Salted Caramel Apple Pie Cheesecake

There are desserts that impress, and then there are desserts that stop the room.
Salted Caramel Apple Pie Cheesecake is one of those show-stopping creations—a dreamy mashup of three cozy favorites: buttery graham cracker crust, creamy vanilla cheesecake, and cinnamon-spiced apple pie, all crowned with a glossy drizzle of salted caramel.

Every bite gives you layers of texture and flavor: crunchy-sweet crust, silky cheesecake, tender apples, and that irresistible sweet-salty caramel finish. It’s the kind of dessert that feels perfect for holidays, family dinners, or any time you want to bring something unforgettable to the table.

Unlike traditional apple pie or a classic cheesecake on their own, this recipe brings the best of both worlds together. The graham cracker base is quick to mix and press, the cheesecake filling is smooth and simple, and the apple topping adds a cozy, homemade warmth. A final drizzle of salted caramel ties everything together into one decadent, bakery-worthy dessert you can proudly serve at home.

Whether you’re a cheesecake lover, an apple pie fan, or a caramel enthusiast, this Salted Caramel Apple Pie Cheesecake delivers comfort, elegance, and indulgence all on one plate.

Core Ingredients for Making the Recipe

To create this layered dessert, you’ll build it in three main parts: the crust, the creamy cheesecake layer, and the apple pie topping finished with salted caramel. Here’s what you’ll need.

For the Graham Cracker Crust

These are the ingredients you provided, forming the perfect sweet, buttery base:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

This combination gives you a sturdy yet tender crust that holds up beautifully under the cheesecake and apple layers.

For the Cheesecake Layer

You already gave the foundation for the creamy center. Here’s the complete list:

2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt

The cream cheese and sour cream create a smooth, rich texture, while vanilla and a pinch of salt round out the flavor.

For the Apple Pie Topping

This layer adds that cozy apple pie feeling with warm spices and tender fruit:

3 medium apples, peeled, cored, and thinly sliced or diced
- Granny Smith, Honeycrisp, or a mix of tart and sweet apples work wonderfully
2 tablespoons unsalted butter
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but adds depth)
1 tablespoon lemon juice
1 teaspoon cornstarch (to help thicken the juices slightly)

For the Salted Caramel Sauce

You can use store-bought salted caramel, but making it from scratch gives this dessert a richer, fresher flavor:

1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces, at room temperature
1/2 cup heavy cream, at room temperature
1 teaspoon flaky sea salt or fine sea salt, to taste

Optional Garnishes

Extra salted caramel for drizzling
Whipped cream
A sprinkle of crushed graham crackers or chopped pecans
Thin apple slices (fresh or lightly sautéed) for decoration

Step-by-Step

Guide to Making the Recipe

This dessert has several layers, but each step is simple. If you work in stages, it comes together smoothly and feels much less intimidating than it looks.

1. Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C).
Lightly grease a 9-inch springform pan and line the bottom with parchment paper. This makes it much easier to slice and remove the cheesecake later.
Wrap the outside of the pan in a double layer of aluminum foil if you plan to bake the cheesecake in a water bath (this helps prevent cracks, but is optional).

2. Make the Graham Cracker Crust

In a medium bowl, combine:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
Pour in the 1/2 cup melted unsalted butter.
Mix with a fork or spatula until the crumbs are evenly moistened and resemble wet sand.
Transfer the mixture to your prepared springform pan.
Press the crumbs firmly into the bottom using the bottom of a glass or measuring cup. You can slightly push some crumbs up the sides for a bit of edge, but the main goal is an even, compact base.
Bake the crust in the preheated oven for 8–10 minutes, just until lightly set and fragrant.
Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

3. Prepare the Cheesecake Filling

In a large mixing bowl (or the bowl of a stand mixer), add:
- 2 (8-ounce) packages cream cheese, softened
Beat on medium speed until smooth and creamy, scraping down the sides as needed so no lumps remain.
Add 1 cup granulated sugar and beat again until well combined and fluffy.
Mix in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
Add the 1/2 cup sour cream, blending just until smooth.
Add the 2 large eggs, one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing once the eggs are added to keep the cheesecake texture silky and prevent too much air from entering the batter.
Pour the cheesecake batter over the baked crust and smooth the top with a spatula.

If you’re using a water bath, place the foil-wrapped springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

4. Bake the Cheesecake Layer

Bake at 325°F (163°C) for about 45–55 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 30 minutes. This gentle cooling helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.

