Salted Caramel Apple Pie Cheesecake

This salted caramel apple pie cheesecake is a show-stopping dessert that combines everything I love about fall baking. It’s rich and creamy like a classic cheesecake, layered with cinnamon-spiced apples, and topped with a generous drizzle of salted caramel. With a buttery graham cracker crust and apple pie vibes in every bite, it’s the kind of dessert I make when I want to impress without overcomplicating things.

Why You’ll Love This Recipe

I love how this cheesecake brings together three iconic desserts—apple pie, cheesecake, and salted caramel—into one beautifully layered treat. The spiced apple topping adds freshness, the cheesecake filling is smooth and indulgent, and the crust gives it just the right crunch. The salted caramel ties it all together with a sweet-salty finish. It’s perfect for holidays, dinner parties, or any time I feel like treating myself to something decadent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• graham cracker crumbs

• brown sugar

• melted butter

For the cheesecake filling:

• cream cheese, softened

• granulated sugar

• sour cream

• vanilla extract

• eggs

For the apple pie topping:

• apples (peeled, cored, and diced)

• brown sugar

• ground cinnamon

• ground nutmeg

• lemon juice

• cornstarch

For the salted caramel:

• granulated sugar

• unsalted butter

• heavy cream

• sea salt

Directions

1. I preheat the oven to 325°F and line the bottom of a springform pan with parchment paper.

2. For the crust, I combine graham cracker crumbs, brown sugar, and melted butter, then press it into the bottom of the pan. I bake it for 8–10 minutes and set it aside to cool.

3. To make the cheesecake layer, I beat the cream cheese and sugar until smooth, then mix in the sour cream and vanilla. I add the eggs one at a time, mixing just until combined.

4. I pour the cheesecake batter over the crust and smooth the top.

5. I bake the cheesecake in a water bath for about 55–65 minutes, until the center is set but still slightly jiggly. Then I turn off the oven, crack the door, and let it cool inside for an hour before chilling it in the fridge for at least 4 hours or overnight.

6. For the apple topping, I cook diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until soft and thickened. I let it cool before spooning it over the chilled cheesecake.

7. For the salted caramel, I melt sugar in a saucepan over medium heat until golden, then whisk in butter and heavy cream. I finish it with a pinch of sea salt and let it cool slightly before drizzling it over the apples.

Servings and timing

This cheesecake serves 10–12 slices.
Prep time: 30 minutes
Bake time: 1 hour
Cooling + chilling time: 5–6 hours (including fridge time)

Variations

Sometimes I add a layer of chopped pecans or walnuts between the apple topping and caramel for a little crunch. For a shortcut, I use store-bought salted caramel or apple pie filling if I’m in a rush. I’ve also made this recipe with a gingersnap crust instead of graham crackers for extra spice, and it’s delicious.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It holds up really well and tastes even better the next day. I don’t reheat it—this dessert is best served chilled or at room temperature. If I want to freeze it, I do so without the apple or caramel topping, then thaw and finish it fresh before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it the day before. The flavor and texture actually improve as it chills overnight.

What apples work best for the topping?

I like to use firm apples like Granny Smith or Honeycrisp—they hold their shape and balance the sweetness nicely.

Can I use store-bought caramel?

Definitely. When I’m short on time, I use a high-quality jarred salted caramel and just warm it slightly before drizzling.

Do I need a water bath to bake the cheesecake?

I recommend it. It helps the cheesecake bake evenly and prevents cracking. I wrap the pan in foil and place it in a larger dish with hot water.

How do I keep the crust from getting soggy?

I always pre-bake the crust and let it cool completely before adding the cheesecake layer. This helps keep it crisp.

Conclusion

This salted caramel apple pie cheesecake is pure dessert bliss. It’s creamy, rich, and perfectly layered with sweet spiced apples and warm caramel. Every bite feels like fall, and I love how it brings the comfort of apple pie and the elegance of cheesecake together in one stunning dessert. It’s a guaranteed crowd-pleaser every time I serve it.

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