There’s something magical about combining three beloved desserts into one spectacular creation. This Salted Caramel Apple Pie Cheesecake brings together the creamy richness of classic cheesecake, the comforting warmth of apple pie, and the irresistible sweetness of salted caramel. Whether you’re planning a holiday gathering, celebrating Thanksgiving, or simply craving an indulgent treat, this dessert delivers layers of flavor that will have everyone asking for seconds.

The beauty of this recipe lies in its ability to capture the essence of autumn in every bite. The buttery graham cracker crust provides the perfect foundation, while the velvety cream cheese filling offers luxurious texture. Topped with tender caramelized apples and finished with a generous drizzle of homemade salted caramel sauce, this cheesecake transforms ordinary ingredients into an extraordinary dessert experience.

What makes this recipe particularly special is how the flavors complement each other. The slight tang from the cream cheese balances the sweetness of the caramel, while the warm spices in the apple topping add depth and complexity. The finishing touch of flaky sea salt cuts through the richness, creating a perfectly balanced dessert that’s sophisticated yet comforting.

Why This Recipe Works

Creating a show-stopping dessert doesn’t have to be complicated. This Salted Caramel Apple Pie Cheesecake uses straightforward techniques that yield professional-looking results. The graham cracker crust requires no blind baking, saving you time and effort. The cheesecake filling comes together quickly in a mixer, and the water bath method ensures a crack-free surface every time.

The apple topping showcases seasonal fruit at its finest. By cooking the apples with butter, brown sugar, and warming spices, you create a filling reminiscent of classic apple pie but with a softer, more elegant texture that complements the creamy cheesecake. The apples maintain just enough structure to provide textural contrast without being crunchy or undercooked.

Making your own salted caramel sauce might seem intimidating, but it’s surprisingly simple. With just sugar, butter, cream, and salt, you’ll create a glossy, pourable sauce that tastes infinitely better than store-bought versions. The homemade touch elevates this dessert from good to absolutely unforgettable, and you’ll have complete control over the sweetness and saltiness levels.

Perfect for Any Occasion

This cheesecake shines as a centerpiece dessert for holiday gatherings. Its impressive appearance makes it perfect for Thanksgiving dinner, Christmas celebrations, or fall birthday parties. The combination of familiar flavors presented in an elegant format appeals to guests of all ages, making it a reliable crowd-pleaser.

The make-ahead nature of this dessert makes it ideal for busy hosts. You can prepare the cheesecake up to three days in advance, allowing you to focus on other dishes when entertaining. Simply add the apple topping and caramel drizzle shortly before serving for the freshest presentation. This advance preparation reduces stress and ensures you can enjoy time with your guests.

Beyond holidays, this Salted Caramel Apple Pie Cheesecake works beautifully for potlucks, dinner parties, or special weekend treats. The recipe yields generous portions, easily serving twelve to sixteen people depending on slice size. Leftover slices keep well in the refrigerator, providing delicious dessert options throughout the week.

Tips for Success

Achieving cheesecake perfection requires attention to a few key details. First, ensure all dairy ingredients reach room temperature before mixing. Cold cream cheese creates lumps and prevents smooth blending, resulting in a grainy texture. Allow your cream cheese, eggs, and cream to sit out for about an hour before beginning.

When mixing the cheesecake batter, avoid overbeating, especially after adding eggs. Excessive air incorporation can cause cracks during baking. Mix on low speed just until ingredients combine smoothly. Scrape down the bowl sides frequently to ensure even mixing without overworking the batter.

The water bath method is crucial for preventing cracks and ensuring even baking. Wrap your springform pan tightly with heavy-duty aluminum foil to prevent water seepage. Place the wrapped pan in a larger roasting pan and add hot water halfway up the sides of the springform pan. This gentle, moist heat environment produces the creamiest texture.

Mastering the Apple Topping

Selecting the right apples makes a significant difference in the final result. Granny Smith apples are ideal because they maintain their shape during cooking and provide a pleasant tartness that balances the sweet caramel. Avoid softer varieties like McIntosh or Red Delicious, which become mushy when cooked.

