Name: Irresistible Salted Caramel Apple Pie Cheesecake Recipe
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 10 h 30 min
Yield: 1 (9-inch) cheesecake (12-16 servings)
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted (for crust); 1 cup granulated sugar (for caramel); 1/4 cup water (for caramel); 3/4 cup heavy cream, warmed (for caramel); 6 tablespoons unsalted butter, cubed (for caramel); 1 teaspoon flaky sea salt (for caramel); 1 teaspoon vanilla extract; 24 ounces cream cheese, softened; 1 cup granulated sugar (for cheesecake); 2 tablespoons all-purpose flour (for cheesecake); 1/2 cup sour cream; 1/4 cup heavy cream (for cheesecake); 3 large eggs; 1 large egg yolk; Pinch of salt (for cheesecake); 3 medium apples, peeled, cored, and diced; 2 tablespoons unsalted butter (for apples); 2 tablespoons light brown sugar, packed; 2 tablespoons granulated sugar (for apples); 1 tablespoon all-purpose flour (for apples); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon fresh lemon juice; 1/4 cup water or apple cider

Salted Caramel Apple Pie Cheesecake Recipe—where do I even begin to describe this absolute masterpiece? Prepare to embark on a culinary journey that marries two of the most cherished desserts into one extraordinary creation. Imagine the creamy, tangy embrace of a classic cheesecake, perfectly complemented by the comforting, spiced sweetness of tender apple pie filling, all crowned with a luscious, homemade salted caramel drizzle that sings with contrasting flavors. It’s a dessert that doesn’t just satisfy; it captivates.

While the origins of cheesecake stretch back to ancient Greece and apple pie holds a revered place in American culinary history as the quintessential comfort food, this particular fusion represents a brilliant modern evolution. It’s a testament to how culinary innovation can take beloved classics and transform them into something fresh, exciting, and utterly irresistible. People fall head over heels for this dish because it offers an unparalleled symphony of textures and tastes: the smooth decadence of cheesecake, the tender bite of cinnamon-spiced apples, and that irresistible sweet-and-salty kick that keeps you coming back for more. This isn’t just a dessert; it’s a celebration in every single slice. Getting ready to craft your very own incredible Salted Caramel Apple Pie Cheesecake Recipe is an adventure I’m thrilled to guide you through.

Ingredients:

For the Graham Cracker Crust:
- 1 ½ cups (about 180g) graham cracker crumbs (from about 10-12 full sheets of graham crackers)
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
For the Salted Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ¾ cup (180ml) heavy cream, warmed (microwave for 30-45 seconds or heat gently on stovetop)
- 4 tablespoons (56g) unsalted butter, cut into 4 pieces, at room temperature
- 1 teaspoon flaky sea salt (or ½ teaspoon fine sea salt), plus more for garnish if desired
- 1 teaspoon pure vanilla extract
For the Cheesecake Filling:
- 3 (8-ounce / 226g each) blocks full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons (16g) all-purpose flour
- ½ cup (120g) full-fat sour cream, at room temperature
- ¼ cup (60ml) heavy cream, at room temperature
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon pure vanilla extract
- Pinch of salt
For the Apple Pie Topping:
- 3 medium-sized Granny Smith apples, peeled, cored, and diced into ½-inch pieces
- 2 tablespoons (28g) unsalted butter
- ¼ cup (50g) light brown sugar, packed
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (8g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- ¼ cup (60ml) water or apple cider

Preparing the Graham Cracker Crust

Preheat your oven and prepare the pan: My first step whenever I’m baking is always to get the oven ready! You’ll want to preheat your oven to 350°F (175°C). While it’s heating up, grab a 9-inch springform pan. It’s really important to prevent any leaks from the water bath we’ll use later, so I always wrap the bottom and sides of the pan securely with a couple of layers of heavy-duty aluminum foil. Make sure the foil extends all the way up the sides of the pan. This step is crucial for any cheesecake baked in a water bath, so don’t skip it!
Combine the crust ingredients: In a medium-sized bowl, mix together the graham cracker crumbs and granulated sugar. Give it a good whisk to ensure everything is evenly distributed. Then, pour in the melted unsalted butter. Using a fork or a spatula, stir until all the crumbs are thoroughly moistened and resemble wet sand. You should be able to press a handful together and have it hold its shape.
Press the crust into the pan: Transfer the buttery graham cracker mixture into your prepared springform pan. Using the bottom of a flat glass or a measuring cup, firmly press the mixture evenly across the bottom of the pan. It’s important to compact it well so your crust doesn’t crumble when you slice the cheesecake. Don’t extend it up the sides; we’re just making a bottom crust for this Salted Caramel Apple Pie Cheesecake Recipe.
Bake and cool the crust: Pop the crust into your preheated oven and bake for about 8-10 minutes, or until it’s lightly golden brown around the edges and fragrant. This pre-baking step helps set the crust and makes it nice and sturdy. Once baked, remove it from the oven and let it cool completely on a wire rack while you prepare the other components. You can even stick it in the freezer for about 10-15 minutes to speed up the cooling process.

