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The Ultimate Fall Dessert Mashup
I’ll never forget the first time I made this Salted Caramel Apple Pie Cheesecake—it was for Thanksgiving, and I wanted something beyond the usual pies. The combination of buttery graham cracker crust, creamy cheesecake, cinnamon-spiced apples, and a drizzle of salted caramel was pure magic. My family devoured every slice, and it instantly became my most-requested dessert for the holidays.
This cheesecake is the perfect blend of three classics: apple pie, cheesecake, and caramel. It’s rich, comforting, and full of cozy fall flavors—ideal for any gathering where you want to wow your guests.
Why You’ll Love This Cheesecake
This isn’t just another dessert—it’s a showstopper. Here’s why you’ll fall in love:
- Layers of flavor: Crunchy crust, creamy cheesecake, spiced apples, and gooey caramel.
- Perfect for fall: The cinnamon-apple filling makes it cozy and seasonal.
- Make-ahead friendly: Cheesecake sets best when chilled overnight, so it’s great for prepping before parties.
- A holiday centerpiece: This dessert looks as impressive as it tastes.
Tips for the Best Cheesecake
- Bake in a water bath: Helps prevent cracks on top.
- Chill overnight: Cheesecake needs time to set for the perfect texture.
- Use tart apples: Granny Smith apples balance the sweetness beautifully.
- Don’t skip the caramel: The salted caramel drizzle ties everything together.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
For the Apple Pie Topping:
- 3 large Granny Smith apples, peeled & thinly sliced
- 2 tbsp unsalted butter
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- ½ cup heavy cream
- 1 tsp sea salt
Instructions
- Make the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan. Bake for 10 minutes, then set aside.
- Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour over crust.
- Bake cheesecake: Place springform pan in a water bath and bake for 55–65 minutes, until center is almost set. Turn off oven, crack door, and let cool for 1 hour. Refrigerate overnight.
- Make apple topping: In a skillet, melt butter and add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are soft and caramelized. Let cool.
- Make caramel sauce: In a saucepan, heat sugar until melted and amber-colored. Stir in butter, then carefully add cream. Mix in salt. Cool slightly.
- Assemble: Top chilled cheesecake with apple mixture. Drizzle generously with salted caramel. Slice and serve!