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I know it’s only October, but I’m already dreaming of the holiday dessert table! If you want to bring a true showstopper cheesecake that will have everyone talking, this Salted Caramel Apple Pie Cheesecake is the one. It would make the most amazing Thanksgiving cheesecake, and now is the perfect time to do a delicious “test run.”
Your family will be very happy to be your taste-testers, I promise! This easy salted caramel apple pie cheesecake brings together everything you love about apple pie and cheesecake in one incredible dessert.
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Why You’ll Love This Salted Caramel Apple Pie Cheesecake
This best salted caramel apple pie cheesecake combines three classic desserts into one unforgettable creation. The graham cracker crust provides the perfect base, while the creamy cheesecake layer adds richness that balances the spiced apple filling beautifully. This apple pie cheesecake recipe has become a favorite among home bakers.
Plus, it’s more approachable than you think! This baked apple pie cheesecake uses straightforward techniques that create bakery-quality results. For those who prefer easier methods, you can also make an easy caramel apple cheesecake version with simplified steps. The cinnamon streusel topping adds that perfect crunch, while the salted caramel sauce ties everything together. This layering technique works similarly to my honeycomb cheesecake cake where multiple components create something spectacular.
Ingredients for Salted Caramel Apple Pie Cheesecake
This luxurious caramel apple cheesecake proves that impressive desserts start with quality ingredients carefully layered for maximum impact.
What You’ll Need
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup brown sugar
- 1/2 cup butter, melted
- 1 teaspoon cinnamon
For the Creamy Cheesecake Layer:
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Spiced Apple Filling:
- 4 cups tart granny smith apples, peeled and diced
- 1/3 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1/4 cup water
For the Buttery Oat Crumble:
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter, cold and cubed
- 1/2 teaspoon cinnamon
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Why These Ingredients Matter
Using tart granny smith apples is crucial because they hold their shape during baking and provide the perfect balance to all the sweetness. Room temperature cream cheese creates that velvety smooth texture without lumps. The spiced apple filling with cinnamon and nutmeg brings authentic apple pie flavor. The buttery oat crumble adds texture contrast, while the homemade caramel drizzle with sea salt creates that signature sweet-salty finish that makes this dessert so special.
Instructions for Making Salted Caramel Apple Pie Cheesecake
This salted caramel apple pie cheesecake recipe uses professional baking techniques that ensure perfect results every time.
Step-by-Step Directions
Step 1: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and wrap the outside with foil.
Step 2: Make the crust by combining graham cracker crumbs, brown sugar, melted butter, and cinnamon. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
Step 3: Make the apple filling by cooking diced apples with brown sugar, butter, cinnamon, and nutmeg over medium heat for 5 minutes. Mix cornstarch with water and add to apples. Cook 2 more minutes until thickened. Cool completely.
Step 4: Beat cream cheese until smooth and fluffy, about 4 minutes. Add sugar and beat until combined. Mix in sour cream, cinnamon, and nutmeg.
Step 5: Add eggs one at a time on low speed, mixing just until incorporated. Stir in vanilla extract.
Step 6: Pour half the cheesecake batter over the cooled crust. Spread half the apple filling over the batter. Repeat layers.
Step 7: Make the crumble by combining oats, flour, brown sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle over the top.
Step 8: Place springform pan in a larger roasting pan. Add hot water to the roasting pan halfway up the sides for a water bath.
Step 9: Bake for 70-80 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door, and let cool for 1 hour.
Step 10: Remove from oven and water bath. Cool completely, then refrigerate for at least 6 hours or overnight.
Step 11: Make caramel by melting sugar in a heavy saucepan until amber colored. Add butter and stir until melted. Remove from heat and carefully add cream. Stir in sea salt. Cool before drizzling over cheesecake.
Hint: Don’t skip the water bath! It creates gentle, even heat that prevents cracks and ensures that perfectly creamy texture throughout.
Top Tip
Make sure your apple filling is completely cool before adding it to the cheesecake batter. Hot filling will cause the batter to cook prematurely and create an uneven texture.
The water bath is essential for this layered dessert. The gentle steam prevents the top from cracking while keeping the cheesecake creamy instead of dry. This careful technique applies to other delicate baked goods too, like my vanilla chocolate marble loaf cake where even baking is crucial.
My Salted Caramel Apple Pie Cheesecake Story
Last Thanksgiving, I was determined to make a dessert that would steal the show when Grandma suggested combining apple pie and cheesecake. “Jazzy,” she said, “why choose between two favorites when you can have both? Life’s too short for picking just one dessert.” I was worried about the complexity of layering everything perfectly. I’d seen versions inspired by salted caramel apple pie cheesecake stephanie simmons and the salted caramel apple pie cheesecake blue bowl recipes online, and they looked intimidating.
