Oh my gosh, you HAVE to try this Salted Caramel Apple Pie Cheesecake! It’s my ultimate fall dessert obsession – imagine creamy New York-style cheesecake meets spiced apple pie filling, all drizzled with homemade salted caramel. I first made this beauty for Thanksgiving last year when I couldn’t decide between baking pie or cheesecake (why choose, right?), and now my family demands it at every holiday gathering. The sweet-tart apples, warm cinnamon spice, and that salty-sweet caramel topping create magic together. Trust me, one bite of this showstopper dessert and you’ll understand why it’s become my signature dish!

Why You’ll Love This Salted Caramel Apple Pie Cheesecake

Okay, let me count the ways this dessert will steal your heart (and probably your stretchy pants):

Creamy dreamy perfection: That velvety cheesecake base is so rich and smooth, it practically melts in your mouth.
Spiced apple magic: The cinnamon-kissed apples bake right into the cheesecake, giving you pie flavor in every bite.
Easy but looks fancy: Honestly? This looks like you slaved away, but the steps are actually super simple.
Holiday showstopper: Bring this to Thanksgiving or Friendsgiving and watch it disappear faster than you can say “seconds please!”

Ingredients for Salted Caramel Apple Pie Cheesecake

Here’s everything you’ll need to create this heavenly dessert – I’ve learned through trial and error that quality ingredients make all the difference:

2 cups graham cracker crumbs (about 14 full crackers crushed fine)
1/2 cup melted butter (unsalted works best)
32 oz full-fat cream cheese, softened to room temperature (yes, full-fat – trust me on this!)
1 cup granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
2 medium apples, peeled and finely diced (I love Honeycrisp or Granny Smith)
1/2 tsp cinnamon + 1/4 tsp nutmeg for that perfect spice blend
1/2 cup salted caramel sauce (homemade or good-quality store-bought)

Ingredient Substitutions & Notes

Need to swap something? No worries! Gluten-free graham crackers work great for the crust. You can use coconut sugar instead of white sugar if you prefer – just know it’ll darken the color slightly. And please, please use full-fat cream cheese (I learned this the hard way with a weepy, sad cheesecake once). For the apples, any firm baking variety will do – just avoid super juicy ones that might make the cheesecake soggy.

Equipment You’ll Need

Here’s what I always grab before starting – nothing fancy, just the basics:

9-inch springform pan (this is KEY for easy cheesecake removal)
Stand mixer or hand mixer (your arms will thank you)
Measuring cups/spoons
Mixing bowls (one for crust, one for filling)
Silicone spatula (for scraping every last bit of that delicious batter)

That’s it! See? Told you it wasn’t complicated.

How to Make Salted Caramel Apple Pie Cheesecake

Alright, let’s dive into the fun part! I’ll walk you through each step just like I do when teaching my best friend – with all the little tricks I’ve picked up over years of cheesecake experiments (and yes, a few delicious failures).

Step 1: Prepare the Crust

First things first – that buttery graham cracker foundation! Mix your crumbs with melted butter until it resembles wet sand. Now here’s my secret: press it firmly into your springform pan using the bottom of a measuring cup. Really pack it in there – you want it compact so it doesn’t crumble when slicing later. I like to go about 1 inch up the sides for extra support. Pop this in the fridge while you make the filling – it helps the crust set.

Step 2: Make the Cheesecake Filling

This is where the magic happens! Beat your room-temperature cream cheese (super important – cold cheese = lumpy filling) with sugar until it’s completely smooth and fluffy, about 3 minutes. Scrape down the bowl – don’t skip this! Now add eggs one at a time, mixing just until incorporated after each. Overbeating eggs makes the cheesecake puff up then collapse (been there). Finally, mix in vanilla. The batter should be silky with no lumps – if you see any, keep mixing gently.

Step 3: Add the Apple Layer

Remember those diced apples? Toss them with cinnamon and nutmeg in a small bowl – the spices will cling better if you do this separately. Now pour your creamy cheesecake batter over the chilled crust, then scatter the spiced apples evenly across the top. Don’t stir! The apples will sink slightly as it bakes, creating beautiful layers. Some will peek through the top – that’s exactly what you want!

Step 4: Bake and Cool

Bake at 325°F for 50-60 minutes. The edges should be set but the center will still jiggle slightly when you gently shake the pan – like Jell-O, not liquid. Turn off the oven and crack the door open with a wooden spoon. Let it cool slowly inside for 1 hour – this prevents cracks (the bane of every cheesecake baker!). Then transfer to a wire rack to cool completely before refrigerating for at least 4 hours, preferably overnight.

