Indulge in Salted Caramel Apple Pie Cheesecake Perfection

Salted Caramel Apple Pie Cheesecake Recipe – just hearing those words evokes a sense of pure dessert bliss, doesn’t it? Imagine combining the comforting embrace of a classic apple pie, the luxurious creaminess of a perfectly baked cheesecake, and the irresistible allure of homemade salted caramel. That’s precisely what we’re diving into today!

While each of these beloved components boasts its own rich history and cultural significance—apple pie as a quintessential symbol of American comfort and tradition, cheesecake with its ancient origins tracing back to Greece, and salted caramel as a truly beloved contemporary delight—bringing them together creates a dessert that is far more than the sum of its parts. It’s a celebration of flavors that resonates deeply with anyone who loves sweet and savory indulgence.

Why This Dish Is a Universal Favorite

People absolutely adore this dish because it masterfully balances a delightful array of tastes and textures. You get the tender, spiced apples, the smooth, tangy cream cheese filling, and the sophisticated crunch of a graham cracker crust, all crowned with a drizzle of luscious, salty-sweet caramel. It’s an adventure for your palate, offering a symphony of flavors in every decadent bite. Preparing this Salted Caramel Apple Pie Cheesecake Recipe might seem ambitious, but I promise you, the rewarding smiles and satisfied sighs from your loved ones will make every moment worthwhile. Get ready to impress!

Ingredients:

• For the Graham Cracker Crust:

  • 1 ½ cups (about 180g) graham cracker crumbs (from approximately 10-12 full graham cracker sheets), finely crushed. I usually just blitz them in my food processor for a minute or two until they’re like fine sand.
  • ¼ cup (50g) granulated sugar. This adds a little extra sweetness and helps with the crunch.
  • ½ teaspoon ground cinnamon (optional, but I think it adds a lovely warmth).
  • 6 tablespoons (85g) unsalted butter, melted. Make sure it’s just melted, not browned.
  • Pinch of salt. Even in sweet dishes, a little salt balances everything out beautifully.

• For the Salted Caramel Sauce:

  • 1 cup (200g) granulated sugar.
  • ¼ cup (60ml) water. This helps the sugar dissolve evenly and prevents crystallization.
  • ½ cup (120ml) heavy cream, warmed. It’s crucial to warm the cream; cold cream can make your caramel seize up.
  • 4 tablespoons (57g) unsalted butter, cut into 4 pieces, at room temperature.
  • 1 teaspoon vanilla extract.
  • ¾ teaspoon flaky sea salt, or to taste. This is where the “salted” magic happens!

• For the Apple Pie Filling:

  • 3 medium-sized (about 700g total) firm apples, such as Honeycrisp, Gala, or Granny Smith (a mix is great for balanced flavor), peeled, cored, and cut into ½-inch dice.
  • 2 tablespoons unsalted butter.
  • ¼ cup (50g) light brown sugar, packed.
  • 1 teaspoon ground cinnamon.
  • ¼ teaspoon ground nutmeg.
  • 1 tablespoon fresh lemon juice. This brightens the flavor and prevents browning.
  • 1 tablespoon cornstarch or all-purpose flour. This will help thicken our apple filling to a perfect consistency.
  • Pinch of salt.

• For the Cheesecake Filling:

  • 3 (8-ounce/226g each) packages full-fat cream cheese, softened to room temperature. This is absolutely non-negotiable for a smooth, lump-free cheesecake.
  • 1 cup (200g) granulated sugar.
  • 2 large eggs, at room temperature. Again, room temperature ingredients emulsify better.
  • ½ cup (120g) full-fat sour cream, at room temperature. This adds a lovely tang and creaminess.
  • 1 tablespoon vanilla extract.
  • ¼ teaspoon salt.

• For Garnish (Optional):

  • Whipped cream or a dollop of vanilla ice cream.
  • Additional caramel sauce for drizzling.
  • A sprinkle of extra flaky sea salt.

Preparing the Graham Cracker Crust

1. First things first, let’s get our crust ready. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. I always wrap the bottom of my springform pan tightly with heavy-duty aluminum foil, usually two layers, to prevent any water from seeping in during the water bath later. This step is crucial for cheesecake success!
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon (if you’re using it, and I highly recommend it), and that little pinch of salt. Give it a good whisk to ensure everything is evenly distributed.
3. Pour the melted butter over the dry ingredients. Use a fork or your hands to mix it all together until the crumbs are thoroughly moistened and resemble wet sand. You want every crumb to be coated.
4. Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a flat glass or a measuring cup to really pack it down. A well-compacted crust is key to preventing crumbling later. Make sure it’s uniform, reaching just slightly up the sides of the pan if you like, but it’s perfectly fine to keep it just on the bottom.
5. Bake the crust for 8-10 minutes. This short bake helps set the crust and makes it nice and sturdy. While it’s baking, the smell of butter and graham crackers will already start to make your kitchen smell amazing! Once baked, remove it from the oven and set it aside to cool slightly while we prepare the other components. Leave the oven on, as we’ll be using it again shortly for the cheesecake itself.

