Salted Caramel Apple Pie Cheesecake Recipe

If you’re looking for the ultimate fall dessert that combines the best of two worlds, you’re going to fall head over heels for this Salted Caramel Apple Pie Cheesecake Recipe. Imagine creamy, dreamy cheesecake with layers of warm spiced apples and that irresistible salted caramel drizzle—it’s like apple pie and cheesecake got together and made magic. Stick with me, because this recipe isn’t just delicious; it’s a total crowd-pleaser that’s easier than it looks!

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Ingredients You’ll Need

Each component of this Salted Caramel Apple Pie Cheesecake Recipe plays a special role—from the buttery graham cracker crust to the spiced apple filling, luscious cheesecake, crunchy crumble topping, and that dreamy caramel sauce. I like using fresh apples that hold up well when cooked, and full-fat cream cheese to get that smooth texture.

• Apples: Choose firm varieties like Granny Smith or Honeycrisp for the best texture and balanced tartness.
• Salted Butter: This adds richness to both the crust and apple filling; no need to add extra salt.
• Apple Cider: Adds a subtle fruity tang to your apple filling—don’t worry if you need a splash more while cooking to keep things juicy.
• Light Brown Sugar: Gives the filling that lovely caramelized sweetness with a hint of molasses.
• Warm Spices: Cinnamon, nutmeg, cloves, allspice—these classics make each bite cozy and inviting.
• Lemon Juice: Adds brightness and prevents apple slices from browning while cooking.
• Cornstarch and Water: Your thickening duo to keep the apple filling perfectly saucy but not runny.
• Cinnamon Graham Cracker Crumbs: Form a sturdy, flavorful crust that complements the apples and cheesecake layers.
• Cream Cheese: Use the full-fat block variety for that rich creamy texture.
• Granulated Sugar: Sweetens the cheesecake filling evenly without overpowering the apples.
• Eggs: They lighten and set the cheesecake filling beautifully.
• Vanilla Extract: A must for depth of flavor in your cheesecake.
• Sour Cream: Adds tanginess and silkiness, balancing the richness perfectly.
• Flour and Old-Fashioned Rolled Oats: Create the crumble topping with a perfect mix of texture and flavor.
• Salted Caramel Ingredients: Granulated sugar, butter, heavy cream, and flaky sea salt create that irresistible drizzle that brings everything together.

Variations

I love how versatile this Salted Caramel Apple Pie Cheesecake Recipe can be. Depending on your mood or dietary needs, there are a few tweaks you can try to make it your own—don’t be shy to get creative!

• Variation: Swap the apple cider for pear juice if you want a different fruity twist; I tried it once and the flavor was surprisingly delightful.
• Dairy-Free: Use dairy-free cream cheese and butter alternatives to make this suitable for lactose-intolerant guests.
• Spice It Up: Add a pinch of ginger or cardamom to the apple filling for a warming extra layer of flavor that my family adored last Christmas.
• Crunch Factor: Incorporate chopped toasted pecans or walnuts into the crumble for added texture.

How to Make Salted Caramel Apple Pie Cheesecake Recipe

Step 1: Cook the Apple Filling Until Tender and Saucy

Start by peeling and slicing your apples around 1/4 to 1/2 inch thick. Toss them in a pan with the salted butter, brown sugar, spices, apple cider, lemon juice, and a pinch of salt. Cook over medium-high heat for 8 to 14 minutes, stirring occasionally—you want the apples tender but not mushy, with a thick, spiced sauce coating them. If the liquid evaporates too fast, just splash in a little more cider or water. To thicken the sauce, dissolve cornstarch in water and stir it in, cooking for another minute till everything looks glossy and just thick enough. A good tip: let this cool completely before layering into your cheesecake, or make it a day ahead and refrigerate.

Step 2: Prepare and Bake Your Graham Cracker Crust

Preheat your oven to 350°F (175°C). Mix the cinnamon graham cracker crumbs with melted salted butter until it feels like damp sand. Press this firmly into the bottom and slightly up the sides of a 9-inch springform pan—don’t skip this step or you’ll miss that satisfying crunch under every bite of cheesecake. Bake for 10 minutes to set the crust, then set it aside while you prepare the filling. Keep your oven on, because it’s about to get busy!

Step 3: Whip Up Your Creamy Cheesecake Filling

Make sure your cream cheese, eggs, and sour cream have been out at room temperature for at least 30 minutes—this prevents lumps and overmixing. Beat the cream cheese with an electric mixer until smooth, then add granulated sugar and mix in well. Add eggs one at a time, blending just until combined after each. Fold in vanilla extract, corn starch, sour cream, and your warm spices, mixing until just combined. This is the heart of your cheesecake—overmixing can trap air and cause cracks, so go easy here.

