1. Can I use store-bought caramel sauce?

Yes, but homemade salted caramel tastes fresher and gives a gourmet finish.

2. Which apples work best for this cheesecake?

Granny Smith for tartness or Honeycrisp for sweetness are both great choices.

The center should be slightly wobbly but not liquid. It firms up as it cools.

Absolutely! Make 1–2 days in advance, refrigerate, and add caramel before serving.

It may have cooled too quickly. Add a splash of cream and gently reheat to smooth it out.

A decadent cheesecake with layers of spiced apples, creamy filling, and salted caramel sauce.

Scale

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Apple Pie Layer:

3 cups peeled and sliced apples

1/4 cup brown sugar

1 tsp ground cinnamon

2 tbsp all-purpose flour

Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 cup sour cream

Salted Caramel Sauce:

1 cup granulated sugar

6 tbsp unsalted butter

1/2 cup heavy cream

1 tsp sea salt

1. Preheat oven to 325°F (163°C).

2. Mix crust ingredients and press into a 9-inch springform pan. Bake 10 minutes, cool.

3. Toss apples with brown sugar, cinnamon, and flour. Spread over crust.

4. Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream.

5. Pour filling over apples. Bake 60–70 minutes until nearly set. Cool, then refrigerate 4+ hours.

6. Make caramel: melt sugar, stir in butter, add cream, then salt.

7. Drizzle caramel over chilled cheesecake before serving.

Refrigerate up to 4 days. Freeze (without caramel) for 2 months. Add caramel before serving.

Keywords: Caramel Apple Pie Cheesecake, apple cheesecake, fall dessert