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.
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The homemade caramel sauce is the most "technical" part of this recipe. My key advice: do not stir the sugar and water once it begins to boil. Just swirl the pan gently. Stirring encourages the sugar to crystallize, and you'll end up with a grainy, separated mess instead of a smooth, amber sauce.

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
- Lumpy Filling: This happens if your cream cheese, eggs, or sour cream are cold. They must be at room temperature to blend smoothly.
- 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.
- 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.
- 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.
Tips and Tricks for Success
- Room Temp is Key: I'll say it again. For the smoothest, most luxurious cheesecake filling, set your brick-style cream cheese, eggs, and sour cream on the counter for at least 2 hours before you begin.
- Don't Overbake!: The "wobble" is your friend! The center should not be firm when you turn the oven off. It will set up perfectly as it cools and chills.
- Warm Your Cream: For the caramel sauce, make sure your heavy cream is at least at room temperature (or even slightly warmed). Pouring cold cream into boiling-hot sugar is what causes it to seize up violently.
- Use Granny Smith Apples: This is my top tip. The bright, sharp tartness of Granny Smith apples is essential to cut through the richness of the cheesecake and the sweetness of the caramel.
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.
Recipe Notes / What I Learned
This recipe is a "project" bake, but every step is worth it. I've learned that the order of operations is key. I always make the cheesecake on Day 1 and let it chill overnight. On Day 2, I make the apple topping and the caramel sauce. I assemble it all on Day 2 and let it chill again for a few hours before serving. Spreading the work out makes it a joy, not a chore.
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.)

Salted Caramel Apple Pie Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Roasting pan for water bath
- Skillet
- Medium saucepan
- Whisk
- Spatula
Ingredients
Group: Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
Group: Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Group: Apple Pie Topping
- 3 medium apples peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Group: Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add 1 cup sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Mix in vanilla extract and sour cream until just combined.
- Pour filling over the cooled crust and smooth the top.
- Place springform pan in a larger roasting pan. Add hot water to come halfway up sides of the springform (water bath).
- Bake for 55-65 minutes until center is almost set (slightly jiggly).
- Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
- Remove from oven and chill 4 hours or overnight.
- Melt 2 tablespoon butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are soft and syrupy, about 8 minutes.
- Cool topping to room temperature.
- In a medium saucepan over medium heat, melt 1 cup sugar, stirring constantly until it becomes a deep amber color.
- Carefully add 6 tablespoon butter; stir until melted.
- Slowly pour in heavy cream, whisking constantly (mixture will bubble).
- Boil for 1 minute, then remove from heat and stir in sea salt.
- Allow caramel to cool slightly before using.
- Top chilled cheesecake with apple pie mixture.
- Drizzle with salted caramel sauce before slice serving.
Notes
Nutrition
FAQs
Why did my cheesecake crack?
The top three reasons are: 1) Using cold ingredients, 2. Overmixing the batter (especially after adding the eggs), or 3) Cooling it too quickly. Follow the room-temp and slow-cooling steps, and the water bath will provide the ultimate insurance!
Can I use a pre-made graham cracker crust?
Yes, you can, but a store-bought crust will be much thinner and won't stand up as well to the heavy, rich filling. Making your own 2-ingredient crust is highly recommended and only takes 5 minutes.
Do I really need a water bath?
For a cheesecake this rich and large, yes, I highly recommend it. It's the only way to guarantee a perfectly flat, silky-smooth, crack-free top. The "slow-cool" method in the recipe helps, but the water bath is the gold standard for a reason.




