Salted Caramel Apple Pie Delight

Salted Caramel Apple Pie Cheesecake blends two beloved desserts into one indulgent creation featuring creamy cheesecake, tender cinnamon-spiced apples, and a rich buttery crust topped with a luscious salted caramel drizzle. Perfect for special gatherings or when you want to wow your guests with something delightfully impressive.

When I first made this for a holiday party, everyone was amazed by the layers of flavor, and it fast became a requested dessert for every occasion

Gather Your Ingredients

• 1 1/2 cups graham cracker crumbs: provides a buttery, crunchy base, choose fresh crackers for better texture
• 1/4 cup granulated sugar: sweetens and balances the crust
• 1/2 cup unsalted butter melted: binds the crust while adding richness, use high-quality butter for best taste
• 24 ounces cream cheese softened: the creamy backbone of the cheesecake, room temperature ensures a smooth batter
• 1 cup granulated sugar: sweetens the cheesecake filling evenly
• 3 large eggs: adds structure and richness, use fresh large eggs
• 1 teaspoon vanilla extract: amplifies the flavor depth, pure vanilla is best
• 1/2 cup sour cream: adds tanginess and moisture for creamy consistency
• 3 medium apples peeled and diced: classic tart apples like Granny Smith work wonderfully for balance
• 2 tablespoons unsalted butter: used to sauté the apples for richness
• 2 tablespoons brown sugar: adds caramel notes enhancing the apple topping
• 1 teaspoon ground cinnamon: warms up the apples, use fresh ground for vibrant flavor
• 1/4 teaspoon ground nutmeg: subtle spice that rounds out the pie flavor
• 1 cup granulated sugar: base for the caramel sauce
• 6 tablespoons unsalted butter cubed: butter makes caramel sauce smooth and rich
• 1/2 cup heavy cream: adds creaminess to the caramel
• 1 teaspoon sea salt: key to salted caramel, balances sweetness with a touch of saltiness

How to Make It

Savor the Crust:

Combine graham cracker crumbs, sugar, and melted butter until they hold together well. Press firmly into the bottom of a greased 9-inch springform pan. Bake at 325 degrees Fahrenheit for 10 minutes to set the crust, then let it cool slightly.

Create the Cheesecake Filling:

Beat the softened cream cheese until it becomes smooth and creamy with no lumps. Slowly add sugar and mix thoroughly. Add eggs one at a time, mixing on low speed after each to avoid incorporating too much air. Stir in vanilla extract and sour cream just until blended—overmixing can affect texture.

Prepare for Baking:

Pour the filling over the cooled crust and smooth the top gently. Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform—this water bath prevents cracking and ensures even baking.

Bake and Chill:

Bake for 55 to 65 minutes until the cheesecake center is just set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then remove from the oven and chill in the refrigerator for at least 4 hours or overnight to fully set.

Cook the Apple Topping:

In a skillet over medium heat, melt the butter and add diced apples, brown sugar, cinnamon, and nutmeg. Stir and cook for about 8 minutes until the apples soften and the mixture becomes syrupy. Allow the topping to cool to room temperature.

Make the Salted Caramel Sauce:

In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a deep amber color—watch carefully to avoid burning. Remove from heat and carefully stir in cubed butter until melted. Gradually whisk in the heavy cream—the mixture will bubble vigorously but keep whisking slowly and steadily. Return to heat and boil for 1 minute. Remove from heat and stir in sea salt. Let the caramel cool slightly before use.

Assemble and Serve:

Top the chilled cheesecake evenly with the apple pie mixture. Drizzle the salted caramel sauce over the top before slicing and serving.

My favorite part is the salted caramel sauce because it adds that perfect sweet and savory finish that keeps you coming back for more. One winter, making this recipe for a family get-together sparked a new holiday tradition that everyone now looks forward to.

Flavor Boosters

Storage Tips Store leftover cheesecake covered tightly in the refrigerator for up to 3 days to keep it fresh. If you want to save longer, wrap slices or the whole cake in plastic wrap and aluminum foil to freeze for up to one month. Thaw in the fridge overnight before serving. Ingredient Substitutions Use digestive biscuits or shortbread cookies instead of graham crackers for a different but equally tasty crust. Greek yogurt can replace sour cream if needed, offering a similar tanginess. For a dairy-free caramel, coconut cream and plant-based butter work with slight flavor differences.

Serving Suggestions

Serve with a scoop of vanilla ice cream to complement the warm caramel and spiced apples. A sprinkle of toasted pecans or walnuts adds a wonderful crunch contrast. A cup of strong coffee or spiced tea pairs beautifully with this rich dessert.

Creative Twists

Cultural Context This recipe is a delightful fusion inspired by American favorites: apple pie and cheesecake—both staples with deep roots in American cuisine. Combining them with salted caramel reflects today’s trend of layered flavor profiles that elevate classic desserts. Seasonal Adaptations Use crisp autumn apples for a natural fit with cinnamon and caramel. In warmer months, substitute apples with fresh peaches or pears cooked with similar spices for a lighter variation. Add a splash of bourbon to the caramel for an adult twist during holiday seasons. Success Stories Many friends have told me how this cheesecake became the highlight of their holiday dessert table. One friend even chilled the caramel sauce poured over pumpkin cheesecake for an unforgettable fall party. Freezer Meal Conversion After baking and cooling the cheesecake, wrap tightly with plastic foil and place in an airtight container before freezing. The apple topping and caramel sauce freeze well separately in covered containers. Warm both toppings gently before assembling on the thawed cheesecake.

This salted caramel apple pie cheesecake is a surefire crowd-pleaser that combines comforting flavors with impressive presentation. Enjoy making and sharing this layered dessert that delights every time.

Common Questions About the Recipe

→ How do I achieve a smooth cheesecake texture?

Use room temperature cream cheese and eggs, beat thoroughly, and avoid overmixing after adding eggs to ensure a creamy, smooth texture.

→ What is the purpose of the water bath during baking?

The water bath provides gentle, even heat to prevent cracking and maintain a tender cheesecake consistency.

→ Can I prepare the salted caramel sauce ahead of time?

Yes, the caramel sauce can be made in advance and chilled. Warm gently before drizzling to restore its smooth texture.

→ How should I store this dessert?

Keep refrigerated and covered. Best enjoyed within 2-3 days to preserve freshness and flavor.

→ How do I soften the apples for the topping?

Cook diced apples with butter, brown sugar, cinnamon, and nutmeg over medium heat until tender and syrupy, about 8 minutes.

→ Why is chilling the cheesecake important?

Chilling allows the cheesecake to set firmly, improving sliceability and enhancing flavor melding.