Salted Caramel Apple Pie Cheesecake is a delightful mix of creamy cheesecake, warm apple pie flavors, and a touch of salted caramel that brings everything together. You get the smooth richness of cheesecake combined with sweet, tender apples spiced just right, all resting on a buttery crust. The salted caramel drizzle adds a perfect little touch of sweet and salty that makes each bite something special.
I love making this dessert whenever I want to impress friends or just treat myself to something cozy and delicious. It feels like all the best parts of fall packed into one bite—the cinnamon-spiced apples, the creamy cheesecake, and that lovely caramel sauce. One tip I’ve found is to use crisp, tart apples to balance out the sweetness; it really makes the flavors pop!
This cheesecake is perfect for sharing at family dinners or holiday gatherings because it’s easy to slice and everyone seems to enjoy the mix of textures and flavors. I like serving it with a little extra caramel on top and maybe a dollop of whipped cream if I’m feeling extra. It’s the kind of dessert that sticks in your memory and always has everyone asking for seconds—or the recipe!
Key Ingredients & Substitutions
Graham cracker crust: This gives a nice buttery, crunchy base. If you’re out of graham crackers, digestive biscuits or vanilla wafers work well too.
Cream cheese: The star of cheesecake, making it silky and rich. Use full-fat for best results. For a lighter version, you can try Neufchâtel, but texture will be less creamy.
Tart apples: Granny Smith apples are great because their tartness balances sweetness. You could use Honeycrisp or Pink Lady if you prefer a sweeter apple.
Butter: Used in crust, apple filling, streusel, and caramel sauce. Unsalted butter helps control salt levels.
Salted caramel sauce: Homemade caramel really lifts the dessert. You can use store-bought caramel sauce in a pinch, but adding a sprinkle of sea salt on top helps mimic the salted caramel flavor.
How Do You Make a Smooth Cheesecake Filling Without Cracks?
To get a smooth and crack-free cheesecake, follow these simple steps:
- Beat cream cheese until very smooth before adding other ingredients.
- Add eggs one at a time and mix just until combined—overmixing can trap air and cause cracks.
- Use sour cream; it adds creaminess and moisture that helps prevent cracks.
- Bake cheesecake gently at a low temperature (325°F/163°C).
- When baking is done, turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool slowly.
- Let the cheesecake chill in the fridge for at least 4 hours or overnight—it firm ups and flavors meld nicely.
What’s the Best Way to Cook the Apple Pie Filling So It’s Not Too Runny?
Cooking the apples properly helps keep the filling thick and flavorful:
- Use tart apples that hold their shape without turning mushy.
- Cook sliced apples with butter, sugar, and spices until just tender, about 5-7 minutes.
- Add cornstarch slurry to thicken the juices and cook a little longer.
- Allow the apple mixture to cool before adding it between cheesecake layers, so it doesn’t make them watery.
How Do You Make Easy Streusel Topping for Crunch?
Streusel is a quick crumbly topping adding great texture:
- Mix flour, brown sugar, and cinnamon.
- Cut in cold butter with a fork until pea-sized crumbs form.
- Sprinkle evenly on top before baking; it comes out golden, crunchy, and adds a cinnamon touch!
Tips for Making Salted Caramel Sauce Perfect Every Time
For smooth and rich salted caramel:
- Watch sugar closely as it melts—don’t stir too much once it starts melting to prevent crystallizing.
- Add butter carefully since mixture bubbles up.
- Slowly pour in heated cream to avoid clumps.
- Finish with sea salt for that hint of saltiness balancing the sweet caramel.
- Let sauce cool slightly to thicken before drizzling.
Equipment You’ll Need
- 9×13-inch baking pan – perfect size for layering and baking this cheesecake evenly.
- Mixing bowls – several sizes helpful for mixing crust, filling, apples, and streusel separately.
- Hand mixer or stand mixer – makes beating cream cheese smooth and mixing filling easy.
- Large skillet – to cook the apple pie filling until tender and thickened.
