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Salted Caramel Apple Pie Cheesecake Easy Fall Dessert Recipe

Salted Caramel Apple Pie Cheesecake

Salted Caramel Apple Pie Cheesecake combines three classic desserts into one indulgent masterpiece — creamy cheesecake, cinnamon-spiced apple pie topping, and a luscious drizzle of homemade salted caramel. It’s the perfect show-stopper for fall gatherings or holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar for crust
  • 0.5 cup Unsalted butter melted, for crust
  • 24 ounces Cream cheese softened
  • 1 cup Granulated sugar for cheesecake
  • 3 large Eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cup Sour cream
  • 3 medium Apples peeled and diced
  • 2 tablespoons Unsalted butter for apples
  • 2 tablespoons Brown sugar
  • 1 teaspoon Ground cinnamon
  • 0.25 teaspoon Ground nutmeg
  • 1 cup Granulated sugar for caramel
  • 6 tablespoons Unsalted butter cubed, for caramel
  • 0.5 cup Heavy cream
  • 1 teaspoon Sea salt

Method
 

  1. 1. Prepare the Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool slightly.
  2. 2. Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Beat in eggs one at a time, then mix in vanilla and sour cream until just combined.
  3. 3. Bake in a Water Bath: Pour filling over crust and smooth the top. Place springform pan in a larger roasting pan and add hot water to come halfway up the sides. Bake for 55–65 minutes, until the center is slightly jiggly. Turn off oven, crack door, and let cool inside for 1 hour. Chill 4 hours or overnight.
  4. 4. Prepare the Apple Topping: In a skillet, melt butter over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are soft and syrupy (about 8 minutes). Cool to room temperature.
  5. 5. Make the Salted Caramel Sauce: In a saucepan over medium heat, melt sugar, stirring constantly until deep amber. Carefully add butter and stir until melted. Slowly whisk in heavy cream (it will bubble). Boil for 1 minute, remove from heat, and stir in sea salt. Cool slightly.
  6. 6. Assemble the Cheesecake: Spoon the cooled apple mixture over the chilled cheesecake. Drizzle generously with salted caramel sauce before slicing and serving.

Notes

For best results, chill the cheesecake overnight before topping. Store leftovers covered in the refrigerator for up to 5 days. Warm each slice slightly before serving to soften the caramel topping.