Salted Caramel Apple Pie Cheesecake is the ultimate dessert fusion — rich, creamy cheesecake meets the warm spiced filling of an apple pie, all finished with a decadent drizzle of salted caramel. I love how this dessert feels both comforting and indulgent, combining crisp apples, buttery crust, and velvety cheesecake into every bite. It’s my go-to for fall gatherings, holidays, or whenever I want to impress with something special.

Why You’ll Love This Recipe

I love this recipe because it brings together three classic desserts — cheesecake, apple pie, and caramel — into one unforgettable treat. It’s layered, flavorful, and beautifully textured, with a crunchy crust, smooth cheesecake, soft spiced apples, and gooey caramel on top. Plus, it looks stunning on the table and tastes even better the next day, making it perfect for prepping ahead. Salted Caramel Apple Pie Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Brown sugar
Melted butter
Pinch of cinnamon

For the cheesecake layer:

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract

For the apple pie topping:

Apples (Granny Smith or Honeycrisp work great), peeled and diced
Brown sugar
Cinnamon
Nutmeg
Butter
All-purpose flour or cornstarch (to thicken)

For the salted caramel:

Granulated sugar
Butter
Heavy cream
Sea salt

Directions

1. Make the crust

I combine graham cracker crumbs, brown sugar, melted butter, and cinnamon. I press it into the bottom of a springform pan and bake it at 325°F (160°C) for 10 minutes. I let it cool while I prepare the filling.

2. Make the cheesecake layer

I beat cream cheese and sugar until smooth, then mix in eggs one at a time. I add vanilla and sour cream and blend until creamy. I pour the mixture over the cooled crust and smooth the top.

3. Make the apple pie topping

In a skillet, I sauté diced apples in butter with brown sugar, cinnamon, and nutmeg until just tender. I stir in a bit of flour or cornstarch to thicken, then let the mixture cool before spooning it gently over the cheesecake layer.

4. Bake

I wrap the springform pan in foil and bake the cheesecake in a water bath at 325°F for 50–60 minutes, or until the center is slightly jiggly but set. I cool it completely, then chill it for at least 4 hours or overnight.

5. Make the salted caramel

In a saucepan, I melt sugar until it turns amber, then add butter and stir until melted. I carefully pour in heavy cream (it bubbles!), stir until smooth, and finish with sea salt. I let it cool slightly before drizzling over the chilled cheesecake.

Servings and timing

This cheesecake serves 10–12 and takes about 1 hour 30 minutes, plus at least 4 hours of chilling time.

Variations

Sometimes I swirl the apple mixture into the cheesecake layer for a marbled effect. I’ve also used crushed Biscoff cookies instead of graham crackers for the crust. For a shortcut, I use store-bought salted caramel — it still tastes amazing.

Storage/Reheating

I keep the cheesecake refrigerated in a covered container for up to 5 days. It also freezes well — I slice it, wrap the pieces individually, and freeze for up to 1 month. I let it thaw overnight in the fridge before serving. I don’t reheat it, but I like to warm the caramel slightly before drizzling for extra gooeyness. Salted Caramel Apple Pie Cheesecake

FAQs

Can I make this ahead of time?

Yes — I usually make it a day ahead so it can chill fully. The flavors deepen overnight, and the texture improves.

What kind of apples are best?

I prefer tart apples like Granny Smith for contrast, but Honeycrisp or Braeburn also work well.

Can I use store-bought caramel?

Absolutely. I use a thick, high-quality salted caramel if I’m short on time — just warm it slightly before drizzling.

Why use a water bath?

It helps the cheesecake bake evenly and prevents cracking. I always wrap the pan in foil to keep water out.

Do I need a springform pan?

Yes — it makes removing the cheesecake much easier. If I don’t have one, I line a deep cake pan with parchment and leave an overhang to lift the cheesecake out.

Conclusion

Salted Caramel Apple Pie Cheesecake is the ultimate dessert for when I want something indulgent and impressive. With its buttery crust, creamy center, warm spiced apples, and golden caramel finish, this cheesecake is layered with flavor and texture. Whether I’m making it for a celebration or just treating myself, it’s always a crowd-pleaser that’s worth every step.

Olivia

Salted Caramel Apple Pie Cheesecake

Why You’ll Love This Recipe

Ingredients