Apple Pie Cheesecake: 1 Indulgent Fall Savor

Oh my goodness, if you are looking for that one dessert that just screams comfort but also screams ‘Fancy Party Time,’ you’ve found it! Forget choosing between a slice of pie and a slice of cake because this Salted Caramel apple pie cheesecake brings them together in one glorious, thick wedge. I’m Carla, and trust me, after years of juggling a busy life and trying to put real, comforting food on the table, I’ve perfected recipes that look complicated but are actually easy enough for a Tuesday.

This recipe is the pinnacle of that effort—it marries the tangy, creamy filling you dream about with warm, spiced apples and a buttery crumble you just can’t stop digging into. It’s indulgent, it’s show-stopping, and honestly, it’s worth every single minute of chilling time!

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Why This Salted Caramel Apple Pie Cheesecake is Your New Favorite Fall Dessert

I swear, this dessert has ruined all other desserts for me, especially during the cooler months. It’s the ultimate indulgence, but it’s truly designed to be a show-stopper at your table when company comes over. You get these incredible, distinct layers that just melt together perfectly.

• It’s unbelievably indulgent—that creamy cheesecake texture with the spiced apples is just heaven.
• The layering is what makes it special; it looks gourmet but it’s surprisingly simple to assemble.
• It captures pure comfort food appeal, making it the best alternative to a standard pie for your parties.

If you love that cozy feeling of Fall baking, this recipe is going to be your new best friend. If you want more simple spiced apple goodness, you should check out my recipe for moist cinnamon swirl apple bread too!

Ingredients for the Ultimate Apple Pie Cheesecake Recipe

Okay, getting the ingredients together is where you need to be super organized. I always like to pull everything out and get it measured before the mixer even comes out. It helps me avoid that mad dash for the measuring cup when things get busy in the mixing bowl! If you need more easy dessert inspiration after this, check out my simple sour cream coffee cake recipe!

Here is everything you’ll need, broken down by what part of the apple pie cheesecake it belongs to:

For the Buttery Crust Cheesecake Pie Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Spiced Apple Topping:

• 3 cups sliced apples (Granny Smith or Honeycrisp work best for me!)
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/4 cup water

For the Creamy Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 3 large eggs

For the Final Drizzle:

• 1/2 cup salted caramel sauce

Make sure that cream cheese is actually soft—not melted, just sitting out for a good hour or so. That little bit of prep makes the filling infinitely smoother!

How to Make the Best Apple Pie Cheesecake

This is where the magic happens! Honestly, making this layered dessert might look intimidating, but if you follow these steps, especially around the baking and cooling process, you’ll get a beautiful, crack-free New York Cheesecake texture below those apples.

Preparing the Buttery Crust Cheesecake Pie Base

First things first: preheat that oven to 350°F (175°C). Wrap your 9-inch springform pan really well with heavy-duty foil—we’re using a water bath, so keep that water out! Mix up your graham cracker crumbs, 1/4 cup of sugar, and the melted butter until it’s all crumbly and smells amazing. Press it down nice and firm into the bottom of the pan. Pop that into the oven for 10 minutes just to set it up. Let it cool a tiny bit while you tackle the filling.

Creating the Creamy Apple Pie Cheesecake Filling

This is the secret to smooth texture! In a big bowl, beat your softened cream cheese with the 1 1/2 cups of sugar until it is perfectly smooth—no lumps, please! Mix in the vanilla and sour cream. Now, listen up: add those three big eggs in one at a time. You must mix just until they disappear after each addition. Over-mixing those eggs introduces air, and air means cracks. Trust me on the gentle mixing; it makes all the difference for a creamy apple dessert.

Layering the Spiced Apple Dessert and Baking

We need layers! Pour exactly half of that wonderful cheesecake batter right over your cooled crust. While that’s sitting, make your apple topping. You’ll cook the apples with the brown sugar and spices until they start to soften—about 5 to 7 minutes. Whisk your cornstarch and water in a separate tiny bowl to make a slurry, then stir that into the apples until the sauce thickens up. Wow, the smell in the kitchen right now is incredible!

