If there’s one dessert that screams cozy fall comfort and pure indulgence, it’s this Salted Caramel Apple Pie Cheesecake. I mean, come on — we’re talking about the dreamy combo of cheesecake, apple pie, and salted caramel, all wrapped up into one luscious dessert. It’s like all your holiday favorites got together and decided to outdo themselves.

Now, I know cheesecake can sound a little intimidating, especially when we’re throwing in extra layers like apple pie filling and homemade caramel. But trust me — this one’s totally doable. I’ve broken it down step-by-step, and with just a little patience (and some fridge time), you’ll be digging into one seriously showstopping dessert.

This is the kind of treat that makes people pause mid-bite, look up, and say, “Wait… did you make this?” Yes. Yes, you did.

Let’s get baking!

Why You’ll Love This Salted Caramel Apple Pie Cheesecake

Three Desserts in One: Cheesecake + apple pie + caramel. Enough said.
Perfect for Fall or Holidays: Think Thanksgiving, Friendsgiving, or that random chilly weekend when you want to impress.
Make-Ahead Friendly: You can prep the caramel and even the whole cheesecake ahead of time.
A Total Crowd-Pleaser: This dessert always gets rave reviews. No leftovers guaranteed.

Ingredients You’ll Need

Let’s break down what goes into this masterpiece. Don’t worry — it’s all super easy to find at the grocery store.

For the Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter

For the Cheesecake Filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs

For the Apple Pie Topping:

3 cups peeled and diced apples (Granny Smith is a great choice)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons water

For the Salted Caramel Sauce:

1 cup granulated sugar
6 tablespoons butter
1/2 cup heavy cream
1/2 teaspoon sea salt

STEP 1: Make the Crust

Start by preheating your oven to 325°F. Then grab your springform pan and line the bottom with parchment paper if you want easy removal later (totally optional but helpful!).

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly into the bottom of the springform pan — I like to use the bottom of a measuring cup to make sure it’s nice and compact.

Pop the crust into the oven and bake for 8 minutes. Take it out and let it cool slightly while you get to work on the filling.

STEP 2: Whip Up That Creamy Cheesecake Filling

Now it’s time for the good stuff. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. You want to make sure there are no lumps at this stage — a good hand or stand mixer works best here.

Next, add in the sugar and mix again until well combined. Then stir in the sour cream and vanilla extract.

Crack your eggs in one at a time, mixing just until incorporated after each one. This is important: don’t overmix. Overmixing can lead to cracks in your cheesecake later on, and we want this baby smooth and pretty.

Pour the cheesecake batter over your cooled crust and smooth the top out with a spatula.

STEP 3: Bake the Cheesecake

Bake the cheesecake in your preheated oven for about 50 to 60 minutes. You’re looking for the edges to be set and the center to have a slight jiggle when you gently shake the pan. It might look underdone, but it will continue to set as it cools.

Once the time is up, turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps prevent cracks.

After that, take it out and refrigerate for at least 4 hours, or overnight if you can. (Overnight is best — the texture is even better the next day.)

Now that we’ve got the creamy cheesecake chilling and doing its thing in the fridge, it’s time to take this dessert to the next level. And that’s where the apple pie topping and salted caramel sauce come in. These two layers are what really push this cheesecake over the top — adding warm, cozy flavor and that signature sweet-and-salty finish.

You know that feeling when fall is just starting to hit, the leaves are changing, and everything smells like cinnamon and butter? That’s the vibe we’re going for here. This part of the recipe is surprisingly simple, but it makes the cheesecake feel like something straight out of a fancy bakery case.

Let’s dive into the rest of the magic!

STEP 4: Make the Apple Pie Topping

This topping is like homemade apple pie filling — warm, sweet, and perfectly spiced. The best part? It only takes about 10 minutes.

Here’s how to make it:

In a medium saucepan over medium heat, combine:

3 cups peeled and diced apples
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Stir everything together and cook for about 5 minutes, or until the apples start to soften and release their juices.

While that’s simmering, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl to make a slurry. Once the apples are softened, stir the slurry into the saucepan.

Keep cooking for another 1–2 minutes, just until the mixture thickens up and becomes glossy. It should look and smell like warm apple pie filling — thick, spiced, and spoonable.

Set the topping aside to cool completely. You don’t want to add it to your chilled cheesecake while it’s still warm or it could soften the top and mess with the texture.

Tip: You can make this apple topping ahead of time and store it in the fridge until you’re ready to assemble.

STEP 5: Whip Up the Salted Caramel Sauce

Now for the grand finale — that rich, golden salted caramel drizzle. If you’ve never made caramel before, don’t worry! This version is super beginner-friendly and doesn’t require a candy thermometer.

Here’s what you’ll need:

1 cup granulated sugar
6 tablespoons butter (cut into pieces)
1/2 cup heavy cream
1/2 teaspoon sea salt

How to make it:

Place the sugar in a medium saucepan over medium heat. Stir constantly with a heatproof spatula or wooden spoon as the sugar begins to melt. First, it will clump, then gradually turn into a golden amber liquid.

Once fully melted and deep amber in color, carefully whisk in the butter. It’ll bubble up quite a bit — that’s normal. Once the butter is fully incorporated, slowly pour in the heavy cream. Again, it will bubble up, so pour steadily and stir constantly.

Stir in the sea salt and let the mixture bubble for another minute, then remove from heat and let it cool slightly. It will thicken as it sits.

Tip: Make the caramel while the cheesecake chills, and let it cool at room temp or store it in a jar in the fridge. You can rewarm it slightly before drizzling it on top.

STEP 6: Assemble the Cheesecake

Now for the best part — bringing it all together!

Once your cheesecake is fully chilled and the apple topping has cooled:

Remove the cheesecake from the springform pan and transfer to a serving plate or cake stand.
Spoon the apple pie topping generously over the top of the cheesecake.
Drizzle the salted caramel sauce over the apples, letting it drip down the sides a little for that bakery-style look.

You can chill the whole assembled cheesecake again until ready to serve, or serve it right away if everything is cooled properly.

Serving Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between each cut.

Variations and Pro Tips

Use different apples: Granny Smith is the go-to for tartness, but Honeycrisp or Fuji can add a sweeter twist.
Spice it up: Add a pinch of clove or allspice to the apple topping for extra warmth.
Crust swap: Try using gingersnap crumbs or crushed vanilla wafers instead of graham crackers for a fun twist.
Short on time? Use store-bought salted caramel and canned apple pie filling in a pinch — it won’t be exactly the same, but it’ll still taste amazing.

Salted Caramel Apple Pie Cheesecake