1. Can I make the Salted Caramel Apple Pie Cheesecake ahead of time?

Yes! This cheesecake can be made up to two days in advance. The apple filling, crumble topping, and salted caramel sauce can also be prepared ahead of time and stored separately in the refrigerator. Just assemble everything before serving, and enjoy a hassle-free dessert!

2. Can I use a different type of apple for this recipe?

While the recipe calls for firm apples like Fuji, Gala, or Honeycrisp, you can substitute them with other baking apples, such as Golden Delicious or Jonathan apples. Avoid using soft apples like McIntosh, as they may turn mushy during the cooking process.

3. How can I make the Salted Caramel Apple Pie Cheesecake gluten-free?

To make this cheesecake gluten-free, simply use gluten-free graham crackers for the crust. All other ingredients are naturally gluten-free, making this a great option for gluten-sensitive guests.

4. Can I add whipped cream or ice cream to the cheesecake?

Yes! Serving this cheesecake with freshly whipped cream or a scoop of vanilla ice cream adds an extra layer of indulgence. The coolness of the cream pairs beautifully with the rich, warm flavors of the cheesecake

Salted Caramel Apple Pie Cheesecake – Best Fall Dessert Recipe

Name: Salted Caramel Apple Pie Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 4 medium apples, sliced; 3 tbsp salted butter; 1/3 cup light brown sugar, packed; 1 and 1/4 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground cloves; 1/8 tsp allspice; 1-2 tsp lemon juice; 2 tsp cornstarch; 3 cups cinnamon graham cracker crumbs; 1/2 cup + 3 tbsp salted butter, melted; 1 and 1/2 cups granulated sugar; 32 ounces full-fat cream cheese, room temperature; 4 large eggs, room temperature; 2 tsp vanilla extract; 1 and 1/2 tsp cornstarch; 3/4 cup full-fat sour cream, room temperature; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/8 tsp ground cloves; 1/4 cup all-purpose flour; 1/2 cup rolled oats; 1/4 cup brown sugar, packed; 1/2 tsp cinnamon; 1/8 tsp salt; 1/4 cup cold salted butter, cubed; 1 cup granulated sugar; 6 tbsp salted butter, cubed; 1/2 cup + 1 tbsp heavy cream; Pinch of flaky sea salt

Description

This Salted Caramel Apple Pie Cheesecake combines the creamy richness of cheesecake with the sweet, spiced flavor of caramelized apples, all topped with a decadent crumble and a drizzle of salted caramel sauce. Perfect for fall gatherings or any special occasion, it offers the best of both apple pie and cheesecake in one indulgent dessert.

Ingredients

Scale

4 medium apples, sliced
3 tbsp salted butter
1/3 cup light brown sugar, packed
1 and 1/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp allspice
1-2 tsp lemon juice
2 tsp cornstarch
3 cups cinnamon graham cracker crumbs
1/2 cup + 3 tbsp salted butter, melted
1 and 1/2 cups granulated sugar
32 ounces full-fat cream cheese, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
1 and 1/2 tsp cornstarch
3/4 cup full-fat sour cream, room temperature
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar, packed
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup cold salted butter, cubed
1 cup granulated sugar
6 tbsp salted butter, cubed
1/2 cup + 1 tbsp heavy cream
Pinch of flaky sea salt

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Instructions

Make the apple filling by cooking sliced apples with butter, brown sugar, cinnamon, nutmeg, cloves, and allspice until tender. Add cornstarch and water to thicken the mixture, then set aside to cool.
Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Set aside.
Make the cheesecake filling by beating cream cheese until smooth. Add sugar, eggs, vanilla, sour cream, and spices, and mix until combined.
Pour half of the cheesecake batter into the prepared crust. Layer with the apple filling, then pour the remaining batter over the apples. Smooth the top with a spatula.
Bake the cheesecake at 350°F (175°C) for 1 hour to 1 hour and 50 minutes, until the edges are raised and the center has a slight wobble. Let it cool at room temperature, then refrigerate for at least 6 hours or overnight.
Make the crumble topping by mixing oats, flour, brown sugar, cinnamon, salt, and cold butter until crumbly. Bake at 350°F (175°C) for 12-20 minutes until golden. Let it cool.
For the salted caramel sauce, melt sugar until golden, then add butter and heavy cream, stirring until smooth. Finish with a pinch of flaky sea salt.
Once the cheesecake is chilled, top with the apple filling, crumble topping, and salted caramel sauce. Slice and enjoy!

Notes

Room temperature ingredients are crucial for a smooth cheesecake batter.
Do not overmix the cheesecake batter to prevent cracks.
This dessert can be made in advance and stored in the fridge for up to two days before serving.
If the caramel sauce becomes too thick, you can reheat it gently before drizzling on the cheesecake.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 822 kcal
Sugar: 63g
Sodium: 573mg
Fat: 51g
Saturated Fat: 29g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 85g
Fiber: 4g
Protein: 10g
Cholesterol: 195mg