Step 5: Drizzle with Salted Caramel

Patience, my friend! Wait until the cheesecake is completely chilled before adding that glorious caramel drizzle. Warm your caramel slightly so it flows beautifully, then zigzag it over the top with a spoon. For extra flair, sprinkle a pinch of flaky sea salt on top – it makes the flavors pop!

Tips for the Perfect Salted Caramel Apple Pie Cheesecake

After making this countless times (and learning from every little mishap), here are my golden rules for cheesecake success:

Room temp is key: Cold cream cheese = lumpy filling. Take everything out 2 hours before baking.
Water bath magic: For ultra-creamy texture, bake your pan in a roasting pan with hot water (wrap the bottom in foil first!).
Mix gently: Overbeating after adding eggs makes the cake puff then sink – just combine until smooth.
Slow cooling: That hour in the cracked oven stops cracks better than anything I’ve tried!

Bonus tip: If small cracks appear? No one will notice under that caramel drizzle!

Serving and Storing Salted Caramel Apple Pie Cheesecake

Oh, the best part – eating your masterpiece! Run a thin knife under hot water and dry it before slicing for picture-perfect wedges. I love adding dollops of fresh whipped cream and extra caramel drizzle for serving – it looks gorgeous and tastes even better. Store leftovers covered in the fridge for up to 5 days (if it lasts that long!). Never microwave it – cold cheesecake tastes best! Trust me, this gets even more delicious by day two as the flavors meld.

Salted Caramel Apple Pie Cheesecake Variations

Want to mix things up? Try these fun twists I’ve loved over the years! For crunch, stir 1/2 cup chopped toasted pecans into the crust – the nutty flavor pairs perfectly with the apples. Feeling extra indulgent? Swap the caramel for butterscotch or toffee sauce. And for a holiday version, I sometimes add a teaspoon of bourbon to the apples – just enough to make things interesting without overpowering that beautiful spiced apple flavor. The possibilities are endless!

Nutritional Information

Just so you know what you’re diving into (not that calories count when cheesecake’s involved!), here’s the scoop per slice: about 480 calories, 32g fat, and 42g carbs. Remember – these are estimates and will change slightly based on your exact ingredients. But let’s be real – totally worth every bite!

FAQs About Salted Caramel Apple Pie Cheesecake

Got questions? I’ve got answers! Here are the ones I get asked most about this showstopper dessert:

Can I use store-bought caramel sauce?
Absolutely! While homemade caramel is dreamy, a good-quality store-bought sauce works perfectly in a pinch. Just make sure it’s the pourable kind – the thick ice cream toppings sometimes don’t drizzle as nicely.

How do I prevent cracks in my cheesecake?
Three magic words: don’t overbake it! That slow cool-down in the oven is crucial. Also, make sure all your ingredients are room temp before mixing – sudden temperature changes are a crack’s best friend.

Can I make this ahead of time?
Yes! In fact, it’s better that way. Bake it 1-2 days before serving – the flavors deepen beautifully in the fridge. Just wait to add the caramel until right before serving so it stays pretty.

What apples work best?
I swear by Honeycrisp or Granny Smith – they hold their shape and have the perfect sweet-tart balance. Avoid super juicy varieties like Red Delicious that could make the cheesecake soggy.

Can I freeze leftovers?
You bet! Wrap slices tightly in plastic wrap, then foil. They’ll keep for 2-3 months. Thaw overnight in the fridge – the texture stays amazingly creamy!

Share Your Creation!

I’d love to see your masterpiece! Tag me @mykitchenadventures or leave a rating – it makes my day to see your cheesecake wins!

Irresistible Salted Caramel Apple Pie Cheesecake Recipe

Author: iyma hernandes
Total Time: 5 hours 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and creamy cheesecake topped with salted caramel and spiced apples.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup melted butter
32 oz cream cheese, softened
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
2 medium apples, peeled and diced
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup salted caramel sauce

Instructions

Preheat oven to 325°F.
Mix graham cracker crumbs and melted butter. Press into a springform pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time.
Mix in vanilla extract. Pour over crust.
Toss apples with cinnamon and nutmeg. Scatter over cheesecake.
Bake for 50-60 minutes or until set.
Cool completely, then drizzle with salted caramel.
Chill for at least 4 hours before serving.

Notes

Use full-fat cream cheese for best texture.
Let cheesecake cool slowly to prevent cracks.
Store leftovers refrigerated for up to 5 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 32g
Sodium: 380mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 145mg

Keywords: cheesecake, apple pie, salted caramel, dessert