When the leaves begin to change and the air turns crisp, I find myself craving the comforting flavors of fall. That’s when I decided to whip up a dessert that combines two of my favorites: the classic apple pie and a luscious cheesecake. Enter my Salted Caramel Apple Pie Cheesecake—an irresistible creation that marries the buttery richness of cheesecake with the warm spices and sweetness of a homemade apple pie.
What I love most about this dessert is its beautiful complexity. Each slice is a feast for the senses, with layers of creamy cheesecake studded with cinnamon-spiced apples, a crunchy graham cracker crust, and that dreamy salted caramel sauce drizzled on top. Whether it’s a cozy family gathering or a special occasion with friends, this cheesecake is a showstopper that will leave everyone asking for seconds.
Join me as I guide you through each step to create this heavenly dessert that effortlessly blends nostalgia with indulgence. Get ready to take your dessert game to the next level!
Why is salted caramel apple pie cheesecake so special?
Indulgent layers: This dessert uniquely combines rich cheesecake and warm apple pie, creating a flavor explosion!
Foolproof recipe: It may sound fancy, but I’ve broken it down into simple, manageable steps that anyone can follow.
Seasonal delight: Featuring warm spices like cinnamon and nutmeg, this cheesecake perfectly captures the essence of fall.
Versatile serving: Ideal for any occasion—from holiday gatherings to weekend family dinners, it’s bound to impress!
Decadent finish: Drizzling homemade salted caramel on top adds a luxurious touch that elevates the dessert to new heights.
Salted Caramel Apple Pie Cheesecake Ingredients
Get ready to create a dessert masterpiece with these essential ingredients!
For the Apple Filling
- Medium apples – 4 (588 grams) sliced; use a mix of sweet and tart varieties for balanced flavor.
- Salted butter – 3 tbsp (42 grams); adds richness to the filling.
- Apple cider or water – 1-2 tbsp; helps soften the apples during cooking.
- Light brown sugar – 1/3 cup packed (73 grams); provides that perfect caramelized sweetness.
- Cinnamon – 1 and 1/4 tsp; this warm spice enhances the apple flavor beautifully.
- Nutmeg – 1/2 tsp; adds a cozy depth to the mixture.
- Ground cloves – 1/4 tsp; offers a hint of warmth and complexity.
- Allspice – 1/8 tsp; a little goes a long way for a delightful twist.
- Lemon juice – 1-2 tsp to taste; brightens the flavor of the apples.
- Cornstarch – 2 tsp; thickens the juices of the apple filling.
- Water – 2 tsp; used to mix with cornstarch for thickening.
For the Crust
- Cinnamon graham cracker crumbs – 3 cups (300 grams); gives a sweet, spiced flavor to the base.
- Salted butter – 1/2 cup + 3 tbsp (155 grams) melted; helps bind the crumbs for a sturdy crust.
For the Cheesecake
- Cream cheese – 32 ounces at room temperature; the star of the show for a creamy texture.
- Granulated sugar – 1 and 1/2 cups (308 grams); sweetens the cheesecake perfectly.
- Large eggs – 4 at room temperature; provides structure and richness.
- Vanilla extract – 2 tsp; a touch of vanilla enhances the overall flavor.
- Cornstarch – 1 and 1/2 tsp; keeps the cheesecake from cracking.
- Full-fat sour cream – 3/4 cup at room temperature (180 grams); adds creaminess and tang.
- Cinnamon – 1 tsp; echoes the apple filling’s spice profile.
- Nutmeg – 1/4 tsp; further enhances the warm spice theme.
- Ground cloves – 1/8 tsp; a warm finish to the filling blend.
Crumble Topping
- All-purpose flour – 1/4 cup (33 grams); helps bind the crumble together.
- Old-fashioned whole rolled oats – 1/2 cup (48 grams); adds texture and heartiness.
- Brown sugar – 1/4 cup packed (55 grams); provides a sweet, chewy component in the topping.
- Cinnamon – 1/2 tsp; for a complementary warm zest.
- Salt – 1/8 tsp; balances the sweetness of the crumble.
- Cold salted butter – 1/4 cup cubed (57 grams); creates a crumbly texture when mixed in.
For the Salted Caramel Sauce
- Granulated sugar – 1 cup (210 grams); forms the base of your luscious caramel.
- Salted butter – 6 tbsp cubed (85 grams); contributes to that rich, buttery flavor.
- Heavy cream – 1/2 cup + 1 tbsp (135 grams); smooths out the caramel for a velvety finish.
- Flaky sea salt – pinch; brings out the sweetness in the sauce, making it irresistible!
For the Apple Topping
- Medium apples – 4 (588 to 625 grams); use similar varieties as for the filling for consistency.
- Salted butter – 3 tbsp (42 grams); for richness in the topping.
- Apple cider or water – 1-2 tbsp; helps cook the apples down beautifully.
- Brown sugar – 1/3 cup packed (73 grams); enhances the natural sweetness of the apples.
- Cinnamon – 1 and 1/4 tsp; adds a familiar warm taste to the topping.
