Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake is that wow-factor dessert I bring to family holidays and potlucks. You get the rich creaminess of cheesecake with fall-spiced apples and a truly irresistible salted caramel topping—a combo that feels both nostalgic and show-stopping.

I made this for my mom’s birthday and it became a fast tradition—she now insists on it every fall. It is a complete crowd-pleaser and I have never come home with leftovers.

Gather Your Ingredients

• Graham cracker crumbs: Make sure they are finely crushed for a sturdy flavorful base
• Granulated sugar: Sweetens the crust and balances the tang of the cheesecake
• Unsalted butter melted: Provides moisture and that signature bakery taste in both crust and toppings
• Cream cheese softened: Main ingredient for smooth rich cheesecake texture Choose bricks for best consistency
• Eggs: Add structure and ensure your cheesecake sets up just right
• Vanilla extract: Rounds out all the flavors with warmth Use real extract if possible
• Sour cream: Gives the filling a subtle tang and extra silkiness Choose full-fat for best results
• Apples peeled and diced: Adds a sweet tart layer Choose firm baking apples like Granny Smith or Honeycrisp
• Brown sugar: Caramelizes with the apples for deep flavor
• Ground cinnamon and ground nutmeg: Bring spice and warmth Just a pinch of nutmeg goes far
• Heavy cream: Creates the luscious caramel Use fresh cream for smoothness
• Sea salt: Finishes the caramel sauce and highlights the sweetness Choose flaky or fine to taste

How to Make It

Prepare the crust:

Combine graham cracker crumbs sugar and melted butter in a mixing bowl Press the mixture into the bottom of a greased springform pan forming an even compact layer Bake at 325 degrees for 10 minutes then allow to cool slightly

Mix the cheesecake filling:

Beat softened cream cheese in a large bowl until completely smooth Add sugar and blend until combined Add eggs one at a time mixing slowly after each Add vanilla extract and sour cream Mix gently to avoid overbeating

Assemble and bake:

Pour the cheesecake filling over the crust and spread the top evenly Place the springform pan inside a larger roasting pan Carefully pour hot water into the outer pan so it comes halfway up the sides This water bath helps prevent cracks

Bake and chill:

Bake for 55 to 65 minutes at 325 degrees until the edges are set and the center only slightly jiggles Turn off the oven crack the door and let the cheesecake rest inside for 1 hour Remove and chill for at least 4 hours or overnight for best texture

Cook the apple topping:

In a skillet melt butter over medium heat Add diced apples brown sugar cinnamon and nutmeg Stir and cook until the apples are soft and syrupy about 8 minutes Set aside to cool

Make the salted caramel sauce:

In a saucepan over medium heat melt the sugar while stirring constantly until it turns a deep amber Carefully add butter and stir until melted Slowly whisk in the heavy cream The mixture will bubble Boil for 1 minute remove from heat stir in sea salt and cool slightly

Top and serve:

Spread apple pie mixture over the chilled cheesecake Drizzle with salted caramel sauce Slice and serve each piece with an extra spoonful if you like

I adore how the tart apple layer adds brightness between the creamy cheesecake and ultra-rich caramel When I made this with my niece for Thanksgiving she decorated each slice with extra drizzles and it made dessert feel extra special

Flavor Boosters

Room temperature ingredients are key for a smooth lump-free filling. A water bath prevents cracks and helps the cheesecake bake evenly. Cool cheesecake fully before topping to keep layers distinct.

Serving Suggestions

Serve as is for an impressive finish to a holiday meal. Add a scoop of vanilla ice cream on each plate for true decadence. For a festive touch sprinkle top with a little extra cinnamon or some toasted pecans. Serve mini versions baked in muffin tins for bite-sized party treats.

Creative Twists

Short on apples Use pears for an autumn twist Or try Biscoff cookies in place of graham crackers for the crust If you prefer a lighter caramel skip the salt and drizzle just a little on top Greek yogurt can be swapped for sour cream in a pinch

Once you slice into this cheesecake and see all those layers it becomes an instant tradition. Share it with people you love for an unforgettable holiday dessert.

Recipe FAQs

→ How do I prevent cracks in the cheesecake?

Use a water bath and allow the cheesecake to cool gradually in the oven before chilling. Avoid overmixing the batter and use room temperature ingredients for best results.

→ Can I make the caramel sauce ahead?

Yes, the caramel sauce can be prepared ahead of time and stored in the refrigerator. Warm gently before drizzling over the cheesecake.

→ What apples work best for the topping?

Tart varieties like Granny Smith or sweet-crisp apples such as Honeycrisp hold their shape well during cooking and balance the richness.

→ How long should the cheesecake chill before serving?

Chill for at least 4 hours or preferably overnight to ensure the cake is fully set and easy to slice cleanly.

→ Can leftovers be frozen?

Yes, slices can be wrapped and frozen for up to a month. Thaw in the refrigerator before serving for best texture.