Salted Caramel Apple Pie Cheesecake

A luscious dessert that combines the silky smoothness of cheesecake with the rustic charm of apple pie, this Salted Caramel Apple Pie Cheesecake is a showstopper in both taste and presentation. With a buttery graham cracker crust as its foundation, it's layered with creamy vanilla cheesecake, spiced baked apples, and a generous topping of brown sugar crumble and salted caramel drizzle. Each bite delivers the perfect balance of sweet, salty, and tangy flavors wrapped in a variety of textures.

Ideal for fall gatherings, holiday celebrations, or whenever you want to impress a crowd, this indulgent treat is as delightful to look at as it is to eat. The sweetness of the apples is beautifully enhanced by a hint of cinnamon, while the caramel sauce and crunchy crumble topping offer that bakery-style flair right at home.

Why You’ll Love This Salted Caramel Apple Pie Cheesecake

• It’s the ultimate mash-up of two beloved desserts.
• Layers of flavor and texture make every bite exciting.
• Perfect for celebrations, potlucks, or holiday tables.
• Make-ahead friendly and stores beautifully.
• Crowd-pleasing and photogenic.

Preparation Phase & Tools to Use

To create this cheesecake masterpiece, you'll need some essential tools:

• Springform Pan (9-inch): This is crucial for easy release and to get those clean, tall edges typical of cheesecake.
• Mixing Bowls: Use separate bowls for crust, filling, apple topping, and crumble to streamline your workflow.
• Electric Mixer or Stand Mixer: For a silky-smooth cheesecake filling with minimal effort.
• Food Processor or Rolling Pin: To crush graham crackers efficiently for the base.
• Medium Saucepan: To cook the apples gently before layering.
• Baking Sheet: Useful for catching any drips and preventing a messy oven.
• Cooling Rack: For bringing your cheesecake to room temperature before chilling.

Each of these tools plays a specific role in ensuring the cheesecake turns out perfectly with the right consistency, flavor layering, and visual appeal.

Preparation Tips

Bring your cream cheese to room temperature before mixing—this makes it easier to beat smooth without lumps. Pre-cooking the apples softens them and helps release their juices, preventing a soggy cheesecake. Don’t skip the water bath or low-and-slow baking technique, as it prevents cracking and keeps the filling ultra-creamy. Chill overnight for the best flavor and structure, and only drizzle the caramel sauce just before serving for the freshest presentation.

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Ingredients for this Salted Caramel Apple Pie Cheesecake

For the Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• ½ cup unsalted butter, melted
• ¼ cup brown sugar
• ½ tsp ground cinnamon

For the Apple Pie Layer:

• 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work best)
• 2 tbsp unsalted butter
• ¼ cup brown sugar
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 1 tsp lemon juice

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• ½ cup sour cream
• ¼ cup heavy cream
• 1 tbsp all-purpose flour
• 1 tbsp vanilla extract

For the Crumble Topping:

• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ tsp cinnamon
• ⅓ cup unsalted butter, cold and cubed

For the Salted Caramel Drizzle:

• ½ cup granulated sugar
• 2 tbsp water
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• ½ tsp sea salt

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Step 1: Make the Graham Cracker Crust

Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, brown sugar, melted butter, and cinnamon in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Cook the Apple Pie Layer

In a medium saucepan over medium heat, melt butter and stir in brown sugar, cinnamon, nutmeg, and lemon juice. Add the diced apples and cook for 8–10 minutes until slightly softened but not mushy. Let them cool to room temperature before layering.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until combined. Mix in the eggs one at a time, scraping the bowl between additions. Add sour cream, heavy cream, flour, and vanilla extract. Beat until just combined—do not overmix.

Step 4: Assemble the Layers

Pour half of the cheesecake batter over the cooled crust. Spoon the cooled apple mixture evenly over the batter. Add the remaining cheesecake batter on top and smooth it out with a spatula.

Step 5: Add the Crumble Topping

In a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake batter.

Step 6: Bake the Cheesecake

Place the springform pan into a larger baking dish and add hot water halfway up the sides (water bath). Bake at 325°F (163°C) for 60–70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.

Step 7: Chill Completely

Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 6 hours or overnight for best results.

Step 8: Make the Salted Caramel Sauce

In a small saucepan, combine sugar and water over medium heat. Without stirring, let it cook until it turns a deep amber color. Remove from heat and carefully whisk in the cream, butter, and salt. Let it cool slightly before drizzling over the chilled cheesecake.

Step 9: Serve and Enjoy

Once the cheesecake is fully chilled, release it from the springform pan. Drizzle generously with the salted caramel and top with a few extra apple pieces or crumble if desired. Slice and serve cold for the most decadent experience.

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Notes

This cheesecake is a labor of love, but the results are absolutely worth it. For best flavor, make it a day in advance to allow the layers to meld and develop. The crumble topping can be made ahead and stored in the refrigerator for convenience. When selecting apples, choose a firm variety that holds its shape after cooking—Granny Smith offers a tart contrast to the sweetness, while Honeycrisp brings a lovely balance. Always chill the cheesecake thoroughly to ensure clean slices and a rich, creamy texture.

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Watch Out for These Mistakes While Cooking

• Skipping the Water Bath: This is critical to prevent cracks and maintain that ultra-creamy texture.
• Overmixing the Batter: This incorporates too much air and can cause the cheesecake to rise and collapse.
• Using Cold Ingredients: Let your cream cheese, eggs, and sour cream come to room temperature for a smooth, lump-free filling.
• Opening the Oven Door Too Early: Sudden temperature changes can cause the cheesecake to crack.
• Underbaking or Overbaking: The center should jiggle slightly; it will set completely as it cools.
• Pouring Hot Caramel on a Cold Cake: This can cause the caramel to break and slide off. Let the caramel cool slightly before drizzling.

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Storage Instructions

Store the cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 1 month. To serve, thaw overnight in the refrigerator. Always add the caramel drizzle fresh just before serving to maintain its beautiful texture and shine.

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Estimated Nutrition

Per Slice (based on 12 servings):

• Calories: ~480
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 310mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 34g
• Protein: 7g

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Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes, it’s actually better when made a day ahead. The flavors deepen and the texture improves after chilling overnight.

What are the best apples to use?

Granny Smith, Honeycrisp, or Braeburn apples work best because they hold their shape and balance the sweetness well.

Can I skip the water bath?

Technically, yes—but you risk cracks and an uneven texture. The water bath ensures gentle, even cooking.

How do I prevent my cheesecake from cracking?

Avoid overmixing, use a water bath, and let it cool slowly in the oven with the door ajar.

What can I use instead of graham crackers for the crust?

You can substitute digestive biscuits, vanilla wafers, or even gingersnaps for a spiced twist.

Can I make it gluten-free?

Yes! Use gluten-free graham crackers and a 1:1 gluten-free flour blend for the crumble.

Should I peel the apples?

Yes, peeling helps create a smoother texture and prevents chewy bits in your apple pie layer.

Can I use store-bought caramel sauce?

Absolutely. While homemade is richer, store-bought caramel works well in a pinch—just look for a quality brand with real butter and cream.

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Conclusion

Salted Caramel Apple Pie Cheesecake is more than just a dessert—it's a celebration of textures and flavors. With a crisp graham crust, velvety cheesecake, warm spiced apples, buttery crumble, and a final drizzle of salted caramel, each slice is a decadent harmony. Whether you’re baking for a holiday or just treating yourself to something truly special, this cheesecake is destined to be remembered long after the last bite.

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