Salted Caramel Apple Pie Cheesecake

This salted caramel apple pie cheesecake delivers the perfect marriage of cozy autumn flavors and creamy indulgence. With a graham cracker crust, layers of cinnamon apples, and tangy cheesecake topped with homemade salted caramel, it is the dessert my family craves for holidays and special Sunday dinners alike.

Trust me when I say this is the dessert that never fails to wow guests. The juxtaposition of tart apples and creamy cheesecake hooked me from the first bite. Every fall, it becomes a ritual in our house, stealing the spotlight from every pumpkin pie on the table.

Gather Your Ingredients

• Graham cracker crumbs: Give the crust its classic flavor and crunch. Choose ones with a deep golden hue for best taste
• Granulated sugar: Sweetens both the crust and cheesecake layer. Opt for fine sugar for smooth blending
• Unsalted butter: Ensures the crust stays tender. Use freshly melted butter for the best aroma
• Cream cheese: Delivers creamy richness. Always bring to room temperature for a lump-free mix
• Eggs: Help the cheesecake set smoothly. Select large eggs for even results
• Vanilla extract: Rounds out sweetness. Pure vanilla offers the richest notes
• Sour cream: Adds tang and soft texture. Full-fat sour cream gives the best mouthfeel
• Peeled and sliced apples: Deliver autumn flavor all through the cheesecake. Use tart-sweet apples like Honeycrisp or Granny Smith
• Brown sugar: Sweetens and deepens flavors in apples. Ensure it is fresh and slightly moist
• Ground cinnamon: The signature warm spice. Stick to Ceylon or Saigon for vibrant aroma
• All-purpose flour: Binds the apple mixture. Use regular unbleached flour
• Heavy cream: Creates the silky caramel topping. Use cream with 36 percent fat or higher for best results
• Sea salt: Balances sweetness and enhances flavors. Use flaky or coarse for the caramel finish

How to Make It

Prepare the Crust:

Combine graham cracker crumbs with granulated sugar and freshly melted butter in a bowl. Mix everything thoroughly so all crumbs are moist. Firmly press the mixture into an even layer covering the bottom of a 9-inch springform pan. Use a measuring cup to get the crust smooth and even. Bake at 325 degrees Fahrenheit for 10 minutes until edges are just golden. Remove from the oven and cool completely before assembling the next layer.

Mix the Apple Layer:

Peel and thinly slice the apples then toss them in a large bowl with brown sugar, ground cinnamon, and all-purpose flour. Stir until every apple slice glistens and is evenly coated. Spread this apple mixture right over the cooled crust, ensuring an even distribution so every slice gets some apple flavor.

Beat the Cheesecake Filling:

Place the softened cream cheese and granulated sugar in a mixing bowl. Beat until the texture is velvet-smooth with no lumps left. Add eggs one at a time, blending thoroughly after each. Medium speed helps avoid overmixing. Mix in vanilla extract and sour cream until the batter looks silky and homogeneous. Scrape down the bowl sides to catch any stray bits.

Assemble and Bake:

Pour the cheesecake batter gently over your apples. Smooth out the top with a spatula so the layers do not mix. Bake in the preheated oven for 60 to 70 minutes until the cheesecake is set at the edges but a slight jiggle remains in the middle. Turn off the heat and cool with the oven door slightly ajar to prevent cracks. Once brought to room temperature, chill in the refrigerator for at least 4 hours to set.

Make and Finish with Salted Caramel:

Heat granulated sugar in a medium saucepan over medium heat. Stir until it melts and reaches a deep amber color. Drop in the unsalted butter, stirring slowly as it bubbles off the heat. Gently pour in heavy cream, stirring carefully so it does not splatter. The sauce will look thin at first but thickens as it cools. Remove from heat then sprinkle in sea salt and blend. Let cool for an ultra-rich sauce to pour over your chilled cheesecake just before serving.

Whenever apples are in season I always sneak a few into this cheesecake. My grandmother used to insist on tart apples from our backyard tree and I have carried on the tradition. No store-bought dessert can replicate how cozy and special this cheesecake feels at a family table.

Flavor Boosters

Store leftover cheesecake tightly covered in the refrigerator for up to five days. Keep the caramel sauce in a sealed jar in the fridge and warm gently before drizzling over slices. Cheesecake freezes surprisingly well. Slice it and wrap the pieces individually for a grab-and-go sweet treat that will thaw perfectly overnight.

Serving Suggestions

Serve this cheesecake with freshly whipped cream or a scoop of vanilla ice cream for a decadent touch. Dust the finished cake with extra cinnamon or a handful of toasted pecans. Try plating it with warm caramel drizzled artfully on the plate for a beautiful presentation at a dinner party.

Creative Twists

This cheesecake takes inspiration from American favorites apple pie and cheesecake fusing them into a modern classic perfect for fall tables. You can adapt it for different seasons by swapping apples for pears or even peaches in the summer.

I have made this cheesecake for birthdays potlucks and Thanksgiving dinners. Once I brought it to my book club and it disappeared before anyone touched the other desserts. Rarely have I seen so many people ask for seconds and beg for the recipe. Make it once and you just might have it requested every year.

Common Questions About This Recipe

→ How do I prevent the cheesecake from cracking?

Allow ingredients to reach room temperature, avoid overmixing, and cool the cake gradually for a smooth surface.

→ Can I use store-bought caramel instead of homemade?

Yes, you can use your favorite store-bought caramel, but homemade offers a fresher, richer flavor highlight.

→ What apples work best for this dessert?

Firm varieties like Granny Smith or Honeycrisp hold their shape and provide a pleasant tartness when baked.

→ How long should the cheesecake chill before serving?

Refrigerate for at least four hours; overnight chilling will deliver the best texture and flavor meld.

→ Can I prepare this dish ahead of time?

Yes, you can make it a day in advance, storing it covered in the fridge until ready to serve for convenience.