Introduction

This Salted Caramel Apple Pie Cheesecake is a delightful fusion of classic apple pie flavors and creamy cheesecake richness. Topped with tender spiced apples and a luscious salted caramel drizzle, it’s a perfect dessert for any occasion.

Salted Caramel Apple Pie Cheesecake Recipe - Recipe Image

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 medium apples, peeled and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, cubed (for caramel)
1/2 cup heavy cream (for caramel)
1 teaspoon sea salt (for caramel)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prepare for baking.
Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and eggs, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Step 4: Pour the cream cheese filling over the prepared crust. Place the pan in a water bath and bake for 55-65 minutes, until the cheesecake is mostly set but still slightly jiggly in the center.
Step 5: Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. Then refrigerate for at least four hours or overnight to fully chill and set.
Step 6: While the cheesecake chills, melt 2 tablespoons butter in a pan over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft. Remove from heat and let cool.
Step 7: To make the salted caramel sauce, melt 1 cup granulated sugar in a saucepan over medium heat until it turns a deep amber color. Carefully add the cubed butter and whisk until melted. Slowly pour in the heavy cream while whisking constantly. Stir in the sea salt and remove from heat.
Step 8: Once the cheesecake is chilled, spread the cooled apple mixture evenly over the top. Drizzle generously with the salted caramel sauce before serving.

Tips & Variations

Use tart apple varieties like Granny Smith for a balanced flavor that cuts through the sweetness.
For extra texture, sprinkle chopped toasted pecans over the apple topping before drizzling caramel.
If you don’t have a water bath, place a pan of hot water on the lower rack to create steam and prevent cracking.
You can prepare the caramel sauce ahead of time and gently reheat it before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce in a separate airtight container in the fridge and warm gently before using. Leftover cheesecake can be eaten cold or brought to room temperature for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, a ginger snap or digestive biscuit crust would also pair well with the apple and caramel flavors.

How do I prevent the cheesecake from cracking?

Using a water bath during baking and allowing the cheesecake to cool slowly with the oven door ajar helps prevent cracks.

Salted Caramel Apple Pie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 96 reviews

This Salted Caramel Apple Pie Cheesecake combines the creamy richness of classic cheesecake with the comforting flavors of apple pie and a luscious salted caramel topping. Perfect for dessert lovers seeking a decadent treat with a twist, this recipe features a buttery graham cracker crust, spiced cooked apples, and a smooth homemade caramel drizzle.

Author: Kai
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

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

Cheesecake Filling

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

Apple Topping

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

Salted Caramel Sauce

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes to set.
Make Cheesecake Filling: Beat the softened cream cheese until smooth in a mixing bowl. Gradually add 1 cup granulated sugar and eggs, continuing to mix until fully incorporated. Stir in vanilla extract and sour cream to create a silky batter.
Bake Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan. Place the pan into a water bath to ensure gentle, even baking and bake for 55-65 minutes until the cheesecake is slightly jiggly in the center.
Cool Cheesecake: After baking, leave the cheesecake in the oven with the door slightly ajar for about an hour to cool slowly. Then refrigerate it for at least four hours to set completely.
Cook Apples: In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft and fragrant. Remove from heat and let cool.
Prepare Salted Caramel Sauce: In a saucepan, melt 1 cup granulated sugar over medium heat until it turns a deep amber color. Carefully whisk in 6 tablespoons of cubed butter until melted and combined, then slowly add 1/2 cup heavy cream while whisking to smooth the sauce. Stir in 1 teaspoon sea salt and remove from heat.
Assemble and Serve: Once the cheesecake is chilled, top it evenly with the cooked apple mixture. Drizzle generously with the homemade salted caramel sauce. Slice and serve for a perfectly balanced dessert.

Notes

Use a water bath during baking to prevent cracks and ensure even cooking in the cheesecake.
Make sure the cream cheese is fully softened to avoid lumps in your batter.
Allow the caramel sauce to cool slightly before drizzling to avoid melting the topping.
If you prefer, you can substitute Granny Smith apples for a more tart flavor.
Store leftover cheesecake covered in the refrigerator for up to 3 days.

Keywords: Salted Caramel, Apple Pie Cheesecake, Cream Cheese Dessert, Autumn Dessert, Holiday Dessert