So Here’s the Thing About This Salted Caramel Apple Pie Cheesecake…

I have to start with a confession: the first time I tried making this Salted Caramel Apple Pie Cheesecake, I accidentally doubled the apples because I was distracted by my neighbor yelling at her dog; turns out, you can kind of never have too many apples, but it did take about an hour longer to bake and my kitchen smelled like a cider mill exploded.

Anyway, this cheesecake is basically my not-so-secret weapon whenever I want folks to think I’m fancy, but it’s really just my favorite parts of dessert—salty, crumbly, creamy, and, okay, maybe a little bit over the top. My cousin once called it "the lovechild of Grandma's apple pie and a New York deli cheesecake," which I’ll take as the ultimate compliment.

Why You'll Love This (Or, Why My Family Does Anyway)

I make this every fall, sometimes in May if I can’t wait, usually for family get-togethers or lazy Sundays when we’ve gone apple picking (or, let’s be honest, to get rid of that bag of bruised apples no one’s snacking on). It’s layered, indulgent, a real showstopper that actually comes together with less fuss than it looks like (after the first panic, anyway).

My sister once threatened to hide the last two slices to keep them to herself. Kids nearly riot over that caramel drizzle. And me? Well, I bake this when I need a little therapy—I mean, what’s more comforting than cinnamon, apples, cream cheese, and a little drama from a sticky caramel sauce? The hardest part is honestly not eating it straight form the pan before it cools.

What You'll Need (And What You Can Wing)

1 ½ cups (about 180g) graham cracker crumbs (Sometimes I use ginger snaps or digestives when I’m feeling spicy—Grandma swore by Nabisco though… any brand truly works)
¼ cup (about 60g) melted butter (I’ve definitely used margarine in a pinch; doesn’t taste as rich, but it’s fine if you’re out)
3-4 medium apples, peeled and diced (Because who peels apples perfectly anyway? I’ve left some skin on or used pears when desperate, and it’s actually pretty tasty)
2 tablespoons light brown sugar (Or more, if you have a real sweet tooth)
1 teaspoon ground cinnamon
24 oz (675g) cream cheese, softened (full-fat makes it creamier, but I literally always use the cheaper store brand and nobody's noticed)
1 cup (200g) granulated sugar
3 large eggs (I once used 2 eggs and a splash of milk—don’t recommend, but it didn’t ruin it)
1 teaspoon vanilla extract (Imitation or the real deal… you do you)
1 cup (240ml) sour cream (Or Greek yogurt if that’s what’s in the fridge; it’s tangier but actually nice)
For the salted caramel sauce: 1 cup sugar, 6 tablespoons butter, ½ cup heavy cream, 1 heaping teaspoon sea salt (in a rush I totally buy it pre-made and call it good, see Sally's Baking Addiction for an awesome homemade version)

Alright, Let’s Do This (Directions, Ish)

Prep your pan. Grab a 9-inch springform pan. If you don’t have one, I’ve lined a deep cake tin with parchment and sort of wrangled the cheesecake out with a spatula, but it’s… messy. Preheat your oven to 350°F (175°C).
Make the crust. Mix graham cracker crumbs and melted butter in a bowl until sandy and damp (like beach sand after a quick rain, if that makes sense?). Press into your pan, up the sides a bit if you’re ambitious. Bake for 8-10 minutes, but don’t freak out if you forget and it gets a little toasty—just adds flavor.
Cook apples. Toss apples, brown sugar, and cinnamon in a skillet on medium; stir until they’re soft and syrupy. This is where I do a taste test under the guise of “checking doneness.”
Mix cheesecake filling. Beat cream cheese in a mixer until fluffy, then add sugar. Blend in eggs, one at a time, scraping sides (seriously, lumps are not your friend here). Stir in vanilla and sour cream.
Layer it up. Pour half the cheesecake mix onto your crust, scatter a layer of those cinnamon apples, pour over the rest of the batter, then lay the last apples on top, kind of like a rustic pie. If you get tired halfway through, just dump 'em all in; the world keeps turning.
Bake. Place the pan on a baking sheet (just in case of leaks—I learned this the hard way). Bake for about 55-65 minutes; the edges will look set, the middle should wobble a bit. Don’t panic if there’s a little crack; the caramel hides all sins. Cool 15 minutes, run a knife round the edge, then leave it to cool completely before chilling in the fridge at least 4 hours (overnight is best, honestly, but who has that patience?).
Make caramel sauce. Honestly, Google this if you’re nervous, but basically: melt sugar in a saucepan over medium, stir until golden, whisk in butter, then slowly add cream (don’t lean in too close, it will bubble up), and finish with sea salt. Let it cool a little, then liberally douse your cheescake. Or just use store-bought. I sometimes do both for extra drama.

Notes (Because I’ve Messed This Up Before)

If the top browns too fast, loosely tent with foil. Or… just call it rustic and nobody blinks.
I’ve forgotten to soften the cream cheese. Zap it in the microwave in 10 sec bursts—problem (mostly) solved.
My crust once fused to the pan. If this happens, wedge a flat spatula around the sides… patience, grasshopper. Take your time.

Variations I’ve Actually Tried

Tried pears and cardamom one winter—surprisingly good, but next day it tasted better than day one.
Did a gluten-free version with almond meal instead of graham crackers. I liked it (my partner, meh).
I once tried layering in a swirl of storebought strawberry jam. Bad idea—the texture got weird and sort of rubbery.

Do You Actually Need Fancy Equipment?

Eh. A stand mixer makes life easy, but I’ve used a hand mixer and even a wooden spoon with a reckless amount of elbow grease—just beat things really well. And if you don’t have a springform pan, use a deep cake pan and divine intervention, or see King Arthur’s advise.

Salted Caramel Apple Pie Cheesecake Recipe

How to Store It (Though It Never Lasts That Long Here!)

Technically, cover and keep in the fridge up to 5 days. But honestly, I don’t think I’ve ever seen a leftover slice get past day two. It freezes okay wrapped well, but the apples can go a bit mushy on thawing.

Serving It Up—Our Way (But Do You)

I usually let the caramel oooze over the edges and add a pinch more sea salt just before serving. If you’re feeling wild, a scoop of really good vanilla ice cream next to a warm slice takes it to the next zip code. Sometimes we have it for breakfast. No regrets.

Stuff I Wish I’d Known (Pro Tips That Came the Hard Way)

Don’t skip cooling in the fridge. I rushed it once—cheesecake soup for everyone. Not as fun as it sounds.
If your caramel seizes up, stir in a splash or two of hot cream and whisk like you mean it. Actually, sometimes this rescue fails, but hey, over ice cream it’s still gold.
Let the cream cheese come to room temp, or you’ll spend way too long fighting lumps. Trust me, it’s worth planning ahead for this one bit.

You Asked, I Answered (FAQ, More or Less)

Can I use storebought caramel?: Honestly, yes! I do half the time, especially if it’s nearly 9pm and I’m already in pajamas.
Help! My cheesecake cracked!: Join the club. Caramel covers it, or sometimes I just say it’s homemade charm. Chilling helps cracks stay small.
Does it freeze?: Sort of, but apples get a little sad texturally. It’s still edible—just not *as* good.
Can I make it ahead?: Yes! I think it’s even better the next day, honestly, when the flavors merge.
Can I make mini versions?: Yep, cupcake tins work! Just watch the bake time—they set in about 25-30 min. I sometimes use muffin liners for easy cleanup.

Okay, so I definitely rambled, but hopefully you’re inspired—even if you eat half the caramel out of the pot and fudge the apples with pears. Go forth and bake braver!

Salted Caramel Apple Pie Cheesecake Recipe