Introduction

This Salted Caramel Apple Pie Cheesecake combines the rich creaminess of cheesecake with the warm flavors of spiced apples and buttery caramel. It’s a delightful dessert perfect for special occasions or any time you crave a comforting treat.

The image shows a thick cheesecake on a wooden stand with one large slice being lifted out. The cheesecake has four layers: a thick dark brown crust at the bottom, a smooth creamy white cheesecake layer above it, a thin layer of brown apple filling in the middle, and a crumbly caramel-colored streusel topping with chunks of apple on top. The caramel topping looks sticky and glossy, dripping slightly on the slice being lifted. Around the stand on a dark wooden surface lie crumbs and a shiny red apple with green leaves. In the blurry background, more red apples and a small jar with caramel sauce are visible. The setting has warm lighting emphasizing the dessert’s rich textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted (for crust)
24 ounces cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 medium apples, peeled and diced
2 tablespoons unsalted butter (for apple topping)
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

Prepare the Crust: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then allow to cool slightly.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup granulated sugar and mix until well combined. Add eggs one at a time, mixing on low speed after each addition. Mix in vanilla extract and sour cream until just combined. Pour the filling over the cooled crust and smooth the top.
Bake and Cool the Cheesecake: Place the springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 55-65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from the oven and chill for at least 4 hours or overnight.
Make the Apple Topping: Melt 2 tablespoons of butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are soft and syrupy, about 8 minutes. Allow the topping to cool to room temperature.
Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt 1 cup granulated sugar while stirring constantly until it turns a deep amber color. Carefully add 6 tablespoons of cubed butter and stir until melted. Slowly pour in 1/2 cup heavy cream, whisking constantly (the mixture will bubble). Boil for 1 minute, then remove from heat and stir in sea salt. Let the caramel cool slightly before using.
Assemble the Cheesecake: Spoon the cooled apple topping evenly over the chilled cheesecake. Drizzle the salted caramel sauce on top before slicing and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweetness of caramel.
For extra crunch, sprinkle toasted chopped pecans on top along with the caramel drizzle.
Ensure cream cheese is softened to room temperature for a smooth, lump-free filling.
Make the caramel sauce ahead and store in the fridge; gently reheat before drizzling.

Storage

Store the assembled cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce in a separate airtight container in the fridge for up to 1 week. Reheat the caramel gently before drizzling. For best texture, let slices come to room temperature for about 20 minutes before serving.

How to Serve

A slice of pie with three clear layers is shown on a white plate. The bottom layer is a light, creamy filling with a smooth texture. The middle layer is a rich, thick mix with darker bits, possibly nuts, giving a chunky texture. The top layer is golden brown and crumbly, like a streusel topping, with drizzles of light caramel sauce adding extra shine and texture. A silver fork is placed on the plate with a small bite of the pie on it, held by a woman's hand. The background shows a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a simple shortbread or digestive biscuit crust can work well if you prefer a different flavor or texture.

How do I prevent the cheesecake from cracking?

Baking your cheesecake in a water bath helps keep the temperature even and prevents cracks. Also, avoid overmixing and allow it to cool gradually in the oven with the door cracked.