I absolutely love making this Salted Caramel Apple Pie Cheesecake recipe, especially when the air turns crisp and the scent of baked apples fills the kitchen. It’s like your two favorite desserts—apple pie and cheesecake—decide to throw a delicious party on your palate. What I find most special is how the layers of cinnamon-spiced apple filling nestled between creamy cheesecake and a cinnamon graham cracker crust create such a comforting yet sophisticated flavor combination.
If you’re looking for a dessert that wows at family gatherings or holiday celebrations, this recipe really delivers. You’ll find that the salted caramel adds that perfect salty-sweet balance that makes every bite irresistible. Trust me, once you try this Salted Caramel Apple Pie Cheesecake recipe, it’ll quickly become one of your favorites to bring out when you want to impress or treat yourself.
Why You’ll Love This Recipe
- Perfect Flavor Mashup: Combines the best of apple pie spices, creamy cheesecake, and salty caramel for a unique crowd-pleaser.
- Made in Layers: The layered approach keeps textures delightful and the flavors distinct yet harmonious.
- Flexible Prep: You can break the steps across days, so it’s manageable without feeling overwhelming.
- Impresses Every Time: Whether it’s a special occasion or a cozy night in, this recipe always sparks compliments.
Ingredients You’ll Need
Each ingredient in this Salted Caramel Apple Pie Cheesecake recipe plays a role in building layers of flavor—from the buttery graham cracker crust to the spiced apple filling and the irresistible caramel sauce. I like to use fresh apples and room temperature dairy for the best texture.
- Apples: Choose firm, slightly tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and texture.
- Salted Butter: Adds richness and depth; make sure it’s real butter, not margarine.
- Apple Cider: Gives a mild fruity tang—don’t confuse this with apple cider vinegar!
- Light Brown Sugar: For mellow sweetness and a bit of moisture in the filling and toppings.
- Spices (Cinnamon, Nutmeg, Cloves, Allspice): These are the heart of the warm apple pie flavor, and balancing them is key.
- Lemon Juice: Keeps your apples bright and prevents browning.
- Cornstarch: Helps thicken the apple juices so the filling isn’t runny.
- Cinnamon Graham Cracker Crumbs: For the crust’s perfect mix of sweetness and spice. If you can’t find cinnamon graham crackers, add cinnamon to plain crumbs.
- Cream Cheese: Use full-fat block style at room temp for the smoothest cheesecake.
- Granulated Sugar: Sweetens the cheesecake filling without overpowering.
- Eggs: At room temperature, so they blend in seamlessly.
- Vanilla Extract: Enhances the cream cheese flavor beautifully.
- Full-fat Sour Cream: Adds moisture and tang, making the cheesecake ultra-creamy.
- All-purpose Flour, Rolled Oats, Brown Sugar, and Butter: For that satisfyingly crumbly topping you’ll want to sprinkle generously.
- Granulated Sugar, Heavy Cream, and Flaky Sea Salt: These create that luscious salted caramel sauce that pulls everything together.
Variations
I love how versatile this Salted Caramel Apple Pie Cheesecake recipe is, so I often play around with the spices or toppings depending on the season or who I’m serving it to. Feel free to swap out apples or add a splash of bourbon to your caramel—customizations make it feel extra special.
- Spice It Up: I sometimes add a pinch of ginger or cardamom to the filling for an unexpected warmth that my friends love during the holidays.
- Dairy-Free Option: You can use dairy-free cream cheese and butter alternatives, but be sure to test the caramel since it might behave differently.
- Nut Crust: Swap some graham cracker crumbs for finely chopped pecans or walnuts to add crunch and a nutty flavor twist.
- Presentation Style: I’ve turned this into mini cheesecakes using ramekins for intimate gatherings—it’s just as delicious and more fun to serve.