Cut your apples into uniform pieces to ensure even cooking. Quarter-inch thick slices work perfectly, cooking through while maintaining enough structure to arrange attractively on top of the cheesecake. Toss the apple slices with lemon juice immediately after cutting to prevent browning and add a bright citrus note.

Cook the apples over medium heat until they’re tender but not falling apart. This typically takes eight to ten minutes. The apples should have a golden caramelized exterior while remaining firm enough to handle. Allow them to cool completely before arranging on the chilled cheesecake to prevent the cream cheese layer from melting.

Creating Perfect Salted Caramel

Homemade caramel requires careful attention but rewards you with incredible flavor. Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution. Avoid stirring once the sugar begins melting; instead, swirl the pan gently to promote even caramelization.

Watch the color carefully as caramel can go from perfect to burnt in seconds. Remove the pan from heat when the caramel reaches a deep amber color, just before it seems fully done. The residual heat will continue cooking it slightly. When adding cream, stand back as the mixture will bubble vigorously.

Adjust the salt level to your preference, starting with a quarter teaspoon and adding more if desired. The salt should enhance the caramel’s flavor without making it taste salty. Flaky sea salt works best, dissolving smoothly and providing clean, mineral notes that complement the sweetness beautifully.

Ingredients

Crust:

2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt

Cheesecake Filling:

32 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
2 teaspoons vanilla extract
1/4 cup heavy cream

Apple Topping:

3 medium Granny Smith apples, peeled and sliced
3 tablespoons unsalted butter
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice

Salted Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream, room temperature
1/2 teaspoon flaky sea salt

Instructions

Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering the bottom and extending up the sides to prevent water from seeping in during the water bath.
Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl, mixing until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the bottom of a measuring cup to compact the crust thoroughly.
Beat the softened cream cheese in a large mixing bowl using an electric mixer on medium speed until completely smooth and creamy, about 3 minutes. Add the granulated sugar and continue beating until light and fluffy, another 2 minutes.
Add eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overbeating at this stage to prevent excess air bubbles that can cause cracking.
Mix in the sour cream, vanilla extract, and heavy cream on low speed until the batter is smooth and uniform. Scrape down the bowl sides to ensure all ingredients are fully incorporated.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter several times to release any air bubbles trapped in the batter.
Place the springform pan in a large roasting pan and carefully add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake for 60-70 minutes until the edges are set but the center still jiggles slightly when gently shaken. The cheesecake will continue cooking as it cools, so avoid overbaking.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour, then remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
While the cheesecake chills, prepare the apple topping. Melt butter in a large skillet over medium heat, then add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook the apples for 8-10 minutes, stirring occasionally, until they’re tender and caramelized but still hold their shape. Remove from heat and cool completely.
For the salted caramel sauce, heat granulated sugar in a heavy-bottomed saucepan over medium heat, swirling occasionally but not stirring, until it melts into a deep amber liquid.
Carefully add the cubed butter to the melted sugar, whisking constantly as the mixture bubbles vigorously. Once the butter is incorporated, slowly pour in the heavy cream while continuing to whisk.
Remove the caramel from heat and stir in the flaky sea salt. Allow the sauce to cool slightly until it thickens to a pourable consistency.
Remove the chilled cheesecake from the springform pan and transfer to a serving plate. Arrange the cooled caramelized apples on top of the cheesecake, then drizzle generously with the salted caramel sauce.

Salted Caramel Apple Pie Cheesecake

Creamy cheesecake layered with caramelized apples and drizzled with homemade salted caramel sauce, perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings: 12 slices

Course: Dessert

Cuisine: American, Autumn

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Crust

2 cups graham cracker crumbs
0.33 cup granulated sugar
0.5 cup unsalted butter melted
0.25 tsp salt

Cheesecake Filling

32 oz cream cheese softened
1 cup granulated sugar
3 eggs large, room temperature
1 cup sour cream room temperature
2 tsp vanilla extract
0.25 cup heavy cream

Apple Topping

3 Granny Smith apples medium, peeled and sliced
3 tbsp unsalted butter
0.25 cup brown sugar packed
1 tsp ground cinnamon
0.25 tsp ground nutmeg
1 tbsp lemon juice