She walked me through each component, teaching me this old fashioned salted caramel apple pie cheesecake method that her grandmother had used, and she taught me her secret about cooling each layer properly before assembly. “Patience between steps is what separates pretty good desserts from legendary ones,” she explained as we waited for the apple filling to cool. When we finally served it after proper chilling, the table went completely silent except for sounds of pure joy.
Now this philadelphia salted caramel apple pie cheesecake has become our Thanksgiving tradition. Every time I make it, I think about Grandma’s wisdom that the best desserts often combine our favorite things in unexpected ways, much like when she taught me to make my peach cobbler pound cake twinkies with the same creative spirit.
Substitutions for Salted Caramel Apple Pie Cheesecake
Granny smith apples – honeycrisp or pink lady apples work well and add natural sweetness
Graham crackers – vanilla wafer or gingersnap crust creates different flavor profiles
Sour cream – Greek yogurt works as a substitute with similar tanginess
Homemade caramel – store-bought caramel sauce saves time, just add extra sea salt
Variations on Salted Caramel Apple Pie Cheesecake
Salted caramel apple pie cheesecake no bake – skip baking and use gelatin to set the cheesecake layer for easier preparation
Caramel apple cheesecake (no bake) – make the entire dessert without turning on the oven using a no-bake filling method
Apple pie cheesecake, no bake – combine no-bake techniques with pre-made apple pie filling for the quickest version
Caramel apple cheesecake bars – bake in a 9×13 pan for easier serving at parties
Apple crumble cheesecake – add more oat topping and skip the caramel for simpler prep
Mini salted caramel apple pie cheesecake – make in muffin tins for individual portions
Salted caramel apple cheesecake pie – press into a pie dish instead of springform for traditional presentation
Equipment for Salted Caramel Apple Pie Cheesecake
9-inch springform pan – essential for easy removal and beautiful presentation
Large roasting pan – needed for the water bath that prevents cracks
Heavy-bottomed saucepan – crucial for making caramel without burning
Electric mixer – creates perfectly smooth cream cheese filling
Storage Tips for Salted Caramel Apple Pie Cheesecake
Refrigerator – store covered for up to 5 days, the flavors actually improve after a day
Freezing – freeze without caramel topping for up to 3 months, add caramel after thawing
Serving – let sit at room temperature for 15 minutes before slicing for cleanest cuts
Grandma’s Secret for Salted Caramel Apple Pie Cheesecake
Cold crumble butter – Grandma always tells me, “Jazzy, that butter for the crumble needs to be ice cold. That’s what makes it crumbly instead of melted”
Layer by layer cooling – she insists each component must cool before assembly because “hot layers melt the ones below and ruin your beautiful presentation”
Water bath magic – “Don’t fear that water bath, honey. It’s your insurance policy against cracks and guarantees creamy perfection”
Look at those gorgeous layers – golden crust, creamy cheesecake swirled with spiced apples, crunchy oat topping, and that glossy salted caramel drizzle! This is exactly what your finished dessert should look like – impressive, indulgent, and absolutely irresistible.
FAQ about Salted Caramel Apple Pie Cheesecake
Why add condensed milk to cheesecake?
Condensed milk adds sweetness and helps no-bake cheesecakes set properly. For baked versions like this one, sour cream provides the right texture and tang instead.
What is the secret to a perfect cheesecake?
Room temperature ingredients, gentle mixing after adding eggs, and proper cooling (gradual temperature changes) are key. A water bath also helps tremendously.
What are some good toppings for cheesecake balls?
For this recipe, the oat crumble, salted caramel, and even chopped pecans or whipped cream make excellent toppings that complement the apple pie flavors.
What not to do when making cheesecake?
Don’t overmix after adding eggs, don’t open the oven door during baking, don’t skip cooling gradually, and don’t use cold ingredients.
Conclusion
Move over, traditional pumpkin pie! I have a feeling this stunning Salted Caramel Apple Pie Cheesecake might just become a new and beloved tradition on your holiday table for years to come.
It pairs beautifully with other fall favorites like my pineapple dump cake recipe for a complete seasonal spread. If you’re looking for more apple cheesecake inspiration, I found this amazing Caramel Apple Cheesecake that offers a different approach with equally delicious results.
Grandma’s Salted Caramel Apple Pie Cheesecake
Equipment
- 1 9-inch springform pan Essential for that beautiful, clean release.
