A showstopper dessert that blends everything you love about cheesecake, apple pie, and caramel into one unforgettable slice.
Imagine this: a smooth, spiced cheesecake nestled on a buttery graham cracker crust, filled with tender cinnamon apples, topped with a golden oat crumble, and drizzled with warm salted caramel. That’s what this Salted Caramel Apple Pie Cheesecake delivers. It’s the ultimate fall dessert, rich yet balanced, perfect for Thanksgiving or any special occasion when you want to impress.
Table of Contents
Why This Recipe is the Best
• Foolproof Technique
Get bakery-level results at home. This guide shares science-backed tips that help you bake a silky, crack-free cheesecake every time.
• Perfect Flavor Pairing
Granny Smith apples bring just the right amount of tartness to balance the sweet caramel and rich cheesecake base.
• Incredible Texture Layers
Each bite gives you a crisp crust, creamy cheesecake, juicy apples, and a crunchy crumble topping for satisfying contrast.
• More Than a Recipe
This is a full guide. You’ll find a step-by-step video, troubleshooting help, equipment suggestions, and a make-ahead plan so you can bake stress-free.
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“Like the majority of desserts, most cheesecakes are high in calories, carbs, fat, and sugar. However, the exact nutritional profile will depend on ingredients used.” Healthline
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Ingredients Needed
This Salted Caramel Apple Pie Cheesecake has several layers, and each one brings its own unique texture and flavor. Grouping the ingredients by component helps keep everything organized and easy to follow.
For the Apple Filling
• 4 medium apples, peeled and sliced (about 588 grams)
• 3 tablespoons salted butter (42 grams)
• 1 to 2 tablespoons apple cider or water (not apple cider vinegar)
• 1 third cup packed light brown sugar (73 grams)
• 1 and one-quarter teaspoons ground cinnamon
• Half a teaspoon ground nutmeg
• One-quarter teaspoon ground cloves
• One-eighth teaspoon ground allspice
• 1 to 2 teaspoons lemon juice, to taste
• 2 teaspoons cornstarch
• 2 teaspoons water
For the Graham Cracker Crust
• 3 cups cinnamon graham cracker crumbs (300 grams)
• Half a cup plus 3 tablespoons melted salted butter (155 grams)
For the Cheesecake Layer
• 32 ounces full-fat block cream cheese, softened to room temperature
• 1 and a half cups granulated sugar (308 grams)
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and a half teaspoons cornstarch
• Three-quarters cup full-fat sour cream, room temperature (180 grams)
• 1 teaspoon ground cinnamon
• One-quarter teaspoon ground nutmeg
• One-eighth teaspoon ground cloves
For the Crumble Topping
• One-quarter cup all-purpose flour (33 grams)
• Half a cup old-fashioned rolled oats (48 grams)
• One-quarter cup packed brown sugar (55 grams)
• Half a teaspoon cinnamon
• One-eighth teaspoon salt
• One-quarter cup cold salted butter, cubed (57 grams)
For the Salted Caramel Sauce
• 1 cup granulated sugar (210 grams)
• 6 tablespoons salted butter, cubed (85 grams)
• Half a cup plus 1 tablespoon heavy cream (135 grams)
• A pinch of flaky sea salt
For the Apple Topping
• 4 medium apples, sliced (588 to 625 grams)
• 3 tablespoons salted butter (42 grams)
• 1 to 2 tablespoons apple cider or water
• 1 third cup packed brown sugar (73 grams)
• 1 and one-quarter teaspoons cinnamon
• Half a teaspoon nutmeg
• One-quarter teaspoon ground cloves
• One-eighth teaspoon allspice
• 1 to 2 teaspoons lemon juice
• 2 teaspoons water
• 2 teaspoons cornstarch
How to Make Salted Caramel Apple Pie Cheesecake
Follow these steps carefully to build a stunning Salted Caramel Apple Pie Cheesecake from scratch. For best results, read through the entire recipe first so you can plan your timing and prep.
Step 1: Prepare the Apple Filling
Peel and slice four apples to about one-quarter to one-half inch thick. Place them in a medium saucepan with butter, cider or water, brown sugar, cinnamon, nutmeg, cloves, allspice, and lemon juice. Cook over medium-high heat for 8 to 14 minutes. Stir gently while cooking to keep the apples coated and prevent burning. If the pan starts to dry out, add a splash of cider or water. Once the apples are tender, mix cornstarch and water in a small bowl and stir it into the pan to thicken the sauce. Let the filling cool completely before using.
