I absolutely love how the Salted Caramel Apple Pie Cheesecake Recipe combines all my favorite fall flavors into one decadent dessert. It’s the kind of recipe that feels both cozy and elegant, perfect for impressing guests or treating your family on a chilly weekend. The layers of spiced apple filling, creamy cheesecake, and buttery crumble topped with luscious salted caramel make every bite melt-in-your-mouth delicious.
When I first tried making this cheesecake, I was blown away by how the salted caramel elevated the traditional apple pie flavor. You’ll find that this recipe works wonderfully for holiday gatherings, dinner parties, or even as a special weekend indulgence. Trust me, once you try this Salted Caramel Apple Pie Cheesecake Recipe, it’ll become a new favorite that you want to make again and again.
Why You’ll Love This Recipe
- Perfect Fall Flavor Combo: The warm spices and fresh apples bring that comforting apple pie taste you crave with a creamy cheesecake twist.
- Decadent Salted Caramel: The homemade salted caramel sauce beautifully balances sweetness with a hint of salt, taking this dessert to the next level.
- Make-Ahead Friendly: You can prepare several parts of the recipe in advance, making party prep less stressful.
- Impressively Layered: The layers of crust, cheesecake, apple filling, crumble, and caramel come together in a stunning, mouthwatering presentation.
Ingredients You’ll Need
The ingredients in this Salted Caramel Apple Pie Cheesecake Recipe come together to create a balanced blend of texture and flavor. From fragrant cinnamon graham cracker crust to spiced apples and homemade caramel, each component has a role in making this dessert unforgettable.
- Apples: Fresh tart apples work best here; I love using a mix of Granny Smith and Honeycrisp for a good balance of tartness and sweetness.
- Salted Butter: Adds richness and depth; using salted butter also balances the sweetness naturally.
- Apple Cider: A splash adds wonderful fruity flavor; if you don’t have cider, plain water works but cider really elevates the taste.
- Brown Sugar: Light brown sugar brings a subtle molasses note that complements the spice perfectly.
- Cinnamon and Spices: Cinnamon, nutmeg, cloves, and allspice create that quintessential fall warmth.
- Cream Cheese: Use full-fat, block style cream cheese for the creamiest, smoothest cheesecake base.
- Granulated Sugar: Sweetens the cheesecake filling without overpowering the flavors.
- Eggs: At room temperature, eggs help the cheesecake set just right without cracking.
- Vanilla Extract: Adds a subtle aromatic touch that enhances all the flavors.
- Cornstarch: Helps stabilize the cheesecake and apple filling for that perfect texture.
- Sour Cream: Adds moisture and tang, keeping the cheesecake rich but balanced.
- Cinnamon Graham Cracker Crumbs: Use cinnamon-flavored crumbs or add cinnamon to plain ones for that extra spice.
- Old-Fashioned Rolled Oats: Key for a rustic, crunchy crumble topping that contrasts beautifully with the creamy filling.
- All-Purpose Flour: Holds the crumble topping together without making it heavy.
- Heavy Cream: Essential for making silky smooth salted caramel sauce.
- Flaky Sea Salt: Just a pinch on top of the caramel finishes the dish with a gourmet touch.
Variations
One of the things I love most about this Salted Caramel Apple Pie Cheesecake Recipe is how easy it is to customize it to suit your taste or dietary needs. Feel free to play around with the crust, toppings, or even the spices to make it your own.
- Gluten-Free Crust: I’ve swapped the graham cracker crumbs for gluten-free almond or oat flour crumbs before, and it works really well without compromising flavor.
- Vegan Version: While I haven’t tried this exact recipe veganized, you could experiment with vegan cream cheese, butter substitutes, and flax eggs—just be sure to monitor texture changes closely.
- Extra Crunchy Topping: My family goes crazy when I double the crumble topping—it’s a simple way to add extra texture and buttery flavor.
- Fruit Mix-In: Sometimes I add a handful of dried cranberries or chopped walnuts to the apple filling for a fun twist that adds texture and color.
How to Make Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Prep Your Apple Filling for Max Flavor
Start by peeling and slicing your apples into even pieces about 1/4 to 1/2 inch thick—uniform sizes help them cook evenly. Toss all the apple filling ingredients into a medium pan over medium-high heat, and cook gently for about 8 to 14 minutes. Don’t rush—stir lazily but often to prevent sticking and encourage even cooking. If you notice the liquid evaporates too quickly, just splash in a little extra apple cider or water to keep things saucy. Once the apples are tender but still hold their shape, thicken the juices by stirring cornstarch into water and adding that slurry to the pan—this trick really helps lock in that luscious sauce. Transfer your filling to a bowl to cool; I like to do this step in advance so the flavors deepen.
