Salted Caramel Apple Pie Cheesecake is the best of all worlds packed into one dessert! Imagine a creamy cheesecake layered with tender, cinnamon-spiced apples, all nestled on a crispy crust, then finished with a drizzle of gooey salted caramel. It’s a cozy mix of sweet and salty with a hint of fall flavors that just feels like a warm hug.
I love making this cheesecake when I want something a little different but still totally comforting. The salted caramel adds just the right touch to balance the sweetness of the apples and the richness of the cheesecake. I find that using fresh apples and warming them up with spices like cinnamon and nutmeg really brings out the best flavors. Plus, the little salty kick from the caramel keeps you coming back for more bites.
My favorite way to serve this pie cheesecake is a generous slice with a scoop of vanilla ice cream or a simple dollop of whipped cream on top. It’s perfect for sharing with friends or family at special occasions — everyone always asks for seconds! If you’re a fan of seasonal desserts, this one is sure to become a new favorite on your dessert table.
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a sweet, crunchy base that holds the cheesecake well. If you can’t find graham crackers, digestive biscuits or vanilla wafers will work great too.
Apples: I recommend tart apples like Granny Smith or crisp Honeycrisp. They hold their shape when cooked and balance the sweetness. You can swap with Fuji or Pink Lady if needed.
Cream Cheese: Use full-fat cream cheese for the best creamy texture. Avoid low-fat versions, which can affect the richness and consistency.
Spices: Cinnamon and nutmeg bring warm cozy flavors. If you like, you can add a pinch of ground cloves or allspice for extra depth.
Salted Caramel: Homemade caramel sauce makes a big difference over store-bought. But if short on time, a quality salted caramel sauce from the store is fine too.
How Can You Make the Cheesecake Bake Evenly and Avoid Cracks?
Baking cheesecake can be tricky because it’s dense and sensitive to temperature changes. Follow these tips for smooth, crack-free results:
- Use room temperature ingredients so the batter blends smoothly without lumps.
- Don’t overmix the batter—beat just until combined to avoid too much air, which can cause cracking.
- Bake at a low temperature (around 325°F) to cook evenly without drying it out.
- Place the springform pan on a baking sheet to catch drips and make handling easier.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open for an hour. This gradual cooling helps prevent cracks from sudden temperature shifts.
- Chill the cheesecake in the fridge for several hours before slicing; this sets the texture perfectly.
Equipment You’ll Need
- 9-inch springform pan – perfect for cheesecakes because it releases the sides easily without damaging the cake.
- Mixing bowls – you’ll need a few to keep ingredients separate and mix fillings smoothly.
- Hand mixer or stand mixer – makes beating cream cheese and eggs easier and ensures a creamy batter.
- Skillet – for cooking the spiced apples until tender but still firm.
- Measuring cups and spoons – essential for getting your ingredients just right.
- Saucepan – for making the salted caramel sauce safely and evenly.
- Spatula – great for folding ingredients and scraping bowls clean.
Flavor Variations & Add-Ins
- Swap apples for pears or a mix of both for a sweeter or more floral fruit flavor.
- Add chopped toasted pecans or walnuts to the streusel topping for extra crunch and nutty flavor.
- Stir cinnamon or pumpkin pie spice into the cheesecake batter to boost warm spice notes.
- Use caramel sauce with a hint of bourbon or vanilla for a richer, more complex topping.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp sea salt
For Serving (Optional):
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
Prep time is about 30 minutes, baking takes about 1 hour, plus 1 hour of gradual cooling in the oven. Finally, chilling the cheesecake for at least 4 hours or overnight is needed before serving. Making the salted caramel sauce takes around 10 minutes.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly onto the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool.
2. Make the Apple Filling:
In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are tender but still hold their shape (about 5-7 minutes). Sprinkle flour on top to thicken, stir well, then remove from heat and cool.
3. Prepare the Cheesecake Filling:
Beat the cream cheese in a large bowl until smooth. Add sugar and vanilla, mixing well. Add eggs one at a time, beating just until combined after each addition. Finally, mix in sour cream and flour until smooth and creamy.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust. Spoon the apple filling evenly over this layer. Pour the remaining cheesecake batter over the apples and spread gently to cover.
5. Make the Streusel Topping:
Combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Stir in melted butter until the mixture forms crumbly clumps. Sprinkle this streusel evenly over the top of the cheesecake.
6. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 60-70 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
7. Prepare the Salted Caramel Sauce:
In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a deep amber color. Carefully add the cubed butter (it will bubble). Stir until melted. Slowly pour in the heavy cream while stirring until smooth. Remove from heat and add sea salt. Let cool slightly.
8. Serve:
Remove the cheesecake from the springform pan and cut into slices. Drizzle generously with the salted caramel sauce. Optionally, top with vanilla ice cream or whipped cream for extra indulgence. Enjoy!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw them completely and drain any excess liquid before cooking. This helps prevent the filling from becoming too watery.
How Do I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! Make the caramel sauce a day in advance and keep it refrigerated. Warm it gently before drizzling over the cheesecake to restore its smooth texture.
What Can I Use Instead of a Springform Pan?
If you don’t have a springform pan, a regular 9-inch cake pan lined with parchment paper or foil works. Just be extra careful when removing the cheesecake, as it won’t have removable sides.