Salted Caramel Apple Pie Cheesecake is a delightful blend of creamy cheesecake, tender apple pie filling, and a touch of salty caramel that brings it all together. The crust is buttery and crumbly, the apples are perfectly spiced, and the salted caramel adds a nice balance of sweet and salty that keeps you reaching for more.
I love how this dessert feels like a special treat but is also something that reminds you of cozy family gatherings and fall afternoons. When I make it, I usually let the caramel drizzle take center stage—it’s like a little crown on top of all those comforting flavors. Also, you can prep it ahead, which makes it perfect when you want to relax and enjoy the company rather than fuss in the kitchen.
My favorite way to serve this dessert is slightly chilled with a dollop of whipped cream on the side. It’s such a crowd-pleaser at holiday parties or Sunday dinners, and I always get asked for the recipe. There’s something about how the creamy cheesecake and soft apples blend that just feels like a warm hug in every bite.
Key Ingredients & Substitutions
Graham cracker crumbs: These create a crunchy, buttery base. You can swap digestive biscuits, crushed vanilla wafers, or gluten-free cookies if needed.
Apples: Granny Smith apples are tart and firm, great for holding shape. Honeycrisp adds sweetness. Feel free to mix both or use your favorite baking apple.
Cream cheese: Use full-fat for a rich, creamy cheesecake. If dairy-free, try vegan cream cheese alternatives but expect slight texture changes.
Salted caramel: Homemade caramel really shines here. You can use store-bought caramel sauce, just add a pinch of sea salt to balance the sweetness.
How Do You Get a Smooth Cheesecake Filling Without Cracks?
Making cheesecake smooth and crack-free is easier than it seems. Here’s my approach:
- Beat cream cheese first: Ensure it’s softened and beat until creamy before adding sugar.
- Add eggs slowly: Mix eggs one at a time and don’t overbeat or incorporate too much air.
- Use a water bath: Placing the pan in hot water keeps the oven moist and prevents cracking.
- Don’t overbake: The center should be slightly jiggly when done; it will set as it cools.
- Cool gradually: Leave the cheesecake in the warm oven (door ajar) for 1 hour to avoid sudden temperature changes.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release the cheesecake without breaking it.
- Mixing bowls – you’ll need a few for the crust, filling, and apple mixture.
- Electric mixer or stand mixer – helps get the cream cheese super smooth and lump-free.
- Skillet – for cooking the apple filling evenly and melding the spices.
- Heavy-bottomed saucepan – perfect for making smooth salted caramel without burning.
- Measuring cups and spoons – important for getting the flavors balanced.
Flavor Variations & Add-Ins
- Swap apples for pears – pears soften nicely and add a sweeter, milder flavor.
- Add chopped pecans or walnuts to the crust or topping for crunch and nuttiness.
- Stir in a teaspoon of pumpkin pie spice with the cinnamon and nutmeg for a fall twist.
- For an extra indulgent touch, swirl in some cream cheese frosting or mascarpone on top before adding caramel.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
For the Apple Pie Filling:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour (optional, to thicken)
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt (adjust to taste)
How Much Time Will You Need?
You’ll spend about 30 minutes preparing the crust, apple filling, and cheesecake batter. Baking will take around 1 hour, plus one hour in the warm oven, then cooling time. Finally, let the cheesecake chill in the fridge for at least 4 hours or overnight. All together, plan for about 6 hours, mostly hands-off time.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar until the mixture feels evenly moist. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool.
2. Making the Apple Pie Filling:
In a skillet over medium heat, melt the butter. Add the sliced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring sometimes, until the apples are tender and the sugar dissolves, about 5 to 7 minutes. If the filling seems too runny, sprinkle in the flour and cook for 1 to 2 minutes more until thickened. Take the skillet off the heat and let the filling cool to room temperature.
3. Preparing the Cheesecake Filling:
Use a large bowl and beat the softened cream cheese until smooth and creamy. Slowly add the sugar and vanilla, mixing well. Add the eggs one at a time, beating just enough to combine each. Stir in the sour cream and heavy cream until the batter is smooth, but be careful not to overmix.
4. Assembling the Cheesecake:
Pour half of the cheesecake batter over your cooled crust and spread evenly. Spoon half of the apple pie filling over this batter layer. Next, add the remaining cheesecake batter and spread it out evenly again. Finally, spoon the remaining apple filling on top and gently press it into the batter. You can swirl it a bit with a knife to create a lovely marbled effect.
5. Baking the Cheesecake:
Place your springform pan inside a larger pan, and pour hot water into the larger pan to come about 1 inch up the sides of the springform. This water bath helps keep the cheesecake moist to prevent cracking. Bake at 325°F (163°C) for 60 to 70 minutes. The edges should be set, while the center still jiggles slightly. Turn off the oven, slightly open the door, and let the cheesecake rest there for 1 hour. Then remove from the oven and water bath, letting it cool completely on your counter.
6. Making the Salted Caramel Sauce:
In a heavy saucepan over medium heat, melt the sugar while stirring constantly until it liquefies and turns a deep amber color. Carefully add the butter, stirring until melted and mixed well. Slowly whisk in the heavy cream — it will bubble up, so be cautious. Let it boil for 1 minute, then remove from heat. Stir in the sea salt and let the caramel cool slightly before drizzling.
7. Serving Your Cheesecake:
Remove the cheesecake from the springform pan and place it on your serving plate. Drizzle the salted caramel sauce generously on top. If you like, garnish with a few extra thin apple slices. Slice and serve your cheesecake chilled or slightly warmed — both ways are delicious!
Can I Use Frozen Apples for the Apple Filling?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a watery filling.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! Prepare the caramel sauce up to a week in advance and keep it refrigerated in a sealed jar. Warm gently before drizzling.
What’s the Best Way to Prevent Cracks in My Cheesecake?
Use a water bath while baking, don’t overmix the batter, and cool the cheesecake slowly by leaving it in the turned-off oven with the door slightly open.
