If you are craving a dessert that beautifully marries the comforting warmth of apple pie with the indulgent creaminess of cheesecake, then you are absolutely going to love this Salted Caramel Apple Pie Cheesecake Recipe. This dessert captures the essence of fall flavors while adding a sophisticated twist with a luscious salted caramel sauce that finishes every bite with a touch of decadence. Whether for a special occasion or an everyday treat, this recipe is a celebration of flavors and textures that you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Salted Caramel Apple Pie Cheesecake Recipe lies in its thoughtfully simple ingredients. Each element plays a vital role, whether it’s the buttery graham cracker crust setting the stage, the creamy, tangy cheesecake filling, or the cinnamon-spiced apples bringing warmth and color. The salted caramel sauce ties everything together with its perfect balance of sweet and salty.
- 1 1/2 cups graham cracker crumbs: Provides a crunchy, buttery base that holds the cheesecake together.
- 1/4 cup granulated sugar: Adds sweetness to the crust for a balanced flavor.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients and adds rich flavor.
- 24 oz cream cheese, softened: The creamy foundation of your cheesecake filling.
- 1 cup granulated sugar: Sweetens the cheesecake to perfection.
- 1/4 cup packed brown sugar: Adds a subtle molasses depth and enhances caramel notes.
- 3 large eggs: Gives structure and richness to the cheesecake.
- 1 tsp vanilla extract: Brings warmth and rounds out the flavors.
- 1/2 cup sour cream: Adds a slight tang and velvety texture.
- 1/2 cup heavy cream: Ensures a smooth and luscious cheesecake batter.
- 3 cups peeled and chopped apples (about 3-4 apples): The star pie component, offering natural sweetness and tender fruitiness.
- 1/2 cup granulated sugar (for apple topping): Sweetens and helps the apples caramelize lightly.
- 1/2 tsp ground cinnamon: Classic spice that evokes warm apple pie memories.
- 1/4 tsp ground nutmeg: A subtle hint of spice that complements the apples beautifully.
- 1/4 cup water: Helps soften the apples as they cook down.
- 1 cup granulated sugar (for caramel sauce): The base for that irresistible golden caramel.
- 6 tbsp unsalted butter, cut into pieces: Creates a rich, smooth caramel when melted in sugar.
- 1/2 cup heavy cream (for caramel sauce): Adds creaminess and gloss to the caramel sauce.
- 1 tsp sea salt: Balances sweetness in the salted caramel sauce perfectly.
How to Make Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Combine the graham cracker crumbs with the granulated sugar and melted butter, mixing until the crumbs are evenly coated and the mixture looks like wet sand. Press this firmly into the bottom of a 9-inch springform pan to form the crust. This step ensures a sturdy and flavorful foundation for your cheesecake. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated and brown sugars until completely smooth and creamy. Add eggs one at a time, beating after each addition to keep the mixture smooth without overmixing. Next, stir in the vanilla extract, sour cream, and heavy cream until fully combined. This rich mixture creates the perfect balance of tangy and sweet that defines a decadent cheesecake.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over your cooled crust and smooth the top. Place the springform pan inside a larger baking dish filled halfway with hot water, creating a water bath. This method ensures gentle, even baking to prevent cracks. Bake for 55 to 65 minutes, or until the cheesecake is just set but still jiggles slightly in the center. Turn off the oven, crack the door open, and cool the cheesecake inside for an hour before refrigerating it for at least 4 hours or overnight to fully set.
Step 4: Prepare the Apple Topping
In a saucepan, combine the peeled and chopped apples with 1/2 cup granulated sugar, cinnamon, nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples are soft and the liquid thickens into a jam-like consistency. Allow this topping to cool to room temperature before adding it to your cheesecake, ensuring it maintains its texture and flavor.
Step 5: Make the Salted Caramel Sauce
In a heavy-bottomed saucepan, melt 1 cup of granulated sugar over medium heat, swirling the pan gently until it turns a rich amber color. Quickly add the butter pieces, stirring continuously until melted and combined. Slowly pour in the heavy cream while whisking to create a smooth sauce, then stir in sea salt. Let the caramel cool slightly to thicken before drizzling.
Step 6: Assemble the Cheesecake
Carefully remove the chilled cheesecake from the springform pan and place it on a serving platter. Spread the cooled apple topping evenly over the cheesecake surface. Finally, drizzle the salted caramel sauce generously over the top for a stunning finish that invites you to dive right in.
How to Serve Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
For an extra-special touch, sprinkle chopped toasted pecans or walnuts over the caramel-drizzled top to add crunch and nutty flavor. A dusting of cinnamon or a dollop of freshly whipped cream also complements the spices and creamy texture beautifully, making each slice feel like a small celebration.
Side Dishes
Pair your Salted Caramel Apple Pie Cheesecake Recipe with a cup of strong coffee or spiced chai tea to balance the richness. Fresh fruit like crisp pear slices or tart berries can brighten the palate and lend a refreshing counterpoint to the luscious dessert.
