Salted Caramel Apple Pie Cheesecake is a dessert that blends two classics into one unforgettable bite. Growing up just outside Asheville, New York, I didn’t have fancy food traditions—just Saturday mornings in a flour-dusted kitchen baking banana bread with my mom. That memory sparked my love for baking. Years later, when I combined creamy cheesecake, apple pie filling, crunchy pecans, and salted caramel, I found the same sense of home. This recipe is indulgent yet approachable, perfect for family gatherings or holidays. If you want a dessert that delivers comfort and wow factor, this is it.
Table of Contents
Salted Caramel Apple Pie Cheesecake Made Simple: Step-by-Step Guide
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Salted Caramel Apple Pie Cheesecake is a decadent dessert combining creamy cheesecake, sweet apple pie filling, rich salted caramel, and crunchy pecans. Perfect for holidays, fall gatherings, or cozy weekends at home, this indulgent dessert is both impressive and easy to make.
Ingredients
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
2 large eggs
1/4 cup caramel sauce
12 pecan halves
2/3 cup chopped pecans
Instructions
Preheat oven to 350°F (175°C).
Place graham cracker crust on a baking sheet.
Beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing until just combined.
Spread half of the cream cheese mixture into the crust.
Top with half of the apple pie filling.
Add remaining cream cheese mixture on top.
Bake 35-40 minutes, until center is almost set.
Cool for 1 hour, then refrigerate at least 3 hours.
Before serving, top with remaining apple pie filling, drizzle caramel sauce, and sprinkle chopped pecans and pecan halves.
Salted Caramel Apple Crumble Bars
Notes
Use room temperature cream cheese and eggs for a smooth batter.
Avoid overmixing after adding eggs to prevent cracks.
Chill overnight for best flavor and texture.
Can be made ahead and stored covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: salted caramel apple pie cheesecake, fall dessert, holiday dessert
The Story & What Makes Salted Caramel Apple Pie Cheesecake Special
How I discovered this recipe
The first time I tasted Salted Caramel Apple Pie Cheesecake, I was at a holiday potluck. A neighbor brought a dessert that layered apple pie filling over cheesecake with a drizzle of caramel. It wasn’t fancy, but it was unforgettable. I remember thinking, “Why make just pie or cheesecake when you can have both?” That thought followed me home, and I began experimenting in my own kitchen.
At first, I leaned on shortcuts. I used canned apple pie filling and a store-bought graham cracker crust. My caramel sauce was too thin, and the cheesecake cracked. But even with mistakes, the flavors worked. The creamy cheesecake balanced the tart apples, while caramel and pecans added sweetness and crunch. Over time, I refined the recipe, keeping it approachable but giving it more polish.
This version of Salted Caramel Apple Pie Cheesecake has become one of my go-to fall desserts. It layers textures—smooth, crunchy, gooey—in a way that feels indulgent and comforting.
Why it captures comfort & indulgence
This cheesecake hits all the right notes. The creaminess of cheesecake pairs beautifully with apple pie filling’s warmth and cinnamon spice. Then comes salted caramel, which adds a sweet-salty kick that keeps every bite interesting. A topping of pecans brings nutty crunch, tying everything together.
For me, Salted Caramel Apple Pie Cheesecake isn’t just dessert—it’s tradition. It reminds me of baking simple recipes with my mom, learning by trial and error, and finding joy in the process. It’s also forgiving. Beginners can use canned filling or jarred caramel, while confident bakers might make everything from scratch. Either way, the result is pure comfort.
This recipe belongs on your table during fall gatherings, Thanksgiving dinners, or cozy weekends when you want something that feels like home.
Ingredients & Preparation
Ingredient List with Notes
The beauty of Salted Caramel Apple Pie Cheesecake is that it looks impressive but uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need:
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Apple pie filling | 1 (21 oz) can | Use canned for convenience or make homemade for fresher flavor |
| Graham cracker crust | 1 (9-inch) prepared | Store-bought works, but homemade gives more texture |
| Cream cheese | 2 (8 oz) packages, softened | Full-fat for best texture, reduced-fat works too |
| White sugar | ½ cup | Light brown sugar can add caramel notes |
| Vanilla extract | ¼ teaspoon | Pure extract gives deeper flavor |
| Eggs | 2 large | Room temperature blends better |
| Caramel sauce | ¼ cup | Use salted caramel for balance |
| Pecan halves | 12 | For garnish |
| Chopped pecans | ⅔ cup | Adds crunch in the topping |
Step-by-Step Preparation
- Preheat oven to 350°F (175°C).
- Prepare crust: If using store-bought, set aside. For homemade, combine crushed graham crackers, sugar, and melted butter; press into a 9-inch pan.
- Make filling: Beat softened cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing just until blended.
- Layer cheesecake: Spread cream cheese mixture evenly into crust. Spoon half of the apple pie filling over the top.
- Bake: Place cheesecake on a baking sheet. Bake for 35–40 minutes, until center is almost set.
- Cool & chill: Let cheesecake cool for 1 hour, then refrigerate at least 3 hours.
- Finish with topping: Before serving, spread remaining apple pie filling over cheesecake. Drizzle with salted caramel. Sprinkle chopped pecans and garnish with pecan halves.
This method keeps the base creamy while the topping brings layers of texture and flavor. The result? A Salted Caramel Apple Pie Cheesecake that’s as stunning as it is delicious.