Step 2: Craft Your Cinnamon Graham Cracker Crust
Preheat the oven to 350°F and grease your 9-inch springform pan carefully. Mixing your cinnamon graham cracker crumbs with melted salted butter until fully combined gives you a perfectly pressable base. Pat the mixture firmly along the bottom and just a bit up the sides for a sturdy crust that holds the cheesecake filling without crumbling. Bake it for 10 minutes so it sets up nicely—cooling this before adding the filling prevents sogginess. Having a good crust makes all the difference, and I’ve found that the cinnamon in the crust really enhances the whole dessert.
Step 3: Whip Up the Creamy Cheesecake Filling
Make sure your cream cheese and sour cream are at room temperature—this is key for a smooth batter with no lumps. Beat the cream cheese until fluffy, then gradually add granulated sugar, blending well before adding eggs one at a time. Mix in vanilla, corn starch, sour cream, and the warming spices, but be careful not to overmix. Pour half of the cheesecake batter over your warmed crust, then spoon the apple filling evenly over the surface. Finally, pour the remaining cheesecake batter over the apples and gently smooth it out with a spatula. This layering ensures you get bites filled with creamy cheesecake and tender apple goodness every time.
Step 4: Bake with a Water Bath for Creaminess
This is my favorite trick for ultra-creamy cheesecake: baking it in a water bath. Set your springform pan on a rack inside a roasting pan and carefully pour boiling water around it (not over it) so the cheesecake is surrounded by steam. The water helps keep the outer edges from drying out or cracking, which can happen with most cheesecakes. Bake for 1 hour and 30 to 1 hour and 50 minutes—look for the edges to be set and the center to have a slight wobble. When done, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. This slow cooling step helps prevent cracks and keeps your cheesecake nice and creamy.
Step 5: Prep Crumble Topping, Salted Caramel & Apple Topping
While the cheesecake bakes and cools, use this time wisely to make the crumble topping by combining oats, flour, sugar, cinnamon, salt, and cold butter, then baking until golden and crisp. The salted caramel is a life-changer here—homemade caramel sauce made with butter, sugar, cream, and a pinch of flaky sea salt adds that irresistible sweet-savory finish. Lastly, prepare the thicker sliced apples for the topping exactly like you did for the filling but with bigger apple slices so it looks beautiful piled on top. Once your cheesecake is fully chilled, layer the apple topping, sprinkle on the crumble, and drizzle generously with the salted caramel sauce.
Pro Tips for Making Salted Caramel Apple Pie Cheesecake Recipe
- Room Temperature Ingredients: Always bring cream cheese, eggs, and sour cream to room temp for smooth mixing and no lumps in your batter.
- Don’t Skip the Water Bath: It’s the secret to crack-free, ultra-creamy cheesecake every time—I learned this the hard way on my first attempt!
- Keep Apples Saucy: When cooking the apple filling, don’t let the liquid dry out; adding a splash of cider or water keeps the texture perfect.
- Avoid Overbaking: The cheesecake should still wobble slightly in the center—carryover heat will finish it gently as it cools.
How to Serve Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
I love garnishing this Salted Caramel Apple Pie Cheesecake Recipe with flaky sea salt sprinkled over the caramel drizzle—it adds just the right pop of flavor. Sometimes, I add a few chopped pecans or walnuts for extra crunch and a beautiful contrast. A dollop of freshly whipped cream flavored with a touch of cinnamon or vanilla is always a welcome finishing touch, especially when serving to guests.
Side Dishes
This cheesecake really stands on its own, but I like to pair it with a cup of spiced chai tea or a scoop of vanilla bean ice cream for a luxuriously creamy complement. For holiday dinners, a light salad with crisp apples and toasted nuts can balance the richness of the dessert beautifully.
Creative Ways to Present
For special occasions, I sometimes serve individual mini cheesecakes with a small apple slice fan and salted caramel drizzle on top—it’s a total crowd-pleaser. You can also set the full cheesecake on a decorative platter with a ring of fresh apple slices around it for a stunning centerpiece. Wrapping each slice in parchment paper tied with twine for parties makes it fun and festive too!
