Salted Caramel Apple Pie Cheesecake – Decadent Layers of Fall Flavor
This Salted Caramel Apple Pie Cheesecake is the ultimate fall dessert fusion—combining the buttery crunch of apple pie with the creamy richness of cheesecake, all topped with a luscious salted caramel drizzle. With layers of spiced apples, velvety cheesecake filling, and a graham cracker crust, it’s a crowd-pleasing centerpiece for holidays, dinner parties, or cozy weekends. Sweet, salty, and perfectly spiced, this dessert delivers comfort and elegance in every bite.
Equipment
- 9-inch springform pan
- Mixing bowls
- Hand or stand mixer
- Rubber spatula
- Saucepan for caramel
- Sharp knife & cutting board
- Roasting pan (for water bath, optional)
Ingredients
Crust
- 1½ cups crushed graham crackers, gingersnaps, or Biscoff cookies
- ¼ cup melted butter
- Pinch of salt
Cheesecake Filling
- 24 oz (680 g) full-fat cream cheese
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- Optional: ½ tsp cinnamon or 1 tbsp apple cider
Apple Pie Topping
- 3 medium apples (Granny Smith, Honeycrisp, or Gala), peeled and sliced
- 2 tbsp butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
Salted Caramel Sauce
- ½ cup granulated sugar
- 3 tbsp butter
- ¼ cup heavy cream
- ½ tsp sea salt
Optional Garnishes
- Whipped cream
- Sea salt flakes
- Chopped pecans
Instructions
- Prepare Crust: Mix crushed cookies with melted butter and salt. Press into bottom of springform pan. Chill while preparing filling.
- Make Filling: Beat cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, sour cream, and optional cinnamon or cider. Mix until creamy.
- Bake Cheesecake: Pour filling into crust. Place pan in water bath and bake at 325°F (160°C) for 50–60 minutes. Center should jiggle slightly. Cool gradually.
- Apple Topping: Sauté apples in butter. Add brown sugar, cinnamon, and nutmeg. Cook until tender and caramelized. Let cool.
- Caramel Sauce: Melt sugar in saucepan until amber. Stir in butter, then cream. Add sea salt. Cool slightly.
- Assemble: Once cheesecake is cool, layer apples on top and drizzle with caramel. Chill at least 4 hours or overnight.
- Serve: Slice with a hot knife. Garnish with whipped cream, sea salt flakes, or pecans.
Notes
- Flavor Variations: Try gingersnap or Biscoff crust, add cinnamon to filling, or top with streusel.
- Dairy-Free Option: Use plant-based cream cheese and butter (not tested).
- Make-Ahead: Best made 1–2 days ahead.
- Storage: Refrigerate up to 5 days. Freeze slices for up to 2 months.
- Caramel Tip: Store separately and drizzle before serving to avoid sogginess.
- Expert Tips: Use full-fat cream cheese, bake low and slow, cool gradually, and swirl caramel gently.