Salted Caramel Apple Pie Cheesecake is a delicious twist that brings together the best of three classic desserts in one slice. You get the creamy, smooth cheesecake, the sweet and tart warmth of baked apples, and the rich, buttery flavor of salted caramel drizzled on top. Plus, a flaky pie crust base that holds it all together beautifully.
I love making this dessert for special gatherings because everyone always asks for seconds—and sometimes thirds! The combo of salty and sweet with the soft apples makes it feel both cozy and fancy at the same time. One trick I use is to sprinkle a little extra sea salt on top of the caramel right before serving to really highlight that salted caramel magic.
My favorite way to enjoy this cheesecake is slightly warm, maybe with a scoop of vanilla ice cream on the side. It reminds me of holiday dinners with family when everyone’s relaxed, smiling, and sharing stories over dessert. This dessert feels like a big, comforting hug on a plate, perfect for making everyday moments feel special.
Key Ingredients & Substitutions
Graham cracker crumbs: These give a nice crunchy and buttery base. If you don’t have them, crushed digestive biscuits or vanilla wafers work well.
Apples: I like Granny Smith for their tartness and firm texture that holds up when cooked, but Honeycrisp or Fuji are sweeter options you can try.
Cream cheese: Use full-fat cream cheese for the creamiest texture. Make sure it’s softened to avoid lumps in your cheesecake filling.
Salted caramel sauce: Store-bought caramel is fine, but homemade caramel with a pinch of flaky sea salt on top really brightens the flavor.
How Do You Bake a Smooth, Crack-Free Cheesecake?
Baking cheesecake can be tricky! To keep it smooth and crack-free, follow these tips:
- Bake at a low temperature (325°F/160°C) to avoid browning and cracking.
- Place the cheesecake on a baking sheet to catch drips and ease handling.
- After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This lets it cool down slowly, preventing cracks.
- Run a warm knife around the edge after baking to loosen it before it cools, which helps avoid cracks as it shrinks.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Electric mixer – helps you beat cream cheese smooth and mix the filling evenly.
- Skillet – perfect for cooking the apple pie layer so the apples soften just right.
- Baking sheet – catches any drips and makes moving the springform pan safer.
- Rubber spatula – great for folding ingredients gently without deflating the batter.
Flavor Variations & Add-Ins
- Swap apples for pears for a softer, sweeter layer that pairs well with cinnamon.
- Add chopped toasted pecans or walnuts into the crust for extra crunch and nutty flavor.
- Mix a teaspoon of pumpkin pie spice into the apple filling for cozy, fall-inspired warmth.
- Use white chocolate chips in the cheesecake batter for a creamy, sweet twist.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or finely crushed digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Pie Layer:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp all-purpose flour
- 1 tbsp unsalted butter
For the Cheesecake Layer:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping and Garnish:
- 1/2 cup salted caramel sauce (store-bought or homemade)
- Optional: pinch of flaky sea salt for finishing
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 50-60 minutes to bake, plus 1 hour of slow cooling in the oven to prevent cracking. Afterwards, allow at least 4 hours (or overnight) to chill in the fridge before serving. Total time is roughly 6 hours including chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture feels like wet sand. Press it firmly into the bottom of a 9-inch springform pan to create an even crust. Bake this crust for 8–10 minutes, then take it out and let it cool.
2. Make the Apple Pie Layer:
Heat the butter in a skillet on medium heat. Add the diced apples, sugar, cinnamon, nutmeg, and flour. Stir well to coat the apples. Cook for about 5–7 minutes, until the apples are soft but still hold their shape. Remove the pan from heat and let the apple mixture cool a little.
3. Prepare the Cheesecake Filling:
Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually beat in the sugar, then add vanilla extract. Add the eggs one at a time, mixing gently after each. Finally, mix in the sour cream and heavy cream until the filling is smooth and lump-free.
4. Assemble the Layers:
Spread half of the cheesecake filling evenly over the cooled crust. Spoon the cooked apple mixture gently on top, spreading it evenly. Top with the remaining cheesecake filling, smoothing it over the apples to cover them completely.
5. Bake the Cheesecake:
Place your springform pan on a baking sheet (to catch any drips). Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when you shake the pan gently. Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool slowly and prevent cracks.
6. Chill and Add Topping:
Take out the cheesecake and let it cool to room temperature. Then chill it in the refrigerator for at least 4 hours or overnight. Before serving, drizzle salted caramel sauce generously over the top. For an extra touch, sprinkle a little flaky sea salt over the caramel drizzle.
7. Serve and Enjoy!
Use a warm, wet knife to slice your cheesecake for clean, pretty slices. Serve alone or with vanilla ice cream or whipped cream for a lovely treat.
Can I Use Frozen Apples for the Apple Pie Layer?
Yes, but be sure to fully thaw and drain any frozen apples before cooking to avoid extra moisture. This helps keep the apple layer from making the cheesecake soggy.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For best texture, let slices sit at room temperature for 15-20 minutes before serving.
Can I Make the Salted Caramel Sauce from Scratch?
Absolutely! Homemade salted caramel is delicious and easy. Just melt sugar carefully until golden, then stir in butter, cream, and a pinch of sea salt. Let it cool slightly before drizzling.
What’s the Best Way to Prevent Cracks in the Cheesecake?
Bake at a low temperature, avoid overmixing, and cool the cheesecake slowly with the oven door slightly open after baking. Running a warm knife around the edges before cooling also helps prevent cracks.