Crafting the Salted Caramel Sauce

1. Let’s get that glorious salted caramel sauce going. In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently just to moisten the sugar.
2. Place the saucepan over medium heat. Do not stir once it starts boiling! This is important to prevent crystallization. Instead, if you see sugar crystals forming on the sides of the pan, you can gently brush them down with a wet pastry brush.
3. Allow the sugar mixture to boil until it turns a beautiful amber color. Keep a close eye on it, as caramel can go from perfect to burnt very quickly. It usually takes about 8-12 minutes. You’re looking for a rich, golden-brown hue, like an old penny. Don’t walk away from the stove during this process!
4. As soon as it reaches that lovely amber color, immediately remove the pan from the heat. Carefully, slowly, and gradually pour the warm heavy cream into the hot caramel while continuously whisking. Be extremely careful here, as the mixture will bubble up vigorously. This is normal! Continue whisking until it’s smooth and all combined. The steam will be hot!
5. Next, add the room temperature butter pieces, one at a time, whisking until each piece is fully incorporated and the sauce is smooth and glossy.
6. Stir in the vanilla extract and the flaky sea salt. Taste and adjust the salt if needed – I personally love a good hit of salt with my caramel, but everyone’s preference is different.
7. Pour about half of the caramel sauce (approximately ½ cup) into a heat-safe bowl and set it aside to cool completely. This portion will be drizzled into the cheesecake batter itself. The remaining caramel sauce should also be transferred to a heat-safe jar or bowl and allowed to cool. It will thicken considerably as it cools. This extra caramel will be perfect for drizzling over the finished cheesecake.

Cooking the Apple Pie Filling

1. Now for the stars of the show, the apples! In a large skillet or saucepan, melt the 2 tablespoons of unsalted butter over medium heat.
2. Add the diced apples to the skillet. Stir them around to coat them in the butter.
3. Sprinkle in the light brown sugar, ground cinnamon, ground nutmeg, and that pinch of salt. Stir well to combine, ensuring all the apple pieces are coated in the spiced sugar.
4. Cook the apples for about 8-10 minutes, stirring occasionally, until they start to soften but still retain a slight bite. We don’t want mushy apples; a little texture is delightful. They’ll also release some of their juices.
5. In a small bowl, whisk together the lemon juice and cornstarch (or flour) until you have a smooth slurry. This is our thickening agent.
6. Pour the lemon juice and cornstarch slurry into the simmering apples. Stir constantly for 1-2 minutes, until the apple filling thickens up beautifully. It should be glossy and coat the back of a spoon.
7. Remove the apple pie filling from the heat and transfer it to a separate bowl. Let it cool completely to room temperature. It’s important that this filling is cool before adding it to the cheesecake, so it doesn’t melt the delicate cheesecake batter.

Whipping Up the Silky Cheesecake Filling

1. Make sure your cream cheese is properly softened to room temperature. I often leave mine out for a couple of hours, or even gently warm it in its packaging in a bowl of warm water for a few minutes. This is genuinely the most important step for a lump-free, silky smooth cheesecake.
2. In a large bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed for about 2-3 minutes until it’s incredibly smooth, creamy, and free of any lumps. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed.
3. Gradually add the granulated sugar to the cream cheese, beating on medium-low speed until just combined and smooth. Be careful not to overmix here; we don’t want to incorporate too much air. Too much air can lead to cracks in your cheesecake during baking.
4. Beat in the sour cream, vanilla extract, and salt until just combined. Again, scrape down the sides of the bowl.
5. Add the eggs, one at a time, beating on low speed only until each egg is just incorporated. Do not overbeat after adding the eggs. Overmixing at this stage develops too much gluten, which can make the cheesecake tough and prone to cracking. We’re aiming for a gentle, uniform mix.

Assembling and Baking the Cheesecake

1. Reduce your oven temperature to 325°F (160°C).
2. Retrieve your cooled graham cracker crust in the foil-wrapped springform pan.
3. Pour about half of the cooled salted caramel sauce (the ½ cup portion you set aside earlier) directly over the baked crust. Gently spread it out evenly.
4. Carefully pour the cheesecake filling over the caramel layer in the springform pan.
5. Prepare a water bath. Place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. The water bath is essential for even baking and prevents cracks by providing a moist environment.
6. Carefully transfer the roasting pan with the cheesecake to the preheated oven.
7. Bake for 60-75 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle (about 2-3 inches in diameter) when you gently shake the pan. Don’t overbake! The residual heat will continue to cook it as it cools.
8. Once baked, turn off the oven, crack open the oven door, and leave the cheesecake in the water bath inside the oven for another hour. This slow cooling process also helps prevent cracks.
9. After an hour, carefully remove the cheesecake from the oven and lift it out of the water bath. Remove the foil. Let it cool completely on a wire rack at room temperature for at least another hour.
10. Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate it for at least 6-8 hours, or preferably overnight. Chilling is absolutely crucial for the cheesecake to firm up properly and for the flavors to meld beautifully.

