Salted Caramel Apple Pie Cheesecake Recipe

Imagine the buttery crunch of graham cracker crust giving way to velvety cheesecake, topped with cinnamon-spiced apples and drizzled with homemade salted caramel sauce. This Salted Caramel Apple Pie Cheesecake combines three beloved desserts into one showstopping treat that’s perfect for holiday gatherings or special occasions. The contrast of smooth, creamy cheesecake with tender apple slices and that irresistible sweet-salty caramel creates a dessert experience that’s simply unforgettable. You’ll learn how to create bakery-worthy layers and achieve the perfect cheesecake texture while balancing all these magnificent flavors.

Why You’ll Love This Recipe

This Salted Caramel Apple Pie Cheesecake brings together the best elements of three classic desserts in one spectacular creation. The graham cracker crust provides a satisfying crumbly base, while the cheesecake layer remains supremely creamy with just the right amount of tanginess. The tender, cinnamon-infused apple slices deliver warmth and nostalgic comfort, while the homemade salted caramel sauce adds that perfect sweet-salty balance that makes each bite absolutely addictive.

What makes this recipe truly special is how the textures complement each other – from the crisp crust to the silky cheesecake and the soft apple pieces, all finished with that glossy caramel that slowly drips down the sides. Despite its impressive appearance, the recipe breaks down into manageable steps that even novice bakers can master. Plus, you can prepare components ahead of time, making it perfect for entertaining or holiday meal planning when you want to wow your guests without last-minute stress.

Ingredients

For the Graham Cracker Crust:

• 2 cups (200g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted
• 1/2 tsp ground cinnamon

For the Cheesecake Filling:

• 32 oz (900g) cream cheese, softened at room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs, at room temperature
• 1/4 cup (60ml) heavy cream
• 2 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Apple Pie Layer:

• 4 medium apples (preferably Granny Smith), peeled, cored and thinly sliced
• 2 tbsp unsalted butter
• 1/2 cup (100g) brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp cornstarch
• 2 tbsp water

For the Salted Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• 1/2 cup (120ml) heavy cream, at room temperature
• 1 tsp fine sea salt

Pro Tips

Perfect Cheesecake Texture: The secret to a crack-free cheesecake lies in two crucial techniques. First, ensure all refrigerated ingredients reach room temperature before mixing to achieve a perfectly smooth batter without overbeating. Second, use a water bath during baking – simply wrap your springform pan in multiple layers of heavy-duty aluminum foil, place it in a larger pan, and add hot water halfway up the sides of the cheesecake pan. This creates gentle, even heat that prevents those dreaded surface cracks.

Apple Selection and Preparation: For the apple pie layer, use a combination of Granny Smith (for tartness and structure) and Honeycrisp apples (for sweetness). Slice the apples uniformly thin (about 1/8 inch) so they cook evenly and become tender without turning mushy. Pre-cooking the apples before adding them to the cheesecake ensures they’re perfectly softened and their juices are properly thickened with cornstarch, preventing any unwanted moisture from seeping into your cheesecake layer.

Salted Caramel Mastery: When making the caramel sauce, use a heavy-bottomed pan and watch it carefully as sugar can burn quickly. Stop stirring once the sugar dissolves and instead swirl the pan gently to promote even caramelization. The perfect caramel reaches an amber color similar to maple syrup – any lighter and you’ll miss depth of flavor, any darker and it may taste bitter. For the smoothest texture, ensure your cream is at room temperature before adding it to the hot caramel to prevent shocking and seizing.

Instructions

Step 1: Prepare the Pan and Crust
Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least 2 inches up the sides to prevent water from seeping in during the water bath baking. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon until the mixture resembles wet sand. Press this mixture firmly into the bottom and about 1 inch up the sides of your springform pan. Use the bottom of a measuring cup to compact the crust evenly. Bake for 10 minutes, then remove and let cool while preparing the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar on medium-low speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl to ensure no cream cheese lumps remain. Add the eggs one at a time, beating just until incorporated after each addition and scraping down the bowl as needed. Pour in the heavy cream and vanilla extract, mixing gently until combined. Finally, add the flour and mix on low until just incorporated. The texture should be silky smooth without overmixing, which can introduce too much air and cause cracks later.

Step 3: Prepare the Apple Pie Filling
In a large skillet over medium heat, melt the butter and add the sliced apples. Sprinkle with brown sugar, cinnamon, and nutmeg, tossing to coat evenly. Cook the apples for about 5-7 minutes, stirring occasionally, until they begin to soften but still maintain some firmness. Mix the cornstarch with water to create a slurry, then pour it into the apple mixture. Continue cooking for 2-3 more minutes until the sauce thickens and coats the apples beautifully. Remove from heat and let cool slightly while the cheesecake bakes.

Step 4: Bake the Cheesecake
Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula. Place the foil-wrapped springform pan in a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake at 325°F for 65-75 minutes, until the edges are set but the center still has a slight jiggle (like firm Jell-O). Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking from sudden temperature changes.

