Why choose between a rich, creamy cheesecake and a warm, spiced apple pie when you can have both? This salted caramel apple pie cheesecake combines three decadent layers—a crunchy graham cracker crust, a velvety spiced cheesecake filling, and a warm, caramelized apple topping—all drizzled with a homemade salted caramel sauce. It is, without a doubt, a show-stopping dessert that embodies the best flavors of the fall and holiday seasons.
This is the ultimate holiday baking project. While it has a few steps, each one is straightforward, and the result is a sophisticated dessert that will earn you rave reviews. The combination of sweet, tart apples, the tang of the cheesecake, and the rich, salty caramel creates a perfect harmony of flavors that is guaranteed to impress any crowd. Best of all, it must be made ahead, making your holiday entertaining stress-free.
Why You’ll Love This Recipe
- Show-Stopping Presentation: The towering layers and glistening caramel drizzle make this the perfect centerpiece for any holiday table.
- Perfect Flavor Balance: The tartness of the Granny Smith apples beautifully cuts through the richness of the cream cheese and heavy caramel.
- Incredibly Rich Texture: You get the satisfying crunch of the crust, the smooth, velvety cheesecake, and the soft, tender apples in every bite.
- Must-Make Holiday Tradition: It’s a guaranteed crowd-pleaser that guests will remember and request year after year.
- Excellent Make-Ahead: The cheesecake is best baked a day or two in advance, freeing up your time when you need it most.
Ingredients
For the Graham Cracker Crust
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (55 g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp (85 g) unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz or 225 g) packages cream cheese, fully softened to room temperature
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (45 ml) sour cream
- 1 tbsp (15 ml) vanilla extract
- 1 tsp apple pie spice (or a mix of cinnamon and nutmeg)
- 3 large eggs, at room temperature
For the Salted Caramel Sauce
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (120 ml) heavy cream, warmed slightly
- 1 tsp coarse sea salt
For the Apple Topping
- 3 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (55 g) light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1 tbsp (15 ml) fresh lemon juice
Equipment
- 9-inch (23 cm) springform pan
- Heavy-duty aluminum foil
- Large roasting pan (for water bath)
- Stand mixer with paddle attachment (or hand mixer)
- Medium saucepan
- Mixing bowls
Step-by-Step Instructions
1. Make and Pre-Bake the Crust
- Preheat oven to 350°F (175°C). Wrap the outside bottom of the springform pan tightly with two layers of heavy-duty aluminum foil.
- In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan.
- Bake for 8–10 minutes. Remove from oven and reduce oven temperature to 325°F (160°C).
2. Make and Bake the Cheesecake
- In a large bowl with an electric mixer, beat the softened cream cheese until it is completely smooth and fluffy (about 2 minutes).
- Gradually beat in the granulated sugar until well combined, scraping down the sides of the bowl often. Beat in the sour cream, vanilla extract, and apple pie spice.
- Add the eggs one at a time, mixing only until just combined after each egg. Do not overmix the batter once the eggs are in.
- Pour the filling over the pre-baked crust.
3. Water Bath and Cooling
- Place the foil-wrapped springform pan into the center of a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 60–75 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center 2–3 inches are still slightly jiggly.
- Turn the oven off, prop the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
- Remove the pan from the water bath, remove the foil, and let it cool to room temperature on a cooling rack (about 1 hour).
- Cover and refrigerate for at least 6 hours, or preferably overnight.
4. Make the Apple Topping and Caramel
- Caramel Sauce: In a medium saucepan, combine the sugar and water. Cook over medium heat without stirring until the sugar dissolves and the liquid turns a rich amber color (about 8–10 minutes).
- Remove from heat and quickly whisk in the butter until melted. Slowly pour in the warm heavy cream (it will bubble vigorously). Stir until smooth. Whisk in the coarse sea salt. Set aside to cool.
