Introduction

This Salted Caramel Apple Pie Cheesecake combines the best of two beloved desserts: creamy cheesecake and warm apple pie, all topped with rich salted caramel. Perfect for special occasions or cozy evenings, it offers layers of delightful flavors and textures.

A round cheesecake with four visible layers sits on a white plate on a white marbled surface. The bottom layer is a thick, golden brown crust. Above this is a thin, light golden caramel-like layer, followed by a thick, creamy white cheesecake layer. The top layer has crumbled brown streusel with chunks of cooked apple pieces scattered on it, all drizzled with caramel sauce that slightly runs down the sides. A slice has been cut and pulled out slightly, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 medium apples, peeled and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup granulated sugar (for caramel)
6 tablespoons unsalted butter, cubed (for caramel)
1/2 cup heavy cream
1 teaspoon sea salt

Instructions

Step 1: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the pan and bake for 10 minutes. Let it cool slightly.
Step 3: Beat the cream cheese in a large bowl until smooth and creamy. Add 1 cup sugar and mix well.
Step 4: Add eggs one at a time, mixing on low speed after each until just combined.
Step 5: Stir in vanilla extract and sour cream until blended. Pour the filling over the cooled crust, smoothing the top.
Step 6: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (creating a water bath).
Step 7: Bake cheesecake for 55-65 minutes until the center is almost set but still slightly jiggly. Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 8: Remove cheesecake from oven and chill in the refrigerator for at least 4 hours or overnight.
Step 9: While cheesecake chills, melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are soft and syrupy, about 8 minutes. Let it cool to room temperature.
Step 10: For the salted caramel, heat 1 cup sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a deep amber color.
Step 11: Carefully add 6 tablespoons cubed butter and stir until melted. Slowly whisk in heavy cream (mixture will bubble). Boil for 1 minute, then remove from heat and stir in sea salt. Let caramel cool slightly.
Step 12: Top the chilled cheesecake with the apple pie mixture, then drizzle generously with the salted caramel sauce before slicing and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity in the apple topping.
For a nutty crunch, sprinkle chopped toasted pecans or walnuts over the caramel drizzle.
Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake.

Storage

Store leftover cheesecake in the refrigerator, covered tightly, for up to 4 days. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. The caramel may thicken when cold—warming slightly will restore its drizzle consistency.

How to Serve

A cheesecake with four visible layers sits on a white plate. The bottom layer is a thick, crumbly brown crust. Above that is a smooth light yellow cream layer. The third layer is a thicker creamy white cheese layer. The top layer shows chunky pieces of baked apples mixed with coarse brown crumbs, with a drizzle of caramel sauce running down the sides and onto the plate. One slice is cut and slightly pulled out, revealing all the layers clearly, with some crumbs and caramel sauce scattered around on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps bake the cheesecake evenly and prevents cracking by providing gentle, consistent heat. It’s recommended for the best results.

What can I substitute for sour cream?

You can use Greek yogurt or crème fraîche as a substitute for sour cream. Both provide similar moisture and slight tanginess to the cheesecake filling.