Make Ahead and Storage
Storing Leftovers
Leftover Salted Caramel Apple Pie Cheesecake keeps very well covered in the refrigerator for up to 4-5 days. I like to store it in the original springform pan wrapped tightly with plastic wrap or foil to protect it from absorbing other fridge odors. Before serving leftovers, I recommend letting slices sit at room temperature for about 15 minutes to take the chill off and enhance flavor.
Freezing
I’ve successfully frozen slices wrapped individually in plastic wrap and aluminum foil—this keeps them fresh for up to 2 months. Just make sure they’re well sealed to avoid freezer burn. When ready, thaw them overnight in the fridge before enjoying.
Reheating
Cheesecake isn’t really meant to be reheated, but if you prefer it slightly warmed, just let it sit out at room temperature or briefly warm slices in a low-temperature oven (about 250°F for 10 minutes). I avoid microwaving as it can alter the texture.
FAQs
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Can I use a different type of apple for the Salted Caramel Apple Pie Cheesecake Recipe?
Absolutely! While I prefer a blend of tart and sweet apples like Granny Smith and Honeycrisp, you can use whatever apples you have on hand. Just choose firm apples that hold their shape when cooked to maintain a nice texture in the filling and topping.
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Why is the water bath important when baking the cheesecake?
The water bath creates a humid baking environment that prevents cracks and helps the cheesecake cook evenly, resulting in a creamy and smooth texture. I learned this tip after my first cheesecake cracked badly—it really makes a difference!
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Can I make the Salted Caramel Apple Pie Cheesecake Recipe ahead of time?
Yes! The apple filling, crumble, and caramel sauce can all be made a day or two ahead and stored separately. The cheesecake itself needs at least 6 hours of chilling but can be made up to a day in advance. This makes for smooth, stress-free entertaining.
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How do I know when the cheesecake is done baking?
You’ll want to see the edges slightly raised and set, the surface matte without gloss, and a slight wobble in the center when you gently shake the pan. A thermometer reading between 150-155°F in the center is a perfect indication of doneness.
Final Thoughts
This Salted Caramel Apple Pie Cheesecake Recipe has become my go-to when I want to impress without stress. It strikes such a perfect note of cozy fall comfort and indulgence, and I can’t recommend it enough. Whether you make it for the holidays, a weekend treat, or a special occasion, I hope it brings you as much joy as it’s brought me and my family. Trust me—you’ll love every bite!
Print
Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 50 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12+ slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Pie Cheesecake is a luscious dessert combining a cinnamon graham cracker crust, creamy spiced cheesecake, tender apple filling, a crunchy oat crumble topping, and a decadent homemade salted caramel sauce. Perfect for fall or any special occasion, it offers a harmonious blend of warm spices, creamy texture, and a sweet, buttery finish. This cheesecake is baked in a water bath to ensure a smooth and creamy center, topped with apple pie-style cooked apples, crumble, and drizzled with rich salted caramel.
Ingredients
Apple Filling:
- 4 medium apples (588 grams), sliced
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water (do not use apple cider vinegar)
- 1/3 cup light brown sugar, packed (73 grams)
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice, to taste
- 2 tsp cornstarch
- 2 tsp water
Crust:
- 3 cups cinnamon graham cracker crumbs (300 grams)
- 1/2 cup + 3 tbsp salted butter, melted (155 grams)
Cheesecake:
- 32 ounces cream cheese, room temperature, full-fat block style
- 1 1/2 cups granulated sugar (308 grams)
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp cornstarch
- 3/4 cup full-fat sour cream, room temperature (180 grams)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
Crumble Topping:
- 1/4 cup all-purpose flour (33 grams)
- 1/2 cup old-fashioned whole rolled oats (48 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/4 cup cold salted butter, cubed (57 grams)
Salted Caramel Sauce:
- 1 cup granulated sugar (210 grams)
- 6 tbsp salted butter, cubed (85 grams)
- 1/2 cup + 1 tbsp heavy cream (135 grams)
- Pinch of flaky sea salt
Apple Pie Topping:
- 4 medium apples (588 to 625 grams), sliced
- 3 tbsp salted butter (42 grams)
- 1-2 tbsp apple cider or water
- 1/3 cup brown sugar, packed (73 grams)
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1-2 tsp lemon juice
- 2 tsp water
- 2 tsp cornstarch
Instructions
- Prep: Read through the entire recipe before beginning to ensure all components and equipment are ready. The recipe can be broken into multiple days for convenience.
