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Salted Caramel Apple Pie Cheesecake topped with caramel drizzle and apple slices.

Salted Caramel Apple Pie Cheesecake

A decadent dessert combining the creamy richness of cheesecake with the warm, spiced flavors of apple pie, all topped with a luscious salted caramel sauce. This show-stopping treat is perfect for any special occasion.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 10 slices
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Melted unsalted butter
Cheesecake Filling
  • 32 ounces Cream cheese, softened
  • 1 cup Granulated sugar
  • 4 Large eggs
  • 1/2 cup Sour cream
  • 1 teaspoon Vanilla extract
Apple Pie Topping
  • 4 medium Apples (e.g., Granny Smith, Honeycrisp), peeled, cored, diced
  • 1/4 cup Brown sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Lemon juice
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
Salted Caramel Sauce
  • 1 cup Granulated sugar
  • 1/4 cup Water
  • 1/2 cup Heavy cream, warmed
  • 4 tablespoons Unsalted butter, cut into pieces
  • 1/2 teaspoon Sea salt

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Saucepan
  • Measuring cups and spoons
  • Whisk
  • Parchment paper

Method
 

Crust
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan lined with parchment paper. Bake for 10 minutes and let cool.
Cheesecake Filling
  1. In a large bowl, beat softened cream cheese with sugar until smooth. Gradually beat in eggs one at a time, then mix in sour cream and vanilla extract until just combined.
Bake Cheesecake
  1. Pour filling over the cooled crust. Place the springform pan in a water bath and bake for 60-75 minutes until edges are set. Cool in the oven with the door cracked, then chill in the refrigerator for at least 4 hours.
Apple Topping
  1. In a saucepan, cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until softened. Stir in a cornstarch slurry and cook until thickened, then cool.
Salted Caramel Sauce
  1. In a saucepan, cook sugar and water until amber. Carefully whisk in warm heavy cream, then stir in butter and sea salt. Let the caramel cool completely.
Assemble
  1. Once the cheesecake is chilled, spread the cooled apple pie topping over the top. Drizzle generously with the cooled salted caramel sauce before serving.

Notes

Ensure all cream cheese and eggs are at room temperature for a smooth cheesecake batter. Do not overmix the cheesecake filling to prevent cracks. For best results, chill overnight.