This caramel apple cheesecake pie has so many layers to love: it starts with a crisp and buttery graham cracker crust, followed by a creamy brown sugar cheesecake filling, sweet cinnamon-spiced apples, homemade salted caramel, and finished with a streusel topping. It’s like apple crisp meets cheesecake, and you’ll be very glad that they did!
I always love a good dessert mash-up, especially when it involves cheesecake. Have you seen this pecan pie cheesecake or these coconut cheesecake brownies before?
Today we’re talking all things apple. This recipe is as if I started making an apple crisp or salted caramel apple pie, then threw in a cheesecake. It’s very layered, textured, rich, and undoubtedly tasty. During testing and photography, my team and I made about 8 of these pies… and neighbors were literally leaving notes on our doors to bring them more. (Yes, that really happened!)
Why You’ll Love This Caramel Apple Cheesecake Pie
- A “people pleaser” dessert—satisfies the cheesecake lovers and apple pie lovers
- No water bath or pastry pie crust needed
- A magnificent use of dessert’s favorite condiment, homemade salted caramel
- Tons of texture in every bite
- It’s a lot of steps and layers, but each is quite simple to make
- A great make-ahead recipe because it needs time to chill
4 Layers to Love
This is a texture lover’s pie, for sure. Crispy, crumbly, creamy… oh my!
- Graham Cracker Crust: A classic crumb crust gets extra crispy from a longer bake time, just like in this s’mores brownie pie.
- Cheesecake Filling: Smooth, velvety, creamy, and lightly tangy cheesecake pie filling provides a perfect contrast to the textures in the layers above and below.
- Caramel Apples: Tart apples get the sweet treatment here. Tossed in cinnamon & brown sugar, then drizzled with salted caramel… is there a better way to get your apple a day? They bake long enough to soften but still maintain their texture, much like an apple pie.
- Streusel Topping: This crumbly topping is a scaled-down version of what we use on these salted caramel apple pie bars. I reduced the quantity down because, in testing, I found that too much streusel topping created a mushy layer on this pie.
Pie Testing (& Retesting)
My team and I tested many different versions to figure out the very BEST way to make caramel apple cheesecake pie. Some tests:
- We tried pre-cooking the apples before adding them to the pie, but not only was it an extra step (and an extra pan to wash), it made the apple layer a bit too soft and wet.
- Then we tried layering the caramel and apples directly on top of the crust, but the caramel adhered to the crust, making it nearly impossible to cut.
- We tried it without the streusel topping. Silly mistake. Our strategically selected panel of taste testers (i.e., neighbors who happened to be home—LOL) overwhelmingly preferred the versions with the streusel topping to the versions without.
All this recipe testing led to today’s truly delicious dessert—are you ready for it?
Start With a Graham Cracker Crust:
The recipe begins with this graham cracker crust. It’s just 3 simple ingredients: graham crackers, granulated sugar, and melted butter. If you’ve had trouble with graham cracker crust in the past, or if it’s not easy to get graham crackers where you are, read this How to Make a Graham Cracker Crust post for guidance and substitution suggestions.
Bake the crust by itself for 10 minutes, so it can set its shape before filling the pie. It’s ideal if the crust is still a tad warm when you add the filling (so it adheres nicely to the base).
Grab These Ingredients for Filling & Topping:
- Cream Cheese: Use 12 ounces (339g) of full-fat brick cream cheese. Make sure you’re buying the bricks of cream cheese and not the tubs of cream cheese spread.
- Brown Sugar: We’re using brown sugar in the cheesecake filling, like we do in this pecan pie cheesecake. Brown sugar also goes in the caramel apple and streusel layers.
- Sour Cream: Makes for a smooth and velvety texture, and gives it that lightly tangy flavor we all love in cheesecakes.
- Pure Vanilla Extract: Pure vanilla extract adds flavor, especially homemade vanilla extract!
- Egg: The egg provides structure in this baked cheesecake pie.
- Apples: I like to use a mix of tart & sweet apples in baking, like 1 Granny Smith and 1 Honeycrisp or other sweet variety. Peel and slice them really thin, then chop the slices into bite-size pieces. If your apples are too thick, they won’t soften enough when the pie bakes.
- Lemon Juice: I usually include lemon juice in a cheesecake filling, but in this pie, let’s add it to the apples. Tossing the chopped apples in lemon juice helps prevent browning, but we also want to give them a head start on softening before we layer them in the pie.
- Cinnamon: Apple’s favorite spice!
- Homemade Salted Caramel: Have you ever made this liquid gold before? This recipe for salted caramel is surprisingly simple. Use some in the filling and then as much as you want when serving the finished pie. If you want regular caramel (and not salted), reduce the salt in the caramel recipe down to 1/2 teaspoon.
