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Salted Caramel Apple Pie Cheesecake

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This salted caramel apple pie cheesecake is a luxurious fusion of creamy cheesecake, cinnamon-spiced apple pie, and rich salted caramel—layered over a buttery graham cracker crust. It’s the perfect fall dessert to wow guests or indulge in something decadent at home.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours (including chilling)
  • Yield: 10 to 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 6 tablespoons melted butter
  • For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • For the apple pie topping:
  • 2 large apples, peeled, cored, and diced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • For the salted caramel:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon sea salt

Instructions

  1. Preheat oven to 325°F and line the bottom of a springform pan with parchment paper.
  2. Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Let cool.
  3. In a large bowl, beat cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time, mixing just until combined.
  4. Pour cheesecake batter over the cooled crust. Smooth the top.
  5. Bake in a water bath for 55–65 minutes, until the center is set but slightly jiggly. Turn off oven, crack the door, and let it cool inside for 1 hour.
  6. Chill the cheesecake in the fridge for at least 4 hours or overnight.
  7. To make the apple topping, cook diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a saucepan until tender and thickened. Cool completely.
  8. For the salted caramel, melt sugar in a saucepan over medium heat until golden. Stir in butter, then whisk in cream and sea salt until smooth. Let cool slightly.
  9. Spoon cooled apple topping over the chilled cheesecake, then drizzle with salted caramel just before serving.

Notes

  • Add chopped pecans or walnuts between the apple topping and caramel for crunch.
  • Use store-bought caramel or apple pie filling to save time.
  • Try a gingersnap crust for extra spiced flavor.
  • Freeze the cheesecake without toppings and finish fresh before serving.
  • Let the cheesecake chill overnight for best texture and flavor.

Nutrition

Find it online: https://juliameals.com/salted-caramel-apple-pie-cheesecake/