Salted Caramel Apple Pie Cheesecake

Short Description

Salted Caramel Apple Pie Cheesecake is the ultimate dessert fusion, combining the rich creaminess of cheesecake, the spiced sweetness of apple pie filling, and a decadent salted caramel drizzle. Perfect for holidays, gatherings, or when you’re craving a show-stopping treat.

Why You’ll Love This Recipe

  • Combines three favorite desserts in one.
  • Creamy cheesecake with warm, spiced apple pie filling.
  • Buttery graham cracker crust for the perfect crunch.
  • Topped with a homemade salted caramel sauce.
  • Ideal for special occasions and holiday feasts.
Salted Caramel Apple Pie Cheesecake 10 Salted Caramel Apple Pie Cheesecake is the ultimate dessert fusion, combining the rich creaminess of cheesecake, the spiced sweetness of apple pie filling, and a decadent salted caramel drizzle. Perfect for holidays, gatherings, or when you're craving a show-stopping treat.


ngredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • For the crust:
    • Graham cracker crumbs
    • Granulated sugar
    • Unsalted butter (melted)
  • For the cheesecake filling:
    • Cream cheese (softened)
    • Granulated sugar
    • Eggs
    • Sour cream
    • Vanilla extract
    • Cinnamon
  • For the apple pie topping:
    • Apples (peeled, cored, and diced)
    • Brown sugar
    • Ground cinnamon
    • Nutmeg
    • Cornstarch
    • Lemon juice
    • Butter
  • For the salted caramel sauce:
    • Granulated sugar
    • Butter
    • Heavy cream
    • Sea salt

Directions

  1. Preheat oven to 325°F and grease a springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream, vanilla, and cinnamon.
  4. Pour the cheesecake filling over the cooled crust and smooth the top.
  5. Bake for 50-55 minutes, or until the center is slightly jiggly but set around the edges. Let cool, then refrigerate for at least 4 hours.
  6. In a saucepan, melt butter and add apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until apples are soft. Stir in cornstarch to thicken.
  7. In another saucepan, heat sugar until melted and amber in color. Add butter and stir until combined. Slowly pour in heavy cream and sea salt, stirring until smooth.
  8. Top the chilled cheesecake with the apple pie filling and drizzle with salted caramel sauce.
  9. Slice and serve with extra caramel sauce if desired.

Servings and Timing

  • Servings: 10-12 slices
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Chill Time: 4 hours
  • Total Time: 5 hours 15 minutes

Variations

  • Gluten-Free Option: Use gluten-free graham crackers for the crust.
  • Nutty Twist: Add chopped pecans to the caramel topping.
  • Spiced Up: Add a pinch of cloves or ginger for extra warmth.
  • No-Bake Version: Use a no-bake cheesecake filling and chill instead of baking.
  • Extra Creamy: Fold in whipped cream for an even lighter texture.

Storage/Reheating

  • Storage: Keep in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
  • Reheating: Best served chilled; warm caramel slightly before drizzling.
Salted Caramel Apple Pie Cheesecake
Salted Caramel Apple Pie Cheesecake 11 Salted Caramel Apple Pie Cheesecake is the ultimate dessert fusion, combining the rich creaminess of cheesecake, the spiced sweetness of apple pie filling, and a decadent salted caramel drizzle. Perfect for holidays, gatherings, or when you're craving a show-stopping treat.


FAQs

Can I use store-bought caramel sauce?

Yes! But homemade salted caramel enhances the flavor.

What type of apples work best?

Granny Smith, Honeycrisp, or Fuji apples hold up well when cooked.

Do I need a water bath for baking?

A water bath helps prevent cracks, but it’s optional.

How do I prevent my cheesecake from cracking?

Avoid overmixing the batter and don’t overbake. Let it cool gradually.

Can I make this ahead of time?

Yes! It actually tastes better the next day after chilling overnight.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts.

Can I add a streusel topping?

Absolutely! A cinnamon-oat streusel would add extra crunch.

Can I use a different crust?

Yes! A shortbread or gingersnap crust would also be delicious.

What’s the best way to serve this cheesecake?

Serve chilled with an extra drizzle of caramel and a dollop of whipped cream.

Can I make mini cheesecakes instead?

Yes! Use a muffin tin and adjust the baking time to about 20-25 minutes.

Conclusion

Salted Caramel Apple Pie Cheesecake is a decadent dessert that brings together creamy cheesecake, spiced apple pie filling, and rich caramel sauce. Whether for a holiday table or a special celebration, this indulgent treat is sure to impress!

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Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: ~6 hours
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Salted Caramel Apple Pie Cheesecake combines three classic desserts into one! A buttery graham cracker crust is topped with creamy cheesecake, cinnamon-spiced apples, and a generous drizzle of homemade salted caramel sauce. It’s the perfect fall dessert for holidays or special occasions!


Ingredients

Units Scale
  • :
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs (about 12 crackers)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 5 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 24 oz (3 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon all-purpose flour (optional, for structure)
  • For the Apple Pie Topping:
  • 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1 tablespoon unsalted butter
  • For the Salted Caramel Sauce:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

Instructions

  • :
  • Step 1: Make the Crust
  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  • Mix the crust ingredients: In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
  • Press into pan: Firmly press the mixture into the bottom of the pan. Bake for 8-10 minutes, then set aside.
  • Step 2: Prepare the Cheesecake Batter
  • Beat the cream cheese: In a large bowl, mix softened cream cheese, granulated sugar, and brown sugar until smooth.
  • Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, heavy cream, and flour until just combined.
  • Pour over the crust.
  • Step 3: Bake the Cheesecake
  • Wrap the pan in foil and place in a water bath. (This prevents cracking.) Bake for 60-70 minutes until the center is set but slightly jiggly.
  • Turn off the oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours (preferably overnight).
  • Step 4: Make the Apple Pie Topping
  • Cook the apples: In a saucepan over medium heat, melt butter. Add apples, brown sugar, cinnamon, lemon juice, and cornstarch. Cook for 5 minutes until soft and syrupy. Let cool.
  • Step 5: Make the Salted Caramel Sauce
  • Melt sugar: In a saucepan over medium heat, melt sugar, stirring constantly until golden brown.
  • Add butter & cream: Carefully add butter (it will bubble). Slowly whisk in heavy cream and salt. Simmer for 1-2 minutes, then let cool.
  • Step 6: Assemble & Serve
  • Top the cheesecake with the cooled apple pie mixture.
  • Drizzle with salted caramel sauce before serving.
  • Slice & enjoy!

Notes

  • :
  • For extra crunch, sprinkle chopped pecans on top.
  • Make ahead: Cheesecake can be made 2 days in advance and stored in the fridge.
  • Freeze it: Cheesecake (without toppings) can be frozen for up to 3 months.

Nutrition

  • Calories: ~450
  • Sugar: 40g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

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