How to Make Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Cook the Apple Filling to Perfection
Start by peeling and slicing your apples to about ¼ to ½ inch thickness—this thickness keeps the apples tender but not mushy inside the cheesecake. Toss all the apple filling ingredients into a medium pan over medium-high heat. Stir gently and lazily for 8 to 14 minutes until the apples soften but still hold their shape. If the cooking liquid evaporates too quickly, add a splash of apple cider or water to maintain a saucy consistency. Want to thicken it more? Mix 2 teaspoons each of cornstarch and water, then stir into your pan and cook a minute longer until luscious and thickened. Transfer it to a bowl and let it cool—this step really builds the juicy, flavorful mid-layer.
Step 2: Prepare the Cinnamon Graham Cracker Crust
Preheat your oven to 350°F and grease a 9-inch springform pan carefully. Mix your cinnamon graham cracker crumbs with melted butter, then press the mixture firmly into the bottom and a little up the sides of the pan. I like to pack it tightly using the bottom of a measuring cup—it helps the crust stay intact during baking. Pop it in the oven for 10 minutes, then set it aside and keep your oven on. This crust crisps up while you prepare the cheesecake filling and provides a flavorful, sturdy base.
Step 3: Whip Up the Creamy Cheesecake Batter
It’s essential to have your cream cheese, eggs, and sour cream at room temperature—trust me, this little detail makes all the difference in achieving a smooth, lump-free batter. Beat the cream cheese on medium speed until creamy, about 1-2 minutes. Add sugar and beat until combined, scraping the bowl often. Then, add eggs one by one, mixing just until incorporated after each. Stir in vanilla, corn starch, sour cream, and your warming spices gently. The batter should be thick but pourable, loaded with cozy fall flavors.
Step 4: Layer and Bake with a Water Bath
Pour half of your cheesecake batter over the baked crust. Then carefully spread the cooled apple filling in an even layer. Pour the remaining batter on top and smooth it out with an offset spatula. To make sure your cheesecake bakes evenly and stays creamy, use a water bath method—wrap your springform pan with foil, place it inside a larger roasting pan, and pour boiling water into the roasting pan to about halfway up the side of the cheesecake pan. Bake at 350°F for 1 hour and 30 to 1 hour and 50 minutes. You’ll know it’s ready when the edges look set, but the center still has a slight wobble. Let it cool slowly in the oven with the door cracked for an hour to avoid cracking. Patience here really pays off!
Step 5: Make the Crumble and Salted Caramel Sauce
While the cheesecake bakes or cools, mix your crumble topping ingredients and bake until golden and crisp. The combination of oats, brown sugar, and cinnamon with cold butter makes the crunchiest topping you’ll want to sprinkle generously. For the salted caramel, I recommend following a trusted 10-minute salted caramel recipe with step-by-step photos—this sauce is the crowning glory that elevates the whole dessert with its salty, buttery richness. Once the caramel is cool, it’s ready to drizzle.
Step 6: Finish with Apple Topping and Assemble
Prepare the apple topping just like the filling, but slice a bit thicker (½ to ¾ inch) for a beautiful mound on top. Once your cheesecake is fully chilled (at least 6 to 12 hours—ideally a day), remove it from the springform pan, layer the apple topping over it, then sprinkle your crumble generously. Finally, drizzle with the homemade salted caramel sauce. The contrast between creamy cheesecake, spiced apples, crunchy crumble, and silky caramel is just divine.
Pro Tips for Making Salted Caramel Apple Pie Cheesecake Recipe
- Use Room Temperature Ingredients: For ultra-smooth cheesecake batter without lumps, always let your cream cheese, eggs, and sour cream come to room temp.
- Avoid Over-baking: The slight wobble in the center means it’s perfectly creamy; it will firm up as it cools to the ideal texture.
- Thickening the Apple Filling: If your apples release a lot of juice, don’t skip the cornstarch slurry—it prevents a soggy cheesecake.
- Water Bath Without Leaks: Wrap the springform pan tightly with foil and place it inside a larger pan with water, not directly in the water, to protect the crust.
How to Serve Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
I love topping each slice with a few extra crunchy crumble bits and a light drizzle of leftover salted caramel for that perfect finishing touch. Sometimes, a dollop of freshly whipped cream or a sprinkle of flaky sea salt on top really makes the flavors pop even more.
