Salted Caramel Apple Pie Cheesecake is a delicious twist that brings together three classic treats into one incredible dessert. Imagine the rich creaminess of cheesecake, the sweet and tart flavors of apple pie filling, and a gooey salted caramel drizzle all layered in a crust that’s just the right amount of crunchy. It’s a perfect mix of smooth, fruity, and salty-sweet in every bite.
I love making this cheesecake when I want to impress friends or family because it looks fancy but is actually pretty easy to pull together. The salted caramel on top is my favorite part—I like to warm it up a little and drizzle it slowly so it creates those beautiful ribbons over the apples and cheesecake. Plus, a sprinkle of flaky sea salt makes all the flavors pop even more. It really feels like a special occasion dessert that everyone can enjoy.
When I serve this, I usually slice it nice and thick and add a scoop of vanilla ice cream just to make it even more comforting. It’s fun to see how everyone’s eyes light up with the first bite—it’s one of those desserts that brings smiles and happy “mmm” sounds around the table. If you love apple pie and cheesecake, this combo is definitely worth giving a try!
Key Ingredients & Substitutions
Graham Cracker Crust: This crunchy base adds texture and a mild sweetness. If you want a nutty twist, try crushed digestive biscuits or gingersnaps. For gluten-free options, gluten-free cookies work well.
Apples: Granny Smith apples are tart and hold their shape after cooking, which I love. Honeycrisp is sweeter and softer, great if you prefer less tartness. Avoid very soft apples that turn mushy.
Cream Cheese: The star of the cheesecake filling, it should be softened at room temp for a smooth result. If you need a lighter option, part-skim cream cheese or ricotta can mix in, but texture changes slightly.
Sour Cream & Flour: Sour cream adds tang and creaminess while flour helps set the cheesecake. Greek yogurt is a substitute for sour cream that adds protein and a similar tang.
Salted Caramel Sauce: You can buy ready-made salted caramel or make your own with sugar, butter, cream, and sea salt. If you want a dairy-free version, try coconut caramel sauce.
How Do You Get a Smooth, Cracked-Free Cheesecake?
Cheesecake cracking happens when it’s baked too hot or mixed too much. To keep it smooth:
- Beat cream cheese well until smooth before adding other ingredients to avoid lumps.
- Mix eggs in one at a time on low speed to prevent excess air from forming.
- Bake in a water bath: the hot water keeps the heat gentle and even.
- Don’t overbake; the center should be slightly jiggly when done.
- After baking, cool the cheesecake slowly in the oven with the door ajar to prevent sudden temperature changes.
These small steps help create a tender cheesecake with no cracks and creamy texture.
Equipment You’ll Need
- 9-inch springform pan – Makes it easy to remove the cheesecake without breaking the sides.
- Mixing bowls – For combining crust, apple filling, and cheesecake batter separately.
- Electric mixer or stand mixer – Helps get a smooth, lump-free cheesecake batter fast.
- Skillet – Perfect for sautéing the apple filling before adding it to the cheesecake.
- Roasting pan – To hold hot water for the water bath that keeps your cheesecake baking gently and prevents cracks.
- Whisk or spatula – For mixing small batches and folding ingredients gently.
Flavor Variations & Add-Ins
- Use pears instead of apples for a softer, sweeter fruit layer that pairs nicely with the salted caramel.
- Add chopped toasted pecans or walnuts to the crust or apple filling for extra crunch and a nutty flavor boost.
- Stir a pinch of ground ginger or cardamom into the apple filling to warm up the spice flavor profile.
- Top with a drizzle of bourbon caramel sauce instead of regular salted caramel for richer, deeper notes.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Apple Pie Layer:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
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
- 2 tbsp all-purpose flour
For the Topping:
- 1 cup salted caramel sauce (store-bought or homemade)
- Whipped cream, for garnish
- Ground cinnamon or cinnamon sugar, for sprinkling
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation, about 1 hour to bake, plus 1 hour of cooling time in the oven. Then, chill your cheesecake in the fridge for at least 4 hours or overnight before serving for the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool slightly.
2. Cook the Apple Pie Layer:
In a skillet over medium heat, melt the butter. Add the chopped apples, lemon juice, granulated sugar, brown sugar, cinnamon, and nutmeg. Cook until the apples are tender but still hold their shape, about 6-8 minutes. Remove from heat and let cool.
3. Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well. Stir in vanilla extract. Add the eggs one at a time, mixing on low speed until just combined after each egg. Finally, mix in sour cream and flour until smooth. Be careful not to overmix.
4. Assemble the Cheesecake:
Pour half of the cheesecake batter over the crust, smoothing it evenly. Spoon the cooled apple pie filling over this layer evenly. Then, pour the remaining cheesecake batter on top and smooth out carefully.
5. Bake the Cheesecake:
Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the springform pan (this is called a water bath). Bake for 60-70 minutes or until the center jiggles slightly but is mostly set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
6. Chill and Finish:
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or preferably overnight. Before serving, drizzle with salted caramel sauce, add a dollop of whipped cream, and sprinkle some cinnamon or cinnamon sugar on top. You can also drizzle extra caramel on the serving plates for a pretty presentation.
7. Serve and Enjoy:
For clean slices, dip a sharp knife in hot water and wipe it before slicing each piece. Serve chilled, and if you like, add a scoop of vanilla ice cream on the side. Enjoy every creamy, apple-filled, caramel-drizzled bite!
Can I Use Frozen Apples for the Apple Pie Layer?
Yes, you can use frozen apples, but be sure to thaw and drain them well before cooking to avoid excess moisture that could affect the cheesecake texture.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I Make the Salted Caramel Sauce from Scratch?
Absolutely! Homemade caramel made with sugar, butter, cream, and a pinch of sea salt tastes fantastic and adds a personal touch to the recipe. Just be careful when handling hot sugar.
What if I Don’t Have a Springform Pan?
A springform pan is best for cheesecakes, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper for easier removal, though the texture of edges may differ slightly.
