If there’s one dessert that feels like fall wrapped in a forkful, it’s Salted Caramel Apple Pie Cheesecake. Imagine the cozy warmth of apple pie meeting the creamy indulgence of cheesecake, all drizzled with golden caramel and kissed with sea salt. Sounds irresistible, right? Well, friend, grab your apron—because this beauty is easier to pull off than you might think.
Table of Contents
Why You’ll Love This Salted Caramel Apple Pie Cheesecake
- It’s the best of two classics—apple pie and cheesecake—married into one showstopper.
- Perfect for holidays, potlucks, or Tuesday nights when you need a little extra joy.
- Make-ahead friendly (it actually tastes better after chilling overnight).
- A total crowd-pleaser—even the picky eaters won’t complain.
What Does Salted Caramel Apple Pie Cheesecake Taste Like?
Picture this: a buttery graham cracker crust as your base, layered with creamy cheesecake that’s silky smooth but not too heavy. Tucked inside is a sweet-spiced apple filling that tastes like grandma’s apple pie. And then—because we believe in going big—drizzles of salted caramel that balance sweet with just the right amount of salty goodness. Each bite is cozy, decadent, and absolutely worth the calories.
Ingredients You’ll Need for Salted Caramel Apple Pie Cheesecake
Before you even think about preheating that oven, let’s talk ingredients. Having everything ready to go is half the battle when it comes to baking—especially with a showstopper like Salted Caramel Apple Pie Cheesecake. Trust me, there’s nothing worse than realizing you’re out of cream cheese halfway through mixing! Here’s what you’ll want to grab from your pantry and fridge:
- Graham cracker crumbs (2 cups): These create that buttery, slightly sweet crust we all know and love. If you’ve ever enjoyed a no-fuss crust on my Cinnamon Donut Bread, you’ll appreciate how the graham cracker base here balances out the creamy filling.
- Melted butter (1/2 cup): This binds the crumbs together and gives the crust its rich, golden flavor.
- Cream cheese (3 packages, 8 oz each, softened): The star of any cheesecake. Softened cream cheese blends smoothly, ensuring that luscious, creamy texture.
- Granulated sugar (1 cup): Adds the right amount of sweetness to the filling. Not overpowering—just perfect.
- Vanilla extract (1 tsp): Think of this as the flavor booster. Vanilla rounds everything out, making the cheesecake taste more “bakery fresh.”
- Eggs (3 large): These give structure to the cheesecake and help it set beautifully without becoming dry.
- Apples (2 medium, peeled and thinly sliced): Here’s where the “apple pie” magic comes in. I like to use a mix of Granny Smith for tartness and Honeycrisp for natural sweetness.
- Cinnamon (1 tsp): That warm spice that makes apples feel like fall. If you’ve tried my Healthy Apple Cinnamon Oat Muffins, you know cinnamon is non-negotiable for cozy apple recipes.
- Brown sugar (1/4 cup): Pairs with the apples and cinnamon for a gooey, caramelized filling.
- Caramel sauce (1/2 cup, plus extra for drizzling): The indulgent finishing touch. You’ll use some in the layers and save a little for that glossy drizzle right before serving.
- Sea salt (1/2 tsp): Don’t skip this! The salt makes the caramel pop, cutting through the sweetness and creating that irresistible salty-sweet balance.
When you lay all these out on your counter, it might look like a lot, but don’t worry—it all comes together in one dreamy dessert. And remember, just like with my Baked Apple Fritters, the right ingredients truly make the difference between good and unforgettable.
How to Make Salted Caramel Apple Pie Cheesecake (Step by Step)
Alright, friend—time to roll up those sleeves. Making Salted Caramel Apple Pie Cheesecake is more about patience than difficulty. Each step builds flavor, texture, and that “wow” factor when you finally slice into it. Here’s the full breakdown:
Step 1: Preheat and Prepare Your Pan
Set your oven to 325°F (160°C). While it warms up, grab a 9-inch springform pan. You can line the bottom with parchment paper for extra insurance against sticking. I do this every time, and it makes transferring your cheesecake a breeze.
Step 2: Build the Buttery Graham Cracker Crust
In a medium bowl, combine 2 cups graham cracker crumbs with 1/2 cup melted butter. Stir until the crumbs look like damp sand—no dry bits left. Press this mixture firmly into the bottom of the springform pan. Use the back of a measuring cup to smooth it out evenly. This crust is the foundation of your Salted Caramel Apple Pie Cheesecake, so make sure it’s packed in snug.
(If you’ve tried my Cinnamon Donut Bread, you know I’m all about easy crusts that hold up beautifully.)
Step 3: Make the Creamy Cheesecake Filling
In a large mixing bowl, beat 3 packages of softened cream cheese with 1 cup granulated sugar until smooth and fluffy—about 2–3 minutes. Add eggs one at a time, mixing on low speed after each addition so you don’t over-whip. Stir in 1 teaspoon vanilla extract. The result should be thick, silky, and lump-free. This is where the classic cheesecake magic happens.
