Salted Caramel Apple Pie Cheesecake is everything you love about fall desserts wrapped up in one delicious treat. It has creamy, rich cheesecake layered with tender apple pie filling and swirled with thick, buttery salted caramel. The mix of smooth cheesecake, juicy apples, and that perfect hint of saltiness makes it super comforting and hard to stop eating.
I love making this dessert when friends or family come over because it feels special but is really easy to put together. The best part, for me, is the gooey salted caramel on top that adds a little kick to the sweet and cozy flavors. Plus, you get the nice crunch from the crust underneath, which balances everything out perfectly. It’s always a hit, and I never get tired of seeing people’s faces light up when they take that first bite.
My favorite way to serve it is a little warmed up with a scoop of vanilla ice cream or a dollop of whipped cream on the side. It makes the caramel shine even more and keeps the cheesecake smooth and delicious. If you want to impress someone or just treat yourself to a cozy, homemade dessert, this Salted Caramel Apple Pie Cheesecake is a wonderful choice that feels like a big warm hug on a plate.
Key Ingredients & Substitutions
Graham cracker crumbs: These create a buttery, crunchy crust. If you can’t find graham crackers, you can use digestive biscuits or even crushed vanilla wafers. Just make sure to add a bit more cinnamon to keep that warm flavor.
Cream cheese: This is the base for the creamy cheesecake filling. Full-fat cream cheese works best for smooth texture. If you want a lighter option, you could try part-skim cream cheese but expect a slight change in richness.
Apples: I love using Granny Smith or Honeycrisp for their balance of tartness and sweetness. If you only have softer apples, like Fuji, reduce the cooking time so they don’t get mushy in the filling.
Salted caramel sauce: Making caramel can feel tricky, but homemade really makes the difference here. If you prefer, store-bought salted caramel sauce is a fine shortcut—just heat gently before drizzling.
How Can I Make the Salted Caramel Sauce Without Burning It?
Melting sugar into caramel is all about patience and attention. High heat can burn sugar quickly, so here’s how to get a smooth sauce:
- Use a clean, heavy-bottomed pan for even heat.
- Keep the heat medium to medium-low and stir constantly once sugar starts melting.
- Watch the color closely—it should be a deep amber, not too dark.
- Add the butter slowly and whisk to blend it in smoothly before adding cream.
- When adding cream, be careful as it will bubble up. Stir continuously so it doesn’t seize.
- Once done, stir in sea salt for that perfect salted caramel flavor.
Taking your time here earns you a rich, velvety sauce that makes the cheesecake truly special.
Equipment You’ll Need
- 9×13 inch baking pan – perfect size for layering the crust, cheesecake, and apples evenly.
- Medium mixing bowls – handy for mixing crust crumbs, cheesecake batter, and apple filling separately.
- Electric mixer – makes beating cream cheese smooth and easy without lumps.
- Skillet or frying pan – needed to soften and caramelize the apples before layering.
- Medium saucepan – ideal for making the salted caramel sauce safely and evenly.
- Rubber spatula – great for scraping batter from bowls and spreading layers cleanly.
Flavor Variations & Add-Ins
- Add chopped toasted pecans on top for a crunchy texture contrast and nutty flavor.
- Swap the apples for pears or peaches when in season for a fresh twist on the fruit layer.
- Mix in a teaspoon of pumpkin pie spice to the cheesecake batter for extra warm, cozy flavor.
- Use maple-flavored caramel sauce instead of salted caramel for a deeper, autumnal note.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 15 sheets)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
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
- 1/4 cup all-purpose flour
For the Apple Pie Layer:
- 3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Topping:
- Crumbled graham crackers or streusel (optional)
- Additional caramel sauce for drizzling
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, 50–60 minutes to bake, and then at least 4 hours (preferably overnight) to chill and set in the fridge. Take your time cooling the caramel sauce as well. All together, plan for about 5–6 hours from start to finish, mostly hands-off time during baking and chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until the crumbs feel like wet sand. Press this mix firmly into the bottom of a 9×13 inch baking pan. Bake for 10 minutes, then set aside to cool.
2. Make the Apple Pie Filling:
In a skillet over medium heat, melt butter. Add the sliced apples along with brown sugar, cinnamon, nutmeg, and lemon juice. Cook and stir occasionally until apples soften and start to caramelize, about 5-7 minutes. Remove from heat and let cool a bit.
3. Prepare the Cheesecake Filling:
Use an electric mixer to beat the softened cream cheese until smooth. Add sugar and mix well. Stir in vanilla extract. Add eggs one at a time, beating after each one. Add sour cream and flour and mix just until everything is combined.
4. Assemble the Cheesecake:
Pour half the cheesecake batter evenly over the crust. Spoon half of the apple filling over this layer. Pour the rest of the cheesecake batter gently on top and smooth it out. Finally, spread the remaining apples evenly over the top.
5. Bake the Cheesecake:
Bake at 325°F (163°C) for 50-60 minutes, or until the center is mostly set but still a little jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then take it out and cool completely on the counter. Refrigerate for at least 4 hours or overnight to set fully.
6. Make the Salted Caramel Sauce:
In a medium pan over medium heat, melt the sugar, stirring constantly until it becomes a deep amber color. Add butter pieces carefully and whisk until smooth. Slowly pour in the heavy cream while whisking (it will bubble up). Stir until the sauce is smooth and then turn off the heat. Mix in sea salt and let sauce cool until slightly thickened.
7. Serve:
Cut the chilled cheesecake into squares. Drizzle generously with the salted caramel sauce. Sprinkle crumbled graham crackers or streusel on top if you like a little extra crunch. Serve chilled or at room temperature and enjoy every creamy, sweet, salty bite!
Can I Use Frozen Apples for the Apple Pie Layer?
Yes, you can use frozen sliced apples, but be sure to thaw and drain them thoroughly before cooking to avoid excess moisture that could make the cheesecake soggy.
How Should I Store Leftovers?
Keep any leftover cheesecake covered tightly in the refrigerator for up to 4 days. The flavors actually deepen after a day, so it tastes even better the next day!
Can I Make This Cheesecake Ahead of Time?
Absolutely! Prepare the entire cheesecake and caramel sauce up to 2 days in advance. Store covered in the fridge and drizzle with caramel just before serving for the freshest taste.
What Can I Substitute if I Don’t Have Heavy Cream for the Caramel?
You can use half-and-half or whole milk, but the caramel sauce may be less rich and slightly thinner. Add it slowly and cook a bit longer to thicken if needed.