- Apple Topping: In a large skillet, melt the butter over medium heat. Add the apple slices and cook for 5 minutes. Stir in the brown sugar, cinnamon, and lemon juice. Cook for another 5–8 minutes, until the apples are tender but still hold their shape. Let the topping cool to room temperature.
5. Assemble and Serve
- Once the cheesecake is fully chilled, run a thin knife around the inside edge of the pan and gently remove the springform ring.
- Spoon the cooled apple topping over the cheesecake.
- Drizzle the top with the salted caramel sauce. Slice and serve.
Substitutions and Variations
- Crust: Instead of graham crackers, you can use crushed gingersnap cookies or vanilla wafers for a different flavor profile.
- Apples: While Granny Smith apples are recommended for their tartness, you can use a mix of Granny Smith and Fuji for a balance of tart and sweet.
- Caramel Shortcut: If you are pressed for time, you can substitute the homemade sauce with a high-quality store-bought salted caramel sauce.
- Gluten-Free: Use gluten-free graham crackers for the crust.
Pro Tips and Common Mistakes to Avoid
- Room Temperature Ingredients: All dairy ingredients (cream cheese, eggs, sour cream) must be at room temperature. This is the key to achieving a smooth, lump-free batter.
- Water Bath is Essential: The water bath provides moist, even heat, which prevents the cheesecake from cracking and ensures a creamy texture all the way through. Don’t skip it!
- Do Not Overmix: Once you add the eggs, only mix until the yolk disappears. Overmixing incorporates too much air, which causes the cheesecake to rise rapidly and then fall and crack.
- Cool Gradually: Sudden temperature changes cause cracks. Cooling the cheesecake slowly inside the turned-off oven is crucial for maintaining its smooth surface.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The cheesecake (without the apple and caramel topping) must be baked and chilled 1–2 days in advance. The caramel sauce can also be made up to a week ahead and stored in the refrigerator.
- Storage: Store the assembled cheesecake, covered, in the refrigerator for up to 4 days. Store leftover caramel sauce separately in an airtight container in the fridge.
- Freezing: Cheesecake freezes beautifully. Once the plain cheesecake is chilled and set, wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before adding the toppings.
- Reheating: The apple topping should be added just before serving. The caramel sauce can be gently warmed in the microwave for a few seconds to make it easier to drizzle.
Serving Suggestions
Serve slices of this decadent cheesecake with a dollop of fresh, lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream. A strong cup of coffee or a glass of spiced cider is the perfect pairing for this rich dessert.
Approximate Nutrition
- Yields: 12 servings
- Serving Size: 1 slice
- Calories: 670 kcal
- Protein: 12 g
- Fat: 40 g
- Carbohydrates: 65 g
Note: These are approximations and can vary based on the specific ingredients and portion sizes.
FAQs
Q: How do I prevent my cheesecake from cracking?
A: The most important steps are: 1) Use room temperature dairy ingredients, 2) Use a water bath, and 3) Do not overmix the batter, especially after adding the eggs. Cracks are caused by temperature shock or too much air being incorporated.
Q: Can I skip the water bath?
A: While you technically can skip it, we strongly recommend against it for this style of cheesecake. The water bath is the best way to ensure the cheesecake cooks evenly and stays moist, resulting in that smooth, creamy texture without cracks.
Q: Why is my caramel sauce grainy?
A: Caramel becomes grainy when the sugar crystallizes. To avoid this, make sure all the sugar is dissolved in the water before it comes to a boil. Also, resist the urge to stir the sugar mixture while it’s boiling and turning amber.
Q: Can I use pre-made caramel sauce?
A: Yes, you can. Use a high-quality, thick caramel sauce and stir in a teaspoon of coarse sea salt to give it that authentic salted caramel flavor.
Q: Do I have to use Granny Smith apples?
A: Granny Smith apples are ideal because their tartness provides a crucial balance to the sweet caramel and cheesecake. If you use a sweeter apple, like Fuji or Honeycrisp, you may want to reduce the brown sugar slightly in the apple topping.