- 1 Large roasting pan For the water bath. Make sure it's larger than your springform pan.
- 1 Heavy-bottomed saucepan Grandma insisted on this for making caramel, it prevents scorching!
- 1 Electric mixer (stand or hand) For getting the cheesecake filling perfectly smooth and creamy.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup brown sugar Light or dark works fine.
- 1/2 cup butter Melted.
- 1 teaspoon cinnamon
For the Creamy Cheesecake Layer
- 32 oz cream cheese Softened to room temperature. This is non-negotiable for a lump-free filling!
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs Room temperature.
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
For the Spiced Apple Filling
- 4 cups tart granny smith apples Peeled and diced. They hold their shape beautifully.
- 1/3 cup brown sugar
- 2 tablespoons butter
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
- 1/4 cup water
For the Buttery Oat Crumble
- 1 cup old-fashioned oats Not instant oats!
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup butter Cold and cubed. This is the secret to a good crumble.
- 1/2 teaspoon cinnamon
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- First things first, let's get our kitchen ready. Preheat your oven to 325°F. I always feel a little thrill of anticipation at this step. Wrap the outside of your 9-inch springform pan with a few layers of heavy-duty foil. This is Grandma's trick to make sure not a single drop of water from the water bath gets in.
- In a small bowl, mix together the [graham cracker crumbs], [brown sugar], melted [butter], and [cinnamon]. Grandma used to let me do this part, telling me, "Jazzy, a good crust is the foundation of a happy memory." Press it firmly into the bottom of your prepared pan and bake for 10 minutes. Let it cool while we make the fillings.
- In a saucepan, cook the diced [granny smith apples], [brown sugar], [butter], [cinnamon], and [nutmeg] over medium heat for about 5 minutes until the apples soften just a bit. In a separate tiny bowl, whisk the [cornstarch] with the [water] until it's smooth, then stir it into the apples. Let it cook for 2 more minutes until it's lovely and thick. The smell is pure autumn! Set it aside to cool completely, patience here is key!
- In a large bowl with an electric mixer, beat the softened [cream cheese] on medium speed until it's completely smooth and fluffy, about 4 minutes. Scrape down the sides of the bowl often. Add the [granulated sugar] and beat until combined. Then, mix in the [sour cream], [cinnamon], and [nutmeg]. Remember to keep your ingredients at room temperature, just like Grandma taught me, for the creamiest result.
- With the mixer on low speed, add the [eggs] one at a time, mixing just until the yellow yolk disappears. Over-mixing here is the enemy of a perfect cheesecake! Finally, stir in the [vanilla extract].
- Pour half of the beautiful cheesecake batter over your cooled crust. Spoon half of the cooled apple filling over the batter. Gently spread it out. Repeat with the remaining batter and apple filling.
- In another bowl, combine the [old-fashioned oats], [all-purpose flour], [brown sugar], and [cinnamon]. Cut in the cold, cubed [butter] with a pastry blender or your fingers until it looks like coarse crumbs. "The butter must be ice-cold, Jazzy," Grandma would say, "that's what makes it crumbly, not greasy." Sprinkle this glorious mixture all over the top of the cheesecake.
- Place your springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the foiled springform pan. Bake for 70-80 minutes. The edges should be set, but the center will still have a slight jiggle. It's done!
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gentle cooling process is Grandma's secret weapon against cracks. Then, remove it from the water bath and let it cool completely on a wire rack before refrigerating for at least 6 hours, or preferably overnight.
- When you're ready to serve, make the caramel. Melt the [granulated sugar] in a heavy-bottomed saucepan over medium heat, stirring until it's a beautiful amber liquid. Add the [butter] and stir until it's all melted. Carefully remove from the heat and slowly whisk in the [heavy cream], it will bubble up! Stir in the [sea salt]. Let it cool slightly before drizzling it all over your masterpiece.
Notes
- Room Temperature is Key: I can still hear Grandma’s voice in my head: “Honey, cold cream cheese means lumpy cheesecake!” Make sure your cream cheese, sour cream, and eggs are at room temperature for the smoothest batter.
- Cooling Is Crucial: Don’t rush the cooling and chilling process. That overnight stay in the fridge isn’t just for setting the cheesecake; it allows all those amazing flavors to meld together.
- Substitutions: If you don’t have Granny Smith apples, Honeycrisp or Braeburn are lovely substitutes. For the crust, you could even use crushed gingersnaps for a spicier kick!
- Storage: This cheesecake stores beautifully in the refrigerator, covered, for up to 5 days. Honestly, I think it’s even better on day two!
