Deliciously Decadent Salted Caramel Apple Pie Cheesecake Recipe

If the phrase Salted Caramel Apple Pie Cheesecake makes your mouth water, you’re not alone. Ever started craving apple pie but then wanted cheesecake, too? 

Happens to me all the time, and trust me, the struggle is real. 

This recipe is just the answer. You’ll get that perfect combo of crisp apples, creamy cheesecake, and a sweet-salty caramel swipe. So yeah, if you love dessert drama, keep reading.

Why You’ll Love This Caramel Apple Cheesecake Pie

Alright, there are tons of reasons this Salted Caramel Apple Pie Cheesecake should be your next kitchen adventure—but let me give you the real-life stuff. First off, it’s got crazy crowd appeal. Like, even my picky uncle went back for seconds. The contrast between the sweet cheesecake and the tart apples is dreamy. And then there’s that homemade salted caramel sauce. It’s not optional. You’ll feel like you’re serving up something straight out of a five-star restaurant, not your slightly cluttered home kitchen.

Honestly, there’s not much that can rival this kind of gooey, crunchy, melt-in-your-mouth goodness. Plus, it earns points for being make-ahead friendly. Cheesecake always tastes better the next day, in my opinion. People might beg for the recipe—or maybe not, because they’ll just want YOU to make it every time. It’s a showstopper you can tackle.

“I made this for Thanksgiving and it disappeared before the pumpkin pie was even touched! My family is still talking about it two months later.” — Jamie S., loyal taste-tester

4 Layers to Love

I’m obsessed with this Salted Caramel Apple Pie Cheesecake mostly because it’s not just one thing. Imagine digging in and catching a bit of crunchy graham cracker, silky cheesecake, sweet-tangy apples, and oozy caramel—all at once. Yup, four legit layers.

First, the base: classic graham cracker crust. A little sweet, a little toasty. Next comes the cheesecake filling—super creamy, with just the right touch of not-too-sweet. Then the apple pie layer shows up. See, those cinnamon-spiced diced apples bring that homey comfy-vibes goodness. And finally, what puts it totally over the edge, is that salted caramel topping. Pour it on thick. If someone tries to skip the caramel, just waggle your spatula at them. Life’s too short for half-hearted desserts.

Start With a Graham Cracker Crust

So, this is where it all begins. The crust isn’t fancy, but it’s essential. Grab your graham crackers (or, let’s face it, buy the box crumbs and avoid the crushing mess if you want). You just need butter, a bit of sugar, and a pinch of salt—no rocket science here. Smash or blend it all together. Press it down nice and even into the pan. I use the bottom of a measuring cup to get it just right, not that my fingers don’t steal a few crumbs.

Bake that baby for about ten minutes. Let it cool down, but not totally. Why does this matter? Warm crust means the cheesecake layer sinks in a tad and it all feels… connected. Don’t ask me why, science maybe, but it works. By the way, you can totally sub in ginger snaps or vanilla wafers if you feel chaotic. There’s room for wildness.

Grab These Ingredients for Filling & Topping

Want everything to go smoothly? Get all your stuff lined up first.

• Cream cheese (softened, room temp if you don’t want lumps)
• Sugar and brown sugar for depth
• 2 big eggs
• Pure vanilla (cheap extract just doesn’t hit right here)
• Apples (Granny Smith preferred, but I’ve used whatever was rolling around in the fruit bowl)
• Cinnamon and a touch of nutmeg
• Store-bought or homemade salted caramel sauce Just a quick detour—a pinch of sea salt on top really wakes everything up. The apples need peeling and dicing (think pea-sized cubes; anything bigger gets weird). No apple corer? A knife’s fine. I’ve seen folks slice, but for this, a good dice gives that best-every-bite effect.

Cooling, Chilling, & Serving

Okay, so patience… not my strong suit, but if you want the Salted Caramel Apple Pie Cheesecake to turn out right, you gotta let things cool—completely. After baking, let the cheesecake hang out on the counter until it cools to room temp. Don’t even think about the fridge yet.

Once it’s no longer hot, cover and chill in the fridge at least 4 hours (overnight is beast mode and makes slicing easier). Cutting it too early? You’ll get cheese lava. Wait it out for super clean slices and sturdy layers.

Here’s how I wow at serving:

• Slice with a hot, wet knife for goo-free edges.
• Drizzle extra salted caramel right before serving (I practically drown mine).
• Serve with a dollop of lightly sweetened whipped cream—absolute must.

People sometimes like a scoop of vanilla ice cream on the side. No rules, go wild.

Common Questions

Can I make the Salted Caramel Apple Pie Cheesecake in advance?

 You sure can. It needs chilling anyway, so making it the night before is ideal.

What apples work best?

 Granny Smith apples are classic, but Fuji or Honeycrisp work fine. Just don’t pick mushy ones.

Do I have to use homemade caramel?

 Not at all. I’ve used jarred stuff from the store on lazy days and nobody complained.

Can I freeze this cheesecake?

 It freezes well, but add the caramel after thawing. Nobody likes watery caramel.

Why did my cheesecake crack?

 Usually because of overbaking or cooling too quickly. Still tastes amazing, though. Just cover with more caramel. No one’ll notice.

Ready to Bake Up a Legend?

That’s it, honestly. The Salted Caramel Apple Pie Cheesecake is my go-to when I want people to remember dessert. Four fab layers, all those flavors, a show-off caramel drizzle—it’s unbeatable.