Side Dishes
Pair this cheesecake with a warm cup of spiced chai tea or a scoop of vanilla bean ice cream for a classic, comforting combo your guests will rave about. It also pairs nicely with a light autumn salad if you want to balance indulgence with something fresh.
Creative Ways to Present
For holiday dinners, I’ve created individual mini cheesecakes in cupcake tins lined with parchment—topped with miniature apple slices and a drizzle of caramel. It’s a fun way to personalize portions and impress your guests visually. You can also layer the crumble’s contrasting textures in transparent glasses with cheesecake and apple cups for a stunning dessert display.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly with plastic wrap and store it in the fridge for up to 4 days—this keeps the cheesecake moist and the flavors fresh. Just remember to avoid leaving it out at room temperature too long since it contains dairy.
Freezing
Freezing slices individually wrapped in plastic and a layer of foil works well for me. They keep in the freezer for up to 3 months. Defrost overnight in the fridge, and you’ll hardly notice a difference from freshly baked.
Reheating
I usually serve leftover cheesecake chilled, but if you want to warm it slightly, five minutes at 300°F in the oven wrapped loosely in foil revives that just-baked warmth without drying it out. This is perfect if you’re bringing it out for dessert on cooler evenings.
FAQs
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Can I use a different type of apple for the salted caramel apple pie cheesecake recipe?
Absolutely! While Granny Smith and Honeycrisp are great for their balance of tartness and firmness, feel free to use any apple that holds up well when cooked. Avoid overly soft or mealy apples that turn mushy during cooking. Mixing apple varieties can also add interesting flavor layers.
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Is it necessary to use a water bath when baking this cheesecake?
Using a water bath is highly recommended because it helps regulate the oven’s heat around the cheesecake, preventing cracks and ensuring a creamy, smooth texture. Wrapping the pan well to avoid leaks is key for a successful water bath.
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Can I prepare the salted caramel apple pie cheesecake recipe in advance?
Yes! You can make the apple filling and caramel sauce up to several days ahead, and the crumble topping a few days before as well. The cheesecake itself benefits from chilling overnight or up to a day for the best texture and flavor.
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How do I prevent the cheesecake from cracking?
Bringing ingredients to room temperature, mixing gently, baking with a water bath, and cooling the cheesecake slowly in the oven with the door slightly open all help prevent cracks. Avoid overmixing the batter or overbaking for best results.
Final Thoughts
This Salted Caramel Apple Pie Cheesecake recipe holds a special place in my kitchen because it brings together the flavors of fall in such a comforting and elegant way. I’ve found that sharing this dessert turns any ordinary day into a small celebration. I hope you’ll give it a try soon and enjoy every rich, creamy, spiced bite as much as I do—it’s truly a dessert that feels like a warm hug from the inside out.
Print
Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 50 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Pie Cheesecake is a decadent dessert that combines rich, creamy cheesecake with spiced apple filling, a buttery cinnamon graham cracker crust, and a crunchy crumble topping. Finished with a luscious homemade salted caramel sauce and tender apple pie topping, it’s a perfect indulgence for fall or any special occasion.
Ingredients
Apple Filling
- 4 medium apples (588 grams), sliced
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water
- 1/3 cup light brown sugar, packed (73 grams)
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
Crust
- 3 cups cinnamon graham cracker crumbs (300 grams)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
Cheesecake
- 32 ounces cream cheese, at room temperature (full-fat, block style)
- 1 and 1/2 cups granulated sugar (308 grams)
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 and 1/2 tsp corn starch
- 3/4 cup full-fat sour cream, at room temperature (180 grams)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
Crumble Topping
- 1/4 cup all-purpose flour (33 grams)
- 1/2 cup old-fashioned whole rolled oats (48 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed (4 tbsp, 57 grams)
Salted Caramel Sauce
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 1/2 cup + 1 tbsp heavy cream (135 grams)
- Pinch of flaky sea salt
Apple Topping
- 4 medium apples (588 to 625 grams)
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water
- 1/3 cup brown sugar, packed (73 grams)
- 1 and 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
Instructions
- Prep the Apple Filling: Peel and slice apples to 1/4-1/2 inch thickness. Combine apples, butter, apple cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice in a medium pan over medium-high heat. Cook 8-14 minutes, stirring continuously, adding extra liquid if needed to keep saucy. Dissolve cornstarch in water; add to apples and cook 30-60 seconds to thicken. Transfer to a bowl and cool.
