If you have a serious sweet tooth and love the comforting flavors of fall, you’re going to be head over heels with this Salted Caramel Apple Pie Cheesecake Recipe. It brilliantly fuses the creamy decadence of cheesecake with the warm, spiced goodness of apple pie, all tied together by a luscious salted caramel drizzle. This dessert is truly a celebration of texture and flavor—from the buttery graham cracker crust to the tender apple topping and that irresistible touch of sea salt in caramel. Whether you’re impressing guests or just treating yourself, this recipe is a real winner that delivers a slice of pure happiness.
Ingredients You’ll Need
Getting your ingredients right is the first step to nailing this Salted Caramel Apple Pie Cheesecake Recipe. These simple essentials each play a crucial role—whether it’s building the perfect crust, creating a silky cheesecake base, or crafting that rich salted caramel sauce that makes this dessert unforgettable.
- Graham cracker crumbs: The foundation for a buttery and crunchy crust that holds everything together.
- Granulated sugar: Adds the perfect sweetness to both crust and cheesecake mix.
- Unsalted butter: Melts into the crust and caramel, bringing richness and flavor.
- Cream cheese: The creamy heart of the cheesecake, softened for smooth blending.
- Brown sugar: Brings a deep molasses flavor to the cheesecake and caramel sauce.
- Eggs: Provide structure and a velvety texture for the cheesecake filling.
- Vanilla extract: Enhances the flavor with a warm, fragrant note.
- Sour cream and heavy cream: Add moisture and richness for a luscious bite.
- Apples: Fresh, peeled, and chopped for a tender, fruity topping.
- Ground cinnamon and nutmeg: Classic spices that bring cozy, inviting warmth to the apples.
- Water: Used to soften the apples and help create the syrupy topping.
- Sea salt: The secret ingredient in the caramel that balances sweetness with a subtle savory kick.
How to Make Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the base of a 9-inch springform pan. This crust bakes for 10 minutes and then cools, setting the stage for the creamy layer to come. A well-packed crust ensures every bite has that delightful crunchy base you want.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese with both granulated and brown sugar until completely smooth—that’s the foundation of a perfect cheesecake texture. Then, add the eggs one at a time, ensuring they blend fully before adding the next to keep the mixture silky. Finally, stir in the vanilla extract, sour cream, and heavy cream, creating a rich, velvety filling that will bake into creamy perfection.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust. Place the springform pan inside a larger baking dish and add hot water halfway up the sides—a water bath helps prevent cracking while baking. Bake for 55 to 65 minutes, until the cheesecake is just set but still slightly jiggly in the center. Let it cool with the oven door cracked open, then refrigerate for at least 4 hours. Patience here rewards you with that smooth, dense texture we all crave!
Step 4: Prepare the Spiced Apple Topping
While the cheesecake cools, combine the chopped apples with granulated sugar, ground cinnamon, nutmeg, and water in a saucepan. Cook on medium heat, stirring occasionally, until the apples become tender and the mixture thickens into a luscious compote full of autumn spice. Let it cool completely before spreading it over the cheesecake.
Step 5: Make the Salted Caramel Sauce
This is the showstopper part of the Salted Caramel Apple Pie Cheesecake Recipe. Melt granulated sugar carefully in a saucepan until it turns an inviting amber color. Add the butter pieces, stirring until melted, then slowly whisk in heavy cream to create a smooth, glossy caramel. Stir in the sea salt for that perfect sweet-salty balance. Let the caramel cool slightly but remain pourable.
Step 6: Assemble the Cheesecake
Remove the cheesecake from the springform pan and place it on your serving platter. Spread the cooled spiced apples generously over the top. Finally, drizzle the salted caramel sauce over the apples, letting it drip beautifully down the sides. This layering of flavors is what makes this recipe stand out as a true dessert masterpiece.
Step 7: Slice and Serve
Slice the cheesecake with a sharp knife, wiping clean between slices for neat edges. Serve with extra salted caramel sauce on the side for those who want even more decadence. Each forkful will transport you to dessert heaven, combining creamy cheesecake, tender apples, and luscious caramel all in one bite.
How to Serve Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
A sprinkle of chopped toasted pecans or a dollop of whipped cream can add delightful texture and an elegant touch. A light dusting of cinnamon or a few fresh apple slices on top can emphasize those cozy autumn vibes we all love in this Salted Caramel Apple Pie Cheesecake Recipe.
