Salted Caramel Apple Pie Cheesecake

When it comes to fall desserts, nothing captures the warmth of the season quite like Salted Caramel Apple Pie Cheesecake. Imagine the perfect combination of a creamy New York–style cheesecake, a layer of cinnamon-spiced apple pie filling, and a drizzle of homemade salted caramel sauce. This dessert is indulgent, elegant, and guaranteed to steal the show at your holiday table.

In this post, you’ll find:

• The full recipe for Salted Caramel Apple Pie Cheesecake

• Step-by-step instructions with pro tips

• Storage and make-ahead advice

• Variations and serving ideas

• FAQs and troubleshooting guide

Whether you’re baking for Thanksgiving, Christmas, or a cozy weekend at home, this cheesecake will become your new seasonal favorite.

Why You’ll Love This Salted Caramel Apple Pie Cheesecake

• Flavor Explosion: The tangy creaminess of cheesecake paired with spiced apples and rich caramel.

• Seasonal Ingredients: Fresh apples, cinnamon, and buttery caramel highlight the best of fall.

• Show-Stopping Presentation: A drizzle of glossy caramel with apple slices on top looks bakery-worthy.

• Make-Ahead Friendly: Perfect for prepping a day in advance, so it’s stress-free for holiday hosting.

Ingredients You’ll Need

Here’s what goes into making the perfect Salted Caramel Apple Pie Cheesecake:

For the Crust:

• 2 cups graham cracker crumbs (or digestive biscuits)

• ½ cup unsalted butter, melted

• 2 tbsp brown sugar

For the Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream

• 1 tsp pure vanilla extract

• 1 tbsp all-purpose flour (optional, helps stabilize)

the Apple Pie Layer:

• 4 medium apples (Granny Smith or Honeycrisp work best), peeled and diced

• ¼ cup unsalted butter

• ½ cup brown sugar

• 1 tsp ground cinnamon

• ¼ tsp nutmeg

• 1 tsp lemon juice

the Salted Caramel Sauce:

• 1 cup granulated sugar

• 6 tbsp unsalted butter, cubed

• ½ cup heavy cream, room temperature

• 1 tsp sea salt

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (160°C).

2. Mix graham cracker crumbs, melted butter, and sugar until sandy in texture.

3. Press firmly into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes, then let cool.

2. Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.

2. Add eggs, one at a time, mixing gently after each addition.

3. Stir in sour cream, vanilla, and flour.

4. Pour mixture over cooled crust.

3. Cook the Apple Pie Layer

1. In a skillet, melt butter and stir in brown sugar.

2. Add apples, cinnamon, nutmeg, and lemon juice.

3. Cook until apples are tender but not mushy (about 8 minutes).

4. Spread apple mixture evenly over cheesecake filling.

4. Bake the Cheesecake

1. Wrap springform pan with foil and place in a roasting pan.

2. Fill roasting pan with hot water halfway up the sides (water bath method).

3. Bake for 60–70 minutes until center is just set.

4. Turn off oven, crack door, and let cheesecake rest for 1 hour.

5. Refrigerate for at least 6 hours or overnight.

5. Make the Salted Caramel Sauce

1. In a heavy saucepan, melt sugar over medium heat until amber.

2. Whisk in butter until melted.

3. Slowly add cream while whisking continuously.

4. Stir in sea salt.

5. Let cool slightly before drizzling.

6. Assemble and Serve

1. Remove cheesecake from springform pan.

2. Drizzle with salted caramel sauce.

3. Garnish with apple slices or whipped cream.

4. Slice and enjoy your Salted Caramel Apple Pie Cheesecake masterpiece.

Tips for Perfect Cheesecake

• Room-Temperature Ingredients: Ensures smooth batter with no lumps.

• Water Bath Method: Prevents cracks and keeps the cheesecake creamy.

• Do Not Overmix: Too much air leads to cracks while baking.

• Chill Overnight: The flavor deepens and the texture sets beautifully.

Make-Ahead and Storage

• Make Ahead: Prepare 1–2 days in advance. Store covered in the fridge.

