If you love the flavors of fall and the ultimate fusion of two decadent desserts, this Salted Caramel Apple Pie Cheesecake Recipe is going to sweep you off your feet. Imagine the comfort of spiced apple pie, the satiny richness of velvety cheesecake, and the bold, buttery depth of homemade salted caramel sauce—all in a single slice. Perfect for holidays, gatherings, or any day you crave pure dessert bliss, this recipe truly delivers a show-stopper every time.

Salted Caramel Apple Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Salted Caramel Apple Pie Cheesecake Recipe irresistible is how just a few familiar pantry ingredients can create something so special. Every element has a purpose—from the crumbly base to the luscious topping, each is an essential building block for flavor and texture magic.

Graham cracker crumbs (1 1/2 cups): These form that classic buttery base, with just the right amount of crunch.
Granulated sugar (1/4 cup + 1 cup): Adds subtle sweetness to both the crust and creamy filling.
Unsalted butter, melted (1/2 cup + 6 tbsp): Provides richness in the crust and helps create that luscious caramel sauce.
Cream cheese, softened (24 oz): The key to a super-silky, classic cheesecake filling.
Large eggs (3): They bind the cheesecake for a perfectly set (never dry) center.
Vanilla extract (1 tsp): Rounds out all the flavors with deep, fragrant warmth.
Sour cream (1/2 cup): Adds a pop of tang, making the filling extra creamy and bright.
Peeled and sliced apples (3 cups): These tender slices offer that comforting apple pie nostalgia.
Brown sugar (1/4 cup): Caramelizes beautifully with the apples for extra depth.
Ground cinnamon (1 tsp): Infuses the fruit with cozy, warm spice.
All-purpose flour (2 tbsp): Helps the apples set and stay juicy but not runny.
Heavy cream (1/2 cup): Makes the caramel sauce ultra-smooth and pourable.
Sea salt (1 tsp): Balances all the sweetness with that irresistible salty finish.

How to Make Salted Caramel Apple Pie Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and the 1/2 cup of melted unsalted butter. Stir until everything comes together like sandy, sweet wet sand. Firmly press this mixture into the bottom of your 9-inch springform pan, making sure it’s an even layer. Bake for 10 minutes until golden and set, then remove from the oven and let it cool while you work on the other delicious layers.

Step 2: Make the Apple Pie Layer

While your crust cools, toss the peeled and sliced apples in a large bowl with the brown sugar, cinnamon, and flour. You’ll want every slice to be nicely coated—imagine each bite carrying that spiced autumn flavor. Spread the apple mixture evenly over the cooled crust so each bite will have a ribbon of apple pie goodness.

Step 3: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until silky smooth—no lumps allowed! Add the eggs one at a time, making sure to mix well after each addition. Then beat in the vanilla extract and sour cream until everything is fully blended, smooth, and cloudlike. Gently pour this luscious cheesecake mixture right over the apples in your pan, smoothing the top with a spatula.

Step 4: Bake the Cheesecake

Place your springform pan in the oven and bake for 60 to 70 minutes. You’re looking for the center to be almost set but still just slightly wobbly. Once done, let the cheesecake cool completely at room temperature before moving it to the fridge. (It needs at least 4 hours to chill and firm up for the cleanest, creamiest slices!)

Step 5: Make the Salted Caramel Sauce

While your cheesecake sets, get ready for the crowning glory: salted caramel! In a saucepan over medium heat, melt 1 cup granulated sugar until it turns amber. Stir occasionally with a wooden spoon (watch it closely, caramel can go from perfect to burnt in seconds). Add 6 tbsp unsalted butter and stir until it’s all melted. Slowly, carefully whisk in 1/2 cup heavy cream (it will bubble up—don’t worry, that’s normal). Remove from heat and stir in the sea salt. Allow to cool a little so it thickens, but don’t wait too long—warm caramel pours best!

Step 6: Assemble and Serve

Once your cheesecake is completely chilled, carefully run a knife around the edges and remove the springform pan ring. Drizzle the cooled salted caramel generously over the top. Let it drip down the sides if you like that dramatic, bakery-style look. Slice and serve, and get ready to be everyone’s favorite dessert genius.

How to Serve Salted Caramel Apple Pie Cheesecake Recipe

Garnishes

For a bakery-style finish, shower your Salted Caramel Apple Pie Cheesecake Recipe with thinly sliced apple fans, a sprinkle of flaky sea salt, or a dusting of cinnamon right before serving. Extra drizzles of caramel sauce or a little whipped cream can go a long way toward making each slice look as good as it tastes.

Side Dishes

This cheesecake is so rich and satisfying, you’ll want to keep sides light and simple. Offer coffee, spiced chai, or vanilla ice cream on the side. A fruit salad with tart berries or citrus also works beautifully to balance the flavors.

Creative Ways to Present

Turn your Salted Caramel Apple Pie Cheesecake Recipe into mini cheesecakes using muffin tins for adorable, single-serve treats. Or, slice slabs and layer with whipped cream and caramel in parfait glasses for a deconstructed, showy dessert. Want an extra dramatic finish? Serve each slice with a pinch of smoked salt over the caramel for a modern twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cheesecake tightly with plastic wrap or store individual slices in airtight containers. It keeps beautifully in the refrigerator for up to five days, making it the perfect make-ahead party dessert.

Freezing

Your Salted Caramel Apple Pie Cheesecake Recipe freezes well, too! Wrap slices or the entire cake (without the caramel topping) securely in plastic wrap and foil. Freeze for up to three months. Add the caramel after thawing for best texture and flavor.

Reheating

Cheesecake is best served chilled or at room temperature, so reheating usually isn’t needed. If you prefer a slightly warmer slice, you can microwave a piece for 10 to 15 seconds—just be careful, as the caramel can get super hot!

FAQs

Can I use different apples for the filling?

Absolutely! Tart varieties like Granny Smith hold their shape well and balance the sweetness, but feel free to mix in any apples you love—Honeycrisp, Braeburn, or Fuji all work beautifully in this Salted Caramel Apple Pie Cheesecake Recipe.

How do I know when the cheesecake is done baking?

Look for a center that’s just set but still a little wobbly when you gently shake the pan. The edges should be slightly puffed. Don’t worry, it’ll firm up as it cools and chills in the fridge.

Can I make the caramel sauce ahead of time?

Yes! The caramel for your Salted Caramel Apple Pie Cheesecake Recipe can be made up to a week ahead. Store it in a jar in the fridge and gently rewarm before drizzling.

What if I don’t have a springform pan?

You can use a deep 9-inch cake pan lined with parchment and leave an overhang for easy lifting. Just be sure to let the cheesecake cool fully before removing it to prevent cracking.

How can I prevent cracks in my cheesecake?

To avoid cracks, don’t overmix your batter, bake at the recommended temperature, and let the cheesecake cool gradually before chilling it in the refrigerator.

Final Thoughts

This Salted Caramel Apple Pie Cheesecake Recipe is one of those rare desserts that leaves a lasting impression and always has people coming back for seconds. Give it a whirl—you’ll discover why so many call it the ultimate special-occasion treat. Happy baking!