Salted Caramel Apple Pie Cheesecake Recipe

Salted Caramel Apple Pie Cheesecake

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This is apple pie in cheesecake form, without the hassle of pie crust. You get a creamy, baked vanilla cinnamon cheesecake filling layered with caramelized apples, all sitting on a crisp graham cracker crust.

On top, spiced apples meet a buttery oat crumble and a generous drizzle of salted caramel sauce. Every slice delivers that classic fall dessert pairing in a rich, showstopping form, and I promise the effort is worth every minute.

Why you’ll love this Apple Cheesecake:

Let me count the ways this dessert wins hearts. First, the apples are cooked quickly on the stovetop with butter, brown sugar, and warm spices until they turn tender and deeply caramelized. That stovetop step means you get real apple pie flavor without waiting on a long bake.

Second, the cheesecake filling itself is creamy, baked, and flavored with vanilla and cinnamon, so the spice runs through every layer, not just the topping.

Third, the toppings push this over the edge: a buttery oat crumble, salted caramel sauce, and extra apple pie filling spooned over the top. It is a full apple pie experience in cheesecake form, and it looks spectacular on a dessert table.

Ingredient Notes:

The full recipe with measurements and directions is at the bottom of the post, but here is what you need to know before you shop.

• Apples: For the apple filling and topping, choose a good baking apple such as Jonathan, Golden Delicious, Honeycrisp, Gala, or Fuji. Be sure to avoid soft apples like McIntosh, because they turn mushy when cooked.
• Crust: Graham crackers form the crust base. If you want a twist, biscoff or gingersnap cookies work beautifully as alternatives.
• Butter: Salted butter is preferred here, but unsalted butter works fine if that is what you have on hand.
• Cream cheese: Use full fat, block style cream cheese at room temperature. This matters for texture more than almost any other ingredient.
• Eggs: Large eggs, also at room temperature.
• Sour cream: Full fat sour cream at room temperature adds richness and keeps the filling silky.
• Vanilla: Use real vanilla extract. It shows in a cheesecake this rich.

Room temperature across the board is the theme, and I will explain why in the baking tips below. Trust me on this one: I once tried to shortcut it with cold cream cheese after a long day, and I spent ten minutes chasing tiny lumps around the bowl.

Recipe Substitutions:

A dairy free version of this cheesecake has not been tried, so I will be upfront with you about that. If you are experienced with dairy free baking, you could experiment with trusted dairy free products.

If you are newer to it, my honest advice is to start from a dairy free or vegan base cheesecake recipe you already trust, then add these apple fillings, crumble, and caramel toppings on top. That way the hard won base technique is already proven.

For gluten free needs, the fix is simple: gluten free graham crackers in the crust make the entire dessert gluten free.

Love this flavor approach? There are related variations worth exploring. A peach version exists as Peach Cobbler Cheesecake, and a pineapple upside down cake cheesecake follows the same idea, with fruit in the middle and on top.

For serving, freshly whipped cream is a lovely optional partner. If you use thinner apple slices for the topping, spread them in an even layer over the cheesecake, add the crumble and caramel, then pipe whipped cream around the edges or in dollops. It makes a beautiful finish for a holiday table.

How to Make this Apple Pie Cheesecake:

Read through the whole recipe before you begin, since there are a few elements at play. The good news: they can be broken down over multiple days. Here is the flow.

Step 1: Make the apple filling. Peel and slice your apples between 1/4 and 1/2 inch thick. Add all the apple filling ingredients to a medium saucepan over medium heat and cook for about 10 to 16 minutes, stirring, until the apples reach your desired tenderness and caramelize.

If the liquid dries up at any point, add a splash more cider or water to keep things saucy. To thicken, stir together 2 teaspoons of cornstarch and 2 teaspoons of water until dissolved, add it to the filling over medium heat, and cook while stirring for 30 to 60 seconds. Transfer to a bowl to cool.

