Salted Caramel Apple Cheesecake Pie
I don’t make or eat caramel apples during any other time of year, but once the chilly weather rolls in, I can’t wait to sink my teeth into them! Along with the avalanche bark that my husband and I picked up at Rocky Mountain Chocolate Factory last Friday, we also snatched up a buckeye caramel apple. The combination of apples and caramels is such a natural marrying of flavors, and one that I cannot resist in any baked form. I’ve seen tons of salted caramel apple bars, caramel apple pies, and the list goes on and on. This one, however, stopped me in my tracks.
Apples… salted caramel sauce… CHEESECAKE… nuts… fresh whipped cream.
It’s the holy grail of caramel apple desserts, and I couldn’t go another day without making it.
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While this dessert has a long name and a seemingly endless list of ingredients, it’s actually rather simple to make. A classic graham cracker crust is pressed into a springform pan (or into a large, deep-dish pie dish). Then, a general layer of homemade salted caramel is spread on the bottom of the crust and sprinkled with chopped pecans. Thinly sliced Granny Smith apples are sauteed in a mixture of butter, brown sugar and cinnamon, cooked down until they are incredibly soft. Add those to the pan, then mix together the cheesecake layer and pour it over top. Once it’s cooled to room temperature, the pie should be refrigerated for at least a few hours, preferably overnight, allowing the flavors to set and meld together.
The result is an insanely delicious pie that tastes like a combination of some of the best fall desserts. The caramel and pecan layer on the bottom has a similar flavor to pecan pie, followed by apple pie, then cheesecake, then a cream pie topping with the fresh whipped cream. It’s utterly amazing and a dessert not to be missed. This is perfect if you’re looking for something a little outside of the box when it comes to Thanksgiving dessert!
One year ago: Sweet Potato Pie
Two years ago: Pumpkin Pie
Three years ago: Fallen Chocolate Cakes
Salted Caramel Apple Cheesecake Pie
Ingredients
For the Crust:
- 1½ cup (126 g) graham cracker crumbs, about 12 full graham crackers
- 3 tablespoons granulated sugar
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- ⅓ cup (75.67 g) unsalted butter, melted
For the Caramel-Pecan Layer:
- ¾ cup (169.5 g) salted caramel sauce
- 1 cup (99 g) chopped pecans
For the Apples:
- 5 tablespoons unsalted butter
- ½ cup (110 g) light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 5 Granny Smith apples, peeled, cored and thinly sliced
For the Cheesecake:
- 8 ounces (226.8 g) cream cheese, at room temperature
- ¼ cup (50 g) granulated sugar
- 1 egg, at room temperature
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream:
- ¾ cup (178.5 ml) heavy cream
- 3 tablespoons powdered sugar
For the Garnish:
- Salted caramel sauce
- Chopped pecans
Instructions
- Preheat oven to 375 degrees F.
- Make the Crust: Whisk together the graham cracker crumbs, sugar and cinnamon. Add the melted butter and use a fork to toss the mixture together until all of the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan or a 10-inch pie plate and press them into an even layer over the bottom and two-thirds of the way up the sides of the pan. Bake for 6 to 8 minutes, or until golden brown. Allow to cool for 10 minutes.
- Pour the salted caramel sauce over the bottom of the crust, gently spreading it into an even layer. Sprinkle the chopped pecans evenly over top of the caramel layer. Place the pan in the refrigerator while the apples are prepared.
- Reduce oven temperature to 350 degrees F.
- Make the Apples: Melt the butter in a 12-inch skillet, then add the brown sugar, cinnamon and salt, stirring to combine. Cook the mixture until it is gently bubbling, about 1 minute. Add the apples to the pan and toss to coat with the butter mixture. Cook until the apples are very tender and just about all of the liquid has been evaporated, 15 to 20 minutes, stirring occasionally. Allow to cool for 10 minutes, then add to the pan on top of the caramel-pecan layer, spreading the apples into an even layer. Return the pan to the refrigerator.
- For the Cheesecake: Using an electric mixer, beat the cream cheese and sugar on medium speed until completely smooth. Add the egg and beat until completely combined. Add the lemon juice and vanilla extract, and beat until completely smooth, another 1 to 2 minutes. Pour the cheesecake batter over the apples in the pan, smoothing it into an even layer. Bake until the cheesecake is set and doesn’t jiggle in the middle, about 30 minutes. Transfer the pan to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make the Whipped Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip together the heavy cream and powdered sugar on medium-high speed until stiff peaks form.
