The Ultimate Salted Caramel Apple Pie Cheesecake (A Holiday Showstopper!)

It's Thursday, October 23rd, and the holiday season is just around the corner. Here in Austin, Texas, this is when my baking inspiration goes into overdrive, and my mind is 100% focused on planning the ultimate Thanksgiving and Christmas dessert table. And if you're looking for the one dessert that will make every single guest stop and stare, this is it. This Salted Caramel Apple Pie Cheesecake is the most decadent, impressive, and delicious dessert I've ever made. It's a rich, tangy cheesecake, a gooey spiced-apple pie, and a crunchy graham cracker crust, all in one, finished with a homemade salted caramel drizzle. It is pure, indulgent, show-stopping magic.

Jump to:

• The Ultimate Holiday Dessert Hybrid
• Why You'll Love This Recipe
• Ingredients
• How to Make Salted Caramel Apple Pie Cheesecake
• Tips and Tricks for Success
• Variations
• How to Serve
• Make Ahead and Storage
• Recipe Notes / What I Learned
• Nutrition Snapshot
• Salted Caramel Apple Pie Cheesecake Recipe
• FAQs

The Ultimate Holiday Dessert Hybrid

This recipe may look like a project, but it's really just four simple, delicious components layered together. You have the crisp, buttery graham cracker crust, the ultra-silky, rich cheesecake filling, a layer of tender, cinnamon-spiced apples, and that final drizzle of liquid gold. It's the answer to the age-old holiday dilemma: "Do I want apple pie, or do I want cheesecake?" With this, you get both.

Why You'll Love This Recipe

• The Ultimate Showstopper: This is a tall, stunning, multi-layered dessert that is the definition of a holiday centerpiece.
• Tastes Like Apple Pie + Cheesecake: It's the perfect marriage of two beloved desserts-the tangy cheesecake cuts the sweetness of the apple-caramel topping.
• Incredibly Creamy Texture: Baking in a water bath and cooling the cake slowly are the secrets to an impossibly smooth, silky, crack-free cheesecake.
• The Perfect Make-Ahead: This cheesecake must be made at least a day in advance to chill, making it the ideal, stress-free dessert for a busy holiday.

Ingredients

Here's what you'll need for this epic dessert. For the full list with precise measurements, see the recipe card at the end of the post!

For the Graham Cracker Crust

• Graham Cracker Crumbs: You can buy pre-crushed or just pulse 10-12 whole graham cracker sheets.
• Granulated Sugar
• Unsalted Butter: Melted, to bind the crust.

For the Cheesecake Filling

• Cream Cheese: 24 ounces (three 8-oz blocks) of full-fat, brick-style cream cheese. This must be softened to room temperature.
• Granulated Sugar
• Eggs: 3 large eggs, also at room temperature.
• Vanilla Extract: Use pure vanilla extract.
• Sour Cream: Full-fat sour cream, at room temperature, for a classic tangy flavour.

For the Apple Pie Topping

• Apples: 3 medium Granny Smith apples. Their firm, tart texture is essential to balance the sweetness.
• Butter: Unsalted butter for sautéing.
• Brown Sugar: Packed light brown sugar for a molasses note.
• Spices: Ground cinnamon and ground nutmeg.

For the Salted Caramel Sauce

• Granulated Sugar & Water
• Heavy Cream: Must be at room temperature or slightly warmed.
• Unsalted Butter: Cubed.
• Sea Salt

How to Make Salted Caramel Apple Pie Cheesecake

This is a project bake, but each step is simple. The key is patience and temperature.

Step 1: Prepare the Crust

First, I preheat my oven to 325°F (165°C). I get my 9-inch springform pan ready. In a medium bowl, I combine the graham cracker crumbs, sugar, and melted butter. I press this mixture firmly into the bottom of the pan (I use a flat measuring cup for this). I bake the crust for 10 minutes, then set it aside to cool.

Step 2: Make the Cheesecake Filling

In a large bowl, I beat the room-temperature softened cream cheese with an electric mixer until it is perfectly smooth and has no lumps. I add the sugar and mix until combined. On low speed, I add the room-temperature eggs, one at a time, mixing just until the yellow yolk disappears.

