Salted Caramel Apple Pie Cheesecake – Best Fall Dessert

This salted caramel apple pie cheesecake is the ultimate fall dessert. With layers of creamy cheesecake, spiced apple filling, buttery crumble topping, and a drizzle of homemade salted caramel sauce, this recipe is like autumn wrapped in a slice.

When I first made this, I wanted to combine all the best parts of fall desserts, apple pie, caramel apples, and cheesecake.

The result? A show-stopping dessert that tastes as good as it looks. It’s perfect for fall holidays, winter holiday gatherings, or any cozy fall evening when you want a little indulgence.

My Take on Salted Caramel Apple Pie Cheesecake

• This recipe has so much to love. First, the creamy cheesecake layer strikes the perfect balance with the spiced apple filling.
• The cinnamon graham cracker crust adds a warm, toasty flavor, while the buttery crumble topping and salted caramel sauce bring everything together beautifully.
• I know it might seem like a lot of steps, but I promise it’s manageable.
• You can break it down over a couple of days if needed, and I’ve included tips to make things easier.

Trust me, when you take that first bite, it’ll all be worth it!

Ingredients

For the Apple Filling:

• 4 medium apples, peeled and sliced (about 588 grams)
• 3 tbsp salted butter (42 grams)
• 1-2 tbsp apple cider or water
• 1/3 cup light brown sugar, packed (73 grams)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1-2 tsp lemon juice, to taste
• 2 tsp cornstarch
• 2 tsp water

For the Crust:

• 3 cups cinnamon graham cracker crumbs (300 grams)
• 1/2 cup + 3 tbsp salted butter, melted (155 grams)

For the Cheesecake:

• 32 ounces cream cheese, at room temperature (full-fat, block-style)
• 1 1/2 cups granulated sugar (308 grams)
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp cornstarch
• 3/4 cup full-fat sour cream, at room temperature (180 grams)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

For the Crumble Topping:

• 1/4 cup all-purpose flour (33 grams)
• 1/2 cup old-fashioned rolled oats (48 grams)
• 1/4 cup brown sugar, packed (55 grams)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup cold salted butter, cubed (57 grams)

For the Salted Caramel Sauce:

• 1 cup granulated sugar (210 grams)
• 6 tbsp salted butter, cubed (85 grams)
• 1/2 cup + 1 tbsp heavy cream (135 grams)
• Pinch of flaky sea salt

For the Apple Topping:

• 4 medium apples, peeled and sliced (588-625 grams)
• 3 tbsp salted butter (42 grams)
• 1-2 tbsp apple cider or water
• 1/3 cup brown sugar, packed (73 grams)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1-2 tsp lemon juice
• 2 tsp water
• 2 tsp cornstarch

How to Make Salted Caramel Apple Pie Cheesecake

Let’s take it step by step! Don’t worry, I’ll guide you through everything.

Prepare the Apple Filling

Peel and slice the apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, combine the apples, butter, cider (or water), brown sugar, spices, and lemon juice. Cook for 8-14 minutes, stirring occasionally, until the apples are tender.

If the mixture isn’t thickened, dissolve 2 tsp cornstarch in 2 tsp water and stir it into the apples. Cook for another 30-60 seconds until thickened. Transfer the filling to a bowl and let it cool.

Make the Crust

Preheat your oven to 350°F. Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside.

Make the Cheesecake Batter

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth (about 1-2 minutes). Add the sugar and mix until combined. Scrape the sides of the bowl, then add the eggs one at a time, mixing on medium speed after each addition.

Mix in the vanilla, cornstarch, sour cream, and spices until just combined. Do not overmix.

Assemble the Cheesecake

Pour half the cheesecake batter into the prepared crust. Spread the cooled apple filling evenly over the batter. Pour the remaining batter on top and smooth the surface.

Bake in a Water Bath

Place the springform pan on a center rack in the oven. Set a large roasting pan filled with boiling water on the rack below to create a water bath. Bake for 1 hour 30 minutes to 1 hour 50 minutes.

The cheesecake is done when the edges are set, and the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Cool and Chill

Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.

Prepare the Toppings

While the cheesecake chills, make the crumble topping. Combine the flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture is crumbly.

Spread it on a parchment-lined baking sheet and bake at 350°F for 12-20 minutes, stirring halfway through.

For the caramel sauce, follow my easy recipe for salted caramel. It takes just 10 minutes and adds the perfect finishing touch!

To make the apple topping, repeat the steps from the apple filling, cooking the apples until tender and saucy.

How to Serve Your Salted Caramel Apple Pie Cheesecake

Once the cheesecake is chilled, top it with the apple pie topping, sprinkle on the crumble, and drizzle generously with salted caramel sauce.

Slice and serve! Pair it with a hot cup of coffee or cider for the ultimate fall treat.

Storing and Enjoying Leftovers

Store leftovers covered in the refrigerator for up to 5 days.

You can also freeze individual slices (without toppings) in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Top Tips for Customizing Your Cheesecake

1. Swap the apples for pears for a twist on the flavor.
2. Use a gingersnap crust instead of graham crackers for extra spice.
3. Add chopped pecans to the crumble for a nutty crunch.