Step 4: Assemble and Prepare for Baking in a Water Bath

Pour half of the cheesecake batter into your pre-baked crust, spreading it evenly. Spoon the cooled apple filling over this layer, then pour on the remaining batter, smoothing the surface with an offset spatula. A neat trick I learned is to use a water bath to bake your cheesecake gently—place your springform pan either in a roasting pan wrapped with foil or suspended on a rack, then carefully pour boiling water around (not over!) it. This keeps the cheesecake creamy and prevents cracks. Just make sure your springform pan is wrapped tightly to prevent leaks—water inside the crust is the enemy here.

Step 5: Bake and Cool Your Cheesecake to Perfection

Bake for 1 hour 30 minutes to 1 hour 50 minutes. You’ll know it’s done when the edges are set and slightly raised, the top looks matte, and there’s just a slight wobble in the center. If you’re using a thermometer, 150 to 155°F internal temperature is your target. If the top gets a little puffy and browned, don’t worry—that’s normal for this dense, spiced cheesecake. After baking, turn off the oven and crack the door for an hour to gently cool. Then remove and let cool fully at room temperature before refrigerating at least 6 hours or ideally overnight. Patience here really pays off!

Step 6: Bake the Crumble Topping While Cheesecake Cools

While the cheesecake chills, it’s the perfect time to make the buttery oat crumble. Combine flour, oats, brown sugar, salt, and cinnamon, then cut in cold butter with a pastry blender or two forks until it resembles coarse crumbs. Spread on a parchment-lined sheet pan and bake at 350°F for 12–20 minutes, stirring halfway. Watch closely toward the end—it took me 25 minutes once to get that perfect golden crunch. Let it cool completely before topping your pie cheesecake.

Step 7: Prepare the Salted Caramel Sauce

The salted caramel drizzle is the cherry on top (well, the almost final touch!) of this cheesecake. Make a batch of salted caramel sauce using granulated sugar, butter, and heavy cream—there’s a link to my 10-minute Salted Caramel Sauce recipe to guide you with photos and troubleshooting. Let it cool down before drizzling, or you risk melting your crumble and apple topping. If you’re short on time, you can make this ahead and store it in the fridge for up to 5 days.

Step 8: Add Cherry-On-Top Apple Pie Topping and Serve

After your cheesecake is chilled and ready, peel and slice fresh apples thicker this time—between 1/2 and 3/4 inch—and cook them in the spiced apple filling again (like Step 1). Arrange this lovely apple pie topping over your chilled cheesecake, sprinkle generously with the crumble topping, and drizzle with warm—or room temperature—salted caramel sauce. Slice generously and watch jaws drop. My family goes crazy for this finish!

How to Serve Salted Caramel Apple Pie Cheesecake Recipe

Garnishes

I like to keep the garnishes simple but elegant—think a sprinkle of extra crumble topping for crunch, a few thin slices of fresh apple fanned out on top, and a final drizzle of salted caramel sauce for that glossy finish. A pinch of flaky sea salt right before serving really sets off the sweetness and makes the flavor pop.

Side Dishes

While this cheesecake is a dessert showstopper all on its own, it pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream—both add an extra dimension without overwhelming the apple and caramel flavors. For drinks, I love a warm cup of chai tea or a crisp apple cider to echo those cozy spices.

Creative Ways to Present

For holiday dinners, I’ve layered this cheesecake in individual glass jars topped with caramel drizzle and crumble for an elegant single-serve look. Or try swirling a bit of caramel into the cheesecake batter before baking to create a marbled effect—visually impressive and a fun twist that guests always ask me about!

Make Ahead and Storage

Storing Leftovers

This cheesecake stores beautifully in the fridge covered with plastic wrap or foil. I find it actually tastes even better the next day after the flavors melded overnight. Leftovers keep well for up to 4 days—just keep the caramel drizzle separate until serving to prevent the crumble from getting soggy.

Freezing

If you want to freeze slices, wrap each piece tightly in plastic wrap and then in foil before popping into a freezer-safe container. I’ve frozen this cheesecake successfully up to 2 months—just thaw overnight in the fridge and refresh the caramel drizzle before serving for best results.

Reheating

Typically, I enjoy this cheesecake chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for about 20 minutes. If you want it warm right away, pop a slice in the microwave for 10 to 15 seconds—not much longer, or the texture can get a bit off. Then add a quick drizzle of caramel and some crumble for that fresh-baked vibe.

FAQs

Final Thoughts

This Salted Caramel Apple Pie Cheesecake Recipe has become my go-to for special occasions and cozy weekend baking sessions because it hits all those comforting, indulgent notes without being complicated. I love how every layer brings something unique to the table, and honestly, watching the caramel drizzle ooze over the top gets me every time. You’ll enjoy the smiles it brings to your family and friends—it’s pure fall magic in every slice. Trust me, once you try this one, it’ll be a staple in your dessert repertoire too!

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