While the cheesecake bakes and cools, you can prepare the apple pie topping and the salted caramel sauce.

5. Make the Apple Pie Topping

In a large skillet over medium heat, melt 2 tablespoons unsalted butter.
Add the peeled and sliced/diced apples to the pan.
Sprinkle in:
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (if using)
Drizzle in 1 tablespoon lemon juice and stir to coat the apples evenly.
Cook, stirring occasionally, for 6–10 minutes, or until the apples are tender but still hold their shape and the mixture is syrupy.
Sprinkle 1 teaspoon cornstarch over the apples and stir it in for another minute or so. This helps slightly thicken the juices so the topping sits nicely on the cheesecake instead of running off.
Remove from heat and let the apple mixture cool to room temperature.

6. Make the Salted Caramel Sauce

Be cautious when making caramel—it’s very hot.

In a medium, heavy-bottomed saucepan, add 1 cup granulated sugar.
Heat over medium heat, stirring occasionally with a heat-proof spatula or whisk, until the sugar melts and turns into a deep amber-colored liquid. It will clump at first, then gradually melt.
Once the sugar is fully melted and amber, add the 6 tablespoons unsalted butter. The mixture will bubble vigorously—this is normal. Stir until the butter is completely melted and combined.
Slowly pour in the 1/2 cup heavy cream, stirring constantly. The mixture will bubble again; keep stirring until smooth.
Remove the pan from heat and stir in 1 teaspoon sea salt, adjusting to taste.
Let the caramel cool until it thickens slightly but is still pourable. It will continue to thicken as it cools.

You can also prepare this sauce ahead of time and gently rewarm it before drizzling.

7. Assemble the Cheesecake

Once the cheesecake has cooled to room temperature:

Spoon the cooled apple mixture evenly over the top of the cheesecake.
Drizzle a generous amount of salted caramel sauce over the apples, letting it drip slightly down the sides.
Cover the pan and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and allow the flavors to meld.

8. Slice and Serve

Run a thin knife around the edges of the cheesecake to release it from the sides of the springform pan.
Remove the outer ring and transfer the cheesecake to a serving plate if desired.
Before serving, drizzle a bit more salted caramel over the top for a fresh, glossy finish.
Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Flavor Variations and Creative Twists

One of the best things about this Salted Caramel Apple Pie Cheesecake is how customizable it is. You can easily adjust flavors and textures to suit your tastes or the occasion.

Swap the Crust

Spiced Cookie Crust: Replace graham crackers with crushed gingersnaps or speculoos cookies for extra warmth and spice.
Nutty Graham Crust: Stir in 1/2 cup finely chopped pecans or walnuts with the graham crumbs for extra crunch and a richer flavor.

Play with the Apples

Mixed Apple Varieties: Use a blend of tart and sweet apples for more complexity—try Granny Smith with Honeycrisp or Fuji.
Extra Spiced Apples: Add a pinch of allspice or cardamom for a more complex, bakery-style flavor.
Boozy Twist: Splash 1–2 tablespoons of bourbon or dark rum into the apple mixture while it cooks for a subtle, cozy depth (if serving adults).

Customize the Caramel

Extra Salty Caramel: Increase the sea salt slightly for a more pronounced sweet-salty contrast.
Vanilla Caramel: Stir in 1/2 teaspoon vanilla extract after removing the caramel from the heat for an even smoother, richer taste.

Add Crunch on Top

Streusel Topping: Sprinkle a simple streusel (butter, flour, brown sugar, and a pinch of cinnamon) over the apples before chilling, then lightly toast under the broiler for a minute before serving.
Nut Topping: Garnish with toasted pecans or walnuts tossed lightly in caramel for texture and visual appeal.

How to Serve

Salted Caramel Apple Pie Cheesecake is rich and satisfying, so a small slice is perfect—but people will definitely come back for seconds.

Chilled and Cleanly Sliced: Serve straight from the refrigerator for clean slices and layers that hold their shape beautifully.
Slightly Softened: Let the cheesecake sit at room temperature for 15–20 minutes before serving if you prefer a softer, creamier texture.
With Whipped Cream: Add a dollop of lightly sweetened whipped cream on each slice for an extra airy contrast.
Extra Caramel Drizzle: Bring the remaining salted caramel to the table in a small pitcher so guests can drizzle more over their slices.