- Garnish and Serve the Pie: Remove the sides of the springform pan. Spread the whipped cream evenly over the top of the cheesecake layer. Dollop spoonfuls of the caramel sauce on top of the whipped cream and, using a butter knife or offset spatula, gently swirl the caramel into the whipped cream. Sprinkle additional chopped pecans on top. Serve immediately. Cover and refrigerate any leftovers.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe looks delicious but for a household of two, I prefer to make dishes that don’t go bad quickly. I know typical cheesecake can stay fresh in the fridge when stored properly for a few weeks. How long do you think this cheesecake would stay good for?
Hi Caitlin, I would probably eat it within a week.
This looks amazing! I’ve been looking for a new apple based recipe (my in laws have been making the same apple pie for years-granted I’ll still make one traditional but am excited to try something new too) and I kept coming back to this one!!
Ever try adding mini chocolate chips to the pecan layer? Or making into mini cheesecakes with cupcake pan?
Hi Marina, I’ve never done either, but I think both would be amazing!
Wow…! Practically all of the best desserts out there in one. Really, got to find the time to make it. I find myself wondering though, what other combinations or substitutions can be done with this recipe. Like a mocha pudding instead of cheesecake. Inquiring minds want to know. ;) Thanks in advance.
how early can i make this? afternoon before? will it get soggy? excited!
Hi Riley, Yes, you can make this a day in advance!
Tried this recipe and it’s just as heavenly and decadent as it sounds!! One of the best desserts I’ve tried to date!
I’ve made this for Thanksgiving the last two years and have been toying with the idea of turning the cheesecake layer into a pumpkin cheesecake layer by adding canned pumpkin, pumpkin pie spice and possibly a little extra sugar. Has anyone tried this? Or have suggestion on amount of pumpkin to add? Thank you!
Holy mother of God.
This pie is amazing.
The salted caramel is easy and tastes sinful!
Hi, how much butter is needed in the crust? For some reason there is no number next to the word “cup,” just a square. Thanks!
Hi Marika, That’s strange! It might be your browser, but it’s ⅓ cup.
Win.
Things I would do differently:
1) Make sure that the crust of the edge, where the bottom meets the side, is pressed and thinned out. That part of the crust was a little too thick.
2) Increase the cheese cake layer. Maybe not double, but 1.5times.
Great recipe, thanks
I’m making this today and I am so excited to see how it turns out. Your recipes have definitely brought out the inner baker in me! I used to only be into cooking, but now I’m hooked on trying all of your desserts! :D
I was wondering, could I substitute walnuts for pecans?
Yes, definitely!
This may be a silly question, but… You mention that after assembling the cake it should be refrigerated over night. Should I add the whipped cream before the overnight stay in the fridge or after? I’m not sure if whipped cream gets runny or flat after a period of time. Thank you. Have a great holiday.
Hi Jillian, If you have the time, I would wait to top with whipped cream until closer to when you plan on serving it. However, if you have it in overnight, it should be okay for one night.
I just wanted to share me experience and my little “cheat”. I made this cake yesterday for thanksgiving today, and it came out absolutely wonderful. It was the hit of the party. One thing I did different was I bought sweetened condensed milk, and simmered it in the can for 2 1/2 hours then let it cool and used that instead of the Carmel. Mmmmm….came out great. Technically it’s dulce de leche not Carmel, but so similar that no one knew the difference. Thanks for a fantastic recipe for me to add to my repitoir.
Hi Michelle,
Thank you for this very special cheesecake:)I made it twice and it was super amazing.I wanna make it again for a friend’s Birthday in 2 days, and was wondering if i double the cheesecake (double all the ingredients of the cheesecake layer), would it need the same baking time (30 minutes) or should i bake it for a longer time? I would love to try it with a doubled cheesecake layer and will appreciate your reply.
Can’t thank you enough for your amazing delicious recipes :)
Hi Ala’a, You will need to increase the baking time if you double the cheesecake filling. Enjoy!
I made this cake yesterday and it’s delicous <3. Thank you for the recipe
Best cheesecake for fall outstanding. See you soon on food network cooking up your favorites.
This turned out really, really well! I think the only thing I might change in the future is simply putting a little less whipped cream on top of the pie, since it was a bit too rich for my friend’s taste. Also, I had some minor issues getting the graham cracker crust to reach up ⅔ of the pan, so it wasn’t quite as picture perfect.
