I still remember the first time I made this Salted Caramel Apple Pie Cheesecake. It was fall, the kids were clamoring for something sweet and comforting, and I was determined to find a healthier way to satisfy their cravings without spending hours in the kitchen. I wanted the warm flavors of a pie, the creamy richness of a cheesecake, but with a touch of something special. That’s how this Salted Caramel Apple Pie Cheesecake was born!

What surprised me most was how much better everyone felt after enjoying this dessert. It wasn’t just a sugar rush followed by a crash. The apples provided fiber, the cheesecake offered protein, and the salted caramel added a touch of indulgence without being overwhelming. The Salted Caramel Apple Pie Cheesecake became a nutrition win, not just a treat.

My family loves the Salted Caramel Apple Pie Cheesecake because it is so tasty. I love it because it is so easy to prepare, and much healthier than other cakes and pies.

If you’re a busy mom seeking simple ways to bring nourishing goodness to your family’s table, then you’re in the right place. This Salted Caramel Apple Pie Cheesecake is for you!

INGREDIENTS You’ll Need:

Here’s what you’ll need to whip up this delicious Salted Caramel Apple Pie Cheesecake. Don’t worry if you’re missing an ingredient or two – I’ll share some simple swaps to make it work!

For the Crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
For the Apple Pie Filling:
- 4 medium apples, peeled and diced (I like Honeycrisp!)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup water
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt

Ingredients for making salted caramel apple pie cheesecake

You can find all of these wholesome ingredients at your regular grocery store. This Salted Caramel Apple Pie Cheesecake proves that nutritious doesn’t mean expensive or hard to find!

If you don’t have graham crackers, you can use crushed digestive biscuits for a similar texture in this Salted Caramel Apple Pie Cheesecake.

For an extra boost of fiber in the crust, I sometimes add a tablespoon of flaxseed meal to the graham cracker crumbs. My family gets extra nutrition when I add this without even noticing!

And here’s a Salted Caramel Apple Pie Cheesecake nutrition hack that changed our family’s health: I sometimes use coconut sugar in the caramel sauce for a slightly lower glycemic index.

Trust me, this Salted Caramel Apple Pie Cheesecake ingredient list is simple because busy moms need nutrition without complexity!

Let’s Make it Happen!

Ready to get started on this delicious and surprisingly easy Salted Caramel Apple Pie Cheesecake? Let’s do it together!

Prep the Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. This Salted Caramel Apple Pie Cheesecake is so much easier than a traditional pie!
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Don’t overmix – this can cause cracks in your Salted Caramel Apple Pie Cheesecake.
Prepare the Apple Pie Filling: In a saucepan, combine the diced apples, sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened slightly, about 10-15 minutes. Your Salted Caramel Apple Pie Cheesecake should smell nourishing by now!
Assemble the Cheesecake: Pour half of the cheesecake filling over the prepared crust. Spoon the apple pie filling evenly over the cheesecake layer. Pour the remaining cheesecake filling over the apples. This Salted Caramel Apple Pie Cheesecake is already looking amazing!
Bake: Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly. In my busy kitchen, this nutritious Salted Caramel Apple Pie Cheesecake usually takes about an hour. Perfect time to prep tomorrow’s lunch!
Cool and Chill: Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly ajar. Then, remove it from the oven and let it cool completely at room temperature. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for the best texture for your Salted Caramel Apple Pie Cheesecake.
Make the Salted Caramel Sauce: While the cheesecake is chilling, make the salted caramel sauce. In a saucepan, melt the sugar over medium heat, stirring constantly, until it turns into a golden caramel color. Be careful not to burn it! Remove from heat and stir in the butter until melted. Slowly pour in the heavy cream, stirring constantly until smooth. Stir in the sea salt. Here’s where I used to struggle with my Salted Caramel Apple Pie Cheesecake – learn from my experience!
Drizzle and Serve: Once the cheesecake is chilled, remove it from the springform pan. Drizzle generously with the salted caramel sauce before serving. This is the best part of the Salted Caramel Apple Pie Cheesecake!

While your Salted Caramel Apple Pie Cheesecake is cooking, take a moment to appreciate nourishing your family! Don’t worry if your Salted Caramel Apple Pie Cheesecake looks a little cracked on top – the caramel sauce will cover it up!

How We Love to Eat This!

This Salted Caramel Apple Pie Cheesecake is a favorite in our house, and we’ve found some fun ways to enjoy it!

The kids devour this nutritious Salted Caramel Apple Pie Cheesecake when I serve it with a dollop of Greek yogurt and a sprinkle of chopped walnuts. The yogurt adds a boost of protein, and the walnuts provide healthy fats.

This Salted Caramel Apple Pie Cheesecake is perfect for those busy weeknights when we need good nutrition fast! I often make it on a Sunday afternoon, so it’s ready to go for dessert during the week.

For a festive touch, I sometimes add a few fresh apple slices and a sprinkle of cinnamon on top of each slice of this Salted Caramel Apple Pie Cheesecake. It makes it look extra special!

We also love to take this easy to make Salted Caramel Apple Pie Cheesecake to potlucks and family gatherings. It’s always a hit, and people are surprised that it’s actually quite nutritious!

If we have any leftovers (which is rare!), I like to crumble the Salted Caramel Apple Pie Cheesecake over Greek yogurt for a quick and easy breakfast. It’s a delicious way to start the day!