Crafting the Luxurious Salted Caramel Sauce

Prepare your ingredients: Before you even think about putting sugar in a pan, make sure all your caramel ingredients are measured out and ready to go. Warm your heavy cream in a small saucepan or microwave (it should be warm to the touch, not boiling hot) and set aside. Have your butter pieces, salt, and vanilla extract right next to your stovetop. Making caramel requires your full attention and quick action, so having everything prepped is key.
Start the sugar syrup: In a heavy-bottomed, light-colored saucepan (a light-colored pan helps you see the caramel color change more clearly), combine the granulated sugar and water. Stir gently with a spoon just enough to moisten all the sugar. Avoid splashing sugar crystals up the sides of the pan. If you do, use a wet pastry brush to brush them down into the mixture.
Cook to a rich amber: Place the saucepan over medium-high heat. Bring the mixture to a boil, and once it starts boiling, resist the urge to stir it. Stirring at this stage can cause the sugar to crystallize. Instead, gently swirl the pan occasionally to ensure even cooking. Watch carefully as the syrup will first become clear, then start to bubble more vigorously, and eventually, the edges will begin to turn a light amber color. Continue to cook, swirling occasionally, until the entire mixture turns a beautiful, rich amber or copper color. This can take anywhere from 8 to 15 minutes, depending on your stovetop. Do not walk away from the stove during this process! Caramel can go from perfect to burnt in a matter of seconds.
Remove from heat and add butter: As soon as your caramel reaches that deep amber color, immediately remove the pan from the heat. Carefully add the pieces of room temperature butter, one at a time, whisking constantly. The caramel will bubble up aggressively, so be cautious. Continue whisking until all the butter has melted and is fully incorporated, creating a smooth, glossy mixture.
Slowly incorporate the warm cream: This is another critical step where you need to be very careful. While still whisking, slowly and steadily pour the warm heavy cream into the caramel mixture. Again, the caramel will bubble up and seize slightly, but keep whisking! The warmth of the cream helps prevent the caramel from seizing up completely. Whisk vigorously until the caramel is smooth and all lumps have dissolved. If you end up with a few small lumps that won’t whisk out, you can gently heat the mixture over very low heat, whisking until smooth, but try to avoid this if possible.
Finish with salt and vanilla: Once your caramel is silky smooth, stir in the flaky sea salt and vanilla extract. The salt is what truly makes this a “Salted Caramel Apple Pie Cheesecake Recipe” component and balances the sweetness beautifully. Give it a final stir. Transfer the salted caramel sauce to a heatproof jar or bowl and let it cool completely at room temperature. It will thicken considerably as it cools. If it gets too thick for drizzling, you can warm it gently in the microwave for 15-30 seconds until it’s pourable. This sauce can be made several days in advance and stored in the refrigerator.

