If you’re looking for a show-stopper dessert that combines the best of fall flavors with creamy decadence, this Indulgent Salted Caramel Apple Pie Cheesecake Recipe will sweep you off your feet. Imagine tender spiced apples nestled in a luscious cheesecake, all resting on a crunchy cinnamon graham cracker and oat crust, finished with a generous drizzle of salted caramel sauce. It’s rich, comforting, and so utterly satisfying that one slice will leave you dreaming about the next.
Ingredients You’ll Need
Getting started with this recipe is delightfully straightforward because every ingredient plays a clear role in bringing depth, flavor, and texture to the final masterpiece. From crisp apples to creamy cheese, and just the right spices, these familiar ingredients come together to create something unforgettable.
- 4 medium apples (Granny Smith and Honeycrisp recommended): These bring the perfect balance of tartness and sweetness for that classic apple pie flavor.
- 2 tablespoons salted butter: Adds richness and helps cook down the apples beautifully.
- 1/4 cup apple cider: Infuses moisture and extra apple essence into the filling.
- 1/2 cup light brown sugar: Provides sweetness with a subtle molasses depth; dark brown sugar works if you like it richer.
- 1 teaspoon cinnamon: A warming spice that perfectly complements apples and caramel.
- 1/4 teaspoon nutmeg: Adds complexity with a hint of earthiness.
- 1/4 teaspoon ground cloves: Intensifies the spice mix without overpowering.
- 1/4 teaspoon allspice: Offers a subtle peppery and sweet note.
- 2 tablespoons cornstarch: Thickens the apple mixture so it’s perfectly gooey but not runny.
- 1 1/2 cups cinnamon graham cracker crumbs: Builds the flavorful crust base with a hint of cinnamon.
- 1/2 cup salted butter: Binds the crust ingredients while adding buttery flavor.
- 24 ounces cream cheese (full-fat, block-style recommended): The creamy heart of the cheesecake with that rich, smooth texture everyone loves.
- 1 cup granulated sugar: Sweetens the cheesecake filling perfectly.
- 3 large eggs (room temperature): Essential for structure and that silky cheesecake consistency.
- 1 cup sour cream: Adds tang and moisture, keeping the cheesecake luscious.
- 1 cup old-fashioned whole rolled oats: Adds a rustic texture and wholesome touch to the crust.
- 1/2 cup all-purpose flour: Gives structure to the crust and helps bind it.
- 1/4 teaspoon salt: Heightens all flavor components subtly.
- 1 cup salted caramel sauce: Drizzled on top for that irresistibly indulgent finish.
How to Make Indulgent Salted Caramel Apple Pie Cheesecake Recipe
Step 1: Prepare the Apple Pie Filling
Begin by peeling and chopping the apples into bite-sized pieces. Melt the salted butter in a skillet over medium heat, then add the apples along with apple cider, brown sugar, cinnamon, nutmeg, cloves, and allspice. Cook gently until the apples are tender and the mixture thickens slightly, stirring in cornstarch at the end to achieve that perfect glossy, thickened consistency. Set the filling aside to cool while you work on the crust.
Step 2: Make the Crust
In a large bowl, combine the cinnamon graham cracker crumbs, rolled oats, flour, and salt. Pour in the melted salted butter and stir everything together until the mixture resembles damp sand. Press this mixture firmly into the bottom of a springform pan to create a rustic yet sturdy crust layer that will hold all the cheesecake goodness.
Step 3: Prepare the Cheesecake Filling
Using a mixer, beat the room temperature cream cheese until smooth and creamy. Gradually add granulated sugar and mix until fully incorporated. Beat in the eggs one at a time, followed by the sour cream, until you have a velvety and cohesive batter perfect for pouring over your crust.
Step 4: Assemble and Bake
Spread half of the cheesecake batter evenly over the crust. Then spoon the cooled apple pie filling over this layer, distributing it evenly but gently. Carefully pour the remaining cheesecake batter over the apples, smoothing the top. Bake at 325°F (160°C) for about 90 minutes, or until the edges are set and the center jiggles just slightly. Let the cheesecake cool completely before removing from the pan.
Step 5: Add the Salted Caramel
Once cooled, generously drizzle the salted caramel sauce on top of the cheesecake. For a beautiful finish, you can swirl some caramel into the top layer with a skewer before chilling the cheesecake fully. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld wonderfully.
How to Serve Indulgent Salted Caramel Apple Pie Cheesecake Recipe
Garnishes
A light dusting of cinnamon or finely chopped toasted pecans can elevate the presentation and give an added crunch that complements the creamy textures perfectly.
Side Dishes
Pair your cheesecake slices with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra creamy touch that balances the sweet caramel flavors beautifully.
Creative Ways to Present
Serve individual mini cheesecakes layered in mason jars or clear cups to show off the apple pie layers and caramel drizzles—perfect for parties or gifting! Adding a sprig of fresh mint or a thin apple slice on top creates a stunning, inviting dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, maintaining that creamy texture and spiced apple flavor.
Freezing
This Indulgent Salted Caramel Apple Pie Cheesecake Recipe freezes beautifully. Wrap it well with foil and plastic wrap to prevent freezer burn, and keep it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Cheesecake is best enjoyed chilled, but if you want a warm treat, let slices come to room temperature and warm gently in the microwave for 15-20 seconds. This brings out the caramel aroma without melting the cheesecake.
