Fall gatherings call for a dessert that everyone will remember. This salted caramel apple pie cheesecake combines two classic treats into one. You get creamy cheesecake and spiced apples in every single bite. It is the perfect way to celebrate the harvest season with family.
Why This Recipe Is a Winner
This dessert is a total crowd-pleaser for your next holiday. It looks fancy but uses simple steps that any home cook can master. The balance of salty and sweet makes it feel very special. Your kitchen will smell like warm cinnamon and butter while it bakes. It is the ultimate comfort food for a chilly evening.
Simple Method
You will start by making a buttery graham cracker crust. Then, you mix a smooth cream cheese base and sauté fresh apples. The apples go right on top before the whole thing hits the oven. It takes a little patience to let it chill, but it is worth it. You can do this even if you are new to baking.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 0.5 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 3 large Granny Smith apples, peeled and diced
- 2 tablespoons unsalted butter
- 0.25 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 0.5 cup salted caramel sauce
- 0.5 teaspoon flaky sea salt
Step-by-Step Instructions
- Preheat convection oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, 0.25 cup sugar, and 6 tablespoons melted butter in a bowl; press firmly into the bottom and 1 inch up the sides of the prepared pan.
- Blind bake the crust for 10 minutes, then remove from heat to cool completely.
- In a stand mixer fitted with a paddle attachment, cream 24 ounces cream cheese and 1 cup granulated sugar on medium speed until homogenous.
- Incorporate sour cream and vanilla extract; reduce speed to low and add eggs one at a time, mixing until just incorporated to avoid aeration.
- In a heavy-bottomed skillet over medium heat, melt 2 tablespoons butter; sauté diced apples with brown sugar and cinnamon for 6 minutes until tender.
- Slurry the cornstarch with 1 teaspoon of water, add to the apple mixture, and cook for 60 seconds until thickened; remove from heat.
- Pour the cheesecake batter over the par-baked crust and distribute the apple mixture evenly across the surface.
- Bake for 65 to 75 minutes until the internal temperature reaches 150°F (65°C) or until edges are set but the center retains a slight jiggle.
- Cool at room temperature for 60 minutes, then refrigerate for a minimum of 6 hours to stabilize the protein structure.
- Prior to service, drizzle with 0.5 cup salted caramel sauce and sprinkle with flaky sea salt.
Best Ways to Enjoy It
Serve this chilled for the best texture and flavor. It looks beautiful on a cake stand at your Thanksgiving table. You can add a dollop of whipped cream if you like. Pair it with a cup of hot coffee or cider. It is a show-stopping dessert for any autumn celebration.
Storage & Reheating
Keep leftovers in the fridge for up to five days. Cover the pan tightly with plastic wrap to keep it fresh. You can also freeze individual slices for a quick treat later. Thaw them in the fridge overnight before you plan to eat. This salted caramel apple pie cheesecake tastes best when served cold.
Pro Tips
- Use room temperature eggs and cream cheese for a smooth batter.
- Don’t overmix the eggs to avoid cracks on the surface.
- Sauté the apples until they are just tender but not mushy.
- Make this a day early to save time on your big day.
- For Thanksgiving, use local apples from a nearby orchard.
- Drizzle the caramel right before you are ready to serve.
Easy Flavor Ideas
- Use gluten-free graham crackers for a gluten-free version.
- Swap the apples for ripe pears for a different autumn flavor.
- Add a pinch of nutmeg to the crust for extra spice.
- Try a chocolate cookie crust if you want something even richer.
Common Questions
Can I make this ahead of time?
Yes, this cheesecake actually tastes better the next day. It needs at least six hours to set in the fridge. Making it the night before saves you a lot of stress.
How do I know when it is done baking?
The edges should look set and slightly puffed. The very center should still have a small jiggle. It will firm up completely as it cools down.
What kind of apples work best?
Granny Smith apples are the best choice for this recipe. They are tart and hold their shape well during baking. This prevents the topping from becoming too soft.
I hope this cozy recipe brightens your fall evenings. It is such a treat to share with the people you love. Happy baking!
— Alex
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 0.5 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs , room temperature
- 3 large Granny Smith apples, peeled and diced
- 2 tablespoons unsalted butter
- 0.25 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarc h
- 0.5 cup salted caramel sauce
- 0.5 teaspoon flaky sea salt
Instructions
- Preheat convection oven to 325°F (163°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, 0.25 cup sugar, and 6 tablespoons melted butter in a bowl; press firmly into the bottom and 1 inch up the sides of the prepared pan.
- Blind bake the crust for 10 minutes, then remove from heat to cool completely.
- In a stand mixer fitted with a paddle attachment, cream 24 ounces cream cheese and 1 cup granulated sugar on medium speed until homogenous.
- Incorporate sour cream and vanilla extract; reduce speed to low and add eggs one at a time, mixing until just incorporated to avoid aeration.
- In a heavy-bottomed skillet over medium heat, melt 2 tablespoons butter; sauté diced apples with brown sugar and cinnamon for 6 minutes until tender.
- Slurry the cornstarch with 1 teaspoon of water, add to the apple mixture, and cook for 60 seconds until thickened; remove from heat.
- Pour the cheesecake batter over the par-baked crust and distribute the apple mixture evenly across the surface.
- Bake for 65 to 75 minutes until the internal temperature reaches 150°F (65°C) or until edges are set but the center retains a slight jiggle.
- Cool at room temperature for 60 minutes, then refrigerate for a minimum of 6 hours to stabilize the protein structure.
- Prior to service, drizzle with 0.5 cup salted caramel sauce and sprinkle with flaky sea salt.
