Salted Caramel Apple Pie Cheesecake – The Fall Dessert Everyone’s Talking About

There’s something magical about fall desserts — the scent of baked apples, the golden hue of caramel bubbling on the stove, the warmth that fills your kitchen. If you’ve ever wanted a dessert that captures that feeling in a single bite, this Salted Caramel Apple Pie Cheesecake is it. Imagine a buttery graham cracker crust layered with creamy cheesecake, sweet cinnamon-spiced apples, and a glossy drizzle of salted caramel that ties everything together. It’s a mash-up of two classic favorites — apple pie and cheesecake — that feels both nostalgic and new.

This recipe isn’t just about indulgence; it’s about balance. The tart apples cut through the rich filling, while the salt in the caramel keeps each bite from being overly sweet. Whether you’re baking it for Thanksgiving, a dinner party, or just because you need a little cozy comfort, you’re about to fall in love with this show-stopping dessert.

Why This Dessert Works (and Why You’ll Want to Make It)

You know those desserts that make people go quiet after the first bite? This Salted Caramel Apple Pie Cheesecake has that effect. It brings together familiar comfort with a little gourmet flair — the kind you usually find at a fancy bakery but can easily create at home.

The creamy cheesecake base adds a velvety texture that complements the tender spiced apples layered on top. The caramel drizzle, kissed with sea salt, adds that final flourish — a contrast of sweet and salty that keeps you coming back for another forkful.

And let’s talk about versatility. You can dress this cheesecake up with a crumble topping for a rustic, homemade look or keep it sleek with just the caramel glaze. It’s the perfect dessert for those moments when you want something classic but still want to impress.

Salted Caramel Apple Pie Cheesecake

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• Author: Maha Al-Sayed
• Total Time: PT5H30M
• Yield: 10 servings 1x

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Description

A decadent fusion of creamy cheesecake, spiced apple pie, and golden salted caramel — the perfect fall dessert for any gathering.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted unsalted butter
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 medium baking apples, peeled and sliced
• 2 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon lemon juice
• 1 cup granulated sugar (for caramel)
• 6 tablespoons butter (for caramel)
• ½ cup heavy cream
• ½ teaspoon sea salt

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Instructions

1. 1. Preheat oven to 325°F and prepare a 9-inch springform pan.
2. 2. Mix graham cracker crumbs, sugar, and melted butter; press into the pan to form the crust. Bake for 10 minutes and let cool.
3. 3. Cook sliced apples with butter, brown sugar, cinnamon, nutmeg, and lemon juice until tender. Set aside.
4. 4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
5. 5. Pour half the cheesecake batter over the crust, layer with apples, and top with remaining batter.
6. 6. Bake 55–65 minutes until nearly set. Cool in the oven with door ajar for 1 hour, then refrigerate 4 hours or overnight.
7. 7. To make caramel, melt sugar until amber, whisk in butter, add cream and sea salt; cool slightly.
8. 8. Drizzle caramel over the chilled cheesecake before serving.

Notes

For the best flavor, prepare the cheesecake a day ahead so the layers can fully set. Use firm baking apples like Honeycrisp or Granny Smith for texture balance.

• Prep Time: PT25M
• Cook Time: PT1H5M
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 485
• Sugar: 41g
• Sodium: 280mg
• Fat: 30g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 120mg

Ingredient Breakdown & Smart Substitutions

Here’s what you’ll need to make this dessert come alive — every element plays an important role.

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons melted unsalted butter

Cheesecake Filling

• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

Apple Pie Layer

• 3 medium baking apples (like Honeycrisp or Granny Smith), peeled and sliced
• 2 tablespoons unsalted butter
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• 1 teaspoon lemon juice

Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons butter
• ½ cup heavy cream
• ½ teaspoon sea salt

Smart Substitutions
If you want to lighten things up or adapt for dietary needs, you have plenty of options. Use gluten-free graham crackers for the crust, or swap the butter for coconut oil if you’re dairy-free. A lactose-free cream cheese works beautifully here, too. For a deeper flavor, try dark brown sugar in the apple layer. And if you’re short on time, store-bought caramel sauce (choose one with real cream and butter) is perfectly fine.

