Divine apple pie cheesecake: 1 stunning slice

When the air starts getting crisp, my kitchen instantly transforms into a laboratory for cozy flavors. Forget that stressful weeknight cooking—this is where the pure joy comes in! If you love that perfect blend of warm spice and creamy indulgence, then you are absolutely in the right place. Today, we’re tackling the absolute rockstar of fall baking: the ultimate, decadent Salted Caramel Apple Pie Cheesecake. Trust me, combining apple pie and cheesecake shouldn’t work, but when the technique is right, it becomes the most impressive yet surprisingly approachable dessert you’ll serve all year. We’re making magic!

Why This Salted Caramel Apple Pie Cheesecake is Your New Favorite Fall Dessert Recipes

You know those desserts that look like they require three pages of instructions and a culinary degree? This pecan pie cheesecake recipe‘s cousin, the apple pie cheesecake, used to feel that way. But I promise you, the balance here is spot-on. This isn’t just another pie or just another cheesecake; it’s the best of both worlds merged together. That’s why this is destined to be one of your favorite Fall Dessert Recipes.

The reason it impresses everyone is that we nail the texture contrast. We aren’t sacrificing creaminess for structure, or vice versa. The baked cheesecake layer is dense and smooth, giving you that truly satisfying, Creamy Apple Dessert experience. Then you hit that pocket of spiced, tender apples, followed by that salty, buttery caramel note. It’s a true Showstopper Cheesecake, and it’s shockingly easy to manage once you see the steps.

SAVE

The Perfect Apple Pie Fusion Dessert

Honestly, labeling this a Dessert Mashup feels like an understatement—it’s a carefully crafted harmony! Think about it: you get the tart sweetness from the cinnamon apples, which perfectly cuts through the richness of the smooth cream cheese filling. The salted caramel doesn’t just sit on top; it weaves its way through, giving you that perfect blend of sweet, salty, and spiced in every single bite. It takes that classic apple pie flavor and gives it a sophisticated, creamy upgrade.

Simple Ingredients for Your Apple Pie Cheesecake

Okay, deep breath! When you look at everything that goes into this masterpiece, it can seem a little long, but I promise you, these are all very Simple Cheesecake Ingredients. We aren’t looking for fancy, obscure items here—just good quality staples that come together beautifully. I’ve broken down exactly what you need for each layer so you can check your pantry easily. Remember, room temperature cream cheese and eggs are non-negotiable for that silky texture! I feel the same way about the ingredients in my pecan pie cheesecake recipe—quality matters!

For the Buttery Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Spiced Apple Topping

• 4 medium apples (like Granny Smith or Honeycrisp are best!), peeled, cored, and diced
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/4 cup water

For the Cheesecake Filling

• 3 (8 ounce) packages full-fat cream cheese, softened (make sure this is truly soft!)
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 large eggs (also room temperature, please!)
• 1/2 cup sour cream

For the Salted Caramel Swirl

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed
• 4 tablespoons unsalted butter
• 1 teaspoon sea salt

How to Prepare the Best Apple Pie Cheesecake

This is where the fun really starts! Preparing this dessert is like layering flavors step-by-step, and if you follow along, you’ll end up with an amazing chocolate chip cheesecake recipe cousin that tastes wildly better. Don’t rush things here; pay attention to the temperatures and mixing phases because that’s what separates a good cheesecake from a truly fabulous one.

Preparing and Pre-Baking the Crust

First things first, get that oven warmed up to 350°F (175°C). Grab your 9-inch springform pan—this is essential for easy removal later. In a bowl, mix your graham cracker crumbs and that 1/4 cup of sugar. Pour in the melted butter and mash everything together until it looks like wet sand. Press that mixture firmly and evenly into the bottom of the pan. Bake this crust for just 10 minutes to set it up nicely. Pull it out and let it cool down a bit while we focus on the apples.

Cooking the Spiced Apple Topping

Next up are our apples! In a small saucepan, toss those diced apples, brown sugar, cinnamon, nutmeg, and lemon juice together. Cook this over medium heat for about 8 minutes until the apples start getting tender. Now, for the thicken-up magic: whisk the cornstarch and water separately until it’s totally smooth—no lumps allowed! Stir that slurry right into the apples and let it bubble gently until the whole topping thickens up like a pie filling. This is important: take it off the heat and let it cool a bit before you assemble anything.

