occasionally, until the apples are soft and caramelized, their juices thickened and glossy. Let this mixture cool before adding it to your cheesecake so you don’t risk a runny filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with granulated sugar until ultra smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract and sour cream. The batter should be velvety and lump-free, promising that dreamy cheesecake texture everyone loves.

Step 4: Assemble the Cheesecake

Pour half of the cheesecake filling over the prepared crust and smooth it out. Spoon half of the apple mixture evenly over the filling, then repeat with the remaining cheesecake batter and finish with the rest of the apples on top. This creates beautiful, flavorful layers that make every slice irresistible.

Step 5: Bake and Cool

Bake the assembled cheesecake at 325°F for 55 to 65 minutes, or until the center is set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks. Once it’s at room temperature, chill it in the fridge for at least 4 hours, or overnight for best results.

Step 6: Make the Salted Caramel Topping

For the grand finale, make the salted caramel by melting granulated sugar in a saucepan over medium heat until it turns a deep amber. Whisk in butter until fully incorporated, then slowly pour in heavy cream while stirring constantly (be careful, it can bubble up). Boil for one minute, remove from heat, and stir in sea salt. Let the caramel cool slightly so it thickens to the perfect pourable consistency before drizzling over your chilled cheesecake.

How to Serve Salted Caramel Apple Pie Cheesecake

Garnishes

Dress up your Salted Caramel Apple Pie Cheesecake with extra apple slices, a sprinkle of cinnamon, or a light dusting of powdered sugar. A dollop of whipped cream and a final drizzle of caramel on each slice add that extra wow factor. If you’re feeling bold, a touch of flaky sea salt on top is a delightful finishing touch.

Side Dishes

This cheesecake is plenty rich on its own, but it pairs beautifully with fresh berries or a crisp salad of mixed greens and apples for contrast. For a cozy autumn gathering, serve it alongside warm apple cider or a scoop of vanilla bean ice cream—pure comfort in every bite!

Creative Ways to Present

Get playful by serving mini cheesecakes in jars for a charming dessert bar, or cut the cheesecake into small squares for bite-sized treats at parties. For an elegant presentation, use a thin knife dipped in hot water to slice cleanly, then arrange slices on a platter with caramel artfully drizzled over the top.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Salted Caramel Apple Pie Cheesecake tightly in plastic wrap or store in an airtight container in the fridge. It stays delicious for up to five days, making it a perfect make-ahead dessert for busy weeks or special occasions.

Freezing

If you’re planning ahead, this cheesecake freezes beautifully! After chilling, wrap individual slices (or the whole cake) well in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge before serving and wait to add the caramel until just before enjoying for best texture.

Reheating

While Salted Caramel Apple Pie Cheesecake is best enjoyed chilled, you can let slices sit at room temperature for about 20 minutes to soften slightly before serving. Avoid microwaving, as it can alter the texture and cause the caramel to separate.

FAQs

Can I use a different type Dessert

Absolutely! While tart apples like Granny Smith offer the best balance, feel free to mix in sweeter varieties such as Honeycrisp or Fuji for a unique twist on your Salted Caramel Apple Pie Cheesecake.

How do I prevent my cheesecake from cracking?

Letting the cheesecake cool gradually in the oven with the door slightly open is key. Also, make sure not to overmix the batter and avoid opening the oven during baking for the best results.

Can I make the caramel sauce ahead of time?

Yes! The caramel can be made up to a week in advance and stored in the refrigerator. Gently reheat it until pourable before topping your cheesecake for that glossy, irresistible finish.

What’s the best way to slice the cheesecake cleanly?

Use a long, sharp knife dipped in hot water and wiped dry between cuts. This helps achieve neat, bakery-style slices with every piece of Salted Caramel Apple Pie Cheesecake.

Is it possible to make this recipe gluten-free?

Definitely! Simply substitute gluten-free graham crackers for the crust, and you’ll have a gluten-free version of this stunning dessert without sacrificing any flavor or texture.

Final Thoughts

If you’re searching for a dessert that’s equal parts comfort and celebration, this Salted Caramel Apple Pie Cheesecake is a must-try. It’s a guaranteed crowd-pleaser that brings together the best flavors of fall and classic cheesecake in every luxurious bite. Give it a whirl—you may just find your new favorite!

Salted Caramel Apple Pie Cheesecake Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 6 hours (including chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Salted Caramel Apple Pie Cheesecake combines the comforting flavors of apple pie and creamy cheesecake perfectly topped with a luscious salted caramel sauce. With a graham cracker crust, spiced caramelized apples, and a rich cheesecake filling, this dessert is an ideal treat for fall or any holiday gathering.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Apple Layer

3 medium apples, peeled and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Cheesecake Filling

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Salted Caramel Topping

1/2 cup granulated sugar
3 tablespoons unsalted butter
1/4 cup heavy cream
1/2 teaspoon sea salt

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Instructions

Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove and set aside to cool.
Cook the apple layer: In a skillet over medium heat, melt the 2 tablespoons of butter. Add the peeled and diced apples, brown sugar, cinnamon, and nutmeg. Cook for 8–10 minutes, stirring occasionally, until the apples are softened and caramelized. Remove from heat and allow to cool.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth using a mixer. Gradually add the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.
Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust and spread evenly. Spoon half of the caramelized apple mixture over the filling. Then pour the remaining cheesecake filling on top, smoothing it out carefully. Finish by evenly distributing the remaining apple mixture over the top.
Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55–65 minutes, or until the center of the cheesecake is set but still slightly wobbly. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
Prepare the salted caramel topping: In a medium saucepan over medium heat, melt the granulated sugar slowly until it liquefies and turns an amber color, stirring gently. Add the unsalted butter and stir until melted. Carefully pour in the heavy cream while stirring constantly. Bring the mixture to a gentle boil for 1 minute, then remove from heat. Stir in the sea salt and let the caramel cool slightly.
Finish and serve: Pour the slightly cooled salted caramel evenly over the chilled cheesecake. Slice into 12 servings and enjoy your rich, decadent dessert!

Notes

Make the caramel in advance to allow it to thicken slightly before topping the cheesecake.
Use tart apples like Granny Smith for the best balance of sweetness and acidity.
Ensure the cream cheese is softened before mixing for a smooth filling.
Do not overbake the cheesecake; it should still be slightly wobbly in the center.
Chilling the cheesecake overnight improves texture and flavor melding.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American