Salted Caramel Apple Pie Cheesecake

There’s a certain magic in the air when fall arrives. The crisp mornings and golden afternoons always make me want to head straight for the kitchen. I remember one particular Thanksgiving when I decided to combine our family’s two favorite desserts: my grandma’s apple pie and my husband’s beloved cheesecake. The result was this incredible salted caramel apple pie cheesecake, a dessert so decadent and memorable that it has become our new holiday tradition.

Now, I know what you might be thinking—that’s a lot of components! But don’t you worry. I’ve broken down this recipe into simple, manageable steps that you can even spread out over a couple of days. The combination of creamy cheesecake, tender spiced apples, a crunchy crumble, and a drizzle of homemade salted caramel is absolutely worth the effort. It’s a true showstopper for any special occasion.

Why This Cheesecake Will Steal the Show

• Layers of Flavor: This isn’t just a cheesecake; it’s an experience. You get the tangy, creamy cheesecake base, a sweet and spicy apple pie filling, a buttery cinnamon crumble topping, and a rich, deep salted caramel sauce. Every bite is a perfect harmony of tastes and textures.
• Perfect for the Holidays: Whether it’s Thanksgiving, Christmas, or just a cozy fall gathering, this dessert is designed to impress. It looks stunning on the dessert table and tastes even better.
• Make-Ahead Friendly: The beauty of this recipe is that you can prepare each component separately in advance. This makes assembly on the big day much less stressful. You can make the caramel, crumble, and apple fillings days ahead!
• Surprisingly Achievable: While it looks like a professional bakery creation, the instructions are straightforward and designed for the home cook. With my tips, you’ll be able to create a flawless cheesecake without any cracks.

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The Building Blocks of a Perfect Fall Dessert

This salted caramel apple pie cheesecake has a few key parts, but the ingredients are all simple pantry staples. Let’s walk through what you’ll need.

• For the Apples: You’ll need two batches of cooked apples—one for the filling and one for the topping. I recommend using a firm, crisp apple like Honeycrisp, Braeburn, or Granny Smith. They hold their shape well and provide a nice tartness to balance the sweetness.
• For the Crust: We’re using cinnamon graham crackers to create a warm, spiced base that complements the apples perfectly. A little melted salted butter is all you need to bind it together.
• For the Cheesecake: The star of the show is the cheesecake batter. It’s critical to use full-fat, block-style cream cheese at room temperature. This is the secret to a smooth, creamy, and crack-free cheesecake. We’ll also add sour cream for tang and a few warm spices like cinnamon and nutmeg.
• For the Toppings: This is where the magic happens! We’ll make a simple oat crumble for a wonderful crunchy texture, and a homemade salted caramel sauce that is liquid gold. You’ll want to drizzle it on everything!

Crafting Your Cheesecake, Step by Step

Ready to get baking? Let’s break this down into easy-to-follow stages. Remember to read through everything once before you begin.

Step 1: Prepare the Spiced Apple Filling

First, let’s cook the apples that will be layered inside the cheesecake. Peel, core, and slice four medium apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, combine the sliced apples, 3 tbsp salted butter, 1-2 tbsp apple cider (or water), 1/3 cup packed light brown sugar, and all the spices (cinnamon, nutmeg, cloves, allspice). Cook, stirring occasionally, for 8-14 minutes, until the apples reach your desired tenderness.

If the pan gets dry, add another splash of cider. To thicken the juices, mix 2 tsp cornstarch with 2 tsp water to create a slurry. Stir it into the apple mixture and cook for another minute until thickened. Set the filling aside in a bowl to cool completely.

Step 2: Make the Graham Cracker Crust

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a bowl, stir together 3 cups of cinnamon graham cracker crumbs with 1/2 cup plus 3 tbsp of melted salted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom and slightly up the sides of your prepared pan. Bake the crust for 10 minutes, then set it aside to cool. Keep the oven on.

Step 3: Mix the Creamy Cheesecake Batter

Make sure your cream cheese, eggs, and sour cream are all at room temperature for the smoothest batter. In a large mixing bowl, use an electric mixer to beat the 32 ounces of softened cream cheese until it’s perfectly smooth and creamy, about 1-2 minutes. Add 1 and 1/2 cups of granulated sugar and mix until just combined. Scrape down the sides of the bowl. Add the 4 large eggs one at a time, mixing on low-medium speed after each addition until just incorporated—do not overmix! Finally, gently mix in the vanilla extract, cornstarch, sour cream, and spices until the batter is uniform.

Step 4: Assemble and Prepare the Water Bath

Start a large pot of water to boil for the water bath. Pour half of the cheesecake batter into the pre-baked crust. Spoon the cooled apple filling evenly over the batter. Carefully pour the remaining cheesecake batter over the apples and smooth the top with a spatula. For the water bath, I recommend placing your springform pan inside a slightly larger (10-inch) cake pan, and then placing that pan inside a large roasting pan. This double protection prevents any water from leaking into your crust. Place the setup on the middle oven rack.

