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Caramel Apple Cheesecake Pie combines two beloved fall flavors—warm cinnamon apples and buttery caramel—into a creamy, no-bake cheesecake filling set in a crunchy graham crust. Topped with a glossy apple compote and extra salted caramel, this dessert is ideal for gatherings or a cozy autumn treat.
How to Make Caramel Apple Cheesecake Pie
Salted Caramel Sauce
A silky salted caramel sauce is central to this pie. It’s cooked until amber, finished with butter, cream, and a touch of vanilla, then chilled. Use part of the caramel in the cheesecake filling and reserve the rest for drizzling on top for shine and depth of flavor.
Caramel Cheesecake Filling
The no-bake cheesecake filling is whipped cream cheese and brown sugar combined with vanilla, then lightened with whipped heavy cream. Once smooth and airy, fold in cooled salted caramel for a rich, balanced flavor. Press the filling into a pre-made graham cracker crust, cover, and chill until firm — at least 4 hours or overnight.
Apple Compote
The apple compote is made by cooking peeled, cored, and diced apples with butter, brown sugar, lemon juice, and cinnamon until tender. A cornstarch slurry thickens the mixture to a glossy syrup. Let it cool to room temperature before spooning over the chilled cheesecake so it won’t melt the filling.
Frequently Asked Questions
What apples are best for this pie?
Honeycrisp apples are a favorite because they hold their texture and offer a bright balance of sweet and tart. Other good options include Fuji, Gala, or Braeburn — any firm baking apple will work.
How far ahead can I make the pie?
The cheesecake filling can be prepared and chilled in the crust a day ahead. Make the caramel sauce and apple compote up to a week in advance and store them in the refrigerator; bring the compote to room temperature before assembling the pie.
What’s the best way to store leftovers?
Cover the assembled pie and refrigerate. It keeps well for up to 2 days, though it’s freshest the day it’s assembled. If you assemble ahead, add the apple compote and caramel right before serving for the best texture.
What else can I use leftover caramel for?
Extra salted caramel is delicious over vanilla ice cream, drizzled on apple crisp, or poured on bread pudding. It also makes a great dip for sliced fruit.
Baking Tip: Weigh Your Ingredients!
For consistent results, use a kitchen scale instead of measuring cups. Weighing ingredients improves accuracy and reduces dishes. Gram measurements are provided in the recipe where applicable.
Tips for the Best Caramel Apple Cheesecake Pie
- Chill the cheesecake thoroughly. Since the filling is no-bake, refrigerate the pie for at least 4 hours or overnight to ensure clean slices and proper texture. Cover it to prevent drying.
- Let caramel cool completely. Use cooled caramel in the filling and for topping. Warm caramel can soften the cheesecake and make the pie runny.
- Serve the compote at room temperature. Allow the apple compote to cool before topping the pie. If stored in the refrigerator, gently warm it until glossy, but never place hot compote on the chilled cheesecake.
More Fall Recipes You’ll Love
- Apple Cheesecake Pop-Tarts
- Pumpkin Cinnamon Streusel Muffins
- Chocolate Caramel Pecan Bars
- Pumpkin Spice Crème Brûlée Bars
If you try this recipe and enjoy it, please leave a comment. Happy baking!
Caramel Apple Cheesecake Pie
Ingredients
For the Salted Caramel Sauce
- 1 cup (200g) granulated sugar
- 1/4 cup (60 mL) water
- 6 Tablespoons (85g) unsalted butter, room temperature, cubed
- 1/2 cup (120 mL) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt (such as Maldon)
For the Caramel Cheesecake Filling
- 16 oz (452g) cream cheese (2 blocks)
- 1/2 cup (100g) brown sugar
- 2 teaspoons vanilla extract
- 2/3 cup (160 mL) heavy cream
- 1/3 cup cooled salted caramel sauce
- 1 9” graham cracker pie crust
For the Apple Compote
- 3 medium Honeycrisp apples, peeled and cored
- 2 Tablespoons (28g) unsalted butter
- 1/4 cup (56g) brown sugar
- 1 Tablespoon (14g) fresh lemon juice
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch + 1 Tablespoon water (slurry)
Instructions
- Caramel Sauce: In a small saucepan combine sugar and water over medium heat. Brush down the sides with a wet pastry brush to prevent crystallization. Cover and cook undisturbed until the mixture clears and begins to caramelize. Remove the lid, swirl the pan as it reaches a deep amber color, then remove from heat.
- Carefully add butter and whisk until combined. Slowly whisk in the heavy cream (the mixture will bubble vigorously). Stir in vanilla. Strain through a fine-mesh sieve into a heatproof container and refrigerate until completely cool.
- Caramel Cheesecake Filling: In a stand mixer fitted with a whisk, beat cream cheese and brown sugar until smooth. Add vanilla, then with the mixer on low stream in the heavy cream. Increase speed to high and whip until thick, about 20–30 seconds. Fold in 1/3 cup cooled caramel.
- Spread the filling into the graham crust, smooth the top, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.
- Apple Compote: Dice apples. In a medium saucepan melt butter, add apples, brown sugar, lemon juice, and cinnamon. Cook over medium-low heat until apples are tender, about 10 minutes. Stir in cornstarch slurry; cook 30 seconds until thickened. Remove from heat and cool to room temperature.
- Top the chilled cheesecake with the cooled apple compote and drizzle with remaining caramel sauce. Slice and serve.
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I’m Rachel
I develop dessert recipes that combine classic flavors with simple techniques. You’ll find approachable, crowd-pleasing sweets here.
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