Salted Caramel Apple Pie Cheesecake Recipe

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Salted Caramel Apple Pie Cheesecake Recipe

Salted Caramel Apple Pie Cheesecake Recipe kept me sane during a marathon bake, and I still stash a slice for breakfast. It tastes like silky cheesecake hugging cinnamon apples on a crunchy graham crust with a glossy salted caramel finish; it suits holiday dessert fans and weekend bakers, and the total time lands around 7 hours including chill.

Easy Salted Caramel Apple Pie Cheesecake Recipe

This Salted Caramel Apple Pie Cheesecake Recipe balances creamy tang, warm spice, and salty-sweet sauce without soggy apples. I sauté the apples first, so they stay tender and never leak into the batter. You get clean slices and a full apple flavor in every bite.

Slow baking with a water bath keeps the texture lush and the top smooth. Room-temp dairy and gentle mixing give the filling a cloud-like finish. A final chill locks the structure and makes slicing easy.

Ingredients You’ll Need

 

 

  • Graham crust:
  • Apple pie layer:
    • 3 medium tart apples, peeled and diced small (Granny Smith or a mix with Honeycrisp)
    • 2 tablespoons unsalted butter
    • 1/3 cup light brown sugar
    • 2 tablespoons granulated sugar
    • 1 teaspoon cinnamon
    • 1/8 teaspoon nutmeg
    • Pinch allspice (optional)
    • 1 teaspoon lemon juice
    • 1 teaspoon cornstarch (or 1 tablespoon flour)
    • Pinch fine salt
  • Cheesecake filling:
    • 24 ounces cream cheese, room temp (blocks; Philadelphia-style holds structure best)
    • 3/4 cup granulated sugar
    • 1/2 cup sour cream, room temp
    • 1/4 cup heavy cream, room temp
    • 3 large eggs, room temp
    • 1 teaspoon vanilla extract
    • 1 tablespoon all-purpose flour (or 2 teaspoons cornstarch for gluten-free)
    • 1/4 teaspoon fine salt
  • Salted caramel topping:
    • Pantry shortcut: 3/4 to 1 cup good jarred caramel sauce (Ghirardelli, Trader Joe’s) + flaky sea salt
    • Or homemade: 1 cup granulated sugar, 6 tablespoons unsalted butter, 1/2 cup heavy cream, 1 teaspoon vanilla, 1/2–3/4 teaspoon flaky sea salt
  • Equipment:
    • 9-inch springform pan
    • Heavy-duty foil or an oven bag for leak-proofing
    • Large roasting pan for the water bath
    • Stand mixer or hand mixer
    • Skillet for apples, heatproof spatula, mixing bowls
    • Parchment round, cooling rack, thin knife

How to Make Salted Caramel Apple Pie Cheesecake

  • Prep: 40 minutes
  • Cook: 70 minutes
  • Total: About 7 hours (includes 4+ hours chill)
  1. Prep the pan and oven. Heat the oven to 325°F. Line the springform bottom with parchment, lock the ring, and wrap the outside with two layers of foil (or slide the pan into an oven bag). Set a kettle of water to boil for the bath.
  2. Mix and bake the crust. Stir graham crumbs, brown sugar, cinnamon, and salt with melted butter until the mixture feels like damp sand. Press it firmly into the pan and up the sides about 1 inch. Bake 8–10 minutes, then cool while you cook the apples.
  3. Cook the apples. Melt butter in a skillet over medium heat. Add apples, sugars, cinnamon, nutmeg, allspice, lemon juice, and salt; cook, stirring, until the apples turn tender and glossy, 6–8 minutes. Sprinkle in cornstarch and cook 1 minute more to thicken, then spread the apples on a plate to cool.
  4. Mix the cheesecake batter. Beat cream cheese and sugar on medium speed until smooth and fluffy, about 2 minutes; scrape the bowl. Mix in sour cream, heavy cream, vanilla, flour, and salt until smooth. Beat in the eggs one at a time on low, just until combined; keep the batter silky, not airy.
  5. Assemble the layers. Fold half the cooled apples into the batter with a spatula. Pour the batter into the crust, then spoon the remaining apples over the top in an even layer. Tap the pan on the counter to pop big bubbles.
  6. Bake in a water bath. Set the pan in the roasting pan and pour hot water around it to reach halfway up the sides. Bake 60–70 minutes until the edges look set and the center wobbles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 15 minutes.
  7. Cool and chill. Remove the pan from the bath, unwrap, and run a thin knife around the edge to loosen. Cool on a rack until barely warm, then cover and chill at least 4 hours or overnight. Patience pays off with clean slices.
  8. Make the salted caramel (if going homemade). Heat sugar in a light-colored saucepan over medium, stirring until it melts and turns deep amber. Whisk in butter, then slowly whisk in cream; simmer 1 minute. Off heat, stir in vanilla and salt; cool until pourable but thick.
  9. Finish and slice. Spread or drizzle caramel over the chilled cheesecake and sprinkle flaky sea salt on top. Warm a knife under hot water, wipe it dry, and cut neat slices. Hide one slice for tomorrow if your crew raids the fridge.