- Nutmeg – 1/2 tsp; for a cozy autumnal flavor.
- Ground cloves – 1/4 tsp; lends a touch of spice.
- Allspice – 1/8 tsp; a delightful nuance to the apple topping.
- Lemon juice – 1-2 tsp; brightens the flavor, keeping it fresh.
- Water – 2 tsp; to help the cornstarch thicken the topping’s juices.
- Cornstarch – 2 tsp; thickens the mixture for a lovely, saucy finish.
Now you have everything you need to embark on the journey of creating this mouth-watering salted caramel apple pie cheesecake! Happy baking!
How to Make Salted Caramel Apple Pie Cheesecake
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Prepare the Apple Filling: Peel and slice the apples to about 1/4 to 1/2 inch thick. Cook all apple filling ingredients in a medium pan over medium-high heat for 8-14 minutes, stirring occasionally, until they reach your desired tenderness. If needed, thicken with a cornstarch-water mix. Transfer to a bowl and let cool.
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Make the Crust: Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray. Mix the crust ingredients together and press them firmly into the bottom of the prepared pan. Bake for 10 minutes and then set aside.
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Mix the Cheesecake Filling: Ensure all ingredients are at room temperature for easy blending. Beat the cream cheese until creamy, then gradually mix in the sugar. Add the eggs one at a time, mixing until just combined. Include the vanilla, cornstarch, sour cream, and spices; blend until smooth. Pour half the filling into the crust, layer with the cooled apple mixture, and finish with the remaining cheesecake batter.
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Set Up the Water Bath: Position your cheesecake pan in the center of the oven. Place a roasting pan below it and carefully pour in boiling water until it reaches halfway up the sides of the cheesecake pan.
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Bake the Cheesecake: Bake for 1 hour and 30 minutes to 1 hour and 50 minutes. Check for doneness; the edges should rise slightly with a wobbly center. Cool in the oven for 1 hour with the door cracked.
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Cool and Chill: Remove the cheesecake from the oven and allow it to cool on a wire rack. Once fully cooled, refrigerate for at least 6 hours or up to 1 day before serving.
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Prepare the Crumble Topping: Preheat your oven to 350°F again. Line a sheet pan with parchment paper. Whisk the dry ingredients together, then cut in the cold butter until crumbly. Spread the mixture on the sheet pan and bake for 12-20 minutes, cooling completely afterward.
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Make the Salted Caramel Sauce: Follow your preferred caramel sauce recipe and allow it to cool once done.
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Prepare the Apple Pie Topping: Peel and slice the apples to about 1/2 to 3/4 inches thick. Cook all topping ingredients in a medium pan over medium-high heat for 8-14 minutes. Transfer to a bowl and let cool.
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Assemble and Serve: Top the chilled cheesecake with the warm apple topping, sprinkle crumble topping generously, and finish with a drizzle of salted caramel sauce. Slice, serve, and enjoy!
Optional: Garnish with a sprinkle of flaky sea salt on top for an extra flavor kick.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Salted Caramel Apple Pie Cheesecake components are truly perfect for meal prep! You can prepare the apple filling and crumble topping up to 3 days in advance—just store them in airtight containers in the refrigerator to maintain their freshness. The cheesecake itself can be made completely up to 24 hours ahead; simply let it chill in the fridge to enhance its flavor and texture. When you’re ready to serve, finish by heating the apple topping gently before layering it on the cheesecake, adding the crumble, and drizzling with salted caramel sauce. This way, you’ll have a stunning dessert ready to impress with minimal last-minute effort!
Salted Caramel Variations
Enjoy the freedom to make this cheesecake your own with these delightful twists!
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Nutty Flavor: Add 1/2 cup chopped pecans or walnuts to the crumble topping for a satisfying crunch. The earthy notes complement the caramel beautifully.
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Chocolate Drizzle: Drizzle melted dark or milk chocolate on top before the caramel. The rich chocolate provides a luxurious contrast to the flavors of apple and caramel.
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Spice It Up: Increase the cinnamon and nutmeg by 1/4 teaspoon each for added warmth in every bite. This simple adjustment intensifies the autumn vibe!
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Berry Boost: Incorporate 1 cup of fresh or frozen berries such as blueberries or raspberries in the apple filling. The tartness will add a refreshing contrast.
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Vegan Option: Substitute cream cheese with a plant-based alternative and use coconut cream for a rich consistency. Use maple syrup instead of brown sugar for sweetness.
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Lemon Zing: Add the zest of one lemon to the apple filling for a fresh and zesty kick. The citrus will brighten the entire dessert!
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Dairy-Free: Use almond milk or coconut milk in place of heavy cream in the caramel sauce. It still yields a deliciously creamy result without the dairy.
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Extra Caramel: For true caramel lovers, double the salted caramel sauce recipe. Serve the cheesecake drizzled generously with this decadent addition for a sweet finish!
How to Store and Freeze Salted Caramel Apple Pie Cheesecake
Fridge: Store any leftover salted caramel apple pie cheesecake in an airtight container for up to 3 days. Be sure to keep it chilled!