Mixing the Creamy Apple Dessert Filling

Time for the main event! In a large bowl, beat that softened cream cheese until it looks fluffy and totally lump-free—this is critical for a smooth Creamy Apple Dessert. Once it’s perfect, add your 1 1/2 cups of sugar, vanilla, and salt, mixing just until combined. Add those four eggs in one at a time, mixing barely enough to incorporate each one. Please stop overmixing once the eggs are in! Finally, gently fold in the sour cream. We want smooth, not airy!

Assembling and Baking the Apple Pie Cheesecake

Grab that cooled crust. Pour half of your cheesecake batter right on top. Spoon half of your cooled apple topping over that batter layer. Then, gently pour the remaining batter over the apples, and top it off with the rest of the spiced apples. Next, drizzle about half of your finished caramel over the top; take a knife and give it a gentle swirl for that classic look. We are baking this bad boy at 350°F (175°C) for about 60 to 75 minutes. You want the edges set, but the very center should still have a little wobble—that’s the sign of a perfect **apple pie cheesecake**!

SAVE

Cooling and Chilling for the Perfect Texture

Resist the urge to pull it right out! That temperature change is what causes cracks in any good Baked Cheesecake Recipe. Turn the oven off after the bake time, prop the door open slightly, and let the cheesecake hang out in that warm spot for a full hour. After that hour, take it out onto a rack, let it cool totally to room temperature, and then cover it. It must chill in the fridge for at least 6 hours, but honestly, overnight is best. That chill time is what sets the cheesecake perfectly and ensures a clean slice when you finally serve!

Tips for Success Making Your Apple Pie Cheesecake

I know this is a rich dessert, and when you put this much love into a Baked Cheesecake Recipe, you want it to be flawless. If you’re feeling nervous about cracking or having a soupier center than you hoped for, I’ve got a couple of quick pointers. These aren’t rules, just things I’ve learned over the years to guarantee a stunning result every single time. We want that perfect creamy texture, remember?

Room Temperature Ingredients for Smooth Cheesecake

I mentioned it before, but honestly, I can’t stress this enough: your cream cheese, eggs, and sour cream need to be fully softened. If they are cold, they won’t blend smoothly, no matter how strong your mixer is. You end up with little lumps of cream cheese which ruins that luxurious mouthfeel we are going for. Set them out for at least two hours before you even think about turning on the mixer. It’s worth the wait for true silkiness!

Water Bath Alternatives for Your Apple Pie Cheesecake

The water bath, or *bain-marie*, is my go-to because it creates steam, which keeps the cheesecake baking gently and stops cracks. However, if wrapping that springform pan perfectly feels like too much hassle, you can skip it. Just drop your oven temperature down to 325°F (160°C) and plan on baking a little longer—maybe 70 to 85 minutes. Keep a really close eye on it and rely on that *jiggle test* we talked about earlier. If you check out my classic New York Cheesecake recipe, I detail the water bath process even further!

Making the Salted Caramel Apple Cheesecake Topping Ahead

Because this apple pie cheesecake involves a few components—crust, apples, caramel, and the filling—planning ahead is your best friend, especially if you’re trying to serve this for Holiday Cheesecake Baking. The good news is, you don’t have to do it all at once! Both the apple topping and the salted caramel can be made a day or two ahead of time, which takes so much pressure off the final day.

When you make the spiced apple topping, just be sure it cools completely before storing it in an airtight container in the fridge. The same goes for the caramel. If you make the caramel a day early, just let it sit on the counter for about 30 minutes before you plan to swirl it in; you want it slightly viscous, not rock hard. If you prep these things, that final assembly day feels way less chaotic, and you can focus on getting that smooth cheesecake batter just right. It’s all about enjoying the process!

SAVE

If you need more ideas for make-ahead desserts, you might love the structure of my pecan pie cheesecake recipe, which also benefits from overnight chilling.

Storage and Reheating Instructions for Your Apple Pie Cheesecake

This stunning creation is perfect for making ahead, which is why it’s one of my absolute favorite Thanksgiving Cheesecake Ideas. When you’re dealing with multiple recipes for a big meal, being able to prep something this impressive early is a lifesaver. Since we worked so hard to get that perfect creamy texture, we need to store it right!

