Fall’s Best Salted Caramel Apple Pie Cheesecake Recipe
Fall’s best Salted Caramel Apple Pie Cheesecake combines the classic flavors of apple pie and creamy cheesecake. After making this many times, I’ve discovered the trick to a perfectly crisp crust and tender apples. The warm, cozy aroma of this dessert will fill your home and make your family beg for seconds. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Nutella Toast Pie Recipe and Easy Chicken Ramen Stir Fry Packed with Veggies.
Why This Fall's Best Salted Caramel Apple Pie Cheesecake Recipe Is Pure Comfort
- The perfect balance of creamy cheesecake and crisp apple pie crust.
- Easy to make with simple ingredients and a stunning presentation.
- Better than takeout and a family favorite for Fall gatherings.
What You'll Need for Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 4 medium apples, peeled, cored, and thinly sliced
- 1/2 cup caramel sauce, plus more for drizzling
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Optional: Whipped cream, for serving
đź“ť Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Honeycrisp for the best flavor.
đź›’ Tools & Equipment I Recommend
- Food Processor — Saves time and ensures even crumbs for the crust. → See on Amazon
- Springform Pan — Makes removing the cheesecake from the pan easy. → See on Amazon
How to Make Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan and bake at 350°F (175°C) for 7 minutes.
- Prepare the cheesecake batter: Beat cream cheese, sour cream, vanilla, and remaining sugar until smooth. Add eggs one at a time, beating well after each addition.
- Assemble the cheesecake: Pour half the cheesecake batter into the crust. Arrange apple slices on top. Pour remaining batter over apples. Drizzle with caramel sauce.
- Bake the cheesecake: Bake at 325°F (165°C) for 1 hour and 15 minutes. Let cool, then refrigerate for at least 4 hours.
- Serve: Remove from pan, slice, and serve with whipped cream and additional caramel drizzle.
Cook's Tips for Perfect Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
- Common mistake and fix: Don't overbake the cheesecake. It should still wobble slightly in the center. If it's too firm, it's overbaked.
- Prevention tip: Use room temperature cream cheese and eggs to ensure a smooth batter.
- Time-saving tip: Prepare the crust and cheesecake batter the day before and assemble just before baking.
Storing & Reheating Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the refrigerator for up to 5 days. Make-ahead tip: The crust and cheesecake batter can be prepared a day ahead.
Freezing Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds.
Recipe Notes
- Chef tip: For a smooth cheesecake, beat the cream cheese and sugar until very smooth before adding the eggs.
- Best substitution: Substitute the apples with 2 cups of canned apple pie filling for a quicker version.
- Make-ahead: Assemble the cheesecake a day ahead and refrigerate overnight.
- Scaling: This recipe can be halved and baked in a 6-inch springform pan.
- Troubleshooting: If the cheesecake cracks, it's likely overbaked or the temperature changed too quickly. To prevent, use a water bath and avoid sudden temperature changes.
Want to level up this recipe?
Instant Read Thermometer — Ensures the cheesecake is cooked to the perfect temperature. → Check price on Amazon
Fall's Best Salted Caramel Apple Pie Cheesecake Recipe
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 3/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- 4 medium apples, peeled, cored, and thinly sliced
- 1/2 cup caramel sauce, plus more for drizzling
Seasonings
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Optional Toppings
- Whipped cream, for serving
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan and bake at 350°F (175°C) for 7 minutes.
- Prepare the cheesecake batter: Beat cream cheese, sour cream, vanilla, and remaining sugar until smooth. Add eggs one at a time, beating well after each addition.
- Assemble the cheesecake: Pour half the cheesecake batter into the crust. Arrange apple slices on top. Pour remaining batter over apples. Drizzle with caramel sauce.
- Bake the cheesecake: Bake at 325°F (165°C) for 1 hour and 15 minutes. Let cool, then refrigerate for at least 4 hours.
- Serve: Remove from pan, slice, and serve with whipped cream and additional caramel drizzle.
Notes
- Chef tip: For a smooth cheesecake, beat the cream cheese and sugar until very smooth before adding the eggs.
- Best substitution: Substitute the apples with 2 cups of canned apple pie filling for a quicker version.
- Make-ahead: Assemble the cheesecake a day ahead and refrigerate overnight.
- Scaling: This recipe can be halved and baked in a 6-inch springform pan.
- Troubleshooting: If the cheesecake cracks, it's likely overbaked or the temperature changed too quickly. To prevent, use a water bath and avoid sudden temperature changes.
Storage
- Fridge: Store leftovers in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: Reheat slices in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat slices in the microwave for 20-30 seconds.
- Make ahead: The crust and cheesecake batter can be prepared a day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 8g
- Fat: 28g
- Carbs: 45g
- Fiber: 2g
- Sugar: 35g
- Sodium: 350mg
- Cholesterol: 120mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fall's Best Salted Caramel Apple Pie Cheesecake Recipe FAQs
Yes, you can prepare the crust and cheesecake batter a day ahead. Assemble just before baking.
Cracking is usually caused by overbaking or sudden temperature changes. Use a water bath and avoid sudden temperature changes to prevent cracking.
Yes, you can use any type of apple you prefer. A mix of sweet and tart apples works best.
The graham cracker crust contains gluten. To make it gluten-free, use a gluten-free graham cracker or cookie crust.
Yes, you can freeze the cheesecake for up to 2 months. Thaw overnight in the refrigerator before serving.
A Warm Final Note
I can’t wait for you to try Fall's Best Salted Caramel Apple Pie Cheesecake Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