Step-by-Step Method: From Crust to Caramel Drizzle

Build the Base

Start by preheating your oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter until combined, then press the mixture firmly into a 9-inch springform pan. Bake for 10 minutes to set the crust. Let it cool while you prepare the filling.

Cook the Apples

In a skillet over medium heat, melt butter and stir in brown sugar, cinnamon, nutmeg, and lemon juice. Add the apple slices and cook until tender but not mushy — about 5 to 7 minutes. Set them aside to cool slightly.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, then mix in sour cream and vanilla. The batter should be thick and glossy.

Assemble

Pour half of the cheesecake mixture over the crust, spoon the apple filling evenly on top, then pour the rest of the batter over the apples. Smooth the surface and tap the pan gently to remove air bubbles.

Bake and Cool

Place the pan on a baking sheet and bake for 55 to 65 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let it cool for an hour inside before transferring to the fridge. Chill for at least 4 hours — overnight is best for flavor and texture.

Make the Salted Caramel

In a heavy saucepan, heat sugar over medium heat, stirring constantly until it melts into a deep amber color. Add butter, whisk until combined, then pour in the cream (careful — it bubbles!). Finish with sea salt and stir until smooth. Cool slightly before drizzling over your cheesecake.

Dietary Variations

Gluten-Free

Replace the graham crackers with a gluten-free version or use crushed almond cookies. Make sure your vanilla extract and caramel ingredients are certified gluten-free.

Vegan

Go for a plant-based cream cheese and vegan butter, and replace the eggs with ¼ cup of aquafaba (the liquid from canned chickpeas) per egg. Coconut cream makes a wonderful substitute for sour cream and heavy cream.

Low-Calorie or Lightened-Up

Swap full-fat cream cheese for Neufchâtel, and use Greek yogurt instead of sour cream. Replace half the sugar with a natural sweetener like erythritol or stevia blend. For caramel, try a date-based version — it’s surprisingly rich and guilt-free.

Halal-Friendly

Use gelatin-free cream cheese and ensure your vanilla extract and caramel sauce are made with alcohol-free ingredients. Butter and cream should come from certified halal sources.

These substitutions won’t take away the magic — you’ll still get that buttery crust, creamy filling, and the sweet-salty finish that makes this dessert unforgettable.

Storage, Make-Ahead & Leftover Tips

One of the best things about this Salted Caramel Apple Pie Cheesecake is how well it holds up. You can make it a day or two ahead — in fact, it tastes even better after chilling overnight. Keep it covered in the refrigerator for up to four days.

If you want to freeze it, skip the caramel drizzle and wrap the cheesecake tightly in plastic wrap and foil. Freeze for up to two months. When ready to serve, thaw in the fridge and warm your caramel sauce just before drizzling.

Leftover slices can be stored in airtight containers and enjoyed straight from the fridge — they’re even better the next day when the flavors meld together.

Every fall needs a dessert that feels like home, and this Salted Caramel Apple Pie Cheesecake does exactly that. It’s cozy yet sophisticated, familiar yet surprising. Whether you serve it at a family gathering or just treat yourself after a long week, each bite brings that perfect mix of creamy, sweet, and salty — the ultimate comfort for any season.

FAQ

Can I make salted caramel apple pie cheesecake without a springform pan?

Yes, you can use a deep pie dish or an 8×8-inch square baking pan instead. Just line it with parchment paper so you can lift the cheesecake out easily after chilling.

What are the best apples to use for salted caramel apple pie cheesecake?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape during baking and balance the sweetness of the caramel and cheesecake layers.

Can I prepare salted caramel apple pie cheesecake ahead of time?

Absolutely. This dessert actually tastes better after resting overnight. You can make it 1–2 days in advance and keep it refrigerated until serving. Just add the caramel drizzle right before you serve it.

How do I keep the caramel from sliding off the cheesecake?

Let the cheesecake chill completely and make sure the caramel has cooled to room temperature before drizzling. That way, the sauce sets nicely without melting into the top layer.

Can I freeze salted caramel apple pie cheesecake?

Yes. Freeze without the caramel topping for best results. Wrap tightly in plastic and foil, then thaw overnight in the refrigerator before adding the caramel and serving.

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