Step 2: Make the Graham Cracker Crust
Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray and double-check that the bottom is locked in place. Stir together graham cracker crumbs and melted butter in a bowl. Press this mixture firmly into the pan, pushing up the sides slightly. Bake the crust for 10 minutes. After baking, set it aside. Keep the oven on and place a pot of water on the stove to heat for the upcoming water bath.
Step 3: Mix the Cheesecake Batter
Make sure all cheesecake ingredients are at room temperature. In a large bowl, beat cream cheese until smooth using a mixer. Add granulated sugar and continue mixing until fully combined. Scrape down the bowl as needed. Add the eggs one by one, mixing gently after each addition. Stir in vanilla extract, cornstarch, sour cream, cinnamon, nutmeg, and cloves until just incorporated. Avoid over-mixing, especially once the eggs are in.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter into the cooled crust. Spread the apple filling evenly on top. Add the rest of the batter and smooth out the top with an offset spatula.
Step 5: Set Up the Water Bath
Place the springform pan with the cheesecake on the center oven rack. Put a large roasting pan on the rack below and fill it with boiling water. This method adds moisture to the oven and helps prevent cracks. If you prefer, you can wrap the springform pan in foil and place it inside a larger pan before placing it into the roasting pan for extra protection from leaks.
Step 6: Bake
Bake the Salted Caramel Apple Pie Cheesecake for 90 to 110 minutes. Look for a matte surface and a gentle jiggle in the center. Use an instant-read thermometer to check that the center reaches between 150°F and 155°F. Once done, turn off the oven, crack the door open, and let the cheesecake rest inside for one hour.
Step 7: Cool and Chill
After one hour, remove the pan from the oven. Carefully remove the foil if used and place the cheesecake on a wire rack to cool completely. Once cool, cover it with foil and refrigerate for at least 6 hours or overnight for the best texture.
What You’ll Need
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Salted Caramel Apple Pie Cheesecake
Ingredients
Method
- Step 1: Prepare the apple filling by cooking the apples with butter, cider or water, sugar, spices, and lemon juice. Once soft, add cornstarch and water to thicken. Let cool completely.
- Step 2: Preheat oven to 350°F (175°C). Prepare the springform pan with crust mixture and bake for 10 minutes. Heat water for a water bath.
- Step 3: Make the cheesecake batter by mixing cream cheese, sugar, eggs, vanilla, sour cream, cornstarch, and spices until smooth.
- Step 4: Pour half the batter into the crust. Add the apple filling, then top with remaining batter. Smooth the top.
- Step 5: Bake using a water bath. Bake for 90–110 minutes until center reaches 150–155°F and has a slight jiggle.
- Step 6: Turn off oven, crack the door, and let cheesecake rest inside for one hour. Then cool on a rack completely before refrigerating overnight.
- Step 7: Before serving, top with cooked apple slices, crumble topping, and drizzle with salted caramel.
Notes
Nutrition Facts (Per Slice)
Calories: 822 kcal | Carbohydrates: 85 g | Protein: 10 g | Fat: 51 g | Saturated Fat: 29 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 14 g | Trans Fat: 1 g | Cholesterol: 195 mg | Sodium: 573 mg | Potassium: 366 mg | Fiber: 4 g | Sugar: 63 g | Vitamin A: 1822 IU | Vitamin C: 6 mg | Calcium: 156 mg | Iron: 2 mg Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.The Ultimate Guide to a Perfect, Crack-Free Salted Caramel Apple Pie Cheesecake
This section dives into the science and strategy behind making a Salted Caramel Apple Pie Cheesecake that looks as flawless as it tastes. Follow these insights and tips to avoid cracks, soggy crusts, or overbaking disasters.
Kitchen Chemistry: Why Cheesecakes Crack
Cracks happen when the structure of the cheesecake changes too quickly. Over-mixing adds too much air into the batter. That trapped air expands in the oven, then collapses while cooling, which creates cracks. Another common issue is rapid temperature change. When hot cheesecake cools down too quickly, the proteins in the eggs contract fast, tearing the surface.
The Water Bath Explained and Why It’s Essential
A water bath surrounds the cheesecake with steam, which keeps the temperature gentle and consistent. This environment prevents the filling from drying out and cracking. There are two safe methods to use:
- Place a large roasting pan filled with hot water on the rack below your cheesecake. This adds steam without any risk of leaking into the crust.
- Place the springform pan inside a slightly larger cake pan, then set both inside the roasting pan filled with hot water. This creates an insulated layer that prevents leaks.
Avoid putting the springform pan directly into water, even with foil. It usually leaks and ruins the crust.
Top 5 Pro Tips for Success
Use Room Temperature Ingredients
Cold ingredients can ruin your batter. Let the cream cheese, eggs, and sour cream warm up to room temperature before starting.