Adding the Apple Pie Topping and Final Touches

1. Once your cheesecake is thoroughly chilled and set (at least 6-8 hours, or overnight), remove it from the springform pan. Run a thin knife around the edge of the cheesecake before releasing the springform ring. This helps ensure a clean release.
2. Spoon the completely cooled apple pie filling evenly over the top of the chilled cheesecake. Spread it gently right up to the edges.
3. Now for the grand finale! Re-warm the remaining salted caramel sauce slightly if it has become too thick to drizzle. A quick zap in the microwave for 15-30 seconds, or a few minutes over low heat on the stovetop, should do the trick. Drizzle generously over the apple topping.
4. If you’re feeling extra fancy, garnish with a dollop of whipped cream on each slice, a sprinkle of extra flaky sea salt, or even a very thin slice of fresh apple.
5. Slice and serve this magnificent Salted Caramel Apple Pie Cheesecake. Each bite is a symphony of creamy, tangy cheesecake, sweet and spiced apples, and rich, salty caramel. It’s truly an indulgent treat that’s perfect for any occasion, especially autumn gatherings. Enjoy every glorious bite!

Conclusion:

If you’ve been searching for that one dessert that truly stands out, a showstopper that guarantees oohs and aahs from everyone at the table, then look no further. This isn’t just another dessert; it’s a meticulously crafted experience, a symphony of flavors and textures designed to captivate your senses. I truly believe that once you taste this creation, you’ll understand why I’m so enthusiastic about it. It’s the kind of dish that elevates any occasion, turning an ordinary meal into an extraordinary celebration. The complexity of flavors – the crisp, sweet-tart apples, the creamy, tangy cheesecake, and that irresistible ribbon of salty-sweet caramel – all nestled in a perfectly spiced crust, creates a truly unforgettable mouthful. It’s a bold statement, yes, but this recipe delivers on every promise of decadence and delight. You might think such an exquisite dessert would be incredibly complicated to make, but I promise you, the joy and satisfaction you’ll get from baking this yourself are immeasurable and the process is surprisingly manageable, especially with the detailed steps I’ve provided.

When it comes to serving, this magnificent creation truly shines in its simplicity. I love serving a generous slice just as it is, allowing all those incredible layers to speak for themselves. However, for those who appreciate a little extra indulgence, a dollop of freshly whipped cream, lightly sweetened with a touch of vanilla, is an absolute dream. The lightness of the cream provides a beautiful contrast to the richness of the cheesecake. Another fantastic option, especially when the cheesecake is still slightly warm from resting after baking, is a scoop of vanilla bean ice cream. The melting ice cream mingling with the warm apples and caramel is pure bliss. Consider pairing it with a robust cup of coffee or an aromatic herbal tea for a comforting after-dinner treat. For a more sophisticated pairing, a late-harvest Riesling or a dessert wine would complement its sweetness and complexity beautifully. This dessert is perfect for festive holiday gatherings, intimate dinner parties, or simply as a luxurious weekend treat to spoil yourself and your loved ones. Its impressive appearance makes it an ideal centerpiece for any dessert table, guaranteed to draw admiring glances.

One of the things I love most about baking is the opportunity for creativity, and this recipe offers plenty of room for your personal touch. While the classic version is utterly divine, don’t hesitate to experiment with variations once you’ve mastered the original. For the crust, you could try using different types of cookies – gingersnaps would add a wonderful spicy kick, or even a blend of graham crackers and shortbread for a more nuanced flavor. Experiment with the apples; while Granny Smiths are fantastic for their tartness, a mix of Honeycrisp and Fuji could offer a sweeter, more complex apple layer. Feel free to adjust the spices in the apple filling to your liking – a pinch of cardamom or a touch of allspice could add an interesting depth. If you’re feeling adventurous, a swirl of spiced pear puree could be added to the cheesecake batter for an unexpected autumnal twist. For the caramel, you could try making your own homemade salted caramel for an extra layer of pride and flavor, or if you’re short on time, a high-quality store-bought version works perfectly. A sprinkle of flaky sea salt after baking on top of the caramel layer can enhance that wonderful salty-sweet contrast, making the flavors pop even more. You could also garnish with toasted pecans or walnuts for added texture and a nutty complement.

