If you’re looking to create a dessert that combines rich, creamy cheesecake with the comforting flavors of apple pie and a decadent salted caramel twist, you’re in the right place. This Salted Caramel Apple Pie Cheesecake recipe blends crisp apples, smooth cream cheese, and a buttery crust into one unforgettable treat. I’ve spent a lot of time tweaking this recipe to balance the sweetness of caramel with a subtle salt finish, adding depth to the classic apple pie notes.
The moment I baked this cheesecake the first time, my kitchen filled with the scent of cinnamon and caramel—a cozy, inviting aroma you want to come home to. Every bite hits you with that perfect mix of textures: crunchy crust, tender baked apples, and that luscious, velvety cheesecake layer. If you’ve ever been torn between making apple pie or cheesecake, why not enjoy them both at once?
Ingredients List for Salted Caramel Apple Pie Cheesecake
Getting your ingredients right is key to nailing this dessert. Here’s what you’ll need, with exact, clear descriptions so you don’t miss a step:
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 3 medium apples (peeled, cored, and thinly sliced)
- 1 tablespoon lemon juice (to toss with apple slices so they don’t brown)
- ½ cup packed brown sugar (light or dark, based on your taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 (8-ounce) packages cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ⅓ cup sour cream
- Salted caramel sauce (store-bought or homemade; about 1 cup)
- Coarse flaky sea salt (for final garnish)
Make sure your cream cheese is soft—that takes the edge off mixing and keeps your cheesecake smooth. Apples sliced too thick won’t bake evenly, so aim for consistency in thickness. Brown sugar should be well packed into your measuring cup for the right caramelized sweetness. And don’t skip the lemon juice; it keeps those apple slices looking fresh and bright throughout baking.
How to Prepare Salted Caramel Apple Pie Cheesecake
Follow these step-by-step instructions closely. Breaking down each part ensures you get that perfect balance of apple pie flavor, cheesecake texture, and salty caramel goodness.
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it well or lining the bottom with parchment paper.
- Make the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly and evenly into the bottom of your springform pan. Use the back of a spoon or a flat-bottom glass. Bake the crust for 10 minutes, then set aside to cool while you move on.
- Prepare the apples: Toss your sliced apples with lemon juice, brown sugar, cinnamon, and nutmeg. This will coat the slices and start softening them slightly. Set aside.
- Start the cheesecake filling: Beat the softened cream cheese with sugar on medium speed until smooth, about 2-3 minutes. Scrape down the sides as you go to avoid lumps.
- Add eggs one at a time: Beat each egg just until combined before adding the next. Overmixing here can lead to cracking, so be gentle.
- Mix in vanilla and sour cream: These ingredients add richness and keep the cheesecake creamy.
- Assembling: Pour half the cheesecake batter over the cooled crust. Layer the apple slices evenly over this. Pour the remaining batter on top, smoothing out as best as you can.
- Bake carefully: Place the pan on a middle rack and bake for about 60-70 minutes. The center should still have a slight jiggle but not be batter. Check after 60 minutes to avoid overbaking.
- Cool completely: Once baked, turn off the oven and leave the cheesecake inside for one hour. This prevents cracking. Then remove and cool at room temperature before chilling in the fridge for at least 4 hours, preferably overnight.
- Top with salted caramel: Just before serving, drizzle with salted caramel sauce and sprinkle a pinch of flaky sea salt. The salt cuts through the sweetness and highlights the caramel flavor beautifully.
Don’t rush through the baking time. Cheesecake needs gentle heat to set just right without drying or cracking. The resting in the warm oven is a tip I swear by; it helps the layers settle smoothly. When adding the apples between batter layers, be gentle so they don’t break and cloud the filling.
Why You’ll Love This Salted Caramel Apple Pie Cheesecake Recipe
- The crust stays crisp yet melts in your mouth.
- Apples keep their shape and soften into a perfect pie filling texture.
- Cheesecake turns out silky smooth without cracks.
- Salted caramel adds a gourmet, layered flavor that’s not too sweet.
- A dessert that works for holidays or a special weekend treat.
My favorite part is how easy the crust comes together—all you need are three basic ingredients. Plus, the apples and caramel turn something familiar like cheesecake into a cozy celebration of fall flavors. This recipe has wowed both cheesecake lovers and apple pie fans in my family.
Frequently Asked Questions About Salted Caramel Apple Pie Cheesecake
Can I use different types of apples for this recipe?
You can! I recommend firm varieties like Granny Smith, Honeycrisp, or Fuji because they hold their shape well and bring a nice balance of tartness and sweetness. Softer apples might turn to mush during baking.
Is it okay to use store-bought salted caramel sauce?
Absolutely. Store-bought caramel works great and saves time. Just pick one with real ingredients and a good balance of salt to sweetness. Homemade caramel adds a personal touch, but either is delicious.
How long can I keep this cheesecake in the fridge?
You can store the cheesecake covered in the fridge for up to 4 days. Keep the caramel drizzle separate until right before serving to avoid sogging the top.
Do I have to use a springform pan?
Yes, a springform pan is best for cheesecakes. It makes removing the delicate cake much easier without breaking the crust or edges.
Storage & Reheating Instructions for Salted Caramel Apple Pie Cheesecake
This cheesecake tastes best fresh but stores well. Put it in an airtight container or cover with plastic wrap. It will keep in the fridge for about 4 days. If you want to freeze it, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight before serving.
When reheating, avoid the microwave since it can change the cheesecake texture. Instead, let it come to room temperature naturally or enjoy it chilled. If you want the caramel warm, gently heat that in the microwave separately for a few seconds and drizzle just before serving.
PrintSalted Caramel Apple Pie Cheesecake Recipe
Learn how to make the Salted Caramel Apple Pie Cheesecake Recipe with 5 rich layers that satisfy your sweetest cravings in every bite
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 3 medium apples (peeled, cored, thinly sliced)
- 1 tablespoon lemon juice (to toss with apple slices so they don’t brown)
- ½ cup packed brown sugar (light or dark, based on your taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 (8-ounce) packages cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 3 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- ⅓ cup sour cream
- Salted caramel sauce (store-bought or homemade; about 1 cup)
- Coarse flaky sea salt (for final garnish)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it well or lining the bottom with parchment paper.
- Make the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly and evenly into the bottom of your springform pan. Use the back of a spoon or a flat-bottom glass. Bake the crust for 10 minutes, then set aside to cool.
- Prepare the apples: Toss your sliced apples with lemon juice, brown sugar, cinnamon, and nutmeg. This will coat the slices and start softening them slightly. Set aside.
- Start the cheesecake filling: Beat the softened cream cheese with sugar on medium speed until smooth, about 2-3 minutes. Scrape down the sides as you go to avoid lumps.
- Add eggs one at a time: Beat each egg just until combined before adding the next. Be gentle to avoid overmixing.
- Mix in vanilla and sour cream to add richness and keep the cheesecake creamy.
- Assemble the cheesecake: Pour half the cheesecake batter over the cooled crust. Layer the apple slices evenly over this. Pour the remaining batter on top, smoothing out as best as you can.
- Bake carefully: Place the pan on a middle rack and bake for about 60-70 minutes. The center should still have a slight jiggle but not be batter. Check after 60 minutes to avoid overbaking.
- Cool completely: Once baked, turn off the oven and leave the cheesecake inside for one hour to prevent cracking. Then remove and cool at room temperature before chilling in the fridge for at least 4 hours or overnight.
- Top with salted caramel sauce and sprinkle a pinch of flaky sea salt just before serving.