Spoon half of the thickened apples over that first layer of batter. Then, dollop on the rest of the cheesecake mixture, and top that with your remaining spiced apples. Now for the crucial part: the water bath! Set the foil-wrapped pan inside a large roasting pan. Pour hot water into the roast pan until it comes halfway up the sides of your springform pan. Bake for 60 to 75 minutes. When it’s done, the edges should be set but the middle should have a slight wobble. Never pull it straight out! Turn the oven off, crack the door open, and let it cool in there for a full hour. This slow cool-down is salvation for preventing those dreaded cracks!

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Tips for the Perfect Homemade Apple Pie Cheesecake

Listen, I’ve made this snickerdoodle cheesecake recipe variation so many times that I know all the little tricks to make sure it comes out perfect every time. The biggest secret to a stunning apple pie cheesecake isn’t just the ingredients—it’s how you treat the batter after it comes out of the heat. We talked about the water bath, but that slow cool-down is non-negotiable if you want a flawless top. Seriously, don’t rush it! Letting it sit in the cooling oven for that full hour keeps things gentle.

And while a silky smooth texture is great, remember that this is an indulgent fall baking experience! For the very best, most defined layers, you have to chill this thing overnight. I know, I know, waiting is the hardest part! But chilling allows the cheesecake filling to fully set up against that warm apple layer. If you try to slice it too early, it just turns into a creamy, albeit delicious, mess.

Ingredient Notes and Substitutions for Apple Pie Cheesecake

When I first started, I used whatever apples were cheapest, but that often led to apples that turned mushy or gritty. Now, I’m strict! You want some structural stability in that apple layer so they don’t completely vanish under the cheesecake. I use a mix of Granny Smith for a little tartness that cuts through the richness, and Honeycrisp because they hold their shape so beautifully.

Now, let’s talk substitutions because I know sometimes we’re missing something. Can you skip the sour cream? If you absolutely have to, you can substitute it with an equal amount of plain Greek yogurt. It adds that necessary little tang and acidity that balances the sugar, so don’t skip that acidic element entirely!

For the crust, if you are out of graham crackers (which I sometimes am—whoops!), digestive biscuits work fine, or even shortbread cookies if you like a slightly sweeter, buttery crust. Just keep the measurements the same for that buttery crust cheesecake pie base. If you want something quick for dinner that doesn’t require advanced planning, remember you can always plan to make this dessert ahead of time; it’s perfect for taking the pressure off your meal planning!

Variations: From Apple Crisp Cheesecake to No Bake Apple Pie Cheesecake

I know not everyone wants the exact same thing every time they bake, and that’s okay! The beauty of a great base recipe like this pecan pie cheesecake recipe is that you can tinker with it. This specific recipe is baked, which gives you that incredible, dense texture for the true layered apple cheesecake, but people often ask about skipping the oven entirely.

If you are desperately looking for a no bake apple pie cheesecake, listen closely: you can adapt the *concept*, but you can’t use this exact filling. A no-bake version requires adding gelatin or relying heavily on stabilized whipped topping. My advice? Stick to baking this version, and you’ll get that amazing, creamy mouthfeel you’re expecting. If you prefer the crunch factor, though, we can definitely riff on the topping!

This is how you turn this into an incredible apple crisp cheesecake that has that sought-after texture: remember that dry crust mixture we made? Before we added the butter? Before you press *any* of that into the pan, reserve about half a cup of that dry graham cracker and sugar mix. You can even throw in some rolled quick oats if you want extra crunch.

Once you’ve layered your apples and that final layer of batter, sprinkle that reserved dry mix right over the top before it goes into the water bath. As it bakes, it soaks up a tiny bit of moisture but stays wonderfully crumbly—it’s basically a built-in apple crumble topping! It’s a fantastic textural moment that really elevates this already great spiced apple dessert. If you want something else with a crisp element, check out this amazing apple crisp cheesecake link for inspiration!

Serving Suggestions for Your Layered Apple Cheesecake

Now that you’ve sweated out the baking and managed the chilling marathon, it’s time to show off this masterpiece! This tiramisu cheesecake recipe inspiration shows that presentation matters, and this layered beauty deserves a grand entrance. Remember, this is meant to be a show-stopping dessert, so don’t just plop it on a plate!