Freezer: If you’d like to freeze your cheesecake, wrap it tightly in plastic wrap followed by aluminum foil. It can stay fresh for up to 1 month.
Reheating: Thaw the cheesecake in the fridge overnight before serving, then allow it to sit at room temperature for about 30 minutes for best flavor and texture.
Toppings: If you’ve added toppings like caramel or crumble, consider storing them separately to maintain their texture until you’re ready to serve.
Expert Tips for Salted Caramel Apple Pie Cheesecake
Use Room Temperature Ingredients: Ensure all cheesecake ingredients, like cream cheese and eggs, are at room temperature for a smooth, lump-free batter.
Don’t Rush Cooling: Allow the cheesecake to cool in the oven with the door cracked for an hour. This prevents cracks by allowing it to set slowly.
Use Fresh Apples: Choose a mix of sweet and tart apples for the filling to add depth to your salted caramel apple pie cheesecake—Granny Smith and Honeycrisp work wonders!
Avoid Overbaking: Keep an eye on the baking time. The center should still have a slight wobble when done; it will firm up as it cools.
Chill Well: Refrigerate the cheesecake for at least 6 hours before serving—this helps the flavors meld beautifully and makes slicing easier.
What to Serve with Salted Caramel Apple Pie Cheesecake?
A slice of this dreamy dessert deserves a delightful spread of accompaniments to elevate your dining experience.
- Whipped Cream: Light and fluffy whipped cream adds a refreshing contrast to the rich cheesecake, making each bite even more indulgent.
- Vanilla Ice Cream: The deliciously creamy ice cream melts slightly against the warm slices, enhancing the flavors and offering a classic pairing.
- Caramel Sauce Drizzle: More of that heavenly salted caramel sauce on the side can take your cheesecake serving over the top, increasing its delightful sweetness.
Blend warm and cold elements to create a feast for the senses. Serve warm slices with a scoop of ice cream, topped with a drizzle of caramel sauce, paired with freshly brewed coffee or spiced chai to complete the cozy comfort vibe.
Salted Caramel Apple Pie Cheesecake Recipe FAQs
What type of apples should I use for the apple filling?
Absolutely! For a deliciously balanced flavor, I recommend using a mix of sweet and tart apples like Granny Smith and Honeycrisp. These varieties complement each other beautifully and create a rich depth of flavor in your salted caramel apple pie cheesecake.
How should I store leftover cheesecake?
Store any leftover salted caramel apple pie cheesecake in an airtight container in the fridge for up to 3 days. It’s best to keep it chilled to maintain its wonderful creamy texture and flavor.
Can I freeze the cheesecake?
Very much! If you want to freeze your cheesecake, wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be stored for up to 1 month. When you’re ready to enjoy, simply thaw it in the fridge overnight and let it sit at room temperature for about 30 minutes before serving.
What should I do if my cheesecake cracks while baking?
No worries! This happens sometimes. To prevent cracking, make sure your oven hasn’t been too hot, and remember to cool your cheesecake slowly in the oven with the door cracked for an hour. If cracks do form, you can always top it with salted caramel sauce and crumble to disguise it beautifully!
Can my pets have any of the ingredients?
While it might be tempting to share, keep in mind that giving cheesecake to pets is not advisable, especially due to the sugar and dairy content, which can upset their stomachs. Always check if any specific ingredient might be harmful to your pet!
How long can the caramel sauce be stored?
The salted caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Just reheat it gently in the microwave before drizzling over your cheesecake for that gooey goodness!
Decadent Salted Caramel Apple Pie Cheesecake To Die For
Ingredients
Equipment
Method
- Prepare the Apple Filling: Peel and slice the apples, cook all apple filling ingredients for 8-14 minutes until desired tenderness. Thicken if needed, then cool.
- Make the Crust: Preheat oven to 350°F, mix crust ingredients and press into the pan. Bake for 10 minutes, set aside.
- Mix the Cheesecake Filling: Beat cream cheese until creamy, mix in sugar, eggs, vanilla, cornstarch, sour cream, and spices until smooth. Pour into crust, layer with apple mixture, finish with cheesecake batter.
- Set Up the Water Bath: Place cheesecake pan in the center of the oven, pour boiling water into roasting pan until halfway up the sides.
- Bake the Cheesecake: Bake for 1 hour 30 minutes to 1 hour 50 minutes until edges rise slightly, cool in oven for 1 hour with door cracked.
- Cool and Chill: Allow cheesecake to cool on a wire rack; refrigerate for 6 hours or up to 1 day.
- Prepare the Crumble Topping: Preheat oven to 350°F, whisk dry ingredients, cut in butter until crumbly, bake on a sheet pan for 12-20 minutes.
- Make the Salted Caramel Sauce: Prepare your caramel sauce, allow it to cool.
- Prepare the Apple Pie Topping: Peel and slice apples, cook all topping ingredients for 8-14 minutes, then cool.
- Assemble and Serve: Top cooled cheesecake with warm apple topping, sprinkle with crumble, and drizzle with caramel sauce.