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A slice of decadent Salted Caramel Apple Pie Cheesecake showcases its layers of graham cracker crust, creamy cheesecake, apple pie filling, and salted caramel drizzle.

Salted Caramel Apple Pie Cheesecake Ultimate

This Salted Caramel Apple Pie Cheesecake Ultimate is a delightful combination of two classic desserts: apple pie and cheesecake, enhanced with salted caramel. It features a buttery graham cracker crust, creamy cheesecake filling, spiced apple pie layer, and a generous drizzle of homemade salted caramel, making it a flavor explosion in every bite.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups crushed graham crackers
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 24 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 cups chopped apples Granny Smith and Honeycrisp
  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 1/2 teaspoon sea salt or kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup water

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • Food processor or zip-top bag and rolling pin
  • Measuring cups and spoons
  • Large Skillet
  • Large bowl
  • Electric mixer
  • Aluminum foil
  • Larger roasting pan
  • Wire rack
  • Medium saucepan
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine crushed graham crackers, melted butter, granulated sugar, and salt in a medium bowl. Mix well.
  3. Press mixture into the bottom of a 9-inch springform pan and pack firmly.
  4. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.
  5. Melt butter in a large skillet over medium heat.
  6. Add chopped apples and cook for 5-7 minutes, or until slightly softened.
  7. Stir in brown sugar, flour, cinnamon, nutmeg, allspice, and lemon juice. Cook for another 2-3 minutes, or until thickened.
  8. Remove from heat and let cool completely.
  9. Beat softened cream cheese and granulated sugar until smooth and creamy in a large bowl.
  10. Beat in sour cream, eggs (one at a time), vanilla extract, and salt until just combined. Be careful not to overmix.
  11. Pour half of the cheesecake filling over the cooled graham cracker crust.
  12. Spoon the cooled apple pie filling evenly over the cheesecake layer.
  13. Pour the remaining cheesecake filling over the apple pie filling.
  14. Wrap the bottom of the springform pan tightly with aluminum foil.
  15. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  16. Bake for 55-70 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
  17. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
  18. Remove the cheesecake from the water bath and let cool completely on a wire rack.
  19. Cover and refrigerate for at least 4 hours, or preferably overnight.
  20. Combine granulated sugar and 1/4 cup of water in a medium saucepan. Cook over medium heat, without stirring, until the sugar is melted and turns a deep amber color.
  21. Remove from heat and carefully whisk in the heavy cream and butter. Be careful, as the mixture will bubble up.
  22. Stir in the salt and vanilla extract. Let cool slightly.
  23. Remove the cheesecake from the refrigerator and carefully remove it from the springform pan.
  24. Drizzle generously with the salted caramel sauce.
  25. Slice and serve.

Notes

To prevent a cracked cheesecake, use a water bath and don't overbake. Ensure cream cheese and eggs are at room temperature for a smooth filling. Don't stir the caramel while it's melting. Leftover cheesecake can be stored in the refrigerator for up to 5 days. Add a pinch of ground ginger or cardamom to the apple pie filling for a more complex flavor. Sprinkle chopped pecans or walnuts over the top before baking for a crunchy texture. Drizzle melted chocolate over the salted caramel sauce for an extra decadent treat. You can freeze the cheesecake for up to 2 months. The salted caramel can be made a week in advance.