FAQs
Can I use other types of apples?
Absolutely. While Granny Smith and Honeycrisp give a lovely balance of tart and sweet, you can experiment with Macintosh or Fuji apples to create your own flavor twist. Just keep in mind some apples soften more than others during cooking.
Is it possible to make this cheesecake gluten-free?
Yes! Use gluten-free graham cracker crumbs and substitute the all-purpose flour with a gluten-free flour blend. Ensure the oats are certified gluten-free as well. The texture and flavor will still be deliciously rich.
Can I prepare this dessert in advance for a party?
Definitely. This recipe actually tastes even better the next day once the flavors settle. Prepare it up to two days ahead, keep it refrigerated, and add the caramel sauce shortly before serving for a fresh finish.
What if I don’t have salted caramel sauce?
You can use regular caramel sauce and sprinkle a tiny pinch of sea salt on top to mimic the salted caramel flavor. Homemade or store-bought caramel sauce works fine—it’s all about that sweet and salty harmony!
How do I prevent cracks on top of the cheesecake?
Make sure all your ingredients are at room temperature before mixing and avoid overbeating the eggs. Baking slowly and cooling gradually helps prevent cracking. Using a water bath can also help maintain an even temperature if you’re comfortable with the extra step.
Final Thoughts
I can’t recommend enough giving this Indulgent Salted Caramel Apple Pie Cheesecake Recipe a try—it’s a true crowd-pleaser that brings comfort, warmth, and a little bit of wow factor to your dessert table. Whether for family dinners or special celebrations, this recipe will fill your kitchen with irresistible aromas and your heart with joy. So grab those apples, caramel sauce, and that cream cheese, and dive into this slice of pure delight!
Print
Indulgent Salted Caramel Apple Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours (plus chilling time)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Indulgent Salted Caramel Apple Pie Cheesecake combines the comforting flavors of classic apple pie with rich, creamy cheesecake and a buttery graham cracker crust, all finished with a luscious salted caramel drizzle. Perfect for apple season or any occasion when you want a crowd-pleasing dessert that’s both impressive and irresistible.
Ingredients
Apple Pie Filling
- 4 medium apples (Granny Smith and Honeycrisp recommended)
- 2 tablespoons salted butter (or adjust if using unsalted)
- 1/4 cup apple cider (or water)
- 1/2 cup light brown sugar (dark brown can be used for richer flavor)
- 1 teaspoon cinnamon (adjust to taste)
- 1/4 teaspoon nutmeg (adjust to taste)
- 1/4 teaspoon ground cloves (adjust to taste)
- 1/4 teaspoon allspice (adjust to taste)
- 2 tablespoons cornstarch
Crust
- 1 1/2 cups cinnamon graham cracker crumbs (substitute with regular crumbs if desired)
- 1/2 cup salted butter (or adjust if using unsalted)
- 1 cup old-fashioned whole rolled oats (gluten-free if needed)
- 1/2 cup all-purpose flour (gluten-free flour can be used)
- 1/4 teaspoon salt
Cheesecake Filling
- 24 ounces cream cheese (full-fat, block-style recommended)
- 1 cup granulated sugar (no substitutions)
- 3 large eggs (room temperature)
- 1 cup sour cream (or full-fat yogurt)
Topping
- 1 cup salted caramel sauce (for drizzling)
Instructions
- Prepare the Apple Filling: Peel, core, and thinly slice the apples. In a saucepan over medium heat, melt the 2 tablespoons of butter. Add the apple slices and cook for 4-5 minutes until they start to soften. Stir in apple cider, brown sugar, cinnamon, nutmeg, cloves, and allspice. Cook for another 5-7 minutes until the apples are tender and the sauce thickens slightly. Mix cornstarch with a small amount of water to create a slurry, then stir into the apple mixture to thicken further. Remove from heat and set aside to cool.
- Make the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the cinnamon graham cracker crumbs, oats, flour, and salt. Melt the 1/2 cup butter and pour it over the dry ingredients. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove and let cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Blend in the sour cream until the mixture is smooth and creamy but do not overmix.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust. Spoon half of the cooled apple filling evenly over the batter. Pour the remaining cheesecake batter on top, spreading gently to cover the apples. Finally, dollop the remaining apple filling over the top and swirl gently with a knife to create a marbled effect.
- Bake the Cheesecake: Place the springform pan on the middle rack of the preheated oven. To prevent cracking, you may use a water bath by placing a shallow pan with hot water on the rack below. Bake for 75-90 minutes until the edges are set and the center slightly jiggles when the pan is gently shaken. Avoid overbaking to keep the cheesecake creamy. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly.
- Chill and Serve: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set fully. Before serving, drizzle the top generously with salted caramel sauce. Slice into 12 pieces and serve chilled.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
- For a gluten-free version, substitute graham cracker crumbs, oats, and flour with gluten-free alternatives.
- If you don’t have apple cider, water works in the apple filling but cider adds more depth of flavor.
- Make sure not to overbake the cheesecake; it should be slightly jiggly in the center when done.
- The water bath helps prevent cracks and gives the cheesecake a silky texture but is optional.
- Leftovers keep well refrigerated for up to 4 days.
- Allow the salted caramel sauce to be at room temperature before drizzling to avoid stiff clumps.
