If you’re searching for the perfect showstopper dessert that combines the cozy warmth of apple pie with the creamy decadence of cheesecake, look no further. This Caramel Apple Pie Cheesecake is everything you love about fall wrapped into one dessert masterpiece. With layers of spiced apples, a buttery graham cracker crust, creamy spiced cheesecake, crunchy crumble topping, and a luscious drizzle of homemade salted caramel, every bite is pure comfort.

This cheesecake isn’t just a dessert—it’s an experience. Imagine the sweet aroma of cinnamon and nutmeg filling your kitchen as it bakes, the tender apple topping that tastes like pie filling, and the silky cheesecake base that ties it all together. Whether for Thanksgiving, Christmas, or any fall gathering, this cheesecake is guaranteed to steal the spotlight.

On my About page I share how recipes like this remind me of family gatherings where apple desserts always made an appearance. My grandmother was famous for her pies, while my mother was the cheesecake queen. This recipe feels like the best of both worlds—nostalgia, tradition, and indulgence, all baked into one.

Why You’ll Love This Caramel Apple Pie Cheesecake

• Combines apple pie and cheesecake into one dessert
• Perfect balance of creamy, crunchy, and gooey textures
• Homemade salted caramel takes it over the top
• Cozy fall spices in every layer
• Great make-ahead dessert for holidays and parties

Caramel Apple Pie Cheesecake – The Ultimate Fall Dessert

This Caramel Apple Pie Cheesecake is a fall dessert masterpiece. With spiced apple filling, creamy cheesecake, crunchy crumble topping, and salted caramel, it’s perfect for holidays and gatherings.

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Prep Time 40 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 8 hours hrs

Course Dessert

Cuisine American

Servings 14

Calories 525 kcal

Ingredients

  

• For the Apple Filling:
• 4 medium apples 588 g, sliced
• 3 tbsp salted butter 42 g
• 1 –2 tbsp apple cider or water
• ⅓ cup light brown sugar packed (73 g)
• 1 ¼ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ⅛ tsp allspice
• 1 –2 tsp lemon juice to taste
• 2 tsp cornstarch
• 2 tsp water
• For the Crust:
• 3 cups cinnamon graham cracker crumbs 300 g
• ½ cup + 3 tbsp salted butter melted (155 g)
• For the Cheesecake:
• 32 oz cream cheese room temperature (full-fat, block style)
• 1 ½ cups granulated sugar 308 g
• 4 large eggs room temperature
• 2 tsp vanilla extract
• 1 ½ tsp cornstarch
• ¾ cup sour cream room temperature (180 g)
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• For the Crumble Topping:
• ¼ cup all-purpose flour 33 g
• ½ cup old-fashioned oats 48 g
• ¼ cup brown sugar packed (55 g)
• ½ tsp cinnamon
• ⅛ tsp salt
• ¼ cup cold salted butter cubed (57 g)
• For the Salted Caramel Sauce:
• 1 cup granulated sugar 210 g
• 6 tbsp salted butter cubed (85 g)
• ½ cup + 1 tbsp heavy cream 135 g
• Pinch of flaky sea salt
• For the Apple Topping:
• 4 medium apples 588–625 g, sliced
• 3 tbsp salted butter 42 g
• 1 –2 tbsp apple cider or water
• ⅓ cup brown sugar packed (73 g)
• 1 ¼ tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• ⅛ tsp allspice
• 1 –2 tsp lemon juice
• 2 tsp water
• 2 tsp cornstarch

Instructions

 

• Prepare Apple Filling: In a skillet, melt butter and cook sliced apples with apple cider, brown sugar, spices, lemon juice, cornstarch, and water until softened and thickened. Set aside to cool.
• Make Crust: Combine graham cracker crumbs with melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Chill while preparing cheesecake.
• Prepare Cheesecake Batter: Beat cream cheese and sugar until smooth. Mix in eggs one at a time, then add vanilla, cornstarch, sour cream, and spices. Do not overmix.
• Assemble Layers: Spread half the apple filling over the crust. Pour cheesecake batter on top.
• Make Crumble Topping: Mix flour, oats, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over cheesecake.
• Bake: Place pan in a water bath and bake at 325°F (160°C) for 70–80 minutes, until center is almost set. Turn off oven and let cheesecake rest for 1 hour inside. Remove and cool completely. Refrigerate for at least 6 hours or overnight.
• Prepare Caramel Sauce: Heat sugar in a saucepan until melted and amber in color. Stir in butter, then slowly add cream. Simmer briefly, stir in sea salt, and let cool.
• Make Apple Topping: Cook apples with butter, cider, sugar, spices, lemon juice, cornstarch, and water until tender and glossy. Cool slightly.
• Finish: Before serving, top chilled cheesecake with apple topping and drizzle generously with salted caramel.

Notes

• Use firm apples like Granny Smith or Honeycrisp for the best texture.
• Make the cheesecake a day ahead—flavors deepen as it chills.
• Caramel can be stored in the fridge for up to 2 weeks. Warm slightly before drizzling.

