Introduction

This Salted Caramel Apple Pie Cheesecake combines the best of autumn flavors with a creamy cheesecake base. With a buttery graham cracker crust, spiced apples, and a rich salted caramel topping, it’s a perfect dessert for cozy gatherings or special occasions.

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
1 teaspoon sea salt

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside.
Step 3: Beat the softened cream cheese until smooth. Gradually add 1 cup sugar and eggs, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Step 4: Pour the cheesecake filling over the baked crust. Place the springform pan in a water bath and bake for 55 to 65 minutes, until the center is slightly jiggly.
Step 5: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then refrigerate for at least 4 hours to chill and set.
Step 6: Meanwhile, melt 2 tablespoons butter in a pan over medium heat. Add 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, melt 1 cup sugar in a saucepan over medium heat until it turns amber in color. Carefully add cubed butter and whisk until smooth. Remove from heat and slowly whisk in heavy cream. Stir in sea salt and let cool slightly.
Step 8: Before serving, top the chilled cheesecake with the cooked apple mixture. Drizzle generously with the salted caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a pleasant balance of sweetness and tanginess.
If you don’t have a springform pan, a regular cake pan with parchment paper can work, but chilling time is crucial for easy removal.
Add chopped pecans or walnuts to the crust for extra crunch and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat caramel sauce gently before serving if it thickens too much. For longer storage, cheesecake can be frozen for up to one month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust for this cheesecake?

Yes, a traditional pastry crust or a cookie crumb crust such as shortbread would also pair well with this cheesecake.

How do I prevent the cheesecake from cracking?

Baking in a water bath helps maintain moisture and even heat, reducing cracks. Also, avoid overbaking and allow the cheesecake to cool gradually in the oven with the door slightly open.

Salted Caramel Apple Pie Cheesecake Recipe

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4.5 from 148 reviews

This Salted Caramel Apple Pie Cheesecake is a luscious dessert combining the classic creaminess of cheesecake with the cozy flavors of spiced apples and rich salted caramel. The buttery graham cracker crust forms the perfect base, topped with velvety cheesecake filling, spiced sautéed apples, and a generous drizzle of homemade salted caramel sauce. Baked in a water bath for optimal texture, this dessert is ideal for special occasions or indulgent treats.

Author: Marco
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 pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
Make crust: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes to set it, then remove it from the oven.
Prepare cheesecake filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and eggs one at a time, blending well after each addition. Stir in vanilla extract and sour cream for a velvety texture.
Bake cheesecake: Pour the cream cheese filling over the baked crust. Place the springform pan in a larger pan filled with hot water (water bath) to ensure even baking and prevent cracking. Bake for 55-65 minutes until the center is slightly jiggly but mostly set.
Cool cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually, then refrigerate for at least 4 hours or overnight to fully set.
Cook apples: In a skillet, melt 2 tablespoons butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples are soft and caramelized, about 8-10 minutes. Remove from heat and let cool.
Make salted caramel sauce: In a saucepan, melt 1 cup granulated sugar over medium heat, stirring often until it turns golden amber. Remove from heat and carefully whisk in cubed butter until melted. Slowly add heavy cream while whisking continuously until smooth. Stir in sea salt. Allow caramel to cool slightly.
Assemble cheesecake: Once the cheesecake is chilled, arrange the cooked apple mixture over the top. Drizzle generously with the salted caramel sauce just before serving to keep the flavors fresh and vibrant.

Notes

Using a water bath during baking helps prevent cracks and gives the cheesecake a smooth texture.
Make sure the cream cheese is fully softened for a lump-free batter.
The caramel sauce can be made ahead and refrigerated; rewarm gently before using.
Peeling the apples ensures a smooth texture and prevents bitterness in the topping.
Let the cheesecake chill thoroughly to slice cleanly.

Keywords: Salted Caramel, Apple Pie, Cheesecake, Dessert, Baked Cheesecake, Autumn Dessert, Spiced Apples, Homemade Caramel