Step 5: Make the Salted Caramel Sauce
While the cheesecake is cooling, prepare your caramel sauce. In a medium heavy-bottomed saucepan, spread the sugar in an even layer. Heat over medium heat without stirring until the sugar begins to melt around the edges. Once it starts melting, gently swirl the pan (don’t stir!) to help it melt evenly until all sugar is dissolved and turns a deep amber color. Carefully add the butter (it will bubble vigorously!) and whisk until completely melted. Remove from heat, slowly pour in the heavy cream while whisking constantly, then stir in the sea salt. Let cool until slightly thickened but still pourable.

Step 6: Assemble the Final Dessert
Once the cheesecake has cooled completely, arrange the apple pie filling over the top in an even layer. Drizzle about half of the salted caramel sauce over the apples, reserving the rest for serving. Refrigerate the assembled Salted Caramel Apple Pie Cheesecake for at least 4 hours or preferably overnight to allow all the flavors to meld perfectly. Before serving, drizzle additional caramel sauce over individual slices for that picture-perfect presentation.

Variations

Maple Pecan Variation: Transform this Salted Caramel Apple Pie Cheesecake into a nutty autumn treat by adding 1 cup of toasted chopped pecans to the apple mixture. Replace half the granulated sugar with pure maple syrup in the cheesecake filling for a subtle maple flavor that pairs beautifully with the apples and caramel. For an extra indulgent touch, sprinkle additional chopped pecans around the edge of the finished cheesecake before serving.

Gluten-Free Adaptation: Create a gluten-free version by substituting the graham crackers with gluten-free cookies (such as gluten-free gingersnaps or honey graham-style cookies). Replace the all-purpose flour in the cheesecake filling with cornstarch or a gluten-free flour blend. The rest of the recipe remains unchanged, resulting in a delicious gluten-free dessert that everyone can enjoy without sacrificing any of the flavor or texture that makes this Salted Caramel Apple Pie Cheesecake so special.

Spiced Bourbon Twist: For an adult variation, add 2 tablespoons of quality bourbon to both the apple filling and the caramel sauce. In the apple mixture, incorporate additional warming spices like 1/4 teaspoon of cardamom and a pinch of cloves. The alcohol will cook out, leaving behind a complex, slightly smoky flavor that elevates this Salted Caramel Apple Pie Cheesecake to a sophisticated dinner party dessert that pairs wonderfully with after-dinner coffee or drinks.

Storage and Serving

This Salted Caramel Apple Pie Cheesecake can be refrigerated for up to 5 days when stored properly. Keep it in the springform pan until ready to serve, then cover with plastic wrap or place in an airtight container to prevent it from absorbing refrigerator odors. For longer storage, you can freeze individual slices or the whole cheesecake (without the caramel drizzle) for up to 2 months – wrap tightly in plastic wrap followed by aluminum foil, and thaw overnight in the refrigerator before serving.

For the most impressive presentation, serve this cheesecake slightly chilled but not cold – remove from the refrigerator about 30 minutes before serving to allow the flavors to fully bloom. Warm the reserved salted caramel sauce gently in the microwave or on the stovetop, then drizzle over each slice at the table for a beautiful finishing touch. Complement each serving with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream for contrast against the warm spices and rich caramel. For a special touch, garnish with thin apple slices dipped in lemon water and patted dry, or a light dusting of cinnamon.

FAQs

Can I make this cheesecake without a water bath?
While you can make it without a water bath, using one is highly recommended for this Salted Caramel Apple Pie Cheesecake. The water bath provides gentle, even heat that prevents cracks and helps achieve that perfectly creamy texture. If you must skip it, bake at a lower temperature (300°F) and place a pan of water on a rack below the cheesecake to add humidity to the oven.

Why did my caramel sauce crystallize?
Crystallization usually occurs when sugar crystals form on the side of the pan and fall back into the mixture. To prevent this, avoid stirring the sugar once it begins to melt (swirl the pan instead), ensure your pan is completely clean before starting, and brush the sides of the pan with water using a pastry brush if you see crystals forming.

Can I use canned apple pie filling instead of making my own?
Yes, you can use canned apple pie filling to save time, though the flavor won’t be quite as fresh. If using canned filling, drain excess liquid and toss the apples with an extra 1/2 teaspoon of cinnamon and a pinch of nutmeg to enhance the flavor before placing on the cheesecake.

How do I know when my cheesecake is done baking?
The perfect cheesecake should still have a slight jiggle in the center (about a 2-3 inch circle) when you gently shake the pan. The edges should be set and slightly puffed. It will continue to set as it cools. An instant-read thermometer inserted in the center should read 150°F.

Can I make this dessert ahead of time for a special occasion?
Absolutely! This Salted Caramel Apple Pie Cheesecake is actually better when made 1-2 days in advance, allowing the flavors to develop fully. Keep it refrigerated and add the final caramel drizzle just before serving for the most impressive presentation.

Conclusion

This Salted Caramel Apple Pie Cheesecake is comfort food at its finest — a luxurious triple-threat dessert that combines the creamy decadence of cheesecake, the warm spiced embrace of apple pie, and the sweet-salty allure of homemade caramel. It’s the kind of dish that transforms ordinary family dinners into celebrations and makes holiday gatherings truly memorable. Whether you’re an experienced baker looking for your next showstopper or a novice ready to impress, this recipe delivers both the wow factor and the deep satisfaction that only comes from creating something truly extraordinary.

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