A creamy, dreamy Salted Caramel Apple Pie Cheesecake layered with spiced apples, buttery crust, and rich caramel drizzle.

Scale

Crust:

2 cups crushed graham crackers

1/2 cup melted butter

2 tbsp brown sugar

Cheesecake Filling:

3 (8 oz) packages cream cheese

3/4 cup sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

Apple Layer:

2 large apples (peeled, thinly sliced)

2 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

1 tsp lemon juice

Salted Caramel Sauce:

1 cup sugar

6 tbsp butter

1/2 cup heavy cream

1/2 tsp sea salt

1. Preheat oven to 325°F.

2. Mix crust ingredients and press into springform pan.

3. Bake crust for 8 minutes, set aside.

4. Prepare cheesecake filling and pour half into crust.

5. Sauté apples and layer on top.

6. Add remaining cheesecake filling and smooth.

7. Bake in water bath for 60–70 minutes.

8. Cool and refrigerate overnight.

9. Drizzle with salted caramel before serving.

Store covered for up to 5 days.

Freeze (without caramel) for up to 1 month.

Top with whipped cream or ice cream for extra indulgence.

Keywords: Salted Caramel Apple Pie Cheesecake, caramel cheesecake, fall dessert