An indulgent, layered caramel cheesecake featuring a buttery graham cracker crust, creamy vanilla and caramel cheesecake layers, a rich apple-caramel compote, and a glossy salted caramel topping—each slice delivers sweet, tangy, and velvety perfection. This dessert is a show-stopping centerpiece for any fall gathering, holiday celebration, or special occasion.

Why You’ll Love This Recipe

Salted Caramel Apple Cheesecake brings together all the comforting flavors of autumn in one decadent dessert. The contrast between the creamy cheesecake, tart caramelized apples, and salted caramel drizzle offers a balanced sweetness and irresistible texture. With a beautifully layered presentation and gourmet flavor profile, this cheesecake is surprisingly achievable at home and guaranteed to impress guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup melted butter

For the cheesecake base:

3 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

For the caramel layer:

1/2 cup caramel sauce (store-bought or homemade)
1/2 teaspoon sea salt

For the apple layer:

2 apples, peeled and diced
1 tablespoon butter
2 tablespoons brown sugar
1/2 teaspoon cinnamon

For the topping:

3/4 cup whipped cream cheese or sweet cream topping
1/2 cup thick caramel sauce
Chopped apple slices and crushed graham crackers for garnish

Directions

Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper and grease the sides.
In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese until smooth and lump-free. Add the granulated sugar and vanilla extract, mixing until light and creamy.
Beat in the eggs one at a time until incorporated. Fold in the sour cream until just combined—do not overmix.
Pour half of the cheesecake batter over the cooled crust. Drizzle with caramel sauce and sprinkle with sea salt. Top with the remaining batter and smooth the surface.
Bake for 55–65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from oven and refrigerate for at least 4 hours, preferably overnight.
Meanwhile, prepare the apple layer. In a skillet, melt the butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until the apples are tender and caramelized. Let cool completely.
Once chilled, spread the whipped topping over the cheesecake. Spoon the apple mixture evenly on top and drizzle generously with caramel sauce. Garnish with fresh apple slices and crushed graham crackers before serving.

Servings and timing

Servings: 10 servings
Prep Time: 30 minutes
Cooking Time: 1 hour
Total Time: 6 hours (including chilling)
Calories per serving: 510 kcal

Variations

Spiced Cheesecake Base: Add a pinch of nutmeg or allspice to the batter for extra warmth.
Crust Swap: Use crushed gingersnaps or Biscoff cookies instead of graham crackers for a spicy twist.
Mini Cheesecakes: Divide the batter among muffin tins for individual portions.
Apple Butter Layer: Add a thin spread of apple butter over the crust before pouring in the cheesecake batter.
Nut Garnish: Top with chopped toasted pecans or walnuts for added crunch and flavor.

storage/reheating

Store the cheesecake in the refrigerator in a tightly covered container for up to 5 days. For best results, garnish with apples and caramel sauce just before serving to maintain their texture. This cheesecake also freezes well (without toppings). Wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before decorating and serving.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making a day ahead. Chill overnight and top with apples and caramel right before serving.

Do I need to use a water bath?

A water bath is not required for this recipe, but you can place a pan of water on the oven’s lower rack to reduce the chance of cracking.

What apples are best for the topping?

Firm varieties like Granny Smith, Honeycrisp, or Fuji work best as they hold their shape during cooking.

Can I use store-bought caramel sauce?

Absolutely. A thick, high-quality store-bought caramel works well, or you can make your own.

How do I know the cheesecake is done baking?

The center should be slightly jiggly when gently shaken, and the edges should be set. It will continue to firm up as it cools.

Can I make this gluten-free?

Yes, use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free.

Is it okay to skip the whipped topping?

You can skip it, but it adds a light texture contrast and helps the apple layer stay in place.

Can I use caramel apple pie filling instead?

Yes, but be sure to drain excess liquid to prevent sogginess.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter, bake at a low temperature, and allow it to cool gradually in the oven.

What if I don’t have a springform pan?

A deep cake pan lined with parchment may be used, but unmolding will be more difficult.

Conclusion

Salted Caramel Apple Cheesecake is a luxurious dessert that offers layers of flavor and texture—from creamy vanilla cheesecake and caramel drizzle to tender spiced apples and a buttery crust. Perfect for holidays or special gatherings, this dessert combines indulgence with elegance and is sure to become a seasonal favorite. Prepare it ahead, dress it up with toppings, and watch it disappear slice by slice.

Salted Caramel Apple Cheesecake

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Author: Mari
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6 hours
Yield: 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (163°C). Line a springform pan with parchment and grease the sides.
Mix graham cracker crumbs, brown sugar, and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes and let cool.
In a large bowl, beat the cream cheese until smooth. Add sugar, vanilla, and eggs one at a time. Fold in sour cream until just combined.
Pour half the batter over the cooled crust. Drizzle with caramel sauce and sprinkle with sea salt. Add remaining batter on top.
Bake for 55–65 minutes until center is slightly jiggly. Turn off oven, crack the door, and let cool for 1 hour inside. Refrigerate 4+ hours or overnight.
In a skillet, melt butter, then add diced apples, brown sugar, and cinnamon. Cook until tender and caramelized. Cool completely.
Spread whipped topping over chilled cheesecake. Spoon apple mixture on top and drizzle generously with caramel sauce.
Garnish with fresh apple slices and crushed graham crackers before serving.

Notes

Use tart apples like Granny Smith for a balanced sweetness.
Chill cheesecake overnight for the best texture and flavor.
Store-bought caramel works, but homemade enhances the taste.
Garnish just before serving to keep toppings fresh.

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 33g
Sodium: 340mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 140mg