I am SOOOO making this! My boyfriend loves Apple Cheesecake pie, and I can’t wait to see his reaction to this one!!
as awesome as the recipe is, I wish the baker would have put before pictures of what her top of the cheesecake looked like before she put the whip cream on it. not only that the amount of cheesecake batter barely covered anything!. Had to turn up the heat to 375 after 30 minutes because it wasnt cooking and getting done like the baker said. Usually when I make cheesecakes its baking for an hour until golden brown on top… but this one lacked many details :(
Hopefully it will taste good!
I have made this cheesecake several times. My family and friends love it. I buy the salted caramel sauce from Trader Joe’s and it’s great. I usually double the cream cheese mixture to make a bigger cheesecake. Pretty simple and it’s one of the best cheesecakes I’ve ever tasted!!!
hi! it looks amazing:) is it okay if i keep it in the refrigerator for 24-28 hours before serving??
Yes, I don’t see a problem with that, although you may want to wait on the fresh whipped cream until you’re ready to serve it if you store it for a day or two beforehand.
I made this for a dinner party this weekend and everyone loved it! The only mistake I think I made is buying the salted caramel sauce. I think the butter content to that was a lot higher than the homemade recipe. So after baking the pie, all this butter/grease was spilling out of the bottom. I let it cool until the cheesecake portion was firm enough and tipped it to one side, letting the butter drip out. Once that happened, it was fine. Also, the store-bought caramel sauce totally fused with the pie crust creating this hard (and delicious) crunchy crust layer! Not sure if anyone else experienced this with store-bought salted caramel sauce, but just a word of warning. This pie is amazing!!!
Greatings from Germany.
I made this wonderful pie + the salted caramel sauce for Christmas. It was SO delicious that my family requested it once more for New Year.
Amazing recipe!
I made this for Christmas and it was a huge hit! The whole pie was gone within minutes. Thank you!
Made this for my daughter’s birthday dessert-I was a HIT!!!
She couldn’t believe that her daddy helped make the caramel sauce (she took the leftovers home) and my son-in-law said that it was the best dessert he had ever eaten! The grandkids ate ice cream but with homemade caramel and whipped cream on top! Thank you for this recipe-I had pinned it on Pinterest and while trying to find something not chocolate to make, my husband and I chose this one. Well worth the time and effort!
I made this for Thanksgiving. I used a 9 inch springform, and it definitely didn’t come out as pretty as yours (the cheesecake layer did not completely cover everything for some reason). HOWEVER, this is the best thing ever!! It’s like 3 amazing desserts in one, and satisfies all dessert cravings! I’ve never not had leftovers of dessert at Thanksgiving before. I’d definitely recommend making this the day before, as it tasted even better the next day!
Thank you so much for this recipe! I doubled the recipe and made 2 pies for Thanksgiving, one for my family, and one for my boyfriend’s family. Everyone loved it! It was a huge hit. Only one problem though, the crust stuck to the bottom of the pan, that hardly mattered though, because it was so good.
Hi Michelle,
Thanks so much for yet another wonderful dessert. Yesterday we had a second Thanksgiving…one that most of the family could attend. Michael, my oldest son, was asked to bake an apple pie. Fortunately I had forwarded this recipe to him the minute I’d received the post. He immediately made up his mind that this was the apple pie he’d make. Needless to say, I knew it would be wonderful from your pictures, but the pie itself far succeeds my expectations! Sheer Bliss! I’m so glad that my sons began learning to cook when they were 2 and 4 years old. Now at 32 and 34 they are superb cooks and I reap the rewards of that! Thank you so much for so many wonderful recipes, Michelle!
Happy Holidays,
Patti
I’ve been using this exact recipe for years. It’s from a contest winner in Emeril’s Pie in the Sky contest.
This was absolutely fabulous! I may make it again for Christmas for my side of the family and I usually don’t do repeat desserts two holidays in a row. Your recipes are always the best! Thanks for all the wonderfully yummy recipes!
I made this for Thanksgiving and it was absolutely delicious – the entire cake was devoured…by 4 people!!! Next time because I am such a cheesecake lover, I am going to double the cheesecake layer. I don’t know though, it’s hard to improve upon perfection!!!
My cheesecake batter wouldn’t smooth out – the cream cheese was lumpy no matter how long I beat the batter. I let the cream cheese sit out for a few hours before I started. What did I do wrong?
Hi Nicole, Was your egg cold or at room temperature? It’s important when making cheesecake that all ingredients are at room temperature, or you can get lumps. You could try passing the batter through a blender or food processor to get the lumps out.
I tried again and beat the room temp creamcheese by itself first until smooth.. then I slowly added the sugar until mixed, then the egg and other ingredients. It worked perfectly and the batter was very smooth. The pie was DELICIOUS!! Thanks for the great recipe!! :)