Salted Caramel Apple Pie Cheesecake is a delightful mix of creamy cheesecake, sweet apple pie filling, and a salty caramel drizzle all baked into one. Imagine the smooth richness of cheesecake combined with the warm, cozy flavors of spiced apples and a little pinch of salt to balance every bite. It’s a dessert that feels like a special treat but still hits that familiar, homey note.
I love making this dessert when I want something different from the usual apple pie or cheesecake. The salted caramel is what really makes it stand out for me—it adds just the right touch of salty sweetness that keeps you coming back for more. I usually sprinkle a bit of sea salt on top at the end, which gives it a perfect finish and a little crunch that I can’t get enough of.
When I serve this, I like to cut it into generous slices and pair it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s always a hit at gatherings because it combines flavors that everyone knows and loves but brings them all together in such a fun and tasty way. This cheesecake is like a warm hug in dessert form, and I find it impossible to resist having just one more bite!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a crunchy, buttery base with cinnamon for warmth. If you don’t have graham crackers, you can use digestive biscuits or even crushed gingersnaps for a more spiced flavor.
Apples: I recommend tart apples like Granny Smith to balance the sweetness, but Honeycrisp or Fuji work great too. Avoid very soft apples as they may become mushy when cooked.
Cream Cheese: It’s important to use full-fat cream cheese for a smooth, rich cheesecake. Make sure it’s softened to room temperature before mixing to avoid lumps.
Sour Cream & Heavy Cream: These make the filling extra creamy and prevent cracks. You can swap heavy cream with full-fat Greek yogurt if you want less fat.
Salted Caramel Sauce: Butter, sugar, and cream combine for that perfect caramel drizzle. If you want a shortcut, store-bought caramel sauce works, just add a pinch of sea salt to keep the saltiness.
How Do You Get a Smooth, Crack-Free Cheesecake?
Cheesecakes can crack if you don’t mix or bake right. Here’s how I keep mine smooth and creamy:
- Beat the cream cheese first until really smooth before adding sugar and eggs. This prevents lumps and air bubbles that cause cracks.
- Add eggs one at a time and mix just enough to combine, avoid overbeating.
- Bake at a low temperature (325°F/160°C) to cook gently and evenly.
- Use a water bath or place pan on a baking sheet to keep even heat and moisture.
- After baking, leave the cheesecake in the turned-off oven with the door slightly open for about an hour to cool gradually and avoid sudden temperature changes.
- Once cooled, chill in the fridge for at least 4 hours, ideally overnight, to let it set fully.
Following these steps has given me reliably smooth cheesecakes without cracks every time!
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – several sizes help separate crust, filling, and toppings prep.
- Electric mixer – beats cream cheese smooth and blends the filling quickly.
- Saucepan – perfect for cooking the apple topping and making the caramel sauce.
- Spatula – helps spread layers evenly and scrape mixing bowls clean.
- Measuring cups and spoons – for precise ingredient amounts, especially in baking.
Flavor Variations & Add-Ins
- Swap apples with pears for a sweeter, softer fruit mix that pairs well with cinnamon.
- Add chopped pecans to the streusel for extra crunch and a nutty flavor boost.
- Mix in a teaspoon of pumpkin pie spice into the apple topping for a cozy fall twist.
- Use white chocolate chips folded into the cheesecake batter for a creamy, sweet surprise.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Apple Pie Topping:
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tsp lemon juice
- 1 tbsp all-purpose flour (to thicken)
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup cold unsalted butter, cubed
- 1/2 tsp ground cinnamon
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tsp sea salt (adjust to taste)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, plus around 1 hour and 15 minutes for baking (including the resting step in the turned-off oven). After baking, cooling and chilling in the refrigerator requires at least 4 hours, but overnight chilling is best for a perfect set. Making the salted caramel sauce takes about 10 minutes. So, plan for about 5-6 hours total including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture feels like wet sand. Press this mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the Apple Pie Topping:
In a large skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Stir everything well and cook for about 5 minutes until the apples soften. Sprinkle the flour on top and stir to thicken. Remove from heat and let cool.
3. Prepare the Streusel Topping:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a fork or pastry cutter until you have coarse crumbs. Set aside.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and mix until combined. Stir in vanilla extract. Add eggs one at a time, mixing gently after each just until blended. Finish by mixing in sour cream and heavy cream, ensuring a smooth batter.
5. Assemble and Bake the Cheesecake:
Pour half the cheesecake filling over the cooled crust and smooth it out. Spoon the apple topping evenly over this layer. Carefully pour the remaining cheesecake filling on top and smooth it again. Sprinkle the streusel evenly over the cheesecake surface. Place your springform pan on a baking sheet and bake for 60–70 minutes until the edges are set but the center still slightly jiggles.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then remove it and let it cool completely to room temperature before refrigerating for at least 4 hours or, better yet, overnight.
6. Make the Salted Caramel Sauce:
In a medium heavy-bottomed saucepan over medium heat, melt the sugar by stirring constantly. Stir until the sugar dissolves and turns a deep amber color. Add the cubed butter and stir until it melts. Slowly whisk in the heavy cream — be careful as it may bubble up. Stir until smooth, then remove from heat and add sea salt. Let the sauce cool slightly before drizzling.
7. Serve:
Carefully remove the cheesecake from the pan. Drizzle the salted caramel sauce over the top, letting it drip down the sides. Optionally, sprinkle some flaky sea salt on top for an extra salty touch. Slice and serve chilled. For an extra indulgent treat, serve with whipped cream or a scoop of vanilla ice cream.
Can I Use Frozen Apples for the Topping?
Yes, you can use frozen apples, but make sure to thaw and drain them well first to avoid extra moisture. Pat them dry with paper towels before cooking to keep the topping from getting watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap the cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! The caramel sauce can be made a day or two ahead and stored in the fridge. Reheat gently on the stove or in the microwave before drizzling over the cheesecake.
What’s the Best Way to Prevent Cracks in My Cheesecake?
To avoid cracks, beat the cream cheese thoroughly before adding other ingredients, bake at a low temperature, and cool the cheesecake gradually by leaving it in the oven with the door slightly open after baking. Also, avoid overmixing the batter once the eggs are added.