Step 4: Sweet Apple Pie Layer
In a separate bowl, toss 2 peeled, thinly sliced apples with 1 teaspoon cinnamon and 1/4 cup brown sugar. The sugar will start to draw out the apple juices, making a syrupy coating that bakes down into a pie-like filling. This layer is what sets your Salted Caramel Apple Pie Cheesecake apart from the usual.
Step 5: Layer It All Together
- Pour half of the cheesecake filling over your crust.
- Arrange the sweetened apples evenly on top.
- Drizzle half of the caramel sauce over the apples.
- Finally, spread the remaining cheesecake filling to cover everything.
You’ve just created a triple-layer masterpiece! And if layering desserts excites you, you’d probably enjoy my Apple Cinnamon Oatmeal Cookies—they pack the same cozy flavors in cookie form.
Step 6: Bake to Perfection
Place the cheesecake in the oven and bake for 50–60 minutes. You’ll know it’s ready when the edges are set but the center still has a slight jiggle. Don’t panic about the wobble—it will firm up as it cools. Overbaking is the enemy of creamy cheesecake, so pull it out while it still looks a little soft in the middle.
Step 7: Cool and Chill
Set the cheesecake on a wire rack and let it cool completely at room temperature. Once it’s cool, cover and refrigerate for at least 4 hours—but overnight is even better. This chilling time allows the flavors to meld and the texture to set. Patience here pays off big time.
Step 8: Finish with Caramel & Sea Salt
Right before serving, drizzle the remaining caramel sauce generously over the top and sprinkle with sea salt flakes. That salty-sweet finish is what makes this Salted Caramel Apple Pie Cheesecake unforgettable. For presentation, I like to drizzle in a crisscross pattern so each slice looks bakery-worthy.
Tips and Tricks for Perfect Salted Caramel Apple Pie Cheesecake
- Room-temp cream cheese is key. Cold cream cheese = lumpy batter.
- Don’t overbake. Slight jiggle in the center means creamy perfection.
- Overnight chill = magic. Flavors deepen, texture firms, and it slices beautifully.
- Caramel drizzle last. Wait until serving, so it looks glossy and fresh.
- Swap it up. Try pears instead of apples for a fun twist.
Storage
- Fridge: Covered, it keeps for up to 5 days.
- Freezer: Slice and wrap individually—perfect for sneaking a midnight treat later.
FAQs
Can I make this ahead of time?
Yes! This cheesecake actually needs chill time, so it’s a great make-ahead dessert.
What apples work best?
Granny Smith for tartness, Honeycrisp for sweet crunch. I like a mix.
Do I need a water bath?
Nope! The apples keep it moist, so no fussing with foil or hot pans of water.
Conclusion
This Salted Caramel Apple Pie Cheesecake is the kind of dessert that makes people stop mid-conversation to ask, “Who made this?!” Whether you’re planning Thanksgiving dinner or just craving something special, it’s a guaranteed hit.
And if you’re in the mood for more cozy apple desserts, you’ll love my Baked Apple Fritters or these Apple Cinnamon Oat Muffins.
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Salted Caramel Apple Pie Cheesecake
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 80 minutes (plus chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A decadent fusion of creamy cheesecake, spiced apple pie filling, and buttery graham cracker crust—all topped with salted caramel for the ultimate fall dessert.
Ingredients
Graham cracker crumbs (2 cups)
Melted butter (1/2 cup)
Cream cheese (3 packages, 8 oz each, softened)
Granulated sugar (1 cup)
Vanilla extract (1 tsp)
Eggs (3 large)
Apples (2 medium, peeled and thinly sliced)
Cinnamon (1 tsp)
Brown sugar (1/4 cup)
Caramel sauce (1/2 cup, plus extra for drizzling)
Sea salt (1/2 tsp)
Instructions
1. Preheat oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. In a bowl, mix graham cracker crumbs with melted butter until fully combined. Press into the bottom of the pan to form an even crust.
3. In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fluffy, about 2–3 minutes. Add eggs one at a time, mixing on low speed, then stir in vanilla extract.
4. In a separate bowl, toss sliced apples with cinnamon and brown sugar until coated and syrupy.
5. Pour half of the cheesecake filling over the crust. Arrange apple mixture on top. Drizzle with half of the caramel sauce. Spread remaining cheesecake filling over the apples.
6. Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
7. Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Before serving, drizzle remaining caramel sauce over the top and sprinkle with sea salt. Slice and enjoy.
Notes
For best results, use a mix of tart and sweet apples like Granny Smith and Honeycrisp. Let the cream cheese soften fully before mixing to avoid lumps. Cheesecake can be made up to 2 days ahead and stored in the fridge. Add caramel and sea salt just before serving for the best presentation.
