Irresistible Salted Caramel Apple Pie Cheesecake Recipe

Whew, Salted Caramel Apple Pie Cheesecake is a mouthful, huh? But hear me out, if you’ve ever wrestled with hitting that “just right” balance of sweet, salty, and creamy… yeah, I feel your pain. So many times I’d settle for a plain cheesecake or a humdrum apple pie and, you know, just wish there was something literally life-changing for dessert. If you’re drooling already, this is totally for you. And honestly, my friends begged me to bring this to every get-together after I first spotted something similar while reading up on caramel apple cheesecake dips and even apple pie cupcakes. So yeah, stick around because I’m about to make you a hero among your own people.

Why You’ll Love This Recipe

So, what’s the big deal with this salted caramel apple pie cheesecake? Oh, where do I even start! First, it’s kind of like your two favorite desserts got married and had the tastiest, most crowd-wowing baby. Even cheesecake haters (yeah, there are a few!) come around after just one slice—I’ve seen it happen, weirdly.

This dessert has got the smooth, creamy vibe of cheesecake blended up with cinnamon-spiced apples and that punch of salted caramel drizzle. Honestly, it’s the whole shebang for parties, potlucks, and, heck, just nights when you wanna treat yourself. Plus, leftovers? Even better the next day… if you have any. Whenever I want something guaranteed to spark “How’d you make THAT?” at the table, I whip this out. There’s just something bold and unforgettable here that standard cakes and pies flat-out lack.

Ingredient Overview

Let’s break it down before you dash out to the store and, oops, forget something crucial. I’ll keep it simple so your eyes don’t glaze over. Here’s what you need for a killer batch:

• Graham cracker crumbs: the base for any self-respecting cheesecake. You can use digestive biscuits, too, but I’m loyal.
• Butter: don’t skimp. Melted. It’s what holds the crust together and, yep, tastes like happiness.
• Cream cheese: room temperature makes it super workable. Full fat, please. (Light is fine but, you know, not really.)
• Sugar and brown sugar: white for the filling, brown to cozy up your apples.
• Eggs: these make it creamy and set up nice.
• Apples: peeled and diced. Granny Smith makes it sharp, but Honeycrisp is fab, too.
• Cinnamon & nutmeg: warm up the whole situation.
• Salted caramel sauce: homemade or grab a bottle. Make it salted or just toss a pinch of sea salt in regular caramel.

You’ll also need sour cream, a touch of vanilla, and a praying attitude the first time around (kidding, kind of). But really, if you want more appley-goodness ideas, check out these mini apple pie cheesecakes.

Recipe Substitutions & Variations

Not feeling every single ingredient? No worries, let’s get creative—I do all the time. Swap graham crackers for ginger snaps or even Oreos if you want a funkier crust. By the way, a nut crust made with pecans turns it into a southern grandma level showstopper.

For apples, haven’t got Granny Smith? Use Fuji or Gala—just go for crisp. If salted caramel is too bold, classic caramel works. Just, please, sprinkle a teensy bit of flaky sea salt on top. It makes it next-level, promise. And don’t stress about the cheese: mascarpone blends in for a silkier finish, while all-cream cheese is classic.

You can mix chopped walnuts in the apple layer or right in the crust for a little crunch. Heck, I’ve even added caramel apple slices with chocolate on top once for an extra fancy vibe. Kids loved it, adults oohed and aahed (I’m not even joking).

“This was honestly the best dessert I’ve ever brought to our family holiday dinner. My picky eater devoured two pieces and asked for the recipe!”

How to Make the Cheesecake Pie

Okay, deep breath! Here’s how you get that dreamy Salted Caramel Apple Pie Cheesecake from your kitchen to your tastebuds (without having a meltdown).

First thing, get your oven heated to 350°F. I’m always forgetting that, so… remember before you melt the butter! Start by mixing your graham cracker crumbs with butter and a spoonful of sugar. Press it firmly into the bottom (and partway up the sides) of a springform pan. Pop it in the oven for about 8 minutes. This step will make your crust crispy, not soggy, and trust me—people notice.

While the crust bakes, peel and chop your apples. Cook them in a pan with butter, brown sugar, cinnamon, and nutmeg. Once they’re soft and sticky and making your place smell like an orchard—set them aside.

On to the filling: Beat the cream cheese with sugar until it smooths out, no lumps allowed. Stir in eggs one at a time, take it slow, then blend in sour cream and vanilla. Pour half over your cooled crust, layer your apples over that, then cover with the rest of the cream cheese filling and smooth it out.

Bake for about 50-60 minutes. You’re looking for that signature “slightly wobbly” center. Once it’s almost set, turn off the oven, crack open the door, and let it chill in there for an hour. No peeking, no slamming—just trust. When it’s completely cool, drizzle salted caramel all over, and throw a pinch of sea salt on top for the wow factor.

Want more tricks? I find letting the cheesecake chill overnight is awkwardly difficult (because the temptation!), but totally worth it for flavor.

Ingredient	Quantity	Notes
Graham Cracker Crumbs	1 ½ cups	For crust base
Butter	½ cup (melted)	Holds crust together
Cream Cheese	16 oz	Room temperature for easy mixing
Sugar	¾ cup	For filling
Brown Sugar	½ cup	To sweeten apples
Eggs	3 large	For structure
Apples (Granny Smith or Honeycrisp)	2-3 medium	Peeled and diced
Cinnamon & Nutmeg	1 tsp each	For flavor
Salted Caramel Sauce	1 cup	Choose store-bought or homemade
Sour Cream	1 cup	Adds creaminess

Serving, Cooling, and Storing

Let’s not mess up after all that effort, right? You gotta let this Salted Caramel Apple Pie Cheesecake chill in the fridge for at least four hours. If you can, let it sit overnight — makes a world of difference.

Serving Suggestions:

• Slices warm up nicely in the microwave for 10 seconds if you just can’t wait.
• Pair with fresh whipped cream or even vanilla ice cream for a five-star restaurant finish.
• Sprinkle extra cinnamon on top, or add toasted nuts for crunch.
• Keep leftovers sealed up tight in the fridge — honestly, tastes even better day two (the caramel soaks in, it’s wild).

If you want it to last longer (like, a week or so) store it airtight and don’t let folks use their fingers to pick at it (learned that the weird way). Toss it in the freezer for those “cheesecake emergencies,” just let it thaw in the fridge before you dive in.

Common Questions

Q: Can I make Salted Caramel Apple Pie Cheesecake ahead of time?
A: Totally! In fact, it tastes even better if you leave it overnight in the fridge.

Q: What kind of apples should I use?
A: Any tart and crisp ones like Granny Smith or Honeycrisp, but really, whatever’s in your fruit bowl works—just skip mealy apples.

Q: Can I use store-bought caramel sauce?
A: Absolutely. No shame. Your secret’s safe.

Q: Does this freeze well?
A: Yep. Wrap slices up so they don’t get funky, and let them thaw in the fridge.

Q: Help! My cheesecake cracks! How do I stop it?
A: Don’t overmix, cool slowly, and drizzle on plenty of caramel. A little crack just means it’s homemade, right?

You’ve Gotta Try This—No Joke

Hands down, Salted Caramel Apple Pie Cheesecake is the cure for “blah, boring dessert syndrome.” I promise if you follow these tips, you’ll turn out something folks ask for again and again. For even more apple-meets-caramel treats, check out this pecan pie cheesecake or try a wild twist like apple pumpkin streusel muffins. Seriously, don’t wait for “an occasion.” Make your day sweeter, and let me know if it blows your mind too!

Print