Delicious Caramel Apple Pie

This salted caramel apple pie cheesecake is a total crowd-pleaser for anyone craving a dessert with a special twist. It blends the creamy smoothness of cheesecake with cozy apple pie spices and a rich salted caramel topping. Great for weekend get-togethers or wowing buddies with little fuss.

I threw this together on a weekend to switch up the usual cheesecake and it soon became our go-to for special moments at home.

Ingredients

• Apples: bring the pie flavor and texture—pick firm kinds like Granny Smith or Honeycrisp so they don’t get mushy
• Cream cheese: soft and room temp to keep the filling creamy and smooth
• Granulated sugar: sweetens both the crust and filling evenly
• Sea salt: finishes the caramel with the right salty touch
• Butter: adds richness to crust and caramel (using unsalted lets you control salt)
• Sour cream: makes the cheesecake creamy and adds a nice tang
• Heavy cream: gives the caramel its silky texture
• Brown sugar: gives cooked apples a deep molasses-y sweetness
• Ground cinnamon and nutmeg: add cozy autumn spice notes like classic apple pie
• Graham cracker crumbs: create a crunchy and flavorful base—go for fresh and fragrant crumbs

Steps

Make The Filling:

Start by beating the softened cream cheese till it’s silky smooth and lump-free. Mix in the sugar then add eggs one by one, stirring slowly to stop air bubbles. Gently fold in the vanilla and sour cream until it’s all just mixed.

Bake It Nice:

Pour that filling on the cooled crust and smooth it out. Place the pan inside a bigger tray, then add hot water up to halfway on the outside pan. This bath keeps it moist and crack-free. Bake for about an hour till the center jiggles just a bit.

Slow Cool:

After baking, switch off the oven and crack it open a bit. Leave the cheesecake inside for an hour so it cools gently and stays perfect. Then pop it in the fridge for at least four hours or overnight to set fully.

Make The Apple Topping:

Melt butter in a pan on medium heat. Add peeled, diced apples with brown sugar, cinnamon, and nutmeg. Keep stirring until apples soften and get syrupy, about 8 minutes. Let the mix cool to room temp.

Create The Salted Caramel:

Heat granulated sugar in a saucepan over medium, stirring constantly until it turns a dark amber. Carefully add cubed butter and stir till melted. Slowly whisk in heavy cream as it bubbles. Boil for a minute, remove from heat, then mix in sea salt. Let caramel cool a bit before using.

Build And Serve:

Spread the cooled apple mixture over the chilled cheesecake. Pour the salted caramel generously on top just before cutting and serving.

Crust Time:

Heat oven to 325°F and grease a 9-inch springform pan well to stop sticking. Stir together graham crumbs, sugar, and melted butter till combined. Press evenly in the pan bottom. Bake 10 minutes till firm and toasty. Let it cool a bit.

This one quickly became a holiday favorite at my place. The apples capture fall’s cozy vibe and the salted caramel adds a surprise twist that’s just irresistible. Every bite feels like a cozy hug.

Storage tips

Keep leftovers covered tight in the fridge for up to four days. Leaving it uncovered will make the crust soggy. For longer storage, wrap it up well with plastic and freeze for up to two months.

Swaps

Want gluten-free? Use crushed gluten-free cookies or nuts instead of graham crackers. Swap sour cream with Greek yogurt for a tangy flavor and fewer calories. Try different apples to change how sweet or firm it gets.

Serving ideas

Top slices with vanilla ice cream or whipped cream. A little toasted pecans or walnuts add nice crunch. Pair with strong coffee or spiced tea for a perfect flavor match.

This dessert blends the best of seasonal flavors and sweet indulgence for a treat you won’t forget.

Frequently Asked Cooking Questions

→ Why do you bake it in a water bath?

A water bath gives gentle heat and moisture around the cheesecake. This stops cracks and keeps it silky smooth.

→ How do you make the salted caramel sauce?

Melt sugar until a deep amber color, then mix in butter and slowly whisk in cream. Let it boil a bit, take it off heat, and add sea salt for the perfect balance.

→ Can I swap out the graham crust?

Sure, you can use solid crumb crusts like digestive biscuits or spiced cookies instead. They work great as a base.

→ Any tips for tender but not mushy apples?

Cook diced apples with brown sugar, cinnamon, and nutmeg on medium heat. Stir until they're soft but still hold shape, about 8 minutes.

→ Why chill before serving?

Chilling makes the filling firm up and lets all the flavors mix well, giving a smooth feel and rich taste.