This dessert pairs wonderfully with:

Hot coffee or espresso
Black tea or chai
A glass of cold milk
Dessert wines or a small pour of bourbon for adults

Tips & Helpful Suggestions

A few simple tips can help your cheesecake turn out smooth, creamy, and impressive every time.

Cheesecake Texture Tips

Use Room Temperature Ingredients: Soften cream cheese and bring eggs and sour cream to room temperature for a smoother, lump-free batter.
Avoid Overmixing: Once you add the eggs, mix just until combined. Overmixing incorporates too much air, which can cause cracking.
Gentle Baking and Cooling: Baking at a moderate temperature and allowing the cheesecake to cool gradually in the oven helps prevent cracks and keeps the texture velvety.

Apple Topping Tips

Choose the Right Apples: Firm varieties like Granny Smith, Honeycrisp, or Braeburn hold their shape and don’t turn mushy.
Don’t Overcook the Apples: You want them tender but still distinct—not applesauce.
Cool Completely: Let the apple mixture cool before adding it on top of the cheesecake so it doesn’t soften or melt the surface.

Caramel Success Tips

Be Patient with the Sugar: Let the sugar melt and darken evenly. Stir gently and watch closely so it doesn’t burn.
Use Room Temperature Cream and Butter: Cold cream can cause the caramel to seize. Room temperature ingredients blend more smoothly.
Adjust the Salt to Taste: Start with less salt and add more if you like a bolder salted caramel flavor.

Final Thoughts

Salted Caramel Apple Pie Cheesecake is the kind of dessert that feels like a celebration all on its own. It combines the nostalgic flavors of apple pie with the luxurious creaminess of cheesecake, all brought together with a silky ribbon of salted caramel.

It’s impressive enough for holidays, birthdays, and dinner parties, yet each step is simple and manageable when you break it down: a quick crust, an easy cheesecake batter, a stovetop apple topping, and a straightforward caramel sauce. Once it’s assembled and chilled, every slice looks like something straight from a bakery display—but tastes even better because you made it yourself.

This recipe is perfect when you want to spoil your guests, treat your family, or just enjoy a truly indulgent dessert that feels special. With its layers of texture, warmth, and sweetness, it’s the kind of cheesecake people remember—and request—again and again.

FAQ

Can I make this cheesecake ahead of time?

Yes, and it’s actually better when made ahead. Cheesecakes need time to chill and set, and the flavors deepen as they rest.

You can bake the cheesecake layer one day, chill it overnight, and add the apples and caramel the next day.
Or assemble the entire cheesecake (with apples and caramel) and refrigerate it overnight before serving.

Can I use store-bought salted caramel sauce?

Absolutely. If you’re short on time or don’t feel like making caramel from scratch, a good-quality store-bought salted caramel works just fine.

Warm it slightly so it’s pourable, then drizzle over the apples and cheesecake.
You can still sprinkle flaky sea salt on top for extra flavor if your sauce isn’t very salty.

What kind of apples are best for this recipe?

Firm apples that hold their shape and offer a nice tart balance are ideal.

Great choices include:

Granny Smith
Honeycrisp
Braeburn
Pink Lady

Avoid very soft apples like Red Delicious, which can turn mushy when cooked.

Can I freeze Salted Caramel Apple Pie Cheesecake?

Yes, you can freeze this cheesecake, though it’s easiest if you freeze it before adding the final caramel drizzle:

Once fully chilled and set, remove the outer ring of the springform pan.
Freeze the cheesecake (with apples on top) uncovered for about 1–2 hours until firm.
Wrap it well in plastic wrap and then in foil or place in an airtight container.
Freeze for up to 2–3 months.

To serve, thaw in the refrigerator overnight, then add a fresh drizzle of salted caramel before slicing.

How should I store leftovers?

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for 3–4 days.

If the caramel thickens in the fridge, you can microwave a small portion for a few seconds and drizzle it over individual slices before serving.

Can I reduce the sugar in this recipe?

You can slightly reduce the sugar in the cheesecake layer or the apple mixture if you prefer a less sweet dessert. Keep in mind:

Reducing sugar in the cheesecake might make it slightly less rich and sweet, but the texture will still be fine if you don’t reduce too drastically.
You can also use less caramel sauce or drizzle it more lightly if you want a more subtle sweetness.

This Salted Caramel Apple Pie Cheesecake takes the cozy flavors of fall and wraps them in a creamy, elegant dessert that feels like a hug on a plate. Once you’ve made it once, it’s likely to become one of your signature recipes—something you’ll look forward to baking and sharing every time a special occasion comes around.