Salted Caramel Sauce

1 cup granulated sugar
6 tbsp unsalted butter cubed
0.5 cup heavy cream room temperature
0.5 tsp flaky sea salt

Equipment

9-inch springform pan
Electric mixer
Large roasting pan
Heavy-bottomed saucepan
Mixing bowls

Method

Preheat oven to 325°F (163°C). Wrap a 9-inch springform pan with heavy-duty aluminum foil.
Mix graham cracker crumbs, sugar, melted butter, and salt. Press firmly into pan bottom.
Beat cream cheese until smooth, about 3 minutes. Add sugar and beat until fluffy, 2 minutes.
Add eggs one at a time on low speed, mixing just until incorporated.
Mix in sour cream, vanilla, and heavy cream on low speed until smooth.
Pour batter over crust, smooth top, and tap pan to release air bubbles.
Place springform pan in roasting pan. Add hot water to roasting pan halfway up springform sides.
Bake 60-70 minutes until edges set but center jiggles slightly.
Turn off oven, crack door open, and cool cheesecake in oven for 1 hour.
Remove from water bath, cool to room temperature, then refrigerate 6 hours or overnight.
Melt butter in skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
Cook apples 8-10 minutes until tender and caramelized. Cool completely.
Heat granulated sugar in saucepan over medium heat, swirling until it melts to deep amber.
Whisk in butter carefully, then slowly add cream while whisking constantly.
Remove from heat, stir in sea salt, and cool to pourable consistency.
Remove cheesecake from pan, top with cooled apples, and drizzle with salted caramel sauce.

Notes

Store covered in refrigerator up to 5 days. For best results, add apple topping and caramel drizzle shortly before serving. Allow cheesecake to sit at room temperature 15 minutes before serving for optimal texture.

Storage and Serving Suggestions

This cheesecake stores beautifully in the refrigerator for up to five days when covered properly. Use plastic wrap or store in an airtight container to prevent the cheesecake from absorbing other refrigerator odors. The flavors actually improve after a day or two as they meld together.

For the best presentation, add the apple topping and caramel drizzle shortly before serving. If you must prepare everything in advance, store the components separately and assemble just before serving to maintain the best texture and appearance. The caramel sauce can be gently rewarmed if it becomes too thick.

Serve slices at cool room temperature rather than straight from the refrigerator. Allow the cheesecake to sit out for about 15 minutes before serving to soften slightly, which enhances the creamy texture and allows the flavors to shine. Use a sharp knife dipped in hot water and wiped clean between cuts for neat, professional-looking slices.

Variations to Try

Transform this recipe by swapping the apple topping for other seasonal fruits. Pears work beautifully, offering a delicate sweetness that pairs wonderfully with caramel. Prepare them the same way as the apples, cooking until tender and caramelized. In summer, try fresh peaches for a different but equally delicious variation.

Add a layer of cinnamon streusel between the crust and filling for extra texture and flavor. Mix together flour, brown sugar, butter, and cinnamon until crumbly, sprinkle over the crust, and proceed with the recipe as written. This addition creates an even more authentic apple pie experience.

Experiment with different spices in the apple topping. Try adding ground ginger for warmth, cardamom for exotic notes, or a pinch of cloves for depth. Each spice variation creates a unique flavor profile while maintaining the essence of this spectacular dessert.

Conclusion

This Salted Caramel Apple Pie Cheesecake represents the perfect marriage of three classic desserts, creating something truly extraordinary. The creamy cheesecake base provides luxurious texture, while the spiced apple topping and salted caramel sauce add layers of autumn flavor that make every bite memorable. Though it requires some time and patience, the stunning results are well worth the effort. Whether you’re celebrating a special occasion or simply treating yourself to an impressive homemade dessert, this recipe delivers the wow factor that will have everyone requesting the recipe. The combination of make-ahead convenience and show-stopping presentation makes it an invaluable addition to your dessert repertoire.

Salted Caramel Apple Pie Cheesecake: The Ultimate Fall Dessert