Mixing the Silky Smooth Cheesecake Filling

Preheat oven and prepare water bath: Reduce your oven temperature to 325°F (160°C). Now, let’s get that water bath ready, which is essential for a crack-free, creamy cheesecake. Place your foil-wrapped springform pan (with the cooled crust) into a larger roasting pan. Bring a kettle of water to a boil.
Cream cheese, sugar, and flour: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), beat the softened cream cheese on medium speed for about 2-3 minutes until it’s completely smooth and free of any lumps. This is the foundation of your cheesecake, so don’t rush this step! Add the granulated sugar and all-purpose flour. Beat on low speed until just combined, then increase to medium and beat for another 2 minutes, scraping down the sides of the bowl frequently. The flour helps prevent cracking.
Add sour cream and heavy cream: Reduce the mixer speed to low. Add the sour cream and heavy cream to the cream cheese mixture. Beat until just combined and smooth, again scraping down the sides of the bowl to ensure everything is evenly incorporated. These ingredients contribute to the cheesecake’s rich, dense, and creamy texture.
Incorporate eggs, yolk, vanilla, and salt: In a separate small bowl, lightly whisk together the large eggs, egg yolk, vanilla extract, and a pinch of salt. With the mixer on its lowest speed, gradually add the egg mixture to the cream cheese mixture, pouring it in slowly. It’s crucial not to overmix at this stage. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. Mix only until the eggs are just combined and no streaks remain, about 30-45 seconds.
Final scrape and pour: Give the entire bowl one last good scrape with a spatula, ensuring no unmixed pockets remain at the bottom. Pour the silky smooth cheesecake filling evenly over your pre-baked and cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.

Baking the Perfect Cheesecake

Place in water bath: Carefully transfer the roasting pan with your springform pan inside to the preheated oven. Once the pan is on the oven rack, very carefully pour the boiling water from your kettle into the roasting pan, making sure not to get any water into the cheesecake itself. The water should come about halfway up the sides of the springform pan. This water bath creates a moist, even heat environment, which is the secret to a perfectly smooth, crack-free cheesecake.
Bake and check for wobble: Bake for 1 hour to 1 hour 15 minutes. The baking time can vary, so keep an eye on it. You’ll know your cheesecake is done when the edges are set, but the very center (about 2-3 inches in diameter) still has a slight wobble when you gently jiggle the pan. It should not look wet or liquid, but rather like firm Jell-O. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool slowly in the oven: This is another vital step for preventing cracks. Once the cheesecake is baked, turn off the oven, but leave the cheesecake in the water bath inside the oven with the door propped open a few inches (you can use a wooden spoon). Let it cool in the gradually decreasing heat for 1 hour. This slow cooling prevents a drastic temperature change that can cause cracks. After 1 hour, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath and gently peel off the aluminum foil from around it. Place the cheesecake on a wire rack and let it cool completely at room temperature for another 1-2 hours.
Chill thoroughly: Once the cheesecake is at room temperature, cover it loosely with plastic wrap and transfer it to the refrigerator. Chill for a minimum of 6 hours, but ideally overnight. This chilling time is non-negotiable for the best texture and flavor. A fully chilled cheesecake is much easier to slice and has that dense, creamy mouthfeel we all love in a great cheesecake.

Creating the Irresistible Apple Pie Topping

Prepare your apples: While the cheesecake is chilling, you can prepare the delicious apple pie topping. Peel, core, and dice your Granny Smith apples into uniform ½-inch pieces. Granny Smiths are fantastic for baking because they hold their shape well and offer a lovely tartness that cuts through the richness of the cheesecake and caramel, making this Salted Caramel Apple Pie Cheesecake Recipe truly balanced.
Sauté apples with sugars and spices: In a medium-sized saucepan or skillet, melt the unsalted butter over medium heat. Add the diced apples, light brown sugar, granulated sugar, ground cinnamon, and ground nutmeg. Stir well to coat all the apple pieces evenly. Cook, stirring occasionally, for about 8-10 minutes, or until the apples have softened slightly but still retain a bit of a bite. You want them tender-crisp, not mushy.
Stir in flour: Sprinkle the all-purpose flour over the apple mixture. Stir constantly for about 1 minute. The flour acts as a thickener, ensuring your apple topping isn’t too runny. It will create a thick paste-like consistency around the apples.
Add liquids and simmer: Pour in the fresh lemon juice and water (or apple cider). The lemon juice brightens the flavors and prevents the apples from browning too much. Bring the mixture to a gentle simmer, stirring frequently. Continue to cook for another 3-5 minutes, or until the sauce has thickened to a syrupy consistency and coats the back of a spoon.
Cool the topping: Remove the apple pie topping from the heat. Transfer it to a bowl and let it cool completely to room temperature. It will thicken a bit more as it cools. You can prepare this topping a day in advance and store it in the refrigerator.