- Make the Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix cinnamon graham cracker crumbs and melted butter. Press mixture evenly into the pan bottom and slightly up sides. Bake 10 minutes. Set aside; keep oven on.
- Prepare the Cheesecake Batter: Beat room temperature cream cheese until creamy, about 1-2 minutes. Add sugar and mix well. Gradually add eggs one at a time, mixing until just incorporated. Add vanilla, corn starch, sour cream, cinnamon, nutmeg, and cloves; mix until combined. Have a pot of water boiling for the water bath.
- Assemble the Cheesecake: Pour half the batter into the baked crust. Evenly spoon the cooled apple filling over the batter. Pour remaining batter over apples and smooth the surface.
- Prepare Water Bath: Place the springform pan on a rack in the center of the oven. Place a roasting pan on rack below or wrap the springform pan base in foil and set inside a larger pan placed in the roasting pan. Pour boiling water into roasting pan, ensuring no leaks and protecting cheesecake from direct water contact.
- Bake: Bake for 1 hour 30 minutes to 1 hour 50 minutes. Edges should be slightly raised, top matte with slight wobble in center. A knife at edges comes out with thick batter. Internal temp should be 150-155°F. If top browns and puffs, this is normal. Turn oven off, crack door, and let cheesecake cool inside for 1 hour.
- Cool and Chill: Remove cheesecake from oven and foil. Let cool completely on wire rack at room temperature, then cover with foil and refrigerate at least 6 hours, preferably 12 hours to 1 day before removing from pan and serving.
- Make Crumble Topping: Preheat oven to 350°F. Line sheet pan with parchment. Whisk flour, oats, brown sugar, cinnamon, salt. Cut cold butter into dry ingredients using pastry blender or forks until crumbly. Spread evenly on sheet and bake 12-20 minutes, stirring halfway. Bake longer if needed until golden and crisp. Cool completely.
- Make Salted Caramel Sauce: Prepare salted caramel sauce by melting sugar until amber, then add butter cubes and stir until incorporated. Slowly add cream, stirring until smooth. Add flaky sea salt. Cool before use. (Refer to detailed instructions in original recipe or trusted caramel sauce guide.)
- Make Apple Pie Topping: Peel and slice apples 1/2-3/4 inch thick. Combine all topping ingredients as in apple filling. Cook 8-14 minutes until tender and juices are saucy and thickened with cornstarch and water mixture. Cool to room temperature or refrigerate if making ahead.
- Serve and Store: Top chilled cheesecake with apple pie topping, crumble topping, and drizzle generously with salted caramel sauce. Slice and serve. Store any leftovers covered in refrigerator for up to 3-4 days.
Notes
- Baking Pan Alternatives: Use a 9-inch springform pan only. A 9×13 pan can be used with reduced bake time (about 40 minutes less). Monitor doneness similarly.
- Apple Filling/Topping: You can make the entire apple filling in one batch; reserve half for topping. Thicker apple slices are preferable for topping; thinner for filling inside cheesecake.
- Crust: Homemade cinnamon graham cracker crumbs can be made by pulsing graham crackers with cinnamon and adding melted butter as needed. Ready-made crumbs usually require less butter.
- Make-Ahead Tips: Apple filling/topping can be stored in fridge 1 day ahead; caramel sauce up to 5 days refrigerated; crumble topping can be made 2-3 days ahead and stored airtight at room temperature.
- Reheating: Warm apple filling gently if refrigerated before using to re-sauce the apples.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 560
- Sugar: 36g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 140mg