Step 2: Make the crust. Preheat the oven to 350 degrees F. Spray a 9 inch springform pan and make sure the bottom is securely fastened.

Stir together crushed cinnamon graham cracker crumbs, melted butter, and a pinch of sugar, then press the mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside and keep the oven at 350.

Fill a large pot with water and set it on the stove, and get out a large roasting pan, because you will need both for the water bath later.

Step 3: Make the cheesecake batter. Remember that cold ingredients must come to room temperature first, or the filling will not turn out.

In a large bowl, beat the cream cheese on high speed with an electric mixer, or use a stand mixer with the paddle attachment, until creamy. Mix in the sugar, then the eggs, vanilla, sour cream, and cinnamon until the batter is silky.

A few tiny lumps are fine. Be gentle with the eggs so you do not over mix.

Step 4: Assemble. Pour half the batter over the pre baked crust, spoon the apple filling on in an even layer, pour on the remaining batter, and smooth it with an offset spatula.

Step 5: Prep the water bath. The water bath produces steam for even cooking and helps prevent cracks. To keep it leak free, use one of two methods: place the roasting pan on a rack below the cheesecake, or wrap the pan base in foil and set it inside a 10 inch cake pan inside the roasting pan.

Either way, never place the cheesecake pan directly into the water, or you risk a soggy crust.

Step 6: Bake and chill. Bake as directed in the recipe card. The cheesecake is done when the edges are slightly raised, the top appears matte, and there is only a slight wobble in the center.

Some browning on top is normal with this full pan. Cool completely at room temperature, then cover and refrigerate at least 6 hours, or preferably overnight, before topping and serving.

Step 7: Make the crumble. While the cheesecake cools, cut cold butter into a mixture of oats, flour, brown sugar, cinnamon, and salt using a pastry blender or two forks. Spread it on a parchment lined sheet pan, bake at 350 degrees F, stirring halfway through, and let cool.

Step 8: Make the salted caramel sauce. Melt sugar in a medium saucepan, then mix in the cubed butter and heavy cream, finishing with a pinch of flaky sea salt. Follow my full salted caramel sauce recipe for step by step directions and troubleshooting tips, and let the sauce cool before using it on the cheesecake.

Note on the apple topping: when it is time to serve, repeat the apple step. You can use thicker slices, between 1/2 and 3/4 inch, for the topping, or make a double batch of thinner slices instead.

Serving + Storing:

Here comes the fun part. Top the cooled and chilled cheesecake with the second half of the apple mixture and a generous sprinkle of crumble. I like to place extra crumble on the table so everyone can add more to their own slices, because there is always someone who wants a heavier hand with the topping.

Drizzle with caramel sauce, slice, and enjoy. For leftovers, store the cheesecake in an airtight container in the fridge for 3 to 4 days.

Steph’s Expert Baking Tips:

These are the three things I would tell a friend before she turned on the oven.

• Bring cold ingredients to room temperature. Cold ingredients create a lumpy batter, and no amount of mixing fixes it gracefully. Set the cream cheese, eggs, and sour cream out ahead of time.
• Do not over mix when adding the eggs. Over mixing can cause the cheesecake to rise too much in the oven, and possibly spill. Mix just until each egg is incorporated.
• Do not over bake. Follow the doneness cues in the recipe card rather than the clock alone.

One more reassurance: slight browning on top can happen without the cheesecake being overbaked. This pan is very full, so the top simply browns a bit more.

As long as the edges are slightly raised, the top is matte, and the center has only a slight wobble, you are right on track. Let it cool in the oven with the door cracked open for an hour, then chill patiently.

A little planning ahead helps too: the apple filling or topping can be made up to a day ahead and stored in the fridge, the caramel sauce can be made up to 5 days in advance in a mason jar, and the crumble can be made 2 to 3 days ahead and kept at room temperature in an airtight container.

