Salted Caramel Apple Pie Cheesecake Recipe

If you’re like me and love the cozy, comforting flavors of fall desserts, you’re going to absolutely adore this Salted Caramel Apple Pie Cheesecake Recipe. Imagine the perfect marriage of creamy cheesecake, tender cinnamon-spiced apples, a crumbly oat topping, and a luscious salted caramel drizzle—all coming together in one show-stopping dessert. Trust me, it’s a crowd-pleaser and way easier than you might think. Stick around, and I’ll walk you through every step so your cheesecake turns out perfectly every time.

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Ingredients You’ll Need

I love how these ingredients work together to layer flavor and texture—from the spiced apple filling to the creamy cheesecake and the crunchy crumble. Pro tip: pick crisp, tart apples for that perfect balance of sweet and tangy.

• Apples: Granny Smith or Honeycrisp work best; their tartness balances the sweet caramel beautifully.
• Salted butter: Adds richness and depth—don’t skip the salted kind here for that perfect flavor hit.
• Apple cider: A splash brightens the apple filling and keeps it juicy.
• Brown sugar: Use packed light brown sugar for that deep molasses sweetness in your filling and crumble.
• Spices: Cinnamon, nutmeg, cloves, allspice—these are what make this feel like cozy autumn in every bite.
• Cornstarch: Helps thicken the apple filling so it’s deliciously saucy but not soggy.
• Cinnamon graham cracker crumbs: This is your crust base; you can also make your own by pulsing graham crackers if you prefer.
• Cream cheese: Use full-fat and at room temperature for a creamy, smooth cheesecake filling.
• Granulated sugar and vanilla extract: Basic but essential for that classic cheesecake sweetness and flavor.
• Eggs: Bring structure to your creamy cheesecake, so no skipping here.
• Sour cream: Adds a subtle tang and creaminess that takes the cheesecake to the next level.
• Old-fashioned rolled oats: Perfect for the crumble topping’s texture and toasty flavor.
• Flour: Gives structure to the crumble while keeping it tender.
• Heavy cream: Vital for making the signature salted caramel sauce silky and smooth.
• Flaky sea salt: The finish on the caramel gives a little savory pop that I just can’t get enough of.

Variations

I always encourage making this recipe your own! Over time, I’ve tweaked it just slightly to suit different tastes and occasions. Feel free to experiment with spices or even the types of apples you use.

• Spicy kick: Adding a pinch of ground ginger or cayenne to the apple filling gave a nice warmth that my family unexpectedly loved.
• Dairy-free option: I once swapped cream cheese for a plant-based alternative and used coconut cream instead of heavy cream for caramel, and it turned out surprisingly delicious.
• Nutty twist: Toasted chopped walnuts or pecans sprinkled on top add a lovely crunch and depth.
• Apple variety swap: Using a mix of tart and sweet apples creates a more complex flavor profile—try Granny Smith and Fuji for a nice balance.

How to Make Salted Caramel Apple Pie Cheesecake Recipe

Step 1: Cook the Spiced Apple Filling

Start by peeling and slicing your apples about 1/4 to 1/2 inch thick. Toss the apples into a medium pan with salted butter, brown sugar, apple cider, and all those lovely spices like cinnamon, nutmeg, and cloves. Cook over medium-high heat for about 8 to 14 minutes, stirring lazily so they soften but still hold some shape. Here’s a tip: if the sauce gets too dry, just add a splash more cider or water. Once the apples are tender and the mixture looks saucy but not watery, mix cornstarch with water and stir it in to thicken the juices—this step really helps prevent a soggy crust later. Let cool before assembling.

Step 2: Prepare the Graham Cracker Crust

While the apples cool, preheat your oven to 350°F. Combine your cinnamon graham cracker crumbs with melted salted butter and press that mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. This crust stays sturdy but melts in your mouth, perfectly balancing the creamy filling. Bake it for 10 minutes, set it aside, and keep the oven on because we’ll assemble the cheesecake next.

Step 3: Make the Cheesecake Filling

Here’s a major pro tip: make sure your cream cheese, eggs, and sour cream are all at room temperature before you start. I learned the hard way that cold ingredients lead to clumpy cheesecake batter—not what you want! Beat the softened cream cheese until creamy and smooth, then gradually add sugar and beat again. Add eggs one at a time so the mixture stays silky. Fold in vanilla, cornstarch, sour cream, and those wonderful spices like cinnamon and a pinch of nutmeg. The batter should be smooth and spiced just right, ready for that next layer of flavor.

