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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