- Measuring cups and spoons – for precise ingredient amounts, especially spices and caramel ingredients.
- Spatula – great for spreading batter and folding ingredients gently.
- Small saucepan – needed for making the salted caramel sauce smoothly on the stove.
- Cooling rack or wire rack – to let cheesecake cool without condensation.
Flavor Variations & Add-Ins
- Swap Granny Smith apples with sweet Fuji or Honeycrisp apples for a milder, sweeter apple layer.
- Add chopped toasted pecans or walnuts to the streusel for extra crunch and nutty flavor.
- Mix in a teaspoon of ground ginger or allspice with the cinnamon in the apple filling to add warm spice notes.
- Top cheesecake with whipped cream and a sprinkle of cinnamon sugar for added creaminess and decoration.
Salted Caramel Apple Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Apple Pie Layer:
- 4 cups peeled and thinly sliced tart apples (such as Granny Smith)
- 1/4 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 4 tbsp cold unsalted butter, cut into small pieces
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, about 60-70 minutes to bake, plus 1 hour of slow cooling in the oven, and at least 4 hours of chilling time in the fridge before serving. Plan ahead to enjoy this delicious dessert fully set and flavorful.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C). Mix together graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until everything is evenly coated. Press this mixture firmly into the bottom of a 9×13 inch baking pan to make an even crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the next steps.
2. Preparing the Apple Pie Layer:
In a large skillet, melt butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook and stir occasionally for about 5 to 7 minutes, until apples start to soften. Stir in the cornstarch slurry and continue cooking for a few more minutes until thickened. Remove from heat and let the apple filling cool down.
3. Making the Cheesecake Filling:
Using a hand or stand mixer, beat the softened cream cheese until smooth and creamy. Gradually add sugar while mixing, then add vanilla extract. Beat in eggs one at a time, mixing well after each addition. Finally, mix in sour cream and flour until just combined. Be careful not to overmix to keep your cheesecake creamy.
4. Assembling the Cheesecake:
Pour half of the cheesecake batter over the cooled crust and spread it evenly. Next, layer the cooled apple pie filling over the cheesecake layer. Then pour the remaining cheesecake batter on top and spread smooth.
5. Adding the Streusel Topping:
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry blender until the mixture looks crumbly with pea-sized pieces. Sprinkle the streusel topping evenly over the cheesecake.
6. Baking the Cheesecake:
Bake the cheesecake in the preheated oven at 325°F (163°C) for about 60 to 70 minutes. The edges should be set, but the center may still jiggle slightly when gently shaken. Turn the oven off, leave the door slightly open, and let the cheesecake sit inside for 1 hour to cool gradually. Then take it out and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
7. Preparing the Salted Caramel Sauce:
In a medium saucepan over medium heat, melt the sugar while stirring constantly. Watch as it turns deep amber in color. Carefully add the butter (it will bubble up), stirring till it melts and blends. Slowly drizzle in the heavy cream while stirring. Boil the mixture for 1 minute, then remove from heat and stir in sea salt. Let the caramel cool slightly before drizzling over the cheesecake.
8. Serving:
Cut the chilled cheesecake into squares. Drizzle with salted caramel sauce generously. You can optionally garnish with a sprinkle of cinnamon or thin apple slices for an extra special touch. Enjoy every bite!
Can I Use Frozen Apples for the Apple Pie Layer?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before cooking to avoid a watery filling. This helps maintain the right texture in your cheesecake.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep the salted caramel sauce fresh, store it separately and drizzle it just before serving.
Can I Make the Salted Caramel Sauce Ahead of Time?
Absolutely! You can prepare the caramel sauce up to a week in advance. Keep it refrigerated in a sealed jar and gently warm it before drizzling over the cheesecake.
What’s the Best Way to Prevent Cracks in the Cheesecake?
Beat the cream cheese until very smooth and avoid overmixing after adding eggs. Also, bake at a low temperature and allow the cheesecake to cool slowly in the oven with the door slightly open to prevent cracks.