Tips & Mistakes to Avoid

  • Use room-temp dairy so the batter mixes smooth and bakes evenly.
  • Wrap the pan like you mean it; leaks lead to soggy crust.
  • Cook the apples to drive off moisture and lock in flavor.
  • Dice apples small for tidy layers and even baking.
  • Mix eggs on low and stop when combined to avoid excess air.
  • Bake until the center jiggles like set gelatin, not waves of soup.
  • Don’t rush the chill; the texture sets during that time.
  • If you skip the water bath, place a pan of hot water on the rack below and extend bake time a few minutes.
  • Slice with a hot, dry knife and wipe between cuts for spotless edges.
  • Warm caramel briefly if it feels too thick to drizzle.

Variations

  • Gluten-free: Use gluten-free graham crumbs and swap flour for cornstarch in the batter.
  • Vegan: Use dairy-free cream cheese, plant yogurt or vegan sour cream, coconut cream, and a reliable egg replacer; bake a few minutes longer and chill overnight.
  • Add-ins: Stir in 1/2 cup toasted pecans, a splash of bourbon with the apples, or a pinch of cardamom for extra warmth.

How to Serve Salted Caramel Apple Pie Cheesecake

Serve chilled with a generous drizzle of salted caramel and a pinch of flaky sea salt. Add cinnamon whipped cream or a scoop of vanilla bean ice cream if you feel festive. Pour coffee, hot cider, or a not-too-sweet bourbon cocktail to balance the richness.

Make-Ahead and Storage

  • Make ahead: Bake 1–2 days in advance; add caramel within a few hours of serving for the cleanest finish.
  • Fridge: Cover and refrigerate up to 5 days.
  • Freezer: Chill until firm, then wrap the whole cheesecake (or slices) tightly and freeze up to 2 months; thaw overnight in the fridge.
  • Serving day: Warm the caramel until pourable and drizzle after the cheesecake chills; give slices a 10–15 second microwave nudge if you want a softer caramel top.

Nutrition Information

Calories: about 620 per serving (1/12 of the cheesecake with caramel). Protein: modest from cream cheese. Carbs: higher from crust, apples, and caramel. Fat: rich from dairy and butter; smaller slices still satisfy.

Salted Caramel Apple Pie Cheesecake Recipe
Adaly Kandice

Salted Caramel Apple Pie Cheesecake Recipe

Salted Caramel Apple Pie Cheesecake blends two classic desserts into a decadent, crowd-pleasing treat, with layers of creamy cheesecake, cinnamon apples, and buttery crust topped with luscious salted caramel.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: American

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
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt

Instructions
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
  1. In a large bowl, beat cream cheese until smooth and creamy.
  2. Add sugar and mix until well combined.
  3. Add eggs one at a time, mixing on low speed after each addition.
  4. Mix in vanilla extract and sour cream until just combined.
  5. Pour filling over the cooled crust and smooth the top.
  1. Place springform pan in a larger roasting pan. Add hot water to come halfway up sides of the springform (water bath).
  2. Bake for 55-65 minutes until center is almost set (slightly jiggly).
  3. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
  4. Remove from oven and chill 4 hours or overnight.
  1. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are soft and syrupy, about 8 minutes.
  2. Cool topping to room temperature.
  1. In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a deep amber color.
  2. Carefully add butter; stir until melted.
  3. Slowly pour in heavy cream, whisking constantly (mixture will bubble).
  4. Boil for 1 minute, then remove from heat and stir in sea salt.
  5. Allow caramel to cool slightly before using.
  1. Top chilled cheesecake with apple pie mixture.
  2. Drizzle with salted caramel sauce before slicing and serving.

Notes

Use room temperature ingredients for a smooth cheesecake. Make sure to chill cheesecake thoroughly to set. Caramel can be made ahead and stored in the refrigerator; warm gently before pouring. Best enjoyed within 2-3 days.