Creative Ways to Present
Serve the cheesecake in individual clear glasses layered with the apple topping and caramel sauce for a fun deconstructed approach. Alternatively, warm up small dollops of salted caramel sauce to serve on the side, allowing guests to add as much or as little sweetness as they like. Presentation can elevate this classic dish into a showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 4 days. The flavors actually deepen after a day or two, so you might find leftovers even more delicious.
Freezing
You can freeze slices of this cheesecake to enjoy later. Wrap individual portions securely in plastic wrap and aluminum foil, then place them in a freezer-safe container. Frozen cheesecake is best eaten within 2 months for optimal texture and flavor.
Reheating
When ready to enjoy frozen cheesecake, thaw it overnight in the refrigerator. Serve chilled or, if you prefer a slightly softer texture, let it sit at room temperature for about 30 minutes before slicing. Avoid microwaving, which can alter the creamy texture.
FAQs
Can I use other types of apples for this cheesecake?
Absolutely! Granny Smith apples work best for a tart contrast, but feel free to use Fuji, Honeycrisp, or Gala for a sweeter, softer apple topping. Just make sure to peel and chop them evenly so they cook uniformly.
Is it necessary to bake the cheesecake in a water bath?
Yes, the water bath helps bake the cheesecake gently and evenly, which prevents cracks and keeps it moist. If you don’t have a water bath setup, you can place a pan of hot water on the rack below the cheesecake, but the springform-in-a-bigger-pan method works best.
Can I make the caramel sauce in advance?
Definitely! The salted caramel sauce can be made a day ahead and stored in the refrigerator. Warm it gently before drizzling to regain its perfect pourable consistency. Just be sure to stir it well to blend any hardened sugar crystals.
What kind of cream cheese is best for this cheesecake?
Use full-fat cream cheese for the best texture and flavor. Make sure it’s softened to room temperature to mix smoothly without lumps. Low-fat varieties may affect the richness and firmness of the cheesecake.
How do I prevent the cheesecake from cracking?
Besides using a water bath, avoid overbeating the batter which can trap air, and don’t overbake. Cooling the cheesecake slowly by leaving the oven door slightly open helps it set without sudden temperature changes that cause cracking.
Final Thoughts
There is something truly special about this Salted Caramel Apple Pie Cheesecake Recipe that makes it worth the extra love and care it requires. The combination of creamy cheesecake, warm spiced apples, and buttery salted caramel hits all the right notes for a comforting, elegant dessert. I encourage you to try making it at home—you deserve to enjoy this slice of joy anytime you want.
Print
Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including chilling time)
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Pie Cheesecake combines the rich creaminess of classic cheesecake with the warm flavors of spiced apples and homemade salted caramel sauce. Featuring a crunchy graham cracker crust, tender apple topping, and luscious caramel drizzle, this dessert is perfect for fall gatherings or any special occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
Apple Topping
- 3 cups peeled and chopped apples (about 3–4 apples)
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup water
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and allow to cool completely.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese together with the granulated sugar and brown sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract, sour cream, and heavy cream until the batter is well combined and smooth. Pour this cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake: Place the springform pan in a larger baking dish or roasting pan. Pour hot water into the larger pan until it comes halfway up the sides of the springform pan, creating a water bath. Bake the cheesecake for 55 to 65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the Apple Topping: In a medium saucepan, combine the peeled and chopped apples, granulated sugar, ground cinnamon, ground nutmeg, and water. Cook over medium heat, stirring occasionally, until the apples become tender and the mixture thickens to a jam-like consistency. Remove from heat and allow to cool to room temperature.
- Make the Salted Caramel Sauce: In a heavy-bottomed saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a rich amber color. Carefully add the butter pieces, stirring until melted and incorporated. Slowly pour in the heavy cream while stirring continuously to combine. Stir in the sea salt and remove from heat. Let the caramel sauce cool slightly—it will thicken as it cools.
- Assemble the Cheesecake: Remove the cheesecake from the springform pan and transfer it to a serving platter. Spread the cooled apple topping evenly over the cheesecake surface. Drizzle generously with the homemade salted caramel sauce.
- Serve and Enjoy: Slice the cheesecake into portions. Optionally, garnish with extra salted caramel sauce if desired. Serve chilled and enjoy the delightful combination of creamy cheesecake, spiced apples, and salted caramel flavors.
Notes
- For easier apple peeling and chopping, use a firm apple variety such as Granny Smith or Honeycrisp.
- Ensure cream cheese is softened to room temperature for a smooth cheesecake batter without lumps.
- When making the salted caramel, be cautious as melted sugar is extremely hot; avoid stirring too aggressively to prevent crystallization.
- The water bath helps prevent cracks in the cheesecake and ensures even baking.
- Refrigerate the cheesecake overnight for best flavor and texture.
- The caramel sauce can be stored in an airtight container in the refrigerator for up to one week; reheat gently before drizzling.