- Oats: Use old-fashioned whole rolled oats. If you don’t want oats in the streusel topping, try halving the crumble topping used on this apple crumble pie and use that instead.
- Flour: Just a little bit in the streusel topping, for structure.
- Butter: Cut cold, cubed butter into the dry streusel ingredients, until you have a crumbly topping. You also use butter in the crust. (And in the homemade caramel!)
Again, there are a lot of layers. Go slow, and read through the recipe and watch the video tutorial before you begin. I categorize this as an intermediate baking recipe.
Let’s Assemble the Caramel Apple Cheesecake Pie
In the printable recipe below, I encourage you to start with the crust, then move on to the toppings before you make the cheesecake filling. Make the streusel first, and then chill it in the refrigerator or freezer as you work on the other layers. The colder the streusel, the better it will hold shape in the oven. A pastry cutter makes this step easy, or you can try cutting in the butter using 2 forks:
After your streusel is in the refrigerator, peel, slice, and chop the apples. Mix them with a little brown sugar, lemon juice, and cinnamon. You can see the apples when I layer them onto the filling below.
The cheesecake filling is a snap. It’s a slightly reduced version of this cheesecake pie filling. I reduced the amounts because we’re topping it with so many layers.
Spread the filling into the slightly warm pre-baked crust, and then top with the apple layer, a couple Tablespoons of salted caramel, and then the cold streusel topping.
Here is the pie before & after baking:
The caramel apple cheesecake pie needs about 45 minutes in the oven. Around the 30 or 35-minute mark, I loosely tent it with aluminum foil to prevent the top and crust from over-browning. The pie filling may seem a little wobbly when it’s done, but it will finish setting up as it cools and chills.
Cooling, Chilling, & Serving
Cool the pie at room temperature for about an hour, and then transfer to the refrigerator to chill for at least 2 hours and up to 2 days.
Since you used only a few Tablespoons of the caramel sauce in the pie, you’ll have plenty leftover for serving. Besides this pie, the salted caramel is fantastic on ice cream, pancakes, oatmeal, and so much more—find 50 ways to eat salted caramel here. I love gifting jars of it around the holidays!
Totally worth all of the prepwork!
Even More Apple Desserts
- Homemade Caramel Apples
- Apple Cake
- Apple Cinnamon Muffins
- Gluten Free Apple Crisp
- Apple Cinnamon Babka
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!
Print
Caramel Apple Cheesecake Pie
- Prep Time: 45 minutes
- Cook Time: 55 minutes (includes crust pre-bake)
- Total Time: 4 hours, 25 minutes
- Yield: one 9-inch pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe uses prepared homemade salted caramel in the filling, and for garnish on the finished pie. You can make the caramel ahead of time and store it in the refrigerator for up to 1 month. I encourage you to make the crust first, and then prepare the toppings before you make the filling. So many layers to love in this caramel apple cheesecake pie!
Ingredients
Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 6 Tablespoons (85g) unsalted butter, melted
Streusel Topping
- 1/3 cup (28g) old-fashioned whole rolled oats*
- 3 Tablespoons (24g) all-purpose flour (spooned & leveled)
- 3 Tablespoons (40g) packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons (28g) unsalted butter, cold and cubed
Apple Layer
- 2 cups (250g) peeled, thinly sliced, and chopped apples*
- 1 Tablespoon (13g) packed light or dark brown sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 2–3 Tablespoons salted caramel (plus more for topping)*
Cheesecake Filling
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 3 Tablespoons (45g) sour cream
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
Instructions
- Preheat oven to 350°F (177°C). Have your ingredients ready and salted caramel prepared.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
- Bake the crust for 10 minutes. Continue with the next steps as the crust bakes.
- Make the streusel topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry cutter or 2 forks (or even with your hands) until the mixture resembles coarse crumbs. Place the bowl of streusel in the refrigerator to chill while you continue with the next step.
- Prepare the apples: Mix the thinly sliced & chopped apples, brown sugar, lemon juice, and cinnamon together in a medium bowl. Set aside. (The caramel will be layered on top of them when you assemble the pie.)
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the sour cream and vanilla extract, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed to combine—you don’t want any large lumps. Add the egg and beat on medium speed just until combined. If you still see some lumps at this point, switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK.
- Assemble the layers: Spread the cheesecake filling into the crust. The crust can still be warm at this point. A small offset spatula makes spreading easy. Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top.
- Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that’s OK). To prevent burning the crust edges, tent the entire pie with aluminum foil or use a pie crust shield for the last 10–15 minutes of baking.
- Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. The pie will continue to set up as it cools and chills. (Cover if chilling it for longer than a few hours.) The topping softens the longer it sits.
