Salted Caramel Apple Pie Cheesecake brings together the best of three delicious worlds: smooth, creamy cheesecake, sweet and tart apple pie, and rich salted caramel. Each bite melts with buttery crust, tender cinnamon-spiced apples, and a drizzle of salty caramel on top. It’s like a cozy fall dessert you want to savor slowly because there’s so much going on.
I love making this dessert when I want to impress friends without too much fuss. The flavors feel fancy but it’s actually pretty straightforward to put together. My favorite tip is to use a good quality salted caramel sauce—store-bought works great here—and don’t be shy with the cinnamon in the apple filling. It really brings out the warmth.
When I serve this, I usually add a scoop of vanilla ice cream or a dollop of whipped cream to balance out the richness. It’s perfect for sharing at family dinners or celebrations when everyone wants a slice of something sweet and comforting. I’ve found it’s one of those desserts people remember and ask for again and again, especially as the nights get cooler.
Key Ingredients & Substitutions
Apples: I like using Granny Smith for a tart contrast, but Fuji or Honeycrisp also work well if you prefer sweeter apples. Just slice them thin so they cook evenly.
Cream Cheese: Softened cream cheese is essential for a smooth batter. Full-fat gives the richest texture, but you can try light cream cheese if you want a lighter dessert.
Butter: Use unsalted butter so you control the saltiness, especially in the crust and caramel sauce. If you need dairy-free, coconut oil may work for the crust but changes texture.
Salted Caramel Sauce: Making your own lets you control the salt level, but good store-bought salted caramel can save time. Aim for a slightly coarse sea salt for a nice finish.
Cinnamon & Nutmeg: These warm spices bring the apple filling to life. Feel free to increase the cinnamon if you love that cozy flavor.
How Do I Get the Cheesecake Smooth and Crack-Free?
Cheesecakes can crack if the batter is overmixed or baked too fast. Try these tips:
- Beat cream cheese and sugar until smooth before adding eggs.
- Add eggs one at a time, mixing just until combined, not overbeating.
- Bake cheesecake in a water bath or place a pan of hot water under the oven rack to keep the heat gentle and even.
- Once baked, turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to cool slowly.
Why Should I Cook and Thicken the Apple Filling Before?
Cooking apples softens them so they don’t release too much liquid in the cheesecake, which could make it soggy. The flour helps thicken the juices, keeping a nice texture inside the cheesecake without it becoming watery.
How Can I Make Perfect Crumb Topping?
Use cold butter cut into the flour and sugar until the mixture looks like coarse crumbs. Chill it before baking to help it stay crisp and golden without melting right away.
Any Tips for Drizzling Salted Caramel?
Make sure the caramel sauce cools to warm room temperature before drizzling on the chilled cheesecake. It thickens slightly and won’t run off too quickly, giving beautiful drips like in the photo. Add more or less salt depending on your taste!
Equipment You’ll Need
- 9-inch springform pan – perfect for easy cheesecake release without damaging the crust or sides.
- Electric mixer or stand mixer – helps you beat the cream cheese smooth and combine ingredients evenly.
- Medium skillet – for cooking and softening the apple filling before adding to the cheesecake.
- Mixing bowls – a few sizes for crust, filling, crumb topping, and caramel sauce preparations.
- Medium saucepan – for making the salted caramel sauce safely and evenly.
- Rubber spatula – great for folding ingredients gently and scraping batter from bowls.
- Wire rack – helps cool the cheesecake evenly after baking.
Flavor Variations & Add-Ins
- Swap apples for pears in the filling for a milder, sweeter fruit flavor that pairs well with cinnamon.
- Add chopped toasted pecans or walnuts to the crumb topping for a crunchy texture and nutty taste.
- Stir in a teaspoon of ground ginger or cardamom to the apple filling for a warm, spicy twist.
- Mix a swirl of pumpkin puree and pumpkin pie spice into the cheesecake batter for an autumn-inspired variation.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups (200g) graham cracker crumbs or digestive biscuits
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) brown sugar
For the Apple Pie Filling:
- 3 medium apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup (50g) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour (to thicken)
For the Cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup (120ml) sour cream
- 1/2 cup (120ml) heavy cream
For the Crumb Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/4 cup (60g) unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
For the Salted Caramel Sauce Topping:
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- 1/2 cup (120ml) heavy cream
- 1 teaspoon sea salt or kosher salt
How Much Time Will You Need?
This dessert takes about 30 minutes of active prep time. Baking the cheesecake takes around 1 hour 20 minutes, with an additional hour of slow cooling in the oven. After baking, chilling in the fridge for at least 4 hours or overnight is important for the best texture. Make the salted caramel sauce in about 10 minutes once the cheesecake is ready. Overall, plan for about 6 hours from start to finish including chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix well until crumbs are evenly coated and the mixture looks crumbly. Press this mix firmly onto the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then take it out and let it cool slightly.
2. Cook the Apple Filling:
In a medium skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir everything and cook for about 5-7 minutes until the apples soften but still hold their shape. Sprinkle the flour on top and stir well to thicken the juices. Cook for another 1-2 minutes, then remove from heat and let cool.
3. Make the Crumb Topping:
In a bowl, mix the flour, brown sugar, and cinnamon. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Chill this crumb topping in the fridge until you’re ready to use it.
4. Prepare the Cheesecake Batter:
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add vanilla extract and mix. Add eggs one at a time, mixing gently after each just until combined — do not overbeat. Then add the sour cream and heavy cream and mix until smooth and well combined.
5. Assemble the Cheesecake:
Pour half of the cheesecake batter evenly over the cooled crust in the springform pan. Spoon the cooled apple filling evenly on top of this layer. Carefully pour the remaining cheesecake batter over the apple layer, smoothing out the surface.
6. Bake the Cheesecake:
Place the cheesecake pan on a baking tray and bake at 325°F (160°C) for about 70-80 minutes. The edges should be set while the center will slightly jiggle. Turn off the oven and crack the door open, leaving the cheesecake inside to cool gradually for 1 hour.
7. Add the Crumb Topping:
Remove the cheesecake from the oven and sprinkle the chilled crumb topping evenly over the surface. Return the cake to the oven and bake for an additional 15 minutes until the topping turns golden.
8. Cool and Chill:
Let the cheesecake cool on a wire rack for 2 hours. After it reaches room temperature, refrigerate it for at least 4 hours or overnight to set fully.
9. Make the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar without stirring. Occasionally swirl the pan gently until the sugar turns a deep amber color. Carefully add the cubed butter while whisking until melted. Slowly pour in the heavy cream while whisking (it will bubble vigorously). Remove from heat and stir in the salt. Allow the caramel sauce to cool to warm room temperature before drizzling.
10. Serve and Enjoy:
Remove the cheesecake from the springform pan. Drizzle the salted caramel sauce generously over the top and let it drip down the sides just before serving. Enjoy your Salted Caramel Apple Pie Cheesecake plain or with a scoop of vanilla ice cream or whipped cream for extra indulgence!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw and drain them well before cooking to avoid extra moisture in the filling. Cook them a bit longer if needed to soften properly.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. To keep the crumb topping crisp, add it fresh before serving if possible.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! You can make the caramel sauce a day or two ahead. Store it in the fridge and gently warm it up before drizzling over the cheesecake.
What If I Don’t Have a Springform Pan?
A springform pan is best for this cheesecake, but if you don’t have one, use a regular cake pan lined with parchment paper for easier removal, though slicing may be trickier.