Assembling and Finishing Your Masterpiece

Release the cheesecake: Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform collar. This helps prevent the edges from sticking and tearing. Your perfectly smooth, crack-free cheesecake will emerge!
Spread the apple topping: Spoon the cooled apple pie topping evenly over the top of the chilled cheesecake. You can spread it all the way to the edges or leave a small border, depending on your preference. I love how the vibrant apples contrast with the creamy cheesecake.
Drizzle with salted caramel: Now for the grand finale that truly defines this as a Salted Caramel Apple Pie Cheesecake Recipe! Take your cooled salted caramel sauce (if it’s too thick, gently warm it until pourable) and generously drizzle it all over the apple topping. You can create an elegant pattern or just go for a rustic, free-form pour – either way, it’s going to be absolutely delicious. If you like, sprinkle a little extra flaky sea salt on top for an extra pop of flavor and visual appeal.
Serve and enjoy!: Slice your stunning Salted Caramel Apple Pie Cheesecake Recipe with a sharp, warm knife (run it under hot water and wipe dry between slices for clean cuts). Serve immediately and prepare for rave reviews! This cheesecake is truly a showstopper, combining the best of classic desserts into one incredible treat. Enjoy every decadent bite!

Conclusion:

So, there you have it! We’ve journeyed through the creation of what I truly believe is one of the most magnificent desserts you’ll ever encounter. This isn’t just a dessert; it’s an experience, a symphony of flavors and textures that dance on your palate. The rich, tangy creaminess of the cheesecake, perfectly balanced by the sweet-tart crunch of spiced apples, all enveloped in a luscious, salty caramel drizzle, and grounded by a buttery, crisp crust… it’s simply divine. I promise you, making this incredible treat will elevate any occasion, turning an ordinary gathering into something truly special. It’s a showstopper, a conversation starter, and an absolute triumph of flavor engineering.

What makes this particular creation stand head and shoulders above other desserts is its brilliant fusion. We’re not just taking an apple pie and a cheesecake and serving them side-by-side; we’re seamlessly blending their very best attributes into a cohesive, unforgettable whole. The spiced apple layer introduces that comforting, nostalgic warmth of autumn, while the cheesecake brings a sophisticated tang and unparalleled creaminess. Then, the salted caramel arrives, tying everything together with its complex sweet-and-savory notes, cutting through the richness beautifully. It’s this masterful combination that makes the Salted Caramel Apple Pie Cheesecake Recipe not just a suggestion, but a fervent recommendation from my kitchen to yours.

Perfecting Your Serve:

Now, let’s talk about how to best enjoy your masterpiece. While it’s utterly delicious straight from the fridge, I sometimes like to let a slice sit out for 15-20 minutes before serving. This allows the cheesecake to soften ever so slightly and the apple filling to really shine. For an extra touch of indulgence, a dollop of freshly whipped cream, perhaps infused with a hint of vanilla or cinnamon, is always a welcome addition. If you’re feeling particularly decadent, a small scoop of high-quality vanilla bean ice cream melting alongside a slice offers a lovely contrast of temperatures and textures. And, of course, a little extra drizzle of warm salted caramel never hurt anyone – I highly encourage it!

Unleash Your Creativity: Variations to Explore

But the fun doesn’t stop there! One of the joys of baking is making a recipe your own, and this cheesecake offers plenty of room for creative variations. You could experiment with different crusts; imagine a gingersnap crust for an extra spicy kick, or a shortbread crust for a more delicate sweetness. For the apple layer, feel free to mix and match apple varieties – Granny Smiths for tartness, Honeycrisps for sweetness, or a blend of both. You could even add a splash of bourbon or brandy to the apple filling for an adult twist. Don’t be afraid to play with the caramel, either; a sprinkle of smoked sea salt could add another layer of complexity. If you’re hosting a larger event, consider making individual mini cheesecakes in cupcake liners or small ramekins for perfectly portioned delights. The possibilities are truly endless, allowing you to personalize this incredible dessert to your taste and occasion.

So, what are you waiting for? This is more than just a recipe; it’s an invitation to create something truly spectacular, something that will impress your family, delight your friends, and most importantly, bring immense satisfaction to your own taste buds. Take the plunge and try this magnificent Salted Caramel Apple Pie Cheesecake Recipe! Don’t be intimidated by the layers; each step is straightforward, and the result is profoundly rewarding. I genuinely believe that every minute spent crafting this dessert is an investment in pure joy. Once you’ve made it, please, please, please share your experience with me! I’d love to hear about your baking journey, see your photos, and learn about any clever variations you came up with. Happy baking, my friends, and prepare to be amazed!