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Salted Caramel Apple Cheesecake

The only thing better than salted caramel apples? Salted Caramel Apple Cheesecake! This creamy, moist cheesecake is paired with cooked apples and drizzled with a salted caramel sauce. This is the perfect fall treat and a great way to use up apples!
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Course: Dessert
Cuisine: American
Keyword: apples, caramel, cheesecake, fall baking, salted, treats
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 12 servings
Calories: 454.3kcal



  • 16 cinnamon graham crackers
  • 1/2 cup sugar
  • 12 tbsp. salted butter melted


  • 6 tbsp. salted butter
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 5 apples  (use a variety), cored, peeled and sliced
  • 1 cup salted caramel sauce
  • Coarse sea salt for sprinkling


  • 2 8 oz. packages cream cheese softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp. vanilla extract



  • Either in a food processor or ziploc bag, pulse or crush the graham crackers until fine crumbs are formed. Add graham cracker crumbs to a large mixing bowl. Add the 1 cup of sugar and 12 tablespoons of melted butter. Stir until crumbs are moist.
  • Spray a 9-inch springform pan with cooking spray. Press the graham cracker crumbs into the bottom of the prepared pan and up the sides two-thirds of the way to the top. Place pan in the fridge.


  • In a medium saucepan, combine the 6 tablespoons butter, brown sugar and cinnamon. Stir over medium heat until the butter is melted, stirring constantly. Add the apples and cook for 10 minutes, or until apples begin to get soft. Remove pan from heat and let cool for 10 minutes.


  • Preheat oven to 350 degrees F. Remove the pan from the fridge and pour half of the apples evenly over the crust. Drizzle half of the caramel sauce over the top and sprinkle with sea salt. Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 8 minutes.
  • Meanwhile, Add the cream cheese and 1 cup of sugar to a large mixing bowl (or bowl of a stand mixer). Using whisk attachments, beat on medium speed for 30 seconds, or until free of lumps. Add the eggs and vanilla extract and mix until combined. Pour the cheese mixture over the top of the baked apple crust and bake for an additional 30-35 minutes, or until the center of the cheesecake is thoroughly cooked (the entire cheesecake will jiggle uniformly when done). Let cool for 10 minutes.


  • Pour the remaining apples evenly over the top of the cheesecake and top with remaining caramel sauce and sea salt. Refrigerate until ready to serve!


Calories: 454.3kcal | Carbohydrates: 61.77g | Protein: 4.46g | Fat: 22.42g | Saturated Fat: 12.46g | Cholesterol: 98.65mg | Sodium: 331.06mg | Fiber: 2.61g | Sugar: 47.94g