Your Questions About Salted Caramel Apple Pie Cheesecake Answered

Can I make this cheesecake ahead of time?

Yes! You can make the cheesecake, apple filling, and caramel sauce up to 2 days ahead. Assemble just before serving.

What kind of apples should I use?

Granny Smith or Honeycrisp work best for their balance of sweetness and tartness.

Do I have to use a water bath?

A water bath helps prevent cracks and ensures a creamy texture. It’s worth the extra step!

Every bite is creamy, crunchy, and caramel-kissed!

This salted caramel apple pie cheesecake is a fall dessert dream come true. With its creamy filling, warm spices, and rich caramel drizzle, it’s a slice of pure comfort. I’d love to hear how it turns out for you, leave a comment below or share your photos and tag me!

And if you’re looking for more fall-inspired treats, check out my other apple desserts.

Happy baking!

Salted Caramel Apple Pie Cheesecake

This salted caramel apple pie cheesecake is the ultimate fall dessert. With layers of creamy cheesecake, spiced apple filling, buttery crumble topping, and a drizzle of homemade salted caramel sauce, this recipe is like autumn wrapped in a slice.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 50 minutes mins

Chill time 5 hours hrs 25 minutes mins

Total Time 8 hours hrs

Course Dessert

Cuisine American

Servings 14 slices

Ingredients

  

For the Apple Filling:

• 4 medium apples peeled and sliced (about 588 grams)
• 3 tbsp salted butter 42 grams
• 1-2 tbsp apple cider or water
• 1/3 cup light brown sugar packed (73 grams)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1-2 tsp lemon juice to taste
• 2 tsp cornstarch
• 2 tsp water

For the Crust:

• 3 cups cinnamon graham cracker crumbs 300 grams
• 1/2 cup + 3 tbsp salted butter melted (155 grams)

For the Cheesecake:

• 32 ounces cream cheese at room temperature (full-fat, block-style)
• 1 1/2 cups granulated sugar 308 grams
• 4 large eggs at room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp cornstarch
• 3/4 cup full-fat sour cream at room temperature (180 grams)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

For the Crumble Topping:

• 1/4 cup all-purpose flour 33 grams
• 1/2 cup old-fashioned rolled oats 48 grams
• 1/4 cup brown sugar packed (55 grams)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup cold salted butter cubed (57 grams)

For the Salted Caramel Sauce:

• 1 cup granulated sugar 210 grams
• 6 tbsp salted butter cubed (85 grams)
• 1/2 cup + 1 tbsp heavy cream 135 grams
• Pinch of flaky sea salt

For the Apple Topping:

• 4 medium apples peeled and sliced (588-625 grams)
• 3 tbsp salted butter 42 grams
• 1-2 tbsp apple cider or water
• 1/3 cup brown sugar packed (73 grams)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1-2 tsp lemon juice
• 2 tsp water
• 2 tsp cornstarch

Instructions

 

Prepare the Apple Filling

• Peel and slice the apples about 1/4 to 1/2 inch thick. In a medium pan over medium-high heat, combine the apples, butter, cider (or water), brown sugar, spices, and lemon juice. Cook for 8-14 minutes, stirring occasionally, until the apples are tender.
• If the mixture isn’t thickened, dissolve 2 tsp cornstarch in 2 tsp water and stir it into the apples. Cook for another 30-60 seconds until thickened. Transfer the filling to a bowl and let it cool.

Make the Crust

• Preheat your oven to 350°F. Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside.

Make the Cheesecake Batter

• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth (about 1-2 minutes). Add the sugar and mix until combined. Scrape the sides of the bowl, then add the eggs one at a time, mixing on medium speed after each addition.
• Mix in the vanilla, cornstarch, sour cream, and spices until just combined. Do not overmix.

Assemble the Cheesecake

• Pour half the cheesecake batter into the prepared crust. Spread the cooled apple filling evenly over the batter. Pour the remaining batter on top and smooth the surface.

Bake in a Water Bath

• Place the springform pan on a center rack in the oven. Set a large roasting pan filled with boiling water on the rack below to create a water bath. Bake for 1 hour 30 minutes to 1 hour 50 minutes.
• The cheesecake is done when the edges are set, and the center has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Cool and Chill

• Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.

Prepare the Toppings

• While the cheesecake chills, make the crumble topping. Combine the flour, oats, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture is crumbly.
• Spread it on a parchment-lined baking sheet and bake at 350°F for 12-20 minutes, stirring halfway through.
• For the caramel sauce, follow my easy recipe for salted caramel. It takes just 10 minutes and adds the perfect finishing touch!
• To make the apple topping, repeat the steps from the apple filling, cooking the apples until tender and saucy.

Notes

Storing and Enjoying Leftovers

Store leftovers covered in the refrigerator for up to 5 days.

Top Tips for Customizing Your Cheesecake

thout toppings) in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.

Swap the apples for pears for a twist on the flavor.

Use a gingersnap crust instead of graham crackers for extra spice.

Add chopped pecans to the crumble for a nutty crunch.