Keyword caramel apple pie cheesecake, apple cheesecake, fall dessert, holiday cheesecake, caramel apple

Ingredients for Caramel Apple Pie Cheesecake

For the Apple Filling

• 4 medium apples (588 g), sliced
• 3 tbsp salted butter (42 g)
• 1–2 tbsp apple cider or water
• 1/3 cup light brown sugar, packed (73 g)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1–2 tsp lemon juice, to taste
• 2 tsp cornstarch
• 2 tsp water

For the Crust

• 3 cups cinnamon graham cracker crumbs (300 g)
• 1/2 cup + 3 tbsp salted butter, melted (155 g)

For the Cheesecake

• 32 oz cream cheese, room temperature (full-fat block style)
• 1 1/2 cups granulated sugar (308 g)
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp cornstarch
• 3/4 cup full-fat sour cream, room temperature (180 g)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves

For the Crumble Topping

• 1/4 cup all-purpose flour (33 g)
• 1/2 cup old-fashioned rolled oats (48 g)
• 1/4 cup brown sugar, packed (55 g)
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/4 cup cold salted butter, cubed (57 g)

For the Salted Caramel Sauce

• 1 cup granulated sugar (210 g)
• 6 tbsp salted butter, cubed (85 g)
• 1/2 cup + 1 tbsp heavy cream (135 g)
• Pinch of flaky sea salt

For the Apple Topping

• 4 medium apples (588–625 g)
• 3 tbsp salted butter (42 g)
• 1–2 tbsp apple cider or water
• 1/3 cup brown sugar, packed (73 g)
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/8 tsp allspice
• 1–2 tsp lemon juice
• 2 tsp water
• 2 tsp cornstarch

Step-by-Step Instructions

Step 1: Prepare the Apple Filling

Cook sliced apples with butter, brown sugar, spices, and a splash of cider until softened. Stir in cornstarch slurry to thicken, then let cool.

Step 2: Make the Crust

Combine graham cracker crumbs with melted butter. Press firmly into the bottom of a springform pan. Chill while preparing the filling.

Step 3: Mix the Cheesecake Batter

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing slowly. Stir in vanilla, cornstarch, sour cream, and spices until creamy.

Step 4: Assemble the Layers

Pour half the cheesecake batter over the crust, spread half of the cooled apple filling on top, then add the remaining cheesecake batter. Smooth the surface.

Step 5: Bake the Cheesecake

Place the pan in a water bath (to prevent cracking). Bake at 325°F (163°C) for 60–70 minutes, until edges are set but the center jiggles slightly.

Step 6: Make the Crumble

Mix flour, oats, brown sugar, cinnamon, salt, and butter until crumbly. Bake on a sheet pan at 350°F (175°C) for 10–12 minutes until golden.

Step 7: Prepare the Caramel Sauce

Melt sugar in a saucepan until amber. Stir in butter, then slowly add cream and whisk until smooth. Finish with sea salt.

Step 8: Make the Apple Topping

Cook sliced apples with butter, sugar, and spices until softened. Thicken with cornstarch slurry.

Step 9: Chill and Decorate

Cool cheesecake completely, then refrigerate for at least 4 hours or overnight. Before serving, top with apple topping, sprinkle crumble, and drizzle with caramel.

Pro Tips for Success

• Use room-temperature cream cheese for a smooth batter.
• Don’t overmix once eggs are added to avoid cracks.
• Always bake cheesecake in a water bath for even cooking.
• Chill overnight for the best texture.

Variations

• Pecan Caramel Apple Cheesecake – add chopped pecans to the crumble topping.
• Maple Twist – replace part of the sugar with maple syrup for a deeper flavor.
• Mini Cheesecakes – bake in muffin tins for individual servings.
• Extra Caramel Swirl – swirl some caramel into the cheesecake batter before baking.

Perfect Pairings

• A scoop of vanilla ice cream
• Hot apple cider or spiced tea
• Freshly whipped cream
• A drizzle of extra caramel or melted white chocolate

Storage and Make-Ahead Tips

• Fridge: Store covered in the fridge for up to 5 days.
• Freezer: Freeze slices without toppings, wrapped tightly, for up to 2 months.
• Make-Ahead: Cheesecake can be made 2 days ahead and topped before serving.

FAQs

Can I make this cheesecake without the water bath?
Yes, but it may crack. The water bath ensures a creamy texture.

What apples work best?
Granny Smith for tartness, Honeycrisp for sweetness, or a mix for balance.

Can I use store-bought caramel sauce?
Yes, but homemade salted caramel gives the best flavor.

How do I know when the cheesecake is done?
It’s ready when the edges are set and the center still jiggles slightly.

Nutrition Facts (per slice, approx. 1 of 12)

• Calories: 540
• Fat: 31g
• Saturated Fat: 18g
• Carbohydrates: 60g
• Sugar: 44g
• Protein: 7g
• Fiber: 3g
• Sodium: 280mg

Conclusion

Caramel Apple Pie Cheesecake is a dessert worth every step. With a spiced graham cracker crust, silky cheesecake filling, gooey apple layers, crunchy crumble, and a rich salted caramel drizzle, it’s the ultimate indulgence for fall and holiday gatherings. Each bite delivers the perfect balance of textures and flavors, making it an unforgettable centerpiece for your dessert table.