The Ultimate Salted Caramel Apple Cheesecake Pie

Okay, Mom Squad, let’s talk about a dessert that’s going to knock your socks off – the salted caramel apple cheesecake pie. Yes, you read that right. It’s like fall exploded in the best possible way, right on your dessert plate.

I remember the first time I made this. It was a crisp October afternoon, the kind where the leaves are doing that gorgeous golden dance and the air smells like woodsmoke. My youngest was obsessed with watching me bake, perched on a stool, her little nose practically touching the counter. My oldest was glued to a football game, but I knew I could bribe him with a slice of this salted caramel apple cheesecake pie.

I wanted something comforting, but also impressive, because my in-laws were visiting. You know how it is. It had to be delicious and look like I knew what I was doing. The result? Everyone went crazy for the salted caramel apple cheesecake pie, and it became a staple ever since.

I know what you’re thinking: “Cheesecake and apple pie? Is that even possible for a busy mom?” Trust me, my friend, if I can do it with a toddler trying to “help” and a teenager complaining about everything, you can totally rock this salted caramel apple cheesecake pie. So grab your apron, pour yourself a coffee (or wine – no judgment here!), and let’s get baking. I promise, it’s worth every single minute.

INGREDIENTS You’ll Need:

Here’s the lowdown on what you need to make this salted caramel apple cheesecake pie a reality. And remember, I’m all about keeping things simple.

• 1 box (14.1 oz) refrigerated pie crusts: I usually grab the Pillsbury ones. They’re easy and reliable.
• 8 oz cream cheese, softened: Full-fat is best for that rich cheesecake flavor!
• 1/2 cup granulated sugar: For the perfect touch of sweetness in our salted caramel cheesecake.
• 1/4 cup sour cream: Adds tang and creaminess.
• 1 teaspoon vanilla extract: Don’t skip this – it brings out all the other flavors.
• 2 large eggs: To bind everything together.
• 4 cups peeled and sliced apples: I like Granny Smith or Honeycrisp.
• 1/4 cup all-purpose flour: To thicken the apple mixture.
• 1/4 cup packed brown sugar: For that caramel-y goodness in our apple pie cheesecake.
• 1 teaspoon ground cinnamon: Because what’s fall without cinnamon?
• 1/4 teaspoon ground nutmeg: Adds a warm, cozy flavor.
• 1/4 cup butter, melted: To drizzle over the apples.
• 1/2 cup salted caramel sauce: You can use store-bought or make your own (I won’t judge!). Find it at Target or Walmart when doing your regular grocery run.
• Coarse sea salt: For sprinkling on top.

No worries if you don’t have sour cream – I use plain Greek yogurt all the time in my salted caramel apple cheesecake pie. Trust me, this salted caramel apple cheesecake pie ingredient list is SHORT because mama doesn’t have time for fancy! This salted caramel apple cheesecake pie doesn’t have to break the bank; look for generic brands and use what you have on hand.

INGREDIENT SHORTCUT: Buy pre-sliced apples. I know, I know, it’s a little more expensive, but sometimes you just need a break. My family loves when I add extra cinnamon! Store any leftover apple slices in a ziplock bag in the fridge.

Let’s Make it Happen!

Okay, kitchen warriors, here’s where the magic happens! I’m going to walk you through this salted caramel apple cheesecake pie step-by-step. Don’t worry, it’s easier than it looks!

1. Preheat your oven to 375°F (190°C). This is important! Get that oven nice and toasty before you start.
2. Unroll one pie crust and place it in a 9-inch pie plate. Crimp the edges to make it look pretty, or just press them down with a fork. My family loves when I add extra crust.
3. In a large bowl, beat together the cream cheese, granulated sugar, sour cream, and vanilla extract until smooth. This is the base of your salted caramel cheesecake.
4. Add the eggs one at a time, beating well after each addition. Don’t overmix!
5. Pour the cheesecake filling into the pie crust. Spread it evenly.
6. In another bowl, combine the sliced apples, flour, brown sugar, cinnamon, and nutmeg. Toss everything together until the apples are coated.
7. Arrange the apple mixture over the cheesecake filling. Get creative! You can make a pretty pattern or just pile them on.
8. Drizzle the melted butter over the apples.
9. Unroll the second pie crust and cut it into strips. Or, use cookie cutters to make fun shapes!
10. Arrange the strips over the apples in a lattice pattern. If you used cookie cutters, place those shapes on top.
11. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set. Here’s where I used to mess up my salted caramel apple cheesecake pie – don’t make my mistake! Be sure to watch the edges of the crust, and use a pie shield if they are browning too fast.
12. Let the pie cool completely before drizzling with salted caramel sauce and sprinkling with coarse sea salt. This is the key to that salted caramel apple cheesecake pie flavor!

