Introduction

Combine the comforting flavors of apple pie and rich cheesecake with a luscious salted caramel topping in this delightful Salted Caramel Apple Pie Cheesecake. Perfect for special occasions or a cozy treat, it offers a smooth, creamy filling layered with spiced apples and finished with a homemade caramel sauce.

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 (for caramel)
1 teaspoon sea salt (for caramel)

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside.
Step 3: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and the eggs, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Step 4: Pour the cream cheese filling over the baked crust. Place the springform pan in a water bath and bake for 55 to 65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 5: Turn off the oven, crack the door open, and let the cheesecake cool inside for about one hour. Then refrigerate it for at least four hours to chill completely.
Step 6: While the cheesecake chills, cook the diced apples with 2 tablespoons butter, brown sugar, cinnamon, and nutmeg in a skillet over medium heat. Stir occasionally until the apples are tender. Remove from heat and let cool.
Step 7: To make the salted caramel sauce, melt 1 cup granulated sugar in a saucepan over medium heat, stirring gently until it turns a deep amber color. Remove from heat, add the cubed butter, and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Stir in the sea salt and let the sauce cool slightly.
Step 8: When ready to serve, top the chilled cheesecake with the spiced apple mixture and generously drizzle the salted caramel sauce over the top.

Tips & Variations

For extra flavor, use a mix of tart and sweet apples like Granny Smith and Fuji.
To avoid cracks, use room-temperature ingredients and avoid overmixing the batter.
For a nutty twist, sprinkle toasted pecans over the caramel topping.
If you prefer a thicker caramel, let the sauce simmer a bit longer before adding butter and cream.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel and apple topping separate if possible, adding them fresh before serving to maintain texture. Reheat caramel gently in the microwave if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or even a shortbread crust for a different texture and flavor.

How do I prevent the cheesecake from cracking?

Make sure to use room temperature ingredients, avoid overbeating the batter, bake in a water bath, and allow the cheesecake to cool gradually in the oven before refrigerating.

Salted Caramel Apple Pie Cheesecake Recipe

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★★★★★

4.6 from 142 reviews

This Salted Caramel Apple Pie Cheesecake is a decadent dessert combining creamy cheesecake with a spiced apple topping and rich salted caramel sauce. Featuring a graham cracker crust and a smooth cream cheese filling, this recipe brings together classic flavors of apple pie and cheesecake for a satisfying treat perfect for any occasion.

Author: Lila
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 5 hours 35 minutes
Yield: 8 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 Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create the crust, then bake it for 10 minutes to set.
Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and the eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated to create a smooth batter.
Assemble and Bake Cheesecake: Pour the cream cheese filling over the pre-baked crust in the springform pan. Place the pan in a water bath (a larger baking dish filled halfway with hot water) and bake for about 55 to 65 minutes, or until the center is slightly jiggly but mostly set.
Cool Cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar to cool gradually for about an hour. Then refrigerate it for at least four hours or preferably overnight to fully set and chill.
Prepare Apple Topping: In a skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced apples, brown sugar, ground cinnamon, and ground 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 over medium heat, melt 1 cup granulated sugar, stirring frequently until it turns an amber color. Carefully add the cubed butter while whisking continuously. Slowly pour in the heavy cream while whisking to combine. Remove from heat and stir in the sea salt. Let the sauce cool slightly.
Assemble and Serve: Once the cheesecake is fully chilled, spread the cooled apple topping evenly over it. Drizzle the salted caramel sauce generously on top before serving for a luscious finish.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
Use a water bath to prevent cracking and ensure even baking of the cheesecake.
Peeling and dicing apples uniformly helps them cook evenly in the topping.
Let the caramel sauce cool slightly before drizzling so it thickens but remains pourable.
Refrigerate leftover cheesecake tightly covered to keep it fresh for up to 3 days.

Keywords: salted caramel cheesecake, apple pie cheesecake, graham cracker crust cheesecake, caramel apple dessert