Finally, I mix in the vanilla extract and room-temperature sour cream. I'm careful not to overmix here!

Step 3: Bake the Cheesecake (Water Bath is Key!)

I pour the filling over the cooled crust. Now, for the water bath: I wrap the outside of the springform pan in 2-3 layers of heavy-duty aluminum foil, creating a waterproof "boat." I place this wrapped pan into a large roasting pan.

I place the roasting pan in the oven and then carefully pour hot water into the roasting pan until it comes about 1-inch up the sides of the springform pan.

I bake for 55-65 minutes. The center should be almost set but still have a slight, Jell-O-like wobble.

Step 4: Cool the Cheesecake Slowly (Crucial!)

This is the secret to a crack-free cheesecake. I turn the oven OFF, crack the oven door open with a wooden spoon, and let the cheesecake cool in the warm oven for 1 full hour.

After an hour, I remove it from the oven, take it out of the water bath, and remove the foil. I let it cool completely on a wire rack, then cover it and refrigerate for at least 4 hours, or preferably overnight.

Step 5: Make the Toppings

When the cheesecake is chilled, I make the toppings. I melt 2 tablespoon butter in a skillet, add the diced apples, brown sugar, cinnamon, and nutmeg. I cook for about 8 minutes, until the apples are soft and the sauce is syrupy. I let this cool completely.

For the caramel, I melt the 1 cup of sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Then, I stop stirring and let it cook until it turns a deep amber colour (8-10 minutes). I remove it from the heat, carefully whisk in the cubed butter, then slowly pour in the room-temperature heavy cream (it will bubble vigorously!). I whisk until smooth and stir in the salt.

Step 6: Assemble and Serve

I carefully run a knife around the edge of the chilled cheesecake and release the springform ring. I spoon the cooled apple pie mixture evenly over the top. Just before serving, I drizzle the entire cake (or individual slices) with the warm salted caramel sauce.

Common Mistakes to Avoid

1. Lumpy Filling: This happens if your cream cheese, eggs, or sour cream are cold. They must be at room temperature to blend smoothly.
2. Overmixing the Eggs: Beating the eggs on high speed (or for too long) incorporates air, which causes the cheesecake to puff up, crack, and become rubbery.
3. Watery Crust: You must wrap your springform pan in heavy-duty foil (multiple layers!) for the water bath. Any tiny leak will result in a soggy crust.
4. Stirring the Caramel: Once the sugar and water in your caramel sauce start to boil, do not stir. This will cause the sugar to crystallize into a solid, grainy mass. Only swirl the pan.

Variations

This cheesecake is a true showstopper, but you can add your own twists!

• Add Nuts: Fold 1 cup of toasted, chopped pecans into the graham cracker crust or sprinkle them on top of the apple layer.
• Gingersnap Crust: For a spicier, more intense fall flavour, substitute the graham cracker crumbs with gingersnap cookie crumbs.
• Add a Kick: Add 2 tablespoons of bourbon or dark rum to the apple-cinnamon mixture as it cooks for a deeper, richer flavour.

How to Serve

This Salted Caramel Apple Pie Cheesecake is the ultimate dessert for a holiday feast.

• It must be served chilled for clean, beautiful slices.
• I recommend drizzling the caramel sauce on just before serving (and warming the caramel slightly).
• It's the perfect, decadent finale for a Thanksgiving or Christmas dinner.

Make Ahead and Storage

This is the ultimate make-ahead dessert!

• Make Ahead: You must make this at least 1 day in advance. You can make the cheesecake and store it in the fridge for up to 3 days. The apple topping and caramel sauce can also be made 3 days ahead and stored in separate airtight containers in the fridge.
• Storage: Store the fully assembled cheesecake (or leftovers) tightly covered in the refrigerator for up to 5 days.
• Freezing: This cheesecake freezes beautifully! You can freeze the whole, cooled (un-topped) cheesecake. Wrap it tightly in two layers of plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator, then add the toppings before serving.

Nutrition Snapshot

Estimated Nutrition Per Slice (1/16th of cake): ~480 calories · 6g protein · 45g carbs · 32g fat (This is an approximation for a very decadent dessert and can vary based on your specific ingredients.)

FAQs