So, please, take the plunge! I truly encourage you to try your hand at this sensational Salted Caramel Apple Pie Cheesecake Recipe. It’s more than just baking; it’s an act of creating joy, a labor of love that rewards you with an incredibly delicious and truly impressive dessert. There’s immense satisfaction in presenting something so beautiful and tasting something so extraordinary that you’ve made with your own hands. I promise you, the aroma filling your kitchen as it bakes, the anticipation as it chills, and that first glorious bite will make every moment worthwhile. Once you’ve had the pleasure of tasting it, I would absolutely love to hear about your experience. Did you make any fun variations? What was your favorite part? Please share your thoughts and photos with us in the comments below – your culinary adventures inspire us all! Happy baking, and get ready to impress everyone with this absolute masterpiece!

Salted Caramel Apple Pie Cheesecake

Indulge in a decadent Salted Caramel Apple Pie Cheesecake featuring a crunchy graham cracker crust, a rich and creamy cheesecake layer, tender spiced apple pie filling, and a luscious homemade salted caramel drizzle. A perfect blend of classic comfort and luxurious flavors for any occasion.

Prep Time
30 Minutes

Cook Time
30 Minutes

Total Time
12 Hours

Servings
12 servings

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar (for crust)
• ½ teaspoon ground cinnamon (optional, for crust)
• ½ cup unsalted butter, melted (for crust)
• Pinch of salt (for crust)
• 1 cup granulated sugar (for caramel)
• ¼ cup water
• ½ cup heavy cream, warmed
• 6 tablespoons unsalted butter, at room temperature (for caramel)
• 1 teaspoon vanilla extract (for caramel)
• ¾ teaspoon flaky sea salt, or to taste (for caramel)
• 3 medium apples, peeled, cored, and ½-inch diced (e.g., Honeycrisp, Gala, Granny Smith)
• 2 tablespoons unsalted butter (for apple filling)
• 2 tablespoons light brown sugar, packed (for apple filling)
• 1 teaspoon ground cinnamon (for apple filling)
• ¼ teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch or all-purpose flour
• Pinch of salt (for apple filling)
• 24 ounces full-fat cream cheese, softened
• 1 cup granulated sugar (for cheesecake filling)
• 3 large eggs, at room temperature
• ½ cup full-fat sour cream, at room temperature
• 1 tablespoon vanilla extract (for cheesecake filling)
• ¼ teaspoon salt (for cheesecake filling)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with foil. In a bowl, combine graham cracker crumbs, ¼ cup sugar, ½ tsp cinnamon (if using), ½ cup melted butter, and a pinch of salt. Press mixture firmly into the pan bottom. Bake 8-10 minutes, then cool slightly. Keep oven on.
2. Step 2
   In a heavy saucepan, combine 1 cup granulated sugar and ¼ cup water. Cook over medium heat without stirring until it turns amber. Immediately remove from heat. Slowly whisk in warmed ½ cup heavy cream (it will bubble vigorously), then whisk in 6 tbsp room temperature butter until smooth. Stir in 1 tsp vanilla extract and ¾ tsp flaky sea salt. Pour about ½ cup of caramel into a separate bowl to cool completely for the cheesecake; cool remaining caramel for topping.
3. Step 3
   In a skillet, melt 2 tbsp unsalted butter. Add diced apples, 2 tbsp brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt. Cook 8-10 minutes until apples are slightly softened. In a small bowl, whisk 1 tbsp lemon juice with 1 tbsp cornstarch; stir this slurry into the apples. Cook for 1-2 minutes until thickened. Transfer apple filling to a bowl and cool completely.
4. Step 4
   Ensure cream cheese, eggs, and sour cream are at room temperature. In a large bowl, beat softened 24 oz cream cheese on medium speed until smooth. Gradually add 1 cup granulated sugar, beating until just combined. Beat in ½ cup sour cream, 1 tbsp vanilla extract, and ¼ tsp salt. Add 3 eggs, one at a time, beating on low speed until just incorporated. Do not overmix.
5. Step 5
   Reduce oven temperature to 325°F (160°C). Pour the ½ cup cooled caramel directly over the baked crust. Carefully pour the cheesecake filling over the caramel. Prepare a water bath: Place springform pan in a larger roasting pan, then add hot water halfway up the sides of the springform. Bake for 60-75 minutes, until edges are set but the center still slightly jiggles (about 2-3 inches). Turn off oven, crack door, and let cheesecake cool in the water bath for 1 hour. Remove, cool on a wire rack for 1 hour, then refrigerate for at least 6-8 hours, or preferably overnight, until thoroughly chilled and set.
6. Step 6
   Once cheesecake is chilled and set, remove it from the springform pan. Spoon the completely cooled apple pie filling evenly over the top of the cheesecake. Re-warm the remaining salted caramel sauce slightly if needed, then drizzle generously over the apple topping. Garnish with whipped cream or extra flaky sea salt, if desired. Slice and serve.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.