Step 4: Assemble & Prepare the Water Bath

Pour half of your cheesecake batter over the baked crust. Carefully spoon the cooled apple filling evenly on top. Then, pour the remaining batter over the apples and smooth the surface with an offset spatula. Now this part is key: place your springform pan in a roasting pan or use the water bath method I swear by. Fill the roasting pan with boiling water about halfway up the side of your cake pan—this steamy environment ensures your cheesecake bakes evenly and stay super creamy without cracking. Wrapping the pan in foil prevents leaks, which I always recommend.

Step 5: Bake and Cool

Bake your cheesecake for about 1 hour 30 minutes to 1 hour 50 minutes. You’ll know it’s done when the edges are set and slightly puffed, the top looks matte, and the center gently wobbles when you nudge it. An instant-read thermometer should read between 150°F and 155°F. When it’s ready, turn the oven off, crack the door, and let the cheesecake cool inside for about an hour. This slow cooling helps avoid cracks and creates that perfect creamy texture that melts in your mouth.

Step 6: Make the Crumble Topping and Salted Caramel Sauce

While your cheesecake bakes or cools, whisk together the flour, oats, brown sugar, cinnamon, salt, and cold butter for a buttery crumble topping. Bake it for 12-20 minutes until golden and crisp, stirring halfway through. For the salted caramel sauce, I recommend using my quick 10-minute recipe—it’s a lifesaver and makes the perfect finishing drizzle. Let both cool completely before topping.

Step 7: Prepare the Apple Pie Topping

This topping is almost a repeat of the filling but with slightly thicker apple slices (1/2 – 3/4 inch) to create a beautiful, fresh apple layer on top. Use the same spices and technique, and let it cool. Once your cheesecake is chilled, you’ll layer this on top before finishing with the crumble and caramel.

Step 8: Final Assembly and Serving

After chilling your cheesecake at least 6 hours (or overnight—my favorite), remove the springform ring. Spread the apple pie topping evenly, sprinkle the oat crumble generously, then dazzle the dessert with a drizzle of your homemade salted caramel sauce and a pinch of flaky sea salt for that perfect balance of sweet and savory. Slice it up and enjoy—you’re going to love how all those textures and flavors come together.

How to Serve Salted Caramel Apple Pie Cheesecake Recipe

Garnishes

I usually top my slices with a handful of toasted pecans or walnuts for crunch and a few extra drizzles of salted caramel sauce because, honestly, you can never have too much. A sprinkle of flaky sea salt right before serving really amps up the flavor contrast and brings that wow factor every single time.

Side Dishes

This cheesecake shines on its own, but if you’re serving it at a gathering, I like pairing it with salted caramel whipped cream or a simple scoop of vanilla bean ice cream. It makes the whole experience feel extra indulgent. A cup of warmly spiced chai or cinnamon coffee also pairs beautifully.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in mini mason jars layered with crisp crumble and caramel drizzle on top—everyone thinks it’s so fun and unexpected! You can also pipe fresh whipped cream rosettes around the edges or sprinkle a touch of edible gold dust for a glam touch during the holidays.

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover cheesecake slices with plastic wrap or keep them in an airtight container in the fridge. It honestly tastes even better the next day once the flavors have melded more. Just keep the caramel drizzle separate if you haven’t put it on yet, to avoid sogginess.

Freezing

I’ve frozen the fully assembled cheesecake once, wrapping it securely in plastic wrap and then foil. When you want to enjoy it, thaw overnight in the fridge. The texture holds up surprisingly well, though I prefer to freeze it without the caramel and crumb toppings and add those fresh after thawing.

Reheating

Cheesecake is best served chilled, so I skip reheating. However, if you have frozen slices, letting them come to just above fridge temperature before serving helps bring back creaminess without melting the caramel. Warm coffee or tea alongside makes it a cozy treat!

FAQs

Final Thoughts

This Salted Caramel Apple Pie Cheesecake Recipe has become my go-to dessert when I want to impress family or when the craving for something warm, apple-spiced, and utterly indulgent hits. Its layered textures and rich flavors remind me why I fell in love with baking in the first place. I promise, once you make it, you’ll keep coming back to this recipe season after season. So grab your apron, and let’s get baking—you deserve a slice of cozy heaven!

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