- To serve, drizzle chilled pie with more salted caramel. Salted caramel solidifies as it cools, so warm it back up to drizzle it. For neat slices, use a clean sharp knife, and wipe the knife clean between each slice. Tip: The first slice is never pretty! Much easier to slice after that first piece is out.
- Cover and store leftover pie in the refrigerator or freezer for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: This caramel apple cheesecake pie can be made up to 2 days in advance. Store covered in the refrigerator until ready to serve. It’s best if the crust is still a bit warm when you pour in the filling, so I don’t recommend pre-baking the crust in advance. You can freeze the baked, cooled, and chilled pie. Thaw overnight in the refrigerator before serving. Note that the streusel topping becomes very soft after freezing and thawing.
- Special Tools (affiliate links): Apple Peeler | Food Processor | Glass Mixing Bowls | Whisk | Pastry Cutter | 9-inch Pie Dish | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula | Cooling Rack
- Oats: Whole oats are best, but you can use quick oats if needed. The crumble topping will just be a little more powdery. Use a 1:1 swap from whole oats to quick oats. For an oat-less topping, try halving the crumble recipe used on this apple crumble pie.
- Apples: For depth of flavor, it’s best to bake with a mix of sweet and tart apples. I usually use 1 small Honeycrisp apple and 1 small Granny Smith apple.
- Salted Caramel: If you prefer regular caramel and not salted, reduce salt in the caramel recipe down to 1/2 teaspoon.
- Room Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake filling, hardly the way you want to begin!
- Non-US Readers: If graham crackers are not available where you live, use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
I plan to make this for Thanksgiving a couple days before. When should I take it out of the fridge?
Hi Joan! Store covered in the refrigerator until ready to serve.
I wanted to know if Sally and staff have a recipe for an apple cinnamon pecan muffin. If it rivals Otis Spunkmeyer, I would LOVE to have the recipe.
Hi Karen! We bet adding pecans to this recipe would be fabulous – let us know if you try!
This cheesecake pie was absolutely fantastic!! I had some leftover homemade bourbon salted caramel and I used it in place of the regular. This pie turned out delicious and we ate every single bite!! Will be making this again! I’d even go as far as to say it would be delicious without apples too!
Can I use a tart pan ? Wondering if that would be not enough for the cheesecake filling
Hi Safa, we fear that a tart pan is not thick enough, unless you use a rather large one (larger than 10 inches, at least). Let us know if you do try it.
Followed this exactly and it was a mess. Crust stuck to the pie plate and the inside didn’t hold up without a crust. I was really disappointed bc the ingredients are expensive, only time I’ll use a graham cracker crust will be in a spring form pan. Texture of cheesecake was off too.. I usually enjoy your recipes but this one didn’t work out. Thanks anyhow
This is so delicious! I do wish I had baked it just a few minutes more. The top was wobbly but the topping made it hard to tell how the cheesecake was doing. It tastes absolutely delicious, but the cheesecake doesn’t have quite the right consistency. Guess I’ll just have to make it again! 😉
I made the recipe but used the oat free topping and it kinda just melted across the top forming a sort of brown sugar crust. It didn’t have that crumbly topping that I was hoping for. Thoughts on remedies?
Hi Crystal, the most common reason for crumbles to melt is that they are over worked. Be sure to mix the ingredients together until just combined (you don’t want to work it into a paste-like consistency). It’s also helpful to make sure the crumble is cool before it goes on top of the pie. You can stick it in the refrigerator for a few minutes before adding to the pie. Hope this helps for next time!
Hi! So excited to make this! Would it work in a larger springform as opposed to a pie dish? Was hoping for a more traditional looking cheesecake shape/size. Thank you!
Hi Clare, While you could make this recipe in a springform pan, it would be a thin cheesecake. This cheesecake pie is thinner than a tall cheesecake. We’re unsure of the exact bake time. If you want a tall cheesecake, use the brown sugar cheesecake base from this pecan pie cheesecake and then the apple + streusel topping from this recipe.
Hi Sally I decided after a big that cheesecake that I want to make an apple pie topping. Can I cook the apples and put it on top as a topping instead of baking it all together?
Hi Georgia, if you go that route, we’d recommend keeping the cheesecake and topping separate and serving the topping on individual slices, so that the topping doesn’t make the entire pie mushy.
Hi Sally, I want to make this for my partner’s birthday. Can I ask why only 1 egg for the filling? Usually, I see cheesecakes with 3+
Hi Chyenne, we find 1 egg to be just right for this particular recipe. Keep in mind that the cheesecake layer in this pie is quite a bit thinner than a traditional cheesecake that might call for more eggs. Hope it’s a hit!
That makes sense. Gotta make room for all the yummy layers. Sounds delicioius, and I’m excited to make it. I’ll be sure to update!