- Make the Apple Filling: Peel and slice 4 medium apples between 1/4 and 1/2 inch thick. In a medium pan over medium-high heat, combine apples, 3 tbsp salted butter, 1-2 tbsp apple cider or water, 1/3 cup light brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice. Cook for 8-14 minutes, stirring occasionally, until apples are tender. Add cider or water if the liquid dries out. To thicken juices, dissolve 2 tsp cornstarch in 2 tsp water and stir into the filling; cook for another 30-60 seconds. Transfer to a bowl and cool at room temperature or refrigerate if making ahead.
- Make the Crust: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray and secure the bottom. Mix cinnamon graham cracker crumbs with melted salted butter. Press the mixture firmly into the pan and slightly up the sides. Bake for 10 minutes. Remove and keep the oven on. Prepare a large roasting pan and a pot of boiling water for the water bath.
- Make the Cheesecake Batter: Ensure cream cheese, eggs, and sour cream are at room temperature. In a large bowl, beat cream cheese until smooth (1-2 minutes). Add granulated sugar and mix well. Add eggs one at a time, mixing until just incorporated after each addition. Mix in vanilla extract, cornstarch, sour cream, cinnamon, nutmeg, and cloves until just combined.
- Assemble Cheesecake: Pour half the cheesecake batter into the baked crust. Spoon the apple filling evenly over the batter. Pour the remaining batter over the apple layer and smooth with an offset spatula.
- Prepare Water Bath: Place the springform pan on a rack in the center of the oven. Place a large roasting pan on the rack below. Pour boiling water into the roasting pan carefully to create a water bath that surrounds but does not submerge the cheesecake pan. Alternatively, wrap the bottom of the springform pan in foil and nest within a 10-inch cake pan placed in the roasting pan with boiling water.
- Bake Cheesecake: Bake for 1 hour 30 minutes to 1 hour 50 minutes. The cheesecake is done when edges are set and slightly raised, the top is matte, and the center has a slight wobble. An inserted knife near the edge should come out with a few moist crumbs. The internal temperature should be 150-155°F (65-68°C). If the top browns, it’s normal due to the dense filling.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven. Take off foil if used and place the springform pan on a wire rack. Cool completely at room temperature, then cover with foil and refrigerate for at least 6 hours, ideally 12 hours to overnight.
- Make Crumble Topping: Increase oven to 350°F (175°C). Line a sheet pan with parchment paper. Whisk flour, oats, brown sugar, cinnamon, and salt. Cut cold cubed butter into the mixture with a pastry blender or two forks until crumbly. Spread evenly on pan and bake 12 to 20 minutes, stirring halfway, until golden and crisp. Let cool completely.
- Make Salted Caramel Sauce: Prepare the caramel sauce following the 10-minute salted caramel sauce recipe: cook granulated sugar until melted and amber, add cubed butter off heat, then slowly stir in heavy cream. Cook until smooth and slightly thickened. Add a pinch of flaky sea salt. Cool completely before use.
- Make Apple Pie Topping: Peel and slice 4 medium apples between 1/2 and 3/4 inch thick. Cook with salted butter, apple cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, lemon juice, cornstarch, and water over medium-high heat for 8-14 minutes, stirring occasionally until tender and thickened. Cool at room temperature or refrigerate if making ahead.
- Serve: Remove the cheesecake from the springform pan. Top with the apple pie topping, sprinkle generously with the crumble topping, and drizzle with salted caramel sauce. Slice and serve.
- Storage and Make-Ahead Tips: Apple filling/topping can be made up to one day early and stored refrigerated in an airtight container. Caramel sauce can be made up to 5 days in advance, cooled and stored in the fridge. Crumble topping can be made 2-3 days ahead and stored airtight at room temperature.
Notes
- Baking Pan Alternatives: Use a 9-inch springform pan only; a 9-inch cake or pie pan is too small. A 9×13 pan can be used but reduce baking time by approximately 40 minutes and monitor doneness closely.
- Apple Filling/Topping: Apple slices for filling are thinner than topping slices to maintain texture in the cheesecake. You can make the full apple batch at once and reserve half for topping if desired.
- Crust: Use cinnamon graham cracker crumbs purchased or homemade from graham crackers pulsed in a food processor. Adjust melted butter quantity if making crumbs from whole crackers as they tend to be drier.
- Make-Ahead Apple Filling: When storing overnight, scrape pan well to preserve juices. Gently microwave before using to restore sauce consistency.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 550
- Sugar: 38g
- Sodium: 210mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 130mg