The most important step, which we used in the recipe instructions, is that generous drizzle of salted caramel sauce right before serving. The amber color and the sheer look of that gooey caramel over the pale cheesecake and warm apples just signals indulgence. Don’t be shy with it!

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If you’re serving this slightly chilled (which I recommend for the cleanest slice), here are a few ways I like to dress mine up:

• The Classic Dust: A very light dusting of powdered sugar over the top using a fine-mesh sieve gives it a beautiful, snowy contrast to the caramel.
• Creamy Companions: Always have a bowl of fresh, softly whipped cream nearby. It adds an airy texture that cuts through the richness of the cheesecake perfectly.
• A Scoop of Cold: For a true ‘comfort food cheesecake’ moment, serve tiny slivers alongside a scoop of really good, high-quality vanilla bean ice cream. The temperature contrast between the cool cake and the melting ice cream is just divine.

When you cut this apple pie cheesecake, use a very sharp, thin knife, and wipe the blade clean between every cut. Trust me, that clean slice is what elevates it from a tasty bake to something truly gorgeous on the platter. Everyone will be reaching for an extra fork!

Storage and Reheating Instructions for Apple Pie Cheesecake

This creme brulee cheesecake recipe friends know that cheesecake absolutely needs time to set, and that goes double for our layered apple pie cheesecake! The great news, especially if you’re planning for a huge meal like Thanksgiving, is that this dessert is actually even better when made completely ahead of time. It gives those spiced apples and the creamy filling time to really get acquainted overnight in the fridge.

You want to keep it chilled, tightly covered, in the refrigerator. Because we used that water bath and slow-cooled it, it’s quite stable, but it holds its shape and flavor best when kept cold. I usually find it stays amazingly fresh and delicious for about 4 to 5 days. That makes it such a fantastic Thanksgiving apple dessert planning savior!

Now, slicing is an art form when you deal with something this rich. You absolutely cannot try to cut this when it’s ice-cold straight from the fridge. It will just tear and make a mess, and we worked too hard on those layers for that!

Here is my trick for getting those perfect, clean slices of that creamy apple dessert:

1. Take the cheesecake out of the refrigerator about 30 to 45 minutes before you plan to serve it. Just let it warm up slightly on the counter on the serving plate.
2. Use a long, thin, sharp knife. You can dip the knife in hot water and wipe it totally dry between every single cut—this is the trick to spotless sides!
3. If you need to cut several slices, I highly recommend wiping that knife down after every slice. It keeps debris from spreading and ensures the next slice looks just as gorgeous as the first.

And remember, there’s no reheating needed here! This dessert is meant to be served cool. If you cover it tightly with plastic wrap, you can even freeze slices individually if you want to save a little treat for yourself weeks down the road, though I highly doubt leftovers last that long!

Frequently Asked Questions About Apple Pie Cheesecake

I totally get it—when you’re putting this much love into a dessert as incredible as this easy dirt cake variation, you want all the little details ironed out. I’ve gathered the top questions I always get asked after I bring this amazing apple pie cheesecake recipe to a gathering!

Can I skip the water bath when making this apple pie cheesecake?

Look, I know the water bath seems fussy, just like covering the pan tightly with foil seems tedious, but please don’t skip it! If you skip the water bath, you are essentially baking your cheesecake in dry, hot oven air. That uneven temperature is the number one reason why the edges cook way too fast while the middle steams unevenly. You end up with a crust that’s too dark and a filling with an awful dry ring around the edge. For that perfect creamy apple dessert texture, you just need that gentle, steamy environment!

What is the best way to prevent my cheesecake from cracking?

Preventing those dreaded cracks is actually a three-part defense plan, and if you follow all three, you’ll be golden. First, don’t overmix that batter once the eggs are in; mixing too hard adds air bubbles that expand and pop during baking. Second, use that water bath—it keeps the heat super consistent. And third, the step most people rush: the slow cool-down! Shut the oven off, prop the door open a crack, and let it sit in that residual heat for an hour. Gradual temperature change is your best friend for a perfect top. You can see more tips on preventing cracks over at The Homemade Bite!

Is this considered a good Thanksgiving apple dessert?