Once your apple pie cheesecake is fully chilled (and trust me, that wait is worth it!), you need to protect it. Cover the entire springform pan tightly with plastic wrap or aluminum foil. You want to make sure no odors from the fridge sneak in and dry out the top. It will keep beautifully in the refrigerator for up to 4 days. We are aiming for maximum freshness here!

SAVE

Now, about reheating—you really don’t need to! Cheesecake is meant to be served chilled or maybe slightly cooler than room temperature. If you chill it overnight, just pull it out about 30 minutes before you plan to slice it. This lets the texture soften just a tiny bit, making it easier to slice beautifully while still feeling perfectly set.

If, by some miracle, you have leftovers (which I doubt!), just keep them covered in the fridge. I’ve never tried freezing cheesecake with chunky fruit topping, so I’d stick to enjoying this within four days for the very best flavor. It’s worth making it fresh for the holiday crowd!

Serving Suggestions for This Decadent Apple Dessert

So, you’ve waited patiently (and I know it wasn’t easy!) and your incredible Decadent Apple Dessert is finally perfectly chilled. Now comes the fun part: how do we serve this showstopper slice? Even though this cheesecake is pretty perfect on its own, a simple pairing can take it right over the top. Remember, we like impressive, but we like simple even more!

When tackling a rich dessert like this, you want to complement the richness rather than fight it. I always lean toward something warm and smooth to contrast that cool, dense creaminess. It pairs wonderfully with a scoop of vanilla bean ice cream, but honestly, that can sometimes feel like overkill when you already have caramel!

My favorite move is serving smaller slices—this is a very rich dessert, so a little goes a long way. A drizzle of extra salted caramel on the plate edge adds visual drama without adding extra work. If you happen to have leftover apple topping, a tiny spoonful next to the slice is always welcome. For those of you who love a coffee pairing, check out my coffee cake cookies recipe; one of those next to a slice of this cheesecake with your afternoon coffee? Absolute heaven.

Keep it simple, let that spiced apple and caramel flavor shine, and enjoy watching everyone take that first, delicious bite. You absolutely nailed this!

Frequently Asked Questions About Apple Pie Cheesecake

I know you’ve got questions! Baking something this gorgeous sometimes brings up worries, especially when you’re trying to get that perfect result for a big gathering. Don’t panic; we’ve figured out all the little quirks of this recipe already. Here are the top things people usually ask when they are getting ready to make this fantastic dessert!

Can I make a No Bake Apple Pie Cheesecake instead?

That’s a great question if you’re short on time! This particular recipe is designed to be a fully Baked Cheesecake Recipe because that high heat is what sets the structure around the apples and caramel swirl so beautifully. If you need something super quick, you’ll want to search specifically for a No Bake Apple Pie Cheesecake recipe. Those versions usually rely on gelatin or whipped topping stabilizers to set up firm in the fridge, because they skip the oven entirely. For this decadent, dense version, though, the oven is our friend!

What apples work best for this Apple Pie Cheesecake Recipe?

When you’re making an Apple Pie Fusion Dessert, the apple choice truly matters for texture! I always recommend using apples that hold their shape well and can balance out the sweetness of all that cream cheese and caramel. My top two picks are Granny Smith, because their tartness really brightens up the whole flavor profile, or Honeycrisp if you want a slightly sweeter bite that still stays firm. Avoid mushy varieties! If you use a good mix, you’ll get that perfect texture when you bite into the Easy Apple Cheesecake layer.

How do I prevent my cheesecake from cracking during cooling?

Ah, the classic cheesecake fear! Cracking happens mostly due to rapid temperature shifts. To keep your top smooth and picture-perfect, you need two things. First, use that water bath we discussed—it insulates the edges and bakes everything evenly. Second, when the baking time is up, turn the oven off, crack the door open slightly, and let the cheesecake cool slowly inside for a full hour. This gradual cooling process is way gentler than moving it immediately to a cool countertop. Following those steps usually guarantees a beautiful surface for drizzling your final caramel!

Estimated Nutritional Data for Apple Pie Cheesecake

Okay, I know my philosophy here at Pure Cooking Joy is all about flavor and joy, not counting every little crumb, but since this is such a decadent treat, I feel like we should talk numbers just so you know what you’re getting into! This Caramel Apple Cheesecake Pie is rich, and that’s why it’s a showstopper, right? Think of this as a helpful guide rather than strict rules. Every ingredient, from the fat content in your cream cheese to the exact sugar you use in your caramel, will change these figures slightly.