Step 5: Bake and Cool the Cheesecake

Carefully pour the boiling water into the large roasting pan, so it comes about halfway up the sides of the 10-inch pan. Bake for 90 to 110 minutes. The cheesecake is done when the edges are set, the top looks matte, and the center has a slight jiggle. An instant-read thermometer should read 150-155°F in the center. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and the water bath, and let it cool completely at room temperature on a wire rack. Finally, cover it and refrigerate for at least 6 hours, but overnight is best.

Step 6: Create the Crunchy Crumble Topping

While the cheesecake is baking or cooling, make the crumble. On a parchment-lined baking sheet, whisk together 1/4 cup all-purpose flour, 1/2 cup rolled oats, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/8 tsp salt. Cut in 1/4 cup of cold, cubed salted butter using a pastry blender or your fingers until a crumbly mixture forms. Spread it on the baking sheet and bake at 350°F (175°C) for 15-25 minutes, stirring halfway through, until golden brown and crisp. Let it cool completely.

Step 7: Whip Up the Silky Salted Caramel

This is easier than it sounds! In a saucepan, melt 1 cup of granulated sugar over medium heat, stirring until it becomes a smooth amber liquid. Carefully stir in 6 tbsp of cubed salted butter—it will bubble up. Once the butter is melted, slowly whisk in 1/2 cup plus 1 tbsp of heavy cream. Let it boil for one minute, then remove from heat and stir in a pinch of flaky sea salt. Let the caramel cool before using.

Step 8: Cook the Final Apple Topping

This step is just like making the filling. Peel and slice another 4 medium apples, but this time a little thicker (1/2 to 3/4 inch). Cook them in a pan with the same amounts of butter, cider, brown sugar, and spices as the filling. Once tender, thicken with the cornstarch slurry. Let this topping cool down before assembling.

Step 9: Assemble and Serve Your Masterpiece

Once the cheesecake is fully chilled, carefully run a knife around the edge and release the springform collar. Top the cheesecake with the cooled apple topping, sprinkle generously with the oat crumble, and finish with a liberal drizzle of salted caramel sauce. Slice and serve immediately!

My Secrets for Cheesecake Success

• Room Temperature is Key: I can’t stress this enough! For a silky-smooth, lump-free cheesecake, your cream cheese, eggs, and sour cream must be at room temperature. Take them out of the fridge at least 2-3 hours before you start mixing.
• Don’t Overmix: Overmixing the batter, especially after adding the eggs, incorporates too much air. This can cause the cheesecake to rise too quickly and then fall, leading to cracks. Mix on low speed and only until the ingredients are just combined.
• The Slow Cool-Down: The gradual cooling process—one hour in the turned-off oven, then fully cooling at room temperature—is essential for preventing cracks. Drastic temperature changes are the enemy of a perfect cheesecake top.
• Patience is a Virtue: This cheesecake needs to chill for at least 6 hours, but overnight is even better. This time allows the cheesecake to set completely and for the flavors to meld together. Trust me, it’s worth the wait! For more show-stopping treats, check out our other Desserts.

Creative Twists on a Classic

• Nutty Crumble: Add 1/4 cup of chopped pecans or walnuts to the crumble mixture before baking for extra crunch and a nutty flavor that pairs beautifully with the apples.
• Different Crust: Not a fan of graham crackers? Try using crushed Biscoff cookies, gingersnaps, or even shortbread cookies for a unique base.
• Spiked Caramel: For an adult-only version, you can add a tablespoon of bourbon or dark rum to the salted caramel sauce after you remove it from the heat. It adds a wonderful warmth and complexity. Of course, it’s just as delicious without it.
• Pear Perfection: Swap out the apples for firm pears, like Bosc or Anjou, for a slightly different but equally delicious fruit flavor. It’s a wonderful way to adapt the recipe for whatever is in season or on hand for your next big Dinner party.

How to Serve and Enjoy

This salted caramel apple pie cheesecake is a complete dessert all on its own, but if you want to make it even more indulgent, a few simple additions can be lovely. A scoop of high-quality vanilla bean ice cream is a classic choice that complements the warm spices and creamy texture. You could also serve it with a dollop of lightly sweetened, freshly whipped cream to cut through the richness.

For presentation, make sure to drizzle the caramel sauce just before serving. You can also add an extra sprinkle of flaky sea salt on top of the caramel for a little extra pop of flavor and texture. This dessert is a fantastic finish to a hearty meal, like a holiday feast or a cozy Sunday Lunch.

Did You Make This Recipe?

I truly hope you love this salted caramel apple pie cheesecake as much as my family does. It’s a labor of love, but every single bite makes it worthwhile. Baking something this special is a wonderful way to create new memories with the people you care about. If you’re looking for another morning treat, try our other Breakfast recipes.

I would love to see your creations! If you make this cheesecake, please leave a comment below or tag me on Instagram or Pinterest. Happy baking!