• Freezer Option: Freeze slices wrapped tightly for up to 2 months.

• Storage: Keeps in the refrigerator for up to 5 days.

Variations to Try

• Pecan Crunch: Sprinkle chopped toasted pecans on top.

• Apple Variety: Try Fuji, Gala, or Braeburn apples for a sweeter profile.

• Caramel Swirl: Add caramel sauce into the cheesecake filling before baking for a marbled effect.

• Mini Cheesecakes: Bake in muffin tins for individual servings.

When to Serve Salted Caramel Apple Pie Cheesecake

• Thanksgiving dinner finale

• Christmas holiday dessert

• Autumn potluck or bake sale

• Birthday alternative to cake

• Cozy weekend baking project

Nutritional Information (per slice, approx.)

• Calories: 520

• Carbs: 56 g

• Fat: 30 g

• Protein: 7 g

Frequently Asked Questions

1. Can I skip the water bath?
Yes, but the cheesecake may crack. You can cover cracks with caramel and whipped cream.

2. What’s the best apple to use?
Granny Smith for tartness, Honeycrisp for sweetness, or mix both.

3. Can I use store-bought caramel?
Yes, but homemade salted caramel tastes richer and fresher.

4. Why did my cheesecake sink in the middle?
Overmixing, baking too long, or rapid temperature changes.

Pairing Ideas

• Drink Pairing: Hot apple cider, chai latte, or a glass of dessert wine.

• Serving Pairing: Add a scoop of vanilla ice cream on top.

• Holiday Spread: Serve alongside pumpkin pie and pecan pie for a festive trio.

Final Thoughts

This Salted Caramel Apple Pie Cheesecake is more than just a dessert—it’s a seasonal celebration in every bite. With its buttery graham cracker crust, creamy cheesecake base, cinnamon-spiced apple topping, and a luscious salted caramel drizzle, it brings together all the flavors of fall in one show-stopping treat.

Salted Caramel Apple Pie Cheesecake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 7 hours hrs

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• Ingredients
• For the Crust
• 2 cups graham cracker crumbs or digestive biscuits
• ½ cup unsalted butter melted
• 2 tbsp brown sugar
• For the Cheesecake Filling
• 24 oz 3 packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour optional
• For the Apple Pie Layer
• 4 medium apples Granny Smith or Honeycrisp, peeled & diced
• ¼ cup unsalted butter
• ½ cup brown sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tsp lemon juice
• For the Salted Caramel Sauce
• 1 cup granulated sugar
• 6 tbsp unsalted butter cubed
• ½ cup heavy cream room temperature
• 1 tsp sea salt

Method

 

1. Instructions
2. Prepare the crust
3. Preheat oven to 325°F (160°C).
4. Mix graham crumbs, melted butter, and sugar.
5. Press into the bottom of a 9-inch springform pan.
6. Bake for 10 minutes and let cool.
7. Make cheesecake filling
8. Beat cream cheese and sugar until smooth.
9. Add eggs one at a time. Stir in sour cream, vanilla, and flour.
10. Pour over cooled crust.
11. Cook apple pie layer
12. Melt butter in skillet. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
13. Cook until tender (about 8 minutes).
14. Spread apples evenly on cheesecake filling.
15. Bake cheesecake
16. Wrap pan with foil and place in a roasting pan.
17. Add hot water halfway up the sides (water bath).
18. Bake 60–70 minutes until set.
19. Turn off oven, crack door, and rest 1 hour. Chill 6 hours or overnight.
20. Make salted caramel sauce
21. Melt sugar in saucepan over medium heat until amber.
22. Whisk in butter, then slowly add cream. Stir in sea salt.
23. Let cool slightly.
24. Assemble & serve
25. Remove cheesecake from pan.
26. Drizzle with caramel and garnish with apple slices or whipped cream.

Notes

Notes

Best apples: Granny Smith for tartness or Honeycrisp for sweetness.

Chill overnight for best texture and flavor.

Cheesecake can be made 1–2 days in advance.