In my chaotic kitchen, this salted caramel apple cheesecake pie usually takes about an hour and a half from start to finish. Don’t panic if your salted caramel apple cheesecake pie looks a little wobbly when it comes out of the oven – it will set as it cools. This is the perfect time to fold that laundry pile! Your salted caramel apple cheesecake pie should smell amazing by now. While your salted caramel apple cheesecake pie is doing its thing, pour yourself that well-deserved coffee!

Mom Hack: To prevent the crust from burning, cover the edges with foil during the last 15 minutes of baking.

This salted caramel apple cheesecake pie reminds me of another family favorite, Caramel Apple Sangria Recipe!

How We Love to Eat This!

Okay, so you’ve baked this beautiful salted caramel apple cheesecake pie. Now, let’s talk about how to devour it!

We love to eat this warm, with a scoop of vanilla ice cream melting on top. The kids devour this salted caramel apple cheesecake pie when I serve it with a dollop of whipped cream. It is also great with a hot cup of coffee or tea. This salted caramel apple cheesecake pie is perfect for those crazy weeknight dinners… or, let’s be real, any occasion that calls for dessert. I serve with a smile, because it really is so good!

For presentation tips that actually matter to families, I usually just slice it up and put it on plates. No fancy garnishes needed! For any leftover pie, I recommend storing it in the fridge, tightly covered, for up to 3 days (if it lasts that long!).

As for seasonal variations, try adding a sprinkle of chopped pecans or walnuts in the fall. This caramel apple pie cheesecake is perfect for Thanksgiving or Christmas. Guests/friends always rave about it.

If your kids love this, they’ll go crazy for Salted Caramel Chocolate Chip Cookie Bars!

FAQs: Your Questions Answered

Okay, I know you’ve got questions. Here are some of the most common ones I get about this salted caramel apple cheesecake pie:

1. Can my picky eater handle this salted caramel apple cheesecake pie? Surprisingly, yes! The sweetness of the apples and caramel usually wins them over. You can also leave off the salted caramel on their slice.
2. What if I burn my salted caramel apple cheesecake pie? (Asking for a friend… okay, it was me!) Don’t worry! Just trim off the burnt edges and no one will know. You can also cover the top with whipped cream to hide any imperfections.
3. Can I make this salted caramel apple cheesecake pie ahead for meal prep? Absolutely! It actually tastes better the next day after the flavors have had time to meld.
4. What kind of apples are best for this salted caramel apple cheesecake pie? I prefer Granny Smith or Honeycrisp, but you can use whatever you have on hand.
5. Can I use a different kind of crust? Sure! Graham cracker crust would be delicious. Or, you can even make your own from scratch if you’re feeling ambitious.
6. What if I don’t have salted caramel sauce? You can use regular caramel sauce and sprinkle it with a little sea salt.
7. Can I freeze this salted caramel apple cheesecake pie? Yes! Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 2 months.

For more sanity-saving dinner ideas, check out Caramel Apple Dessert Cups.

Final Thoughts:

This salted caramel apple cheesecake pie is special to my family because it’s the perfect combination of comfort and indulgence. My kids love the apple pie part, while my husband is all about the salted caramel cheesecake filling. It’s a dessert that everyone can agree on, which is a rare and beautiful thing in our house. I have created so many variations of this, and I encourage you to do the same!

Here are my salted caramel apple cheesecake pie Mom Hacks:

• Use store-bought crust to save time.
• Prep the ingredients ahead of time so you can throw it all together quickly.
• Don’t be afraid to experiment with different apple varieties or toppings.

Here are some family-tested variations of this salted caramel apple cheesecake pie:

• Pecan Caramel Apple Cheesecake Pie: Add chopped pecans to the apple mixture for a nutty crunch.
• Cranberry Caramel Apple Cheesecake Pie: Add cranberries to the apple mixture for a tart and festive twist.
• Chocolate Caramel Apple Cheesecake Pie: Drizzle chocolate sauce over the top for a decadent treat.

I hope you try this salted caramel apple cheesecake pie and that it brings as much joy to your family as it has to mine. Remember, cooking is all about experimenting and having fun. Don’t be afraid to make mistakes, and don’t strive for perfection. Just enjoy the process and savor the delicious results. So, go ahead, kitchen warrior – you’ve got this!

Print