In my opinion? It’s the *best* Thanksgiving apple dessert! Everyone expects the plain pie, right? But when you show up with this layered beauty, you instantly change the dessert game. It’s rich, it’s spiced perfectly, and serving it cool makes it a lovely contrast to the hot main course. It’s a true showstopper that still tastes like pure, comforting fall traditions. I like bringing this one out right after the main meal because it’s less heavy than a full pie but somehow tastes way more decadent!

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Estimated Nutritional Data for Apple Pie Cheesecake

Now, I’m definitely not a nutritionist, so please take these numbers with a grain of salt—or maybe a sprinkle of cinnamon! I pulled these estimates from the standard recipe analysis, but honestly, if you use extra thick caramel or add more sugar to the apples, things will shift. This is just a guide so you know roughly what you’re diving into when you grab a slice of this amazing keto cheesecake recipe alternative!

Remember, this is a truly indulgent fall baking experience, so it’s meant to be enjoyed in sensible (though large!) portions.

Here are the estimated numbers based on one generous serving slice:

• Serving Size: 1 slice
• Calories: 450
• Fat: 28g (with 17g Saturated Fat—that’s the butter and cream cheese talking!)
• Carbohydrates: 48g
• Sugar: 45g (Whew! That’s why we need those tart apples!)
• Protein: 6g
• Sodium: 300mg
• Cholesterol: 110mg

My biggest piece of advice, even with these numbers floating around, is not to stress too much about them! This is what we make for celebrations, holidays like Thanksgiving, or when the family needs a truly special treat. It is too delicious to sweat the details, but it’s always good to know what you are working with!

Share Your Apple Pie Cheesecake Experience

Honestly, seeing your creations is the best part of what I do here at Carla’s Cooking! I pour my heart into testing these recipes—like making sure the water bath is just right for this amazing blog—and knowing that you successfully made this delicious dessert is such a huge payoff for me.

When you make this incredible apple pie cheesecake, please don’t be shy! I absolutely need to see how yours turned out. Did you manage to get those beautiful layers without any cracks? Have you tried adding extra cinnamon to your apples? Tell me everything!

Sharing your success really helps me, too. When you leave a rating or comment, it lets me know which recipes are your favorites and where I might need to add clearer instructions or maybe test a variation. Your feedback helps me keep making sure all my recipes are reliable and perfect for your busy kitchen schedule.

If you snap a picture of your slice topped with that luscious caramel, tag me on social media! I always scroll through looking for those gorgeous photos of homemade comfort food. Seriously, go ahead and make this incredible layered treat—you deserve it! If you want another deeply satisfying cheesecake experience, check out the details on this salted caramel apple pie cheesecake recipe for more ideas!

Salted Caramel Apple Pie Cheesecake

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You get a layered dessert combining creamy cheesecake, spiced apple pie filling, and a buttery crumble topping, finished with salted caramel. This recipe is perfect for fall gatherings and special occasions.

• Author: Carla Davis
• Prep Time: 35 min
• Cook Time: 75 min
• Total Time: 155 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 3 large eggs
• 3 cups sliced apples (such as Granny Smith or Honeycrisp)
• 1/2 cup brown sugar (for apples)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/4 cup water
• 1/2 cup salted caramel sauce (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar in a large bowl until smooth. Mix in vanilla extract and sour cream. Beat in eggs one at a time, mixing just until combined after each addition. Do not overmix.
4. Pour half of the cheesecake batter over the cooled crust.
5. Prepare the apple layer: In a medium saucepan, combine sliced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat until apples soften slightly, about 5 to 7 minutes.
6. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the apples and cook until the sauce thickens, about 1 minute. Remove from heat.
7. Spoon half of the cooked apple mixture over the first layer of cheesecake batter. Gently spread the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
8. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
9. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
10. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
11. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack.
12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight.
13. Before serving, drizzle generously with salted caramel sauce. This recipe is a great alternative to traditional meal planning when you need a show-stopping dessert.

Notes

• For the best texture, bake the cheesecake in a water bath. This keeps the heat gentle and even.
• If you want a crisp topping, reserve 1/2 cup of the dry graham cracker/sugar mixture before adding butter, and sprinkle it over the apples before baking.
• If you are looking for quick dinner ideas that lead to great leftovers, consider making this dessert ahead of time.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 45g
• Sodium: 300mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg