Salted Caramel Apple Cheesecake

Salted Caramel Apple Pie Cheesecake brings together creamy cheesecake filling, warm spiced apples, and that glossy salted caramel drizzle. Every slice tastes like fall and feels a little bit like a special occasion. I remember the first time I served this at Thanksgiving and there was not a crumb left when dessert was over. Now it is a must-make for every cool-weather gathering.

I first whipped this up when I wanted something impressive for a holiday potluck and it became the most requested dessert I make. Even people who do not love cheesecake always come back for seconds.

Ingredients

• Graham cracker crumbs: give the crust a buttery crunch and classic cheesecake base use fresh crackers for the richest flavor
• Granulated sugar: sweetens the crust and the cheesecake filling go for fine-grain sugar for easier blending
• Unsalted butter: melted to bind the crust pick a good quality butter for the tastiest results
• Cream cheese: soft and tangy the key to velvety texture let it soften fully before mixing for best smoothness
• Eggs: provide structure to the cheesecake always crack them one at a time for even mixing
• Vanilla extract: brings cozy warmth use pure vanilla for richer flavor
• Sour cream: mellows out the sweetness and helps create a creamy texture full-fat works best
• Peeled and sliced apples: deliver that signature apple pie flavor Granny Smith adds tartness but Honeycrisp or Fuji are great for a sweeter bite
• Brown sugar: creates a caramelly apple filling dark brown sugar adds even deeper flavor
• Ground cinnamon: infuses the filling with warm spice use fresh cinnamon for more aromatic notes
• All-purpose flour: thickens the apple layer and keeps it from getting runny
• Heavy cream and butter for the caramel sauce: bring it together with richness use heavy cream straight from the fridge
• Sea salt: balances the sweetness in caramel look for flaky sea salt like Maldon for the best sprinkle on top

Step-by-Step Instructions

Make the Crust:

Press graham cracker crumbs sugar and melted butter together until thoroughly coated then press the mixture into a greased nine inch springform pan use the bottom of a measuring cup to create an even crust

Bake the Crust:

Transfer the pan to a three hundred twenty five degree oven bake for ten minutes then set aside to cool completely so the crust stays crisp under the apple layer

Prepare the Apple Layer:

In a large bowl toss peeled sliced apples with brown sugar cinnamon and flour until every piece is evenly coated arrange the apples in a flat layer over the cooled crust this locks in juicy flavor without making the cake soggy

Blend the Cheesecake Batter:

In a large mixing bowl beat softened cream cheese with sugar until completely smooth and creamy beat in eggs one at a time pausing between each to make sure they are fully incorporated finally mix in vanilla and sour cream until the batter is glossy and lump free

Assemble the Cheesecake:

Pour cheesecake batter over the apple layer in the pan tap the pan on the counter to release air bubbles and even out the top

Bake the Cheesecake:

Set the pan on a middle oven rack bake for sixty to seventy minutes until the edges are set but the center still has a slight jiggle this guarantees a creamy center

Cool and Refrigerate:

Turn off the oven and let the cheesecake rest inside with the door cracked open for thirty minutes cool completely on the counter then refrigerate at least four hours or overnight for clean easy slicing

Make the Salted Caramel Sauce:

Set granulated sugar in a saucepan over medium heat swirl gently as it melts and turns amber once smooth add butter stir to combine then slowly pour in cold heavy cream whisking constantly finally add the sea salt let cool to room temperature before topping the cheesecake

Finish and Serve:

Once the cheesecake is cold drizzle the salted caramel sauce over the top let it cascade down the sides for dramatic flair if you want garnish with a sprinkle of flaky salt and some toasted pecans

Bookmark

My favorite part is the addition of tart apples which break up the richness and keep you coming back for another bite. My family always asks for a second drizzle of caramel so I usually make a little extra on the side.

Storage Tips

Store leftover cheesecake covered in the refrigerator for up to four days. If you want to freeze extra slices wrap each piece first in plastic then in foil and freeze for up to three months. Always thaw overnight in the fridge before serving so the layers stay creamy and do not get soggy.

Ingredient Substitutions

If you prefer a gluten free version swap the graham crumbs for gluten free cookies or almond flour. In place of sour cream you can use plain Greek yogurt for a tangier profile. To change up the apple layer try pears for a subtly different twist or add a splash of bourbon to the caramel sauce for adults at the table.

Bookmark

Serving Suggestions

Serve this cheesecake chilled with a generous drizzle of caramel and a scoop of good vanilla ice cream. It stands out as a Thanksgiving dessert but truly shines at any gathering where you want an impressive make-ahead treat. For an elegant look top with thin apple slices and a handful of toasted nuts.

A Little History

Salted caramel is a relatively modern addition to classic American apple pie and cheesecake but its roots come from French pastry. This mashup brings the best of tradition and trend together and makes the most of fall’s best flavors with just a touch of luxury.

Common Recipe Questions

→ How do I prevent lumps in the cheesecake layer?

Use room temperature cream cheese and beat it thoroughly with sugar before adding eggs, mixing just until combined for a smooth result.

→ What apples work best for this dessert?

Granny Smiths give a tart kick, but Honeycrisp or Fuji add extra sweetness and a tender texture to the filling.

→ Can I substitute store-bought caramel sauce?

Yes, but making your own caramel with cream and sea salt adds a fresh, rich depth that pairs perfectly with apples and cheesecake.

→ How long should I chill it before serving?

Allow at least 4 hours of chilling, or overnight for best texture and easy slicing. Patience is key for a firm, creamy dessert.

→ Will this freeze well?

Absolutely. Slice and wrap portions tightly before freezing. Thaw overnight in the fridge for a fresh, creamy bite anytime.

→ What are creative toppings for serving?

Top each slice with whipped cream, vanilla ice cream, or a sprinkle of toasted nuts for extra crunch and flavor.