Description

Salted Caramel Apple Cheesecake Pie is a decadent fall dessert combining a buttery flaky crust, creamy cheesecake filling, tender spiced apples, and luscious salted caramel sauce. Perfect for autumn gatherings and special occasions, this pie balances sweet, tart, and salty flavors with delightfully contrasting textures, delivering a warm and cozy treat.

Ingredients

Scale

Pie Crust

1 buttery and flaky 9-inch pie crust (homemade or store-bought)

Cheesecake Filling

16 oz cream cheese, softened to room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons butter (for filling)

Apple Topping

3 to 4 medium firm apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced
2 tablespoons butter
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice

Salted Caramel Sauce

Salted caramel sauce, store-bought or homemade, for drizzling

Instructions

Prepare the Crust: Roll out your pie crust and press it firmly into a 9-inch pie pan. Chill the crust in the refrigerator for 15 minutes. Then, blind bake the crust using pie weights at 350°F (175°C) until lightly golden and crisp to prevent sogginess.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated. This creates a creamy, rich cheesecake filling.
Prepare the Apple Topping: In a skillet, melt butter over medium heat. Add peeled and sliced apples, brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Sauté until apples soften slightly but retain their shape, forming a flavorful tender topping with perfectly balanced spices.
Assemble the Pie: Pour the cheesecake filling evenly into the pre-baked pie crust and smooth the surface. Carefully layer the warm apple mixture over the cheesecake to keep the layers distinct and visually appealing.
Bake and Add Salted Caramel: Bake the assembled pie in the oven at 350°F (175°C) for 50 to 60 minutes, or until the cheesecake layer is set but with a slight wobble in the center. Remove and cool completely. Once cooled, generously drizzle salted caramel sauce over the top before serving.

Notes

Use room temperature cream cheese for a smooth, lump-free cheesecake filling.
Don’t overcook apples; they should be tender but still hold their shape.
Chill the pie thoroughly, ideally overnight, to achieve the best sliceable texture and flavor melding.
Adjust the saltiness of caramel sauce to taste for the perfect sweet-salty balance.
Use pie weights when blind baking to keep the crust flat and crisp.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 450 kcal
Sugar: 30 g
Sodium: 250 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 100 mg

Keywords: Salted Caramel, Apple Cheesecake Pie, Fall dessert, Autumn pie, Cheesecake, Caramel dessert