Avoid Over-mixing
Mix just until everything is combined, especially after adding eggs. Too much air weakens the structure.
Do Not Open the Oven Door
Sudden temperature drops can shock the cheesecake and cause surface cracks.
Cool Slowly in the Oven
Once baked, turn off the oven and crack the door. Let the cheesecake sit inside for one hour before moving it to a wire rack.
Check for Doneness Properly
A slight jiggle in the center is good. For total confidence, use an instant-read thermometer. The internal temperature should hit 150°F for perfect results.
Make-Ahead, Storing, and Freezing Guide for Salted Caramel Apple Pie Cheesecake
Planning ahead makes the process smoother and keeps the Salted Caramel Apple Pie Cheesecake tasting fresh and delicious. Here’s how to manage your time and leftovers like a pro.
Make-Ahead Timeline
2 to 3 Days Before Serving
Prepare the salted caramel sauce and the crumble topping. Store each in separate airtight containers. Keep the caramel in the refrigerator and the crumble at room temperature.
1 Day Before Serving
Bake the cheesecake. Once it cools to room temperature, cover and refrigerate overnight. This resting time allows the flavors and texture to set perfectly.
Day of Serving
Top the chilled cheesecake with the apple pie topping, oat crumble, and a generous drizzle of salted caramel just before serving. This keeps the toppings fresh and the texture ideal.
How to Store Leftovers
Cover leftover cheesecake tightly and store it in the refrigerator. It will stay fresh for up to four to five days. For the best texture, allow individual slices to sit at room temperature for 10 to 15 minutes before serving.
How to Freeze Cheesecake
If you want to freeze your Salted Caramel Apple Pie Cheesecake, do so before adding any toppings. Wrap the chilled, undecorated cheesecake tightly in plastic wrap, followed by a layer of foil. Store it in the freezer for up to three months. When ready to serve, thaw overnight in the refrigerator. Add the toppings just before serving to maintain their texture and flavor.
Frequently Asked Questions (FAQ)
These answers cover the most common concerns home bakers have when preparing Salted Caramel Apple Pie Cheesecake. If you still have a question after reading, feel free to leave a comment below.
Do I really need a water bath?
Yes, using a water bath helps regulate the baking temperature and adds moisture to the oven. This is the key to a creamy texture and a crack-free top. It may seem like an extra step, but it’s worth it for this cheesecake.
Why did my cheesecake crack even with a water bath?
Cracks often happen due to over-mixing or sudden temperature changes. Make sure all ingredients are at room temperature and avoid opening the oven during baking. Let the cheesecake cool gradually in the oven before moving it to the counter.
What are the best apples to use for this recipe?
Granny Smith apples are the top choice because their tartness balances the sweetness of the caramel and cheesecake. You can also use Honeycrisp or Fuji apples for a slightly sweeter filling.
Can I use a store-bought crust or caramel sauce?
You can, but homemade versions bring better flavor and texture. Store-bought crusts are usually thinner and more crumbly. Homemade caramel sauce has a deeper flavor and smoother consistency, which enhances the entire dessert.
How do I know when my cheesecake is done baking?
The edges should look set while the center has a gentle wobble. If using a thermometer, the internal temperature should reach around 150°F. This ensures the cheesecake is baked through without becoming dry or overdone.
How do I get clean slices when cutting?
Use a sharp knife dipped in hot water and wiped clean between each cut. This gives you smooth edges and keeps the layers intact.
Medical Disclaimer
The content provided in this Salted Caramel Apple Pie Cheesecake recipe is intended for general informational purposes only. It is not medical advice, nor is it meant to diagnose, treat, or manage any health condition.
Before making significant changes to your eating habits or if you have specific dietary concerns, consult with your physician or a qualified healthcare provider. If you have food allergies, intolerances, or dietary restrictions, review all ingredients carefully and consider substitutions where necessary.
Never ignore professional medical guidance based on what you read online. Your health decisions should always be made in partnership with a trusted medical professional.
Final Thoughts
If you’re looking for a dessert that impresses on every level, this Salted Caramel Apple Pie Cheesecake delivers. It’s the perfect balance of creamy, crunchy, sweet, and spiced. From the smooth cheesecake filling to the tender apple topping and golden oat crumble, each layer adds something special.
This recipe goes beyond the basics. With tips to avoid cracks, detailed make-ahead guidance, and a full breakdown of tools and ingredients, you’ll feel confident from the first step to the final slice. Whether you’re baking for Thanksgiving or just craving something unforgettable, this dessert fits the moment.
Have you tried this Salted Caramel Apple Pie Cheesecake? Drop a comment and let us know how it turned out. Don’t forget to leave a star rating and share your photo on social media. Tag us and let others see your masterpiece.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
