Salted Caramel Apple Pie Cheesecake

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Slice of Salted Caramel Apple Pie Cheesecake topped with drizzled caramel

Indulge in a Delicious Salted Caramel Apple Pie Cheesecake That Will Wow Your Guests

There’s something magical about combining the classic comfort of apple pie with rich, creamy cheesecake, and then drizzling it all in salted caramel. This Salted Caramel Apple Pie Cheesecake is a show-stopping dessert that is perfect for gatherings or cozy nights at home. With its crunchy graham cracker crust, smooth cheesecake filling, spiced apple topping, and luscious caramel sauce, it’s no wonder this recipe is gaining so much love right now. It’s a delightful treat that brings warmth and joy to any table.

What Goes Into This Salted Caramel Apple Pie Cheesecake

For the Apple Filling:

  • 4 medium apples (588 grams sliced)
  • 3 tbsp salted butter (42 grams)
  • 1-2 tbsp apple cider
  • 1/3 cup light brown sugar, packed (73 grams)
  • 1 and 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

For the Crust:

  • 3 cups cinnamon graham cracker crumbs (300 grams)
  • 1/2 cup + 3 tbsp salted butter, melted (155 grams)

For the Cheesecake Filling:

  • 32 ounces cream cheese, at room temperature
  • 1 and 1/2 cups granulated sugar (308 grams)
  • 4 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 and 1/2 tsp corn starch
  • 3/4 cup full-fat sour cream, at room temperature (180 grams)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 cup all-purpose flour (33 grams)

For the Crumble Topping:

  • 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 (4 tbsp, or 57 grams)

For the 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

How to Make Salted Caramel Apple Pie Cheesecake

  1. Prep Ahead: Before you start, read through the recipe. You can break it up into different days. This makes the process more manageable!

  2. Make the Apple Filling: Peel and slice your apples into 1/4 to 1/2 inch thick slices. In a medium pan over medium-high heat, combine the apples with butter, apple cider, brown sugar, cinnamon, nutmeg, cloves, allspice, lemon juice, cornstarch, and water. Cook for 8-14 minutes, stirring occasionally until your apples are tender. If the mixture seems dry, add a splash of cider or water to keep it saucy. If the filling isn’t thick enough, mix 2 tsp cornstarch with 2 tsp water, then stir that into the apple mixture over medium heat until it thickens. Once done, transfer the apple mixture to a bowl to cool.

  3. Make the Crust: Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick spray. In a bowl, stir together the graham cracker crumbs and melted butter. Press this mixture into the bottom and a little up the sides of the pan. Bake for 10 minutes. Keep the oven on and prepare for the cheesecake.

  4. Make the Cheesecake Filling: Beat your room-temperature cream cheese in a large mixing bowl until creamy. Add sugar and mix well. Next, add the eggs one at a time, mixing on medium speed until just combined. Stir in vanilla, cornstarch, sour cream, and spices until smooth.

  5. Assemble: Pour half the cheesecake batter into the baked crust, then layer the apple filling over that. Top with the remaining cheesecake batter and smooth it out.

  6. Prep Water Bath: Place your cheesecake pan in the center of the oven on a rack. Place a roasting pan on the rack below, or wrap the cheesecake base in foil and set it in a larger cake pan inside the roasting pan. Pour boiling water into the roasting pan to create a water bath, which helps keep the cheesecake creamy.

  7. Bake: Bake for 1 hour and 30 to 1 hour and 50 minutes. The edges should be slightly puffed, the top matte, and only a bit wobbly in the center.

  8. Cool & Chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. After that, let it cool completely on a wire rack before refrigerating for at least 6 hours, or ideally overnight.

  9. Make the Crumble Topping: While the cheesecake is cooling, preheat the oven to 350°F (175°C) again. Line a sheet pan with parchment. In a bowl, whisk together flour, oats, brown sugar, salt, and cinnamon. Cut cold butter into chunks and mix into the dry ingredients until crumbly. Spread on the baking sheet and bake for 12-20 minutes, stirring halfway through. Let it cool completely.

  10. Make Salted Caramel Sauce: Prepare the caramel according to my 10-minute Salted Caramel Sauce recipe, then let it cool.

  11. Make Apple Pie Topping: Repeat the steps for the apple filling, slicing apples into 1/2 to 3/4 inch thick slices this time, and cook until tender.

  12. Serve & Enjoy: Top your cheesecake with the apple pie topping, crumble topping, and a drizzle of caramel sauce. Slice and enjoy!

Why Everyone Is Loving This Salted Caramel Apple Pie Cheesecake

This cake is trending right now because of its seasonal flavors. With fall around the corner, people are searching for comforting desserts that feature beloved ingredients like apples and warm spices. Plus, the combination of rich cheesecake and sweet caramel taps into those cozy feelings everyone craves during the cooler months.

Best Ways to Serve It

Serve this Salted Caramel Apple Pie Cheesecake for dessert at gatherings, family dinners, or even a cozy night in. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You could also enjoy it with a warm cup of coffee or tea.

Helpful Tricks

  • Make Ahead: You can prepare the apple filling and crumble topping a day before. The caramel sauce can be made up to 5 days in advance and stored in the fridge. The crumble can stay fresh in an airtight container at room temperature for up to 3 days.
  • Storage: Keep leftovers in the fridge, tightly covered, for up to a week. It also freezes well—just ensure it’s wrapped appropriately.
  • Flavor Variations: Feel free to add nuts to the crumble or toss some raisins into the apple filling for a little extra texture!

Salted Caramel Apple Pie Cheesecake FAQs

1. Can I use frozen apples?
While fresh apples are best for texture, thawed frozen apples can work too. Just be mindful they might be more watery, so you’ll need to adjust the thickening.

2. How do I know when my cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight wobble and reaches an internal temperature of 150-155°F (65-68°C).

3. Can I skip the water bath?
While it’s possible to bake without a water bath, using one helps prevent cracks and keeps the texture creamy.

4. Is this recipe suitable for a special diet?
This cheesecake is rich and indulgent. If you’re looking for lighter alternatives or dietary swaps, consider using reduced-fat cream cheese and sugar substitutes.

Now it’s time to roll up your sleeves and make this fantastic Salted Caramel Apple Pie Cheesecake at home! Enjoy every sweet bite!