During the fall, I sometimes make a pumpkin spice version of this Salted Caramel Apple Pie Cheesecake. I simply add a teaspoon of pumpkin pie spice to the cheesecake filling.

This nutritious Salted Caramel Apple Pie Cheesecake reminds me of another family-healthy favorite, Caramel Apple Cupcakes Recipe. If your kids love this wholesome recipe, they’ll go crazy for Caramel Apple Cupcakes Recipe – 2!

FAQs: Your Questions Answered

I get a lot of questions from fellow busy moms about this Salted Caramel Apple Pie Cheesecake, so I thought I’d answer some of the most common ones here.

Is this Salted Caramel Apple Pie Cheesecake really nutritious enough for growing kids?

Absolutely! The apples provide fiber and vitamins, the cream cheese offers protein and calcium, and the caramel sauce, while indulgent, is used in moderation. Plus, you can always make ingredient swaps to boost the nutrition even further. I have found my kids have more energy after eating this compared to other store-bought cakes.

What if my picky eater won’t try this healthy Salted Caramel Apple Pie Cheesecake?

Start small! Offer a tiny sliver alongside something they already love. You can also involve them in the preparation process. Kids are often more likely to try something they helped make. And don’t give up! It can take multiple exposures for a child to accept a new food.

Can I meal prep this Salted Caramel Apple Pie Cheesecake for busy weeks ahead?

Yes! This cheesecake is perfect for meal prepping. You can make it on the weekend and enjoy it throughout the week. It actually tastes even better after it’s been chilled for a day or two. You can also freeze individual slices for a quick and easy dessert.

Can I make this Salted Caramel Apple Pie Cheesecake gluten-free?

Yes, substitute the graham crackers for gluten-free graham crackers.

Can I reduce the sugar in this recipe?

Yes. You can reduce the amount of sugar in the caramel sauce. Also, you can use a sugar alternative to the granulated sugar.

How long will this cheesecake last?

This cheesecake will last for about 5 days in the fridge.

Is there a sugar-free version of the salted caramel I can buy?

Yes! There are a few different options available on the market for sugar-free caramel sauce, perfect if you’re looking to cut down on sugar in your Salted Caramel Apple Pie Cheesecake. Check your local grocery store or online retailers.

For more simple nutrition ideas for busy families, check out Dutch Caramel Apple Pie Recipe.

Final Thoughts:

This Salted Caramel Apple Pie Cheesecake isn’t just a dessert; it’s a symbol of how we can create simple, nourishing treats for our families without sacrificing flavor or our sanity. It supports my family’s nutrition goals by providing wholesome ingredients and a balanced approach to indulgence.

Here are my Salted Caramel Apple Pie Cheesecake Nutrition Hacks:

Use Greek yogurt instead of sour cream: This adds extra protein and cuts down on fat.
Add a tablespoon of flaxseed meal to the crust: This boosts the fiber content.
Use coconut sugar in the caramel sauce: This has a slightly lower glycemic index than regular sugar.

Here are a few family-tested healthy Salted Caramel Apple Pie Cheesecake variations:

Pumpkin Spice: Add a teaspoon of pumpkin pie spice to the cheesecake filling.
Gingerbread: Add a teaspoon of ground ginger to the crust.
Pecan Pie: Sprinkle chopped pecans over the top of the cheesecake before baking.

My son prefers the gingerbread version, while my daughter loves the pumpkin spice. I like the original version best!

I encourage you to make this make-ahead Salted Caramel Apple Pie Cheesecake your own. Experiment with different flavors and ingredients to find what your family loves best. For inspiration for a Caramel Apple Cheesecake Pie check out Sally’s Baking, or even inspiration from a Salted Caramel Apple Cheesecake Pie from Brown Eyed Baker.

Finished Salted Caramel Apple Pie Cheesecake

I hope this recipe brings as much joy and nourishment to your family as it has to mine. You’ve got this, fellow nutrition-seeker!

Go ahead, try this nourishing Salted Caramel Apple Pie Cheesecake and bring smiles and wellness to your family!

Salted Caramel Apple Pie Cheesecake

Print Recipe

This Salted Caramel Apple Pie Cheesecake combines the best of both worlds! A creamy cheesecake base is topped with a spiced apple pie filling and drizzled with homemade salted caramel for an unforgettable dessert.

Author: Juliette
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 100 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
For the Apple Pie Filling:
4 medium apples, peeled and diced
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter
For the Salted Caramel:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt, or more to taste

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
Make the Apple Pie Filling: In a large skillet, combine diced apples, sugar, flour, cinnamon, and nutmeg. Add butter and cook over medium heat until apples are tender, about 10-15 minutes. Let cool slightly.
Make the Salted Caramel: In a medium saucepan over medium heat, melt sugar, stirring constantly until it turns amber in color. Remove from heat and immediately add butter, stirring until melted. Slowly pour in heavy cream (mixture will bubble). Stir in salt. Let cool slightly.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract. Beat in eggs one at a time, then stir in sour cream.
Assemble: Pour half of the cheesecake filling over the cooled crust. Top with the apple pie filling, then pour the remaining cheesecake filling over the apples.
Bake: Bake at 350°F (175°C) for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Chill: Remove from oven and let cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight.
Serve: Drizzle with salted caramel sauce before serving.

Notes

For a richer caramel flavor, use brown sugar instead of granulated sugar when making the salted caramel.