I made this for Thanksgiving since I got requests for an apple pie and a cheesecake, and it was one of the best desserts I’ve made in a long time and I bake frequently! I thought all of the layers might be too much but it was not at all. And the homemade caramel really takes it to the next level (my first time making homemade caramel and the recipe was super easy!). This is definitely a winner recipe and I am definitely thinking of using it in my work’s dessert competition next year.
I will also add that my mother in law has an egg white allergy, so I replaced the whole egg with 2 egg yolks and it worked great.
I just put this in the oven for Pi Day. I’m really excited. Thank you for another amazing recipe!
I just want to say that this is my absolute favorite cheesecake ever, and a big hit with my family. Thank you so much for this phenomenal recipe!
Don’t even think about it — just make this now! I’ve baked literally thousands of desserts in my 65 years and I can say without reservation that this is the most delicious thing that ever came out of my kitchen. My dinner guests practically gasped after the first bite and my husband insists it must go into regular rotation forever. The salted caramel sauce is essential and is the easiest (and most foolproof) caramel sauce I’ve ever made. Thank you for this very special recipe Sally.
Best recipe for caramel sauce ever!
This pie is amazing and for sure a keeper. I did use a jar of salted caramel to save time. Love your recipes
Great recipe!!! I did change it just a bit because I didn’t have any sour cream and when ahead and used cheesecake pudding. Same kind of consistency so I’m eager to see how it turns out!!!
Would it be possible to make the streusel and cheesecake filling the day before baking? I have a packed schedule and want to actually bake the day of still! Thanks.
Hi McKenzie, see recipe Notes for our recommended make ahead instructions. Hope it’s a hit!
Te whole pie was a bit wobbly at the 45 minute mark so I baked a few more minutes…hoping it will come out right! The caramel sauce was easy and tastes so yum! I love your recipes!
Would it be possible to bake this in an 8×8 and serve it like bars? I’m looking for an easy way to make it and serve it easily at work.
Hi Elise! This shouldn’t be a problem in a 9×9 pan. Probably the same bake time, too. Or you may enjoy our salted caramel apple pie bars!
I am so excited to try the Caramel Apple I can’t wait to try this Cheesecake recipe! My youngest daughter is a Cheesecake lover. I’ll be sending this recipe to her!
I made this pie for my boyfriend’s birthday and it was exceptional. I added some chopped pecans to the crumble topping but otherwise followed the recipe exactly. It was simple to make and delicious. Thank you for the recipe!
Hi Sally! I made this twice and both times it was getting big in the middle but when it cools down it sinks. Tastes great though but im wondering if i did something wrong? Though my pie dish is 9.5” will that matter? Thank you!
Hi Faye, a slight sinking in the middle can be normal, but how is the texture? Does it seem to be baked through? If not, an additional minute or two in the oven should help for next time (although not much longer, as you don’t want to dry out the cheesecake). Hope this helps for next time!
I made this for Thanksgiving and it was a big hit! The caramel sauce is also super easy and will be a repeat for sure. Thanks so much for this recipe, Happy Thanksgiving!
This was a hit! I caramelized the apples first by simmering them in brown sugar, cinnamon and butter. They were super tender and melted in your mouth! I also added roasted pecans to the crumbles which gave it a nice crunch. family couldn’t get enough!
This was a big hit our family Thanksgiving! I could eat the salted caramel by itself. Sooooo good!
Hi Sally,
Do you think this recipe would work if I made it in cupcake liners for individual portions? If so, any recommendations on how to adjust cooking time? Thanks!
Hi Kristen, We haven’t tried it but you absolutely can! What a fun idea. Use this recipe, but the baking instructions from these mini cheesecakes.
This recipe is a huge hit! I made it exactly as directed and it was perfect. I live at high altitude and it was perfect with no adjustments.
I’m planning to make again but this time I got a premade Graham cracker crust and didn’t realize it is a 10 inch. Has anyone tried scaling the recipe to fit a 10 in?
Hi Kelsey, we’re so glad it was a hit! You should be able to use this recipe as is with a 10-inch crust. The cheesecake will be just *slightly* thinner.
Why use a brick of cream cheese instead of the tub?
Hi Ryan, tub cream cheese is a different consistency than brick cream cheese and will not set the same. It’s best to use full fat brick-style cream cheese in this cheesecake (and our other cheesecake recipes).
Excited to make this for thanksgiving. Does this cheesecake not require a water bath? Thanks!
Hi Adam, correct! This is baked in a pie dish and does not require a water bath. Hope it’s a hit!
This recipe was a hit and easy as it was my first cheesecake and pie I’ve ever made! Got a ton of compliments.
Athena, we’re so glad it was a hit!