Introduction

This Salted Caramel Apple Pie Cheesecake combines the creamy richness of cheesecake with the warm flavors of spiced apples and buttery salted caramel. It’s a perfect dessert for cozy gatherings and special occasions that will impress your family and friends.

A round cheesecake is shown on a white plate with three main visible layers: the bottom crust is golden brown and crumbly, the middle layer is creamy and pale yellow, and the top layer is a thick white cheesecake with a smooth texture. The top is decorated with small cubes of golden brown baked apple pieces and a generous sprinkle of crumbly streusel in a light brown color. Caramel sauce is drizzled over the top and sides, adding a shiny amber contrast. A slice has been cut out, revealing the layers clearly, with crumbs scattered on the plate and caramel drips around the slice. The background shows a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 medium apples, peeled and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, cubed (for caramel)
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prepare the crust.
Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool slightly.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and mix well.
Step 4: Add eggs one at a time, mixing on low speed after each addition to combine.
Step 5: Mix in vanilla extract and sour cream until just combined. Pour the filling over the cooled crust and smooth the top.
Step 6: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform to create a water bath.
Step 7: Bake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 8: Remove the cheesecake from the oven and chill in the refrigerator for 4 hours or overnight for best results.
Step 9: Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are soft and syrupy, about 8 minutes. Let cool to room temperature.
Step 10: To make the salted caramel, melt 1 cup sugar in a medium saucepan over medium heat, stirring constantly until it turns a deep amber color.
Step 11: Carefully add 6 tablespoons cubed butter and stir until melted. Slowly pour in heavy cream while whisking constantly—the mixture will bubble vigorously.
Step 12: Boil the caramel for 1 minute, then remove from heat and stir in sea salt. Allow it to cool slightly before using.
Step 13: When ready to serve, top the chilled cheesecake with the spiced apple mixture and drizzle generously with the salted caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweetness and tang.
Make the caramel sauce ahead of time and store it in the refrigerator; gently warm before drizzling.
For extra texture, sprinkle chopped toasted pecans on top along with the caramel.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If you want to keep it longer, wrap tightly and freeze for up to 1 month; thaw in the refrigerator before serving. Reheat the salted caramel gently if needed before drizzling again.

How to Serve

The image shows a close-up of a layered cheesecake with four clear layers: the bottom layer is a thick, crumbly brown crust, followed by a smooth, creamy white cheese layer. Above this is a thin layer of crunchy crumbs, then a glossy caramel drizzle that flows down the sides. The top is scattered with golden brown apple chunks and crumb topping, giving the cake a textured finish. The cheesecake sits on a white marble surface with crumb pieces around it, and a white bowl with more apple chunks is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute the graham cracker crust with an oatmeal or gingersnap crust for a different flavor profile.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan. It will continue to firm up as it cools.