Salted Caramel Apple Pie is the ultimate fall dessert that marries the flavors of spiced apples with the lusciousness of creamy cheesecake. This delightful treat features juicy apples, buttery graham cracker crust, and a generous drizzle of salted caramel, making it an irresistible addition to any gathering. With each bite, you’ll experience a wonderful balance of sweetness and saltiness, perfect for cozy evenings or special occasions. Let’s dive into this mouthwatering recipe!

Why You’ll Love This Salted Caramel Apple Pie

This dessert is not just a feast for the eyes; it’s a symphony of flavors and textures that will elevate your dessert game. Here are some reasons why you’ll adore this salted caramel dessert:

Combines the classic taste of caramel apple pie with a rich cheesecake layer.

Perfect for fall gatherings, bringing warmth and comfort with every slice.
Easy to prepare, making it ideal for easy salted caramel apple pie for beginners.
Can be made ahead of time, giving you more time to enjoy with family and friends.

Offers a unique twist with salted caramel apple pie with crumb topping.
Rich in flavors, it’s a delicious salted caramel apple pie variation that everyone will love.

Ingredients for Salted Caramel Apple Pie

Gather these items:

2 cups graham cracker crumbs
0.5 cup unsalted butter, melted
0.25 cup brown sugar
0.5 teaspoon ground cinnamon
2 medium apples, peeled and diced
2 tablespoons unsalted butter
0.33 cup brown sugar
0.5 teaspoon ground cinnamon
0.25 teaspoon nutmeg
1 teaspoon cornstarch mixed with 1 tablespoon water
24 oz cream cheese, softened
1 cup granulated sugar
0.25 cup sour cream
1 teaspoon vanilla extract
3 large eggs
0.5 cup all-purpose flour
0.5 cup brown sugar
0.5 teaspoon cinnamon
0.25 cup unsalted butter, softened
0.5 cup granulated sugar
2 tablespoons water
3 tablespoons unsalted butter
0.25 cup heavy cream
0.5 teaspoon sea salt

How to Make Salted Caramel Apple Pie Step-by-Step

Step 1: Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.

Step 2: In a saucepan, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes. Stir in cornstarch slurry until thickened. Cool completely.
Step 3: Beat cream cheese until smooth. Add sugar, then blend in sour cream and vanilla. Mix in eggs one at a time on low speed. Do not overmix.
Step 4: Pour half the cheesecake filling over the crust. Layer half of the apple mixture. Repeat with remaining filling and apples. Smooth the top.

Step 5: In a bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle on top of apples.
Step 6: Bake cheesecake for 55–65 minutes. Let cool in the oven with the door ajar for 1 hour. Then cool completely on a wire rack.
Step 7: For caramel, cook sugar and water over medium heat until amber. Off heat, whisk in butter, then cream and sea salt. Let cool.

Step 8: Refrigerate cheesecake for at least 6 hours or overnight. Before serving, drizzle with caramel sauce and garnish as desired.

Pro Tips for the Best Salted Caramel Apple Pie

Keep these in mind:

This cheesecake can be made a day in advance for better flavor.
Store leftovers in the refrigerator.
Feel free to add nuts or extra spices to the apple mixture for more flavor.

For the best results, ensure the cream cheese is softened to room temperature before mixing.

Delicious Salted Caramel Apple Pie Recipe for Fall - Salted Caramel Apple Pie - main visual representation

Best Ways to Serve Salted Caramel Apple Pie

Here are a few ideas:

Serve warm with a scoop of ice cream for a delightful contrast.
Pair with whipped cream and a drizzle of extra caramel for indulgence.

Enjoy as a sweet and salty apple pie with a cup of coffee or tea.

How to Store and Reheat Salted Caramel Apple Pie

To store, simply cover the cheesecake with plastic wrap and refrigerate. It can last up to 4 days in the fridge. When ready to enjoy, reheat in the oven at a low temperature until warmed through, ensuring the cheesecake retains its creamy texture.

Frequently Asked Questions About Salted Caramel Apple Pie

What’s the secret to perfect Salted Caramel Apple Pie?

The secret lies in the balance of flavors. Ensure the salted caramel is neither too salty nor too sweet, complementing the spiced apples perfectly.

Can I make Salted Caramel Apple Pie ahead of time?

Yes! This pie is perfect for making in advance. Prepare it a day before serving to enhance the flavors, just remember to refrigerate it well.

How do I avoid common mistakes with Salted Caramel Apple Pie?

Be cautious not to overbake the cheesecake, as it can lead to a dry texture. Follow the baking time closely and check for doneness.

Variations of Salted Caramel Apple Pie You Can Try

If you’re looking to switch things up, here are some variations:

Add nuts like pecans or walnuts for an added crunch.
Incorporate different spices like ginger or allspice into the apple filling.
Use a different crust, such as a traditional pie crust, for a classic feel.

Try a chocolate drizzle on top for a decadent twist.

Delicious Salted Caramel Apple Pie Recipe for Fall - Salted Caramel Apple Pie - additional detail

For more delicious recipes, check out our latest recipes or try making Creamy Spinach Mushroom Shrimp for a delightful dinner option. If you’re interested in more dessert ideas, our Apple Pie Dip is a must-try!

Delicious Salted Caramel Apple Pie Recipe for Fall

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jannet Lisa
Total Time: 7 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Salted Caramel Apple Pie Cheesecake combines cozy fall flavors with creamy decadence. Enjoy juicy spiced apples, rich cheesecake, and buttery crust topped with luscious salted caramel.

Instructions

Preheat your oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press into a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
In a saucepan, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes. Stir in cornstarch slurry until thickened. Cool completely.

Beat cream cheese until smooth. Add sugar, then blend in sour cream and vanilla. Mix in eggs one at a time on low speed. Do not overmix.
Pour half the cheesecake filling over the crust. Layer half of the apple mixture. Repeat with remaining filling and apples. Smooth the top.
In a bowl, mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle on top of apples.

Bake cheesecake for 55–65 minutes. Let cool in the oven with the door ajar for 1 hour. Then cool completely on a wire rack.
For caramel, cook sugar and water over medium heat until amber. Off heat, whisk in butter, then cream and sea salt. Let cool.
Refrigerate cheesecake for at least 6 hours or overnight. Before serving, drizzle with caramel sauce and garnish as desired.