Salted Caramel Apple Pie Cheesecake Recipe

I love how this recipe brings cozy autumn vibes right into your kitchen no matter the season. You’ll notice the lightly crisp crust pairs beautifully with the creamy filling, and the diced Granny Smith apples add just the right tartness to balance the sweet caramel. It’s a real crowd-pleaser that’s as approachable as it is spectacular.

Whether you’re making it for a family gathering or a quiet moment of self-indulgence, the ease of this Salted Caramel Apple Pie Cheesecake Recipe means you get to enjoy every step—the mixing, the baking, the cooling, and ultimately the savoring.

Ingredient Guide

• Graham cracker crumbs (1 ½ cups): Forms a buttery, lightly crisp base; you can swap for digestive biscuits or vanilla wafers.
• Unsalted butter (½ cup + ½ cup): Adds richness and smooth texture in both crust and caramel sauce.
• Cream cheese (16 oz, softened): The creamy heart of the cheesecake; make sure it’s softened for a velvety batter.
• Granulated sugar (1 cup): Sweetens the creamy filling perfectly without overpowering it.
• Sour cream (½ cup): Adds tang and keeps the cheesecake moist and smooth.
• Granny Smith apples (3 medium, diced): Tart, crisp apples that provide a fresh counterpoint to sweet caramel.
• Cinnamon (1 tsp): Warms up the filling, enhancing those classic apple pie vibes.
• Vanilla extract (2 tsp): Deepens flavor with its aromatic sweetness.
• Brown sugar (1 cup): The base of the caramel sauce; the molasses adds that irresistible depth.
• Heavy cream (½ cup): Creams the caramel, making it smooth and luscious.
• Sea salt (1 tsp): Balances sweetness and adds a sophisticated punch to the caramel.

Prep Before You Begin

Before jumping into your Salted Caramel Apple Pie Cheesecake Recipe, set your stage with some mindful prep. Soften your cream cheese well in advance—this helps get a smooth batter without lumps. Dice your apples evenly for consistent texture. Preheat your oven to a steady 350°F (175°C) so it’s ready as soon as your crust is pressed into the pan.

How to Make Salted Caramel Apple Pie Cheesecake Recipe

Ready to create your masterpiece? Follow these steps to layer flavors and textures that invite smiles with every bite.

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs with melted unsalted butter until the mixture feels sandy and sticks together when pressed. Press this evenly into the bottom of a 9-inch springform pan; the crust should feel firm but not packed too tight.
2. Beat the softened cream cheese in a large mixing bowl until it’s perfectly smooth and fluffy. Add the granulated sugar and sour cream, then mix until creamy and well combined — you’ll notice the batter’s silkiness starting to build.
3. Fold in the diced Granny Smith apples, aromatic cinnamon, and fragrant vanilla extract gently, so the apple pieces remain intact and evenly distributed throughout the batter.
4. Pour this luscious filling over the prepared crust, smoothing the top with a spatula. Bake for 50 to 60 minutes. You want the edges to be set and golden while the center retains a slight jiggle—this ensures the perfect creamy texture when cooled.

5. While the cheesecake cools, prepare the salted caramel sauce. In a saucepan over medium heat, melt brown sugar and butter, stirring frequently until bubbling and smooth. Slowly stir in the heavy cream and sea salt, cooking for another 2 to 3 minutes until glossy and thickened to a drizzle-friendly consistency.
6. Allow the cheesecake to cool completely at room temperature, then drizzle the warm caramel sauce over the top. Chill the cheesecake in the fridge for at least four hours or overnight—this resting time brings the flavors together and firms up the texture beautifully.

Creative Variations for Salted Caramel Apple Pie Cheesecake Recipe

• Swap Granny Smith apples for crisp Honeycrisp or Braeburn for a sweeter, less tart filling.
• Add a handful of chopped toasted pecans or walnuts to the crust for an extra crunch surprise.
• Incorporate a pinch of nutmeg or ground cloves with cinnamon to deepen aroma and warmth.
• Try a drizzle of bourbon or maple syrup in the caramel for an adult twist with complex flavor.
• Top with whipped cream and a sprinkle of flaky sea salt just before serving for contrast and elegance.
• Use gluten-free graham crackers or almond flour crust to make it allergy-friendly.

Storage, Freezing & Reheating

• Refrigerate: Keep leftovers tightly covered in the fridge for up to 4 days; the caramel softens beautifully over time.
• Freeze: Wrap slices individually in plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: For a warm touch, let slices come to room temp, then briefly zap in the microwave for 15-20 seconds before serving.
• Caramel: Store extra sauce separately in an airtight jar in the fridge; warm gently before drizzling again.

Salted Caramel Apple Pie Cheesecake Recipe FAQs

• Can I use other types of apples? Absolutely! Tart apples like Granny Smith give brightness, but sweet varieties like Fuji or Gala offer softer flavor. Just avoid super soft apples that turn mushy.
• How do I prevent cracks in my cheesecake? Bake at a moderate temperature and avoid overmixing. Running warm water in a pan underneath your springform can help too.
• Is it okay to use pre-made caramel sauce? Yes, but homemade salted caramel is worth the little extra effort for its fresh, rich flavor and perfect balance of sweet and salty.
• Can I prepare this recipe in advance? Definitely! This cheesecake improves after chilling, so making it the day before serving is ideal.
• What’s the best way to serve this dessert? Serve chilled or slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream for pure bliss.

Salted Caramel Apple Pie Cheesecake Recipe

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4.8 from 56 reviews

This Salted Caramel Apple Pie Cheesecake combines the classic flavors of apple pie with creamy cheesecake and a rich salted caramel topping. Featuring a graham cracker crust, cinnamon-spiced diced Granny Smith apples folded into a smooth cream cheese filling, and finished with a luscious homemade salted caramel sauce, this dessert is perfect for fall gatherings or any special occasion.

• Author: Olivia
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Cheesecake Filling

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 medium Granny Smith apples, diced
• 1 tsp cinnamon
• 2 tsp vanilla extract

Salted Caramel Sauce

• 1 cup brown sugar
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 tsp sea salt

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust. Set aside.
2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add the granulated sugar and sour cream, mixing well until the filling is creamy and fully combined.
3. Add apples and spices: Gently fold the diced Granny Smith apples, cinnamon, and vanilla extract into the cream cheese mixture, ensuring the apples are evenly distributed without overmixing.
4. Bake the cheesecake: Pour the apple-filled cheesecake batter over the prepared crust in the springform pan. Place in the preheated oven and bake for 50 to 60 minutes. The center should still have a slight jiggle when gently shaken, indicating it’s perfectly baked.
5. Prepare the salted caramel sauce: While the cheesecake bakes, combine the brown sugar and butter in a saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture is smooth. Remove from heat and carefully stir in the heavy cream and sea salt until the sauce is velvety and well combined.
6. Cool and serve: Once baked, allow the cheesecake to cool completely to room temperature. Drizzle the salted caramel sauce generously over the top. For best results, refrigerate the cheesecake for at least four hours before serving to allow it to set perfectly.

Notes

• Use Granny Smith apples for a tart flavor that balances the sweetness of the caramel.
• Ensure the cream cheese is softened to avoid lumps in the cheesecake batter.
• Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
• The salted caramel sauce can be stored in the refrigerator for up to one week and reheated gently before serving.
• Allow the cheesecake to chill thoroughly for the best slicing results.