For the sake of full transparency and supporting that trustworthy feeling you need when baking a big **Baked Cheesecake Recipe**, I’ve estimated the following based on the exact ingredients listed above. Don’t forget, this is for one generous slice!

• Serving Size: 1 slice
• Calories: 550
• Sugar: 55g (That’s where all that caramel and brown sugar lives!)
• Sodium: 350mg
• Fat: 34g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 150mg

Just remember, these are solid estimates for this incredible Dessert Mashup. If you use low-fat cream cheese or skip the caramel swirl, those numbers will shift! Mostly, I want you to focus on the joy of making something so impressive for your family. Enjoy the baking, and don’t stress too much about the spreadsheet!

Share Your Showstopper Cheesecake Creations

Wow, you made it! If you followed along, I bet you have the most incredible golden, caramel-swirled **apple pie cheesecake** setting up in your fridge right now, just waiting for its big moment. Seriously, take a moment to feel proud! Creating one of these fusion desserts is a big accomplishment, and I truly hope you found that sense of peace and joy in the process that I talked about in my story.

Now, here is the best part: I want to see it! Baking is so much better when we share the results. If you made this, please come back and leave a star rating and a quick comment below telling me how it went. Did everyone love the caramel swirl? Did the apples hold their shape nicely? Your feedback helps me make sure every recipe here at Pure Cooking Joy is the best it can possibly be for everyone else coming to try it.

And please, snap a picture! If you share your slice on Instagram or Facebook, tag me! I love seeing your beautiful bakes filling up my feed. You can connect with our whole cooking community and share your photos right here: Join the Pure Cooking Joy family on Facebook. There is nothing better than sharing delicious creations with people who love food as much as we do.

If you’re looking for more inspiration or want to read more about my journey from corporate burnout to finding delicious reward in the kitchen, check out the main blog page. Happy baking, my friend! I can’t wait to see what you share!

Salted Caramel Apple Pie Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe merges the creamy texture of classic cheesecake with the spiced flavor of apple pie, finished with a salted caramel swirl. It is a decadent dessert perfect for holidays or special gatherings.

• Author: purejoyalex
• Prep Time: 35 min
• Cook Time: 75 min
• Total Time: 9 hours 50 min
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
• For the Apple Topping: 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced, 1/2 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 tablespoon cornstarch, 1/4 cup water
• For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
• For the Salted Caramel Swirl: 1 cup granulated sugar, 1/4 cup water, 1/2 cup heavy cream, warmed, 4 tablespoons unsalted butter, 1 teaspoon sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
2. Make the Apple Topping: In a medium saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat until apples soften slightly, about 8 minutes. In a small bowl, whisk cornstarch and water until smooth, then stir into the apples. Cook until the sauce thickens. Remove from heat and let cool slightly.
3. Prepare the Cheesecake Filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Beat in eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple topping over the batter. Gently pour the remaining batter over the apples. Top with the remaining apple mixture.
5. Create the Salted Caramel: While the cheesecake bakes, make the caramel. Combine 1 cup sugar and 1/4 cup water in a heavy-bottomed saucepan. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber color. Remove from heat. Carefully whisk in the warm heavy cream (it will bubble vigorously), then whisk in the butter and sea salt until smooth. Let cool slightly.
6. Swirl and Bake: Drizzle about half of the cooled salted caramel over the top of the cheesecake. Use a knife to gently swirl the caramel into the top layer of batter. Bake the cheesecake in a water bath (place the springform pan in a larger roasting pan filled with hot water halfway up the sides of the springform pan) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cool and Chill: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, cool completely on a wire rack, then cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
8. Serve: Before serving, drizzle the remaining salted caramel over the top. Release the sides of the springform pan. Slice and serve your showstopper cheesecake.

Notes

• For the smoothest cheesecake texture, ensure your cream cheese and eggs are at room temperature before mixing.
• If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 70-85 minutes, watching closely to prevent cracking.
• You can substitute the salted caramel with a simple buttery oat crumble topping for a different texture.

Nutrition

• Serving Size: 1 slice
• Calories: 550
• Sugar: 55g
• Sodium: 350mg
• Fat: 34g
• Saturated Fat: 20g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 150mg