This Caramel Apple Cheesecake Pie is a showstopping dessert that combines the best of three worlds: creamy cheesecake, spiced apples, and rich caramel. Each bite offers a luscious blend of velvety filling, tender fruit, and a buttery, flaky crust that melts in your mouth. The warm cinnamon-kissed apples pair perfectly with the smooth, tangy cheesecake layer, while the drizzle of caramel adds a decadent finish. With just 45 minutes of prep and a little patience for chilling, this pie is surprisingly simple to make yet feels indulgent and special. Perfect for fall gatherings or anytime you want to impress, it’s a dessert that’s as comforting as it is elegant.
From the first slice, you’ll notice the harmony of textures—crisp crust, silky filling, and tender apples—all tied together with a sweet, gooey caramel glaze. The flavors deepen as it chills, making it even more irresistible after its 4-hour rest. Whether served at room temperature or slightly chilled, this pie is a crowd-pleaser that balances richness with a hint of tartness. Its aroma alone, with hints of cinnamon and caramel, will have everyone eagerly waiting for dessert. This recipe is a labor of love that rewards you with a dessert as beautiful as it is delicious, perfect for savoring every bite.
Ingredients for Caramel Apple Cheesecake Pie
- 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 (e.g., Granny Smith or Honeycrisp)
- 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
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Have all ingredients ready, including prepared salted caramel.
- Make the crust: If starting with full graham crackers, grind them into fine crumbs using a food processor or blender. In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture is thick and sandy. Press into an ungreased 9-inch pie dish, compacting the bottom and sides gently. Bake for 10 minutes.
- Make the streusel topping: In a medium bowl, whisk oats, flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Chill in the refrigerator.
- Prepare the apples: In a medium bowl, mix apples, brown sugar, lemon juice, and cinnamon. Set aside.
- Make the cheesecake filling: In a large bowl, beat cream cheese and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Add sour cream and vanilla, beating until combined. Add the egg and mix just until incorporated. Switch to a whisk if needed to break up any lumps.
- Assemble the pie: Spread cheesecake filling into the baked crust. Layer apples evenly on top, then drizzle with salted caramel. Sprinkle chilled streusel over the apples.
- Bake the pie: Lower oven temperature to 325°F (163°C). Bake for 45 minutes, or until the center is almost set (it will still be slightly wobbly). Tent with foil or use a pie crust shield for the last 10–15 minutes to prevent over-browning.
- Cool and chill: Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 2 hours (or up to 2 days) to set completely.
- Serve: Drizzle with additional warmed salted caramel. Use a clean, sharp knife to slice, wiping it clean between cuts for neat servings.
- Store: Cover and refrigerate leftovers for up to 5 days, or freeze for longer storage.
Perfect Pairings: Sauce and Topping Ideas
While salted caramel is a star in this recipe, consider adding a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. For a nutty twist, sprinkle chopped pecans or walnuts over the streusel before baking. You can also drizzle warm chocolate sauce or a spiced apple glaze for a festive touch.
Slice Like a Pro: Serving Suggestions
For clean, picture-perfect slices, use a sharp knife dipped in hot water and wiped clean between cuts. Serve each slice with a side of extra salted caramel or a dusting of powdered sugar. Pair with a hot cup of coffee or spiced cider for a cozy dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the pie tightly in plastic wrap and aluminum foil; it will keep for up to 2 months. Thaw in the fridge overnight before serving. For a warm treat, reheat individual slices in the microwave for 10–15 seconds.
Mix It Up: Recipe Variations
Swap graham crackers for gingersnap crumbs in the crust for a spiced flavor. Use pears instead of apples for a unique twist, or add a layer of crushed pineapple for a tropical vibe. For a lighter version, substitute Greek yogurt for sour cream in the filling.
Time-Saving Hacks for Busy Bakers
Prepare the crust and streusel topping a day ahead and store them in the fridge. Use pre-sliced apples or a mandoline slicer to save time. If you’re short on time, skip the crust pre-bake—just add a few extra minutes to the final baking time to ensure it’s fully cooked.
Caramel Apple Cheesecake Pie Recipe
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup granulated sugar
- 6 Tablespoons unsalted butter, melted
Streusel Topping
- 1/3 cup old-fashioned whole rolled oats
- 3 Tablespoons all-purpose flour (spooned & leveled)
- 3 Tablespoons packed light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons unsalted butter, cold and cubed
Apple Layer
- 2 cups peeled, thinly sliced, and chopped apples
- 1 Tablespoon 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 full-fat brick cream cheese, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 3 Tablespoons 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.