This Salted Caramel Apple Pie Cheesecake is a delightful mix of creamy cheesecake, juicy apple pie filling, and that perfect touch of salted caramel drizzled all over. It’s like getting the best of all your favorite desserts in every bite – rich, sweet, and just the right bit salty to make your taste buds very happy.
I love how this dessert brings together classic flavors we all know and love but in one impressive, layered treat. The contrast between the smooth cheesecake and the tender, cinnamon-spiced apples is pure magic. I usually make sure to chill it well so the caramel sauce gets nice and sticky. It’s my little secret to making every slice feel extra special.
Whenever I serve this pie cheesecake, everyone always asks for seconds. I like to pair it with a scoop of vanilla ice cream or a simple cup of coffee to balance the sweetness. It feels like the perfect dessert for holidays, special family dinners, or just when you want to make an ordinary day a little more special. Trust me, this is one recipe you’ll want to keep handy!
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Graham Cracker Crust: I love using graham cracker crumbs for a sweet, crunchy base. If you want a spicier note, gingersnap crumbs work great too. For a gluten-free option, try gluten-free cookies crushed finely.
Apples: Granny Smith apples are my go-to because their tartness balances the sweet caramel. Honeycrisp also work well if you prefer a sweeter bite. Make sure to peel and dice them small so they cook down evenly.
Cream Cheese: Softened cream cheese is key for smooth cheesecake layers. Room temperature makes mixing easier and prevents lumps. If you want a lighter version, you can mix in a bit of Greek yogurt, but the texture will change slightly.
Salted Caramel: Homemade caramel sauce is worth the extra step—it’s rich and fresh. If short on time, store-bought salted caramel sauce can work, but I recommend warming it slightly before drizzling.
How Do You Make the Perfect Layered Apple Filling?
The apple filling is the heart of this dessert and getting it just right means soft, flavorful apples that don’t turn mushy.
- Start by melting butter to get a nice base flavor.
- Add the apples and lemon juice to keep their color bright and help balance sweetness.
- Mix in sugars and spices evenly so the cinnamon and nutmeg coat every apple piece.
- Cook gently for 8-10 minutes until apples are tender but still hold their shape.
- Finish with flour to thicken the filling so it won’t make your cheesecake soggy.
Let it cool completely before layering to avoid mixing with the cheesecake batter too early. This way, each bite has texture and spice without being watery.
Equipment You’ll Need
- 9×13-inch springform pan or baking dish – makes it easy to remove the cheesecake without breaking the layers.
- Mixing bowls – for mixing crust, apple filling, and cheesecake batter separately and clearly.
- Large skillet – perfect for cooking the apple filling evenly without burning.
- Electric mixer or hand mixer – helps you beat the cream cheese smoothly and avoid lumps.
- Medium saucepan – for making the salted caramel sauce with good heat control.
- Spatula and wooden spoon – great for folding ingredients and stirring the caramel without scratching pans.
- Measuring cups and spoons – needed for accurate ingredient amounts and balanced flavor.
Flavor Variations & Add-Ins
- Use pears instead of apples for a sweeter, softer fruit layer that pairs well with cinnamon.
- Add chopped toasted pecans or walnuts in the crust or apple filling for extra crunch and nutty flavor.
- Stir ground ginger or cloves into the apple filling for a warm, spiced twist during holiday seasons.
- Swap salted caramel sauce for a drizzle of melted white chocolate for a creamy, less sweet topping.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or gingersnap crumbs)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Apple Pie Filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
For the Cheesecake Filling:
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
How Much Time Will You Need?
This recipe takes about 30 minutes of preparation plus about 1 hour and 10 minutes baking time. You’ll also need around 4 hours (or overnight) for chilling, and extra time to make the salted caramel sauce. All in all, it’s best to plan ahead to enjoy this rich, creamy cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press half of this mixture into the bottom of a greased 9×13-inch springform pan or baking dish, making an even layer. Bake it for 8-10 minutes until it sets. Then, remove and let it cool completely while you prepare the filling.
2. Make the Apple Pie Filling:
In a large skillet over medium heat, melt the butter. Add the diced apples and lemon juice, cooking for about 5 minutes until the apples start to soften. Stir in the granulated sugar, brown sugar, cinnamon, nutmeg, and flour, mixing well. Cook the mixture, stirring occasionally, for 8-10 minutes until the apples are tender and the filling thickens. Remove from heat and allow it to cool completely.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until fully combined. Add eggs one at a time, beating just until incorporated after each addition. Finally, blend in the sour cream to create a smooth batter.
4. Assemble the Cheesecake Layers:
Pour half of the cheesecake batter over the cooled crust layer. Spoon half of the apple pie filling evenly over the batter. Then, crumble or press the remaining graham cracker crust over the apple layer for extra texture. Pour the remaining cheesecake batter on top, followed by spreading the remaining apple filling evenly on the surface.
5. Bake the Cheesecake:
Reduce your oven temperature to 325°F (160°C). Bake the cheesecake for 60-70 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake cool slowly inside for 1 hour. Afterward, remove it and let it cool to room temperature before refrigerating for at least 4 hours or overnight to set fully.
6. Make the Salted Caramel Sauce:
In a medium heavy-bottomed saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a rich amber color. Add the butter pieces and stir until melted and smooth. Slowly pour the heavy cream in while whisking continuously—be careful, as it will bubble vigorously. Remove from heat and stir in the sea salt. Let the caramel cool slightly before using.
7. Serve Your Cheesecake:
Carefully remove the chilled cheesecake from the pan. Drizzle generously with the salted caramel sauce. Slice and serve chilled. For an extra treat, pair with vanilla ice cream or whipped cream. Enjoy every bite of this delicious layered dessert!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw and drain them well before cooking to avoid excess moisture that could make the filling too watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! Prepare the caramel sauce in advance and store it in the fridge. Warm it gently before drizzling to restore its pourable consistency.
What’s the Best Way to Prevent Cracks in the Cheesecake?
Bake the cheesecake low and slow, avoid overmixing the batter, and let it cool gradually in the turned-off oven to minimize cracking.
