This Salted Caramel Apple Pie Cheesecake hits all the right notes — creamy cheesecake, cozy apple pie filling, and a rich salted caramel drizzle that ties it all together. If you’ve ever dreamed of combining two classic desserts into one indulgent treat, this recipe will make it a reality. One bite and you’ll wonder why you didn’t try it sooner!
Easy Salted Caramel Apple Pie Cheesecake
Cheesecake lovers, meet your new fall obsession! This dessert blends the tangy richness of cream cheese with the sweet warmth of cinnamon-spiced apples and buttery caramel. The sea salt adds that little something extra, balancing the sweetness perfectly. It’s elegant enough for a holiday table and comforting enough for a cozy weekend bake.
Every time I make this cheesecake, it disappears before I can even ask who wants seconds — it’s that good.
Recipe Variations
This recipe is easy to customize depending on your mood (or what’s in your pantry!):
- Apple swap: Granny Smith apples add tartness, while Honeycrisp or Fuji bring a sweeter flavor.
- Spice it up: A pinch of nutmeg or allspice makes the apple layer extra warm and cozy.
- Crunchy twist: Sprinkle chopped pecans or walnuts on top before baking for extra texture.
- Grown-up version: Add a splash of bourbon to your caramel sauce for a rich, smoky finish.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Apple Layer:
- 3 cups peeled and sliced apples
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
1. Prepare the crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened, then press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Make the apple layer:
In a large bowl, toss sliced apples with brown sugar, cinnamon, and flour until evenly coated. Spread the apple mixture evenly over the cooled crust.
3. Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each just until combined. Stir in vanilla extract and sour cream until the batter is silky.
4. Assemble and bake:
Pour the cheesecake filling over the apple layer, spreading it evenly. Bake for 60–70 minutes, or until the center is just set but still slightly jiggly.
5. Cool completely:
Turn off the oven and let the cheesecake rest inside with the door slightly open for about 30 minutes to prevent cracks. Then remove and cool completely at room temperature before chilling for at least 4 hours (or overnight).
6. Make the salted caramel sauce:
In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Add butter and stir until melted and combined. Slowly pour in the heavy cream (it will bubble!) and stir until smooth. Remove from heat and stir in sea salt. Let it cool slightly before drizzling.
7. Serve and enjoy:
Drizzle salted caramel sauce generously over the chilled cheesecake. Add extra apple slices, a sprinkle of sea salt, or chopped nuts if desired.
Expert Baking Tips
- Use room temperature cream cheese for a smooth, lump-free filling.
- Avoid overmixing once the eggs are added — this keeps your cheesecake creamy and prevents cracks.
- Cool gradually — leaving the cheesecake in the oven with the door slightly open helps maintain its perfect texture.
- Homemade caramel success: Melt sugar slowly and keep an eye on the color; once it turns amber, it’s ready!
Serving Suggestions
This cheesecake is pure bliss on its own, but a few extras make it even better:
- Top with toasted pecans or walnuts for crunch.
- Add a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a hot cup of coffee or spiced chai for a cozy fall treat.
Storage & Leftovers
- Refrigerate: Store tightly covered for up to 4 days.
- Freeze: Slice, wrap individually in plastic and foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Common Mistakes to Avoid
- Using cold cream cheese — it won’t blend smoothly.
- Overbaking — the center should still jiggle slightly when done.
- Rushing the cooling process — this can cause cracking.
- Adding caramel too early — wait until the cheesecake is fully chilled.
- Using too much caramel — balance is key so the apple flavor shines through.
Nutrition (Per Serving)
Calories: 460 | Carbohydrates: 45g | Protein: 7g | Fat: 28g | Fiber: 2g | Sugar: 32g
Final Thoughts
This Salted Caramel Apple Pie Cheesecake is the ultimate fall dessert — a cozy combination of sweet, salty, creamy, and crisp. With its layers of buttery crust, cinnamon-kissed apples, and silky cheesecake topped with golden caramel, every bite is pure comfort. Whether you’re baking for Thanksgiving or treat