Side Dishes
If you want to turn this dessert into a full-on celebration, serving with a scoop of vanilla or cinnamon ice cream makes for a heavenly companion. Hot apple cider or a cup of spiced coffee pairs wonderfully as drinks that complement the flavors without overpowering them.
Creative Ways to Present
For a show-stopping dessert table, consider mini versions in small jars or ramekins. Layer cheesecake, apple compote, and caramel sauce for a beautiful look. Or, serve with caramel-drizzled popcorn on the side for a surprising, playful pairing that guests will remember.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4 days. Keep the caramel sauce separate if possible, then drizzle fresh before serving so the crust retains its crispness and the apples stay fresh.
Freezing
To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge and add fresh caramel and apple topping just before serving for the best experience.
Reheating
Cheesecake is best served chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for 15-20 minutes. Avoid microwaving to prevent a change in texture. Warming the caramel sauce separately and drizzling it over is also a lovely way to serve.
FAQs
Can I use different types of apples?
Absolutely! Granny Smith, Honeycrisp, or Fuji apples all work wonderfully. Just choose apples that hold their shape well when cooked to get that perfect texture in the topping.
What if I don’t have a springform pan?
A springform pan is ideal for this recipe because it makes removing the cheesecake easier without damaging the sides. If you don’t have one, a regular cake pan lined with parchment paper could work, but handle with extra care.
Is there a way to make this dairy-free?
Yes, you can substitute cream cheese with dairy-free cream cheese alternatives, and use plant-based sour cream and heavy cream substitutes. The caramel can be made with coconut cream and vegan butter. The texture might vary but the taste remains delightful!
Can I prepare the caramel sauce ahead of time?
Definitely. You can make the caramel sauce a day ahead and store it in the fridge. Just warm it gently before drizzling over the cheesecake for the best flow and flavor.
How do I avoid cracks in my cheesecake?
The water bath method is key here, as it helps the cheesecake bake evenly and gently, reducing cracks. Also, avoid overbaking and cool the cheesecake gradually in the oven with the door slightly open, then chill well before unmolding.
Final Thoughts
Making this Salted Caramel Apple Pie Cheesecake Recipe at home is like wrapping yourself in a warm, cozy hug of autumn flavors. It’s a dessert that elevates any occasion and delights every palate with its rich layers and harmonious blend of sweet and salty. Trust me, once you make it, this cheesecake will become your go-to recipe for celebrating simple moments and special gatherings alike. Go ahead, bake it for your next get-together—you’ll thank me later!
Print
Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 45 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Salted Caramel Apple Pie Cheesecake that combines a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a rich homemade salted caramel sauce. This dessert is perfect for fall gatherings or anytime you crave a luscious, comforting treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Apple Topping
- 3 cups peeled and chopped apples (about 3–4 apples)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup water
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and allow to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until the texture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract, sour cream, and heavy cream until well incorporated. Pour this creamy mixture over the cooled crust.
- Bake the Cheesecake: Place the springform pan inside a larger baking dish and pour hot water halfway up the sides of the springform to create a water bath. Bake in the oven for 55 to 65 minutes until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the oven door cracked open to cool gradually. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Apple Topping: In a medium saucepan, combine peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened. Remove from heat and allow to cool to room temperature.
- Make the Salted Caramel Sauce: In a clean saucepan, melt granulated sugar over medium heat, swirling occasionally, until it reaches an amber color. Carefully add the cut butter pieces and stir until melted and combined. Slowly pour in the heavy cream while stirring continuously to prevent lumps. Stir in the sea salt and let the sauce cool slightly until it thickens to a drizzle-able consistency.
- Assemble the Cheesecake: Remove the cheesecake from the springform pan and place it on a serving platter. Evenly spread the cooled apple topping over the surface of the cheesecake. Drizzle generously with the salted caramel sauce.
- Serve: Slice the cheesecake and serve. Optionally, garnish individual slices with extra salted caramel sauce for added flavor and presentation.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Water bath helps prevent cracks in the cheesecake by providing gentle, even heat.
- For best flavor, let the cheesecake chill overnight before serving.
- Store leftovers covered in the refrigerator for up to 4 days.
- The salted caramel can be made ahead and stored in the fridge; warm slightly before drizzling.
- Use tart apples like Granny Smith for a nice balance against the sweetness.
