Introduction

This Salted Caramel Apple Pie Cheesecake is the perfect holiday dessert that combines creamy cheesecake, spiced apple topping, and rich salted caramel. It’s a showstopper that brings together all your favorite flavors in one indulgent treat.

A round cheesecake with three visible layers sits on a white marble surface; the bottom layer is a thick, crumbly brown crust, the middle layer is a smooth, creamy pale beige filling, and the top layer is covered with a drizzle of golden caramel sauce dripping over the edges. On the surface, there are small chunks of cooked apple and whole pecans arranged mostly on one half, along with some crumbled topping scattered around. One slice is removed and slightly pulled out, showing the clear layers inside. The background has a light brown cloth partially visible next to the cheesecake. 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 your oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly.
Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add 1 cup granulated sugar and mix until well combined.
Step 4: Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract and sour cream until just combined.
Step 5: Pour the cheesecake filling over the cooled crust and smooth the top.
Step 6: Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides of the springform pan to create a water bath.
Step 7: Bake for 55-65 minutes until the center is almost set but still slightly jiggly.
Step 8: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Step 9: Remove the cheesecake from the oven and chill for at least 4 hours or overnight.
Step 10: To make the apple topping, melt 2 tablespoons of butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until the apples are soft and syrupy, about 8 minutes. Let it cool to room temperature.
Step 11: For the salted caramel sauce, melt 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly until it turns a deep amber color.
Step 12: Carefully add the 6 tablespoons cubed butter and stir until melted.
Step 13: Slowly whisk in the heavy cream (the mixture will bubble). Boil for 1 minute, then remove from heat and stir in the sea salt. Let the caramel cool slightly.
Step 14: Assemble your cheesecake by topping it with the cooled apple mixture.
Step 15: Drizzle the salted caramel sauce over the top before slicing and serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with the sweet caramel and creamy cheesecake.
For extra crunch, sprinkle chopped pecans or walnuts over the apple topping before serving.
Make sure the caramel sauce cools slightly before drizzling to prevent it from running off the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, warm individual slices gently in the microwave for 10-15 seconds or serve chilled for the best texture and flavor.

How to Serve

The image shows a slice of a round dessert cake on a white plate, placed on a white marbled surface. The cake has several layers: at the bottom, there is a dense brown crumbly crust; above that, a thick creamy white layer; then a chunky layer filled with small diced apple pieces; topped by a rich caramel sauce that drips down the sides, with scattered pecans and a crumbly nut topping covering parts of the surface. One slice is cut out, showing all the layers clearly, and the slice itself has the same layers visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best because it allows for easy removal of the cheesecake without damaging the sides. Using a regular pan can make it difficult to unmold, but if you do, line the pan with parchment paper for easier removal.

Can I prepare this cheesecake in advance for a party?

Yes! This cheesecake actually tastes better after chilling overnight, making it a perfect make-ahead dessert for holiday gatherings.