If you want to scale down, the recipe can be halved and baked in a 9×9 pan, starting with 32 to 40 minutes of bake time.

Happy baking, and let me know how yours turns out!

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Salted Caramel Apple Pie Cheesecake

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Salted Caramel Apple Pie Cheesecake This is apple pie in cheesecake form, without the hassle of pie crust. You get a creamy, baked vanilla cinnamon cheesecake filling layered with caramelized apples, all sitting on a crisp graham cracker crust.

• Total Time: 575 min
• Yield: 12+ slices 1x

Ingredients

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For the Apple Filling
4 medium apples, sliced
3 tbsp salted butter
1–2 tbsp apple cider
1/3 cup light brown sugar, packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1–2 tsp lemon juice
2 tsp cornstarch
2 tsp water

For the Crust
3 cups cinnamon graham cracker crumbs
1/2 cup + 3 tbsp salted butter, melted

For the Cheesecake
32 ounces cream cheese, at room temperature, use the full-fat, block style
1 and 1/2 cups granulated sugar
4 large eggs, at room temperature
2 tsp vanilla extract
1 and 1/2 tsp corn starch
3/4 cup full-fat sour cream, at room temperature
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves

Crumble Topping
1/4 cup all-purpose flour
1/2 cup old-fashioned whole rolled oats
1/4 cup brown sugar, packed
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup salted butter, cold, cubed

For the Salted Caramel Sauce
1 cup granulated sugar
6 tbsp salted butter, cubed
1/2 cup + 1 tbsp heavy cream
pinch flaky sea salt

For the Apple Topping
4 medium apples
3 tbsp salted butter
1–2 tbsp apple cider
1/3 cup brown sugar, packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1–2 tsp lemon juice
2 tsp water
2 tsp cornstarch

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Instructions

1-Prep: Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.
2-Make the Apple Filling: Make the Apple Filling: See note below if you want to make this all in one batch! Peel & slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn’t thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices. Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
3-Make the Crust: Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you’ll need this for your water bath later.
4-Make the Cheesecake: Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won’t turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar & mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, corn starch, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust. Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.
5-Prep Water Bath: Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting pan (this one is ideal – having the cheesecake surrounded by water helps protect it from the oven’s heat and keeps things extra creamy). Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks. Note: I do not recommend placing your cheesecake pan (even if wrapped in foil) directly into the water bath as it will always leak to some degree and you’ll have a soggy crust.
6-Bake: Bake: Bake the cheesecake for 1 hour and 30 to 1 hour and 50 minutes. When done, the edges of the cheesecake will be slightly raised, the top will appear matte, and it will have only a slight wobble in the center. A knife inserted into the edge will come out with a small amount of thick batter, and an instant read thermometer inserted halfway down into the center should read 150 to 155℉. If the top of the cheesecake appears a bit puffy and browns during the bake, that’s normal. It is not over baked – the top browns more with this recipe because of how full this pan is. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
7-Cool & Chill: Cool & Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle, but be careful. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or ideally up to 12 hours to 1 day before removing from the pan & serving. Time Saving Tip: Make the elements below – the crumble, caramel, and apple topping – while the cheesecake bakes or while it cools and chills.
8-Make Crumble Topping: Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 12 to 20 minutes, stirring halfway through.
9-Make Salted Caramel Sauce: Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos & troubleshooting tips along with the recipe. Let cool before using on the cheesecake.
10-Make Apple Pie Topping: Make Apple Pie Topping: Peel & slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling. Transfer apple mixture & thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).
11-Serve + Store: Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!
12-Make-Ahead Tips: Make-Ahead Tips: – Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container. – Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge. – Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.

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• Prep Time: 50 min
• Cook Time: 105 min
• Method: bake

Nutrition

• Serving Size: 1slice
• Calories: 822kcal
• Sugar: 63g
• Sodium: 573mg
• Fat: 51g
• Saturated Fat: 29g
• Carbohydrates: 85g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 195mg