Cooking Notes & Nutritional Info
A. Baking Tips & Common Mistakes
When making Salted Caramel Apple Pie Cheesecake, patience is the key. Cheesecake loves a gentle bake. If you rush the process, you’ll end up with cracks or a dry texture. Here are my go-to tips:
- Room temperature ingredients: Always soften cream cheese and bring eggs to room temp. This ensures a smooth, lump-free batter.
- Gently blend in the eggs, stopping as soon as the mixture looks smooth—too much stirring can cause cracks. Overbeating can cause air bubbles and cracks.
- Use a water bath (optional): For ultra-creamy texture, place the springform pan in a larger pan with an inch of hot water. It evens out the heat.
- Don’t overbake: Cheesecake is done when the edges are set but the center jiggles slightly. It will firm up as it cools.
- Chill properly: Refrigerating for at least 3 hours (overnight is best) develops flavor and sets the texture.
Even if cracks appear, don’t stress—apple pie filling, caramel, and pecans cover imperfections beautifully. That’s part of why this recipe is so beginner-friendly.
Nutritional Breakdown
This dessert is rich, but portion control makes it manageable. Here’s the approximate breakdown for Salted Caramel Apple Pie Cheesecake, based on 12 servings:
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 380–420 |
| Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 38 g |
| Sugar | 27 g |
| Protein | 6 g |
| Fiber | 1 g |
| Sodium | 240 mg |
To lighten it up, you can:
- Swap full-fat cream cheese for reduced-fat.
- Use light caramel sauce.
- Cut smaller slices and pair with fresh fruit for balance.
With these tweaks, you’ll still enjoy all the layers of flavor while keeping it a bit lighter.
Tips & Serving Suggestions
Presentation, Serving Ideas & Pairings
When it comes to serving Salted Caramel Apple Pie Cheesecake, a little garnish goes a long way. Drizzle warm caramel sauce across the top just before bringing it out, then sprinkle with toasted pecans for crunch. If you want a bakery-style finish, pipe whipped cream around the edge and spoon apple pie filling into the center. The layers shine, and every slice feels special.
This cheesecake pairs beautifully with coffee, hot cider, or spiced tea. The apple notes pop when served alongside mulled wine at fall gatherings. For balance, black coffee or unsweetened tea keeps the sweetness in check. If you’re serving a crowd, cut the cheesecake into bite-sized squares. That way, Salted Caramel Apple Pie Cheesecake doubles as a handheld dessert that’s easy for guests to enjoy.
Storage, Make-Ahead & Leftovers
One reason I love Salted Caramel Apple Pie Cheesecake is how well it holds up. You can bake it a day ahead, chill overnight, and top it right before serving. For storage, cover tightly and refrigerate for up to four days. To keep the texture fresh, store caramel and pecans separately until serving.
Freezing is also an option. Wrap slices in plastic and foil, then freeze for up to two months. Thaw overnight in the fridge, and the cheesecake tastes just as good. Leftover slices can even be repurposed into parfaits layered with whipped cream or blended into a milkshake for a fun twist.
Whether you’re planning a holiday table or a cozy weekend treat, Salted Caramel Apple Pie Cheesecake fits the bill. It’s indulgent, versatile, and always impressive. Once you serve it, don’t be surprised if it becomes a family favorite.
Conclusion
Salted Caramel Apple Pie Cheesecake is more than just a dessert—it’s a celebration of flavors and textures. The creamy cheesecake, warm apple pie filling, rich salted caramel, and crunchy pecans combine into a treat that’s both indulgent and comforting. Whether you’re serving it for a holiday gathering, a weekend treat, or a cozy night in, this dessert never fails to impress.
For beginners and seasoned bakers alike, the recipe is forgiving yet rewarding. You can make it ahead, store it with ease, and even repurpose leftovers creatively. With a few simple ingredients and some patience, Salted Caramel Apple Pie Cheesecake will quickly become a go-to favorite that your family and friends will remember—and ask for—again and again.
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FAQ: Salted Caramel Apple Pie Cheesecake
Q1: What ingredients are needed for Salted Caramel Apple Pie Cheesecake?
To make Salted Caramel Apple Pie Cheesecake, you’ll need cream cheese, sugar, vanilla extract, eggs, apple pie filling, a graham cracker crust, caramel sauce, and pecans. These simple ingredients create the rich cheesecake base, fruity topping, and signature salted caramel drizzle.
Q2: Can I use homemade apple pie filling instead of canned?
Yes, homemade apple pie filling works beautifully in Salted Caramel Apple Pie Cheesecake. Fresh apples, cinnamon, and sugar give a brighter flavor. If time is short, canned filling is a reliable shortcut that still delivers great results.
Q3: How do I keep my cheesecake from cracking?
The key to a smooth Salted Caramel Apple Pie Cheesecake is gentle baking. Use room temperature ingredients, mix eggs lightly, and avoid overbaking. A water bath can also help prevent cracks by keeping the oven’s heat even.
Q4: Can Salted Caramel Apple Pie Cheesecake be made ahead?
Absolutely. In fact, Salted Caramel Apple Pie Cheesecake tastes even better when chilled overnight. Bake the cheesecake a day in advance, then add apple pie filling, caramel, and pecans just before serving. It keeps well for up to 4 days in the refrigerator.