Salted Caramel Apple Cheesecake

  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Cakes and Pies
  • Cuisine: American recipes


This cheesecake recipe will literally sweep you off your feet! Salted caramel, apple, and Speculoos cookies all together in a very soft cheesecake. This dessert is called “Heaven”!



For the salted caramel apples:

  • 4 medium apples
  • 2 Tablespoons unsalted butter
  • 2/3 cup (7 oz) salted caramel

For the bottom:

  • (8,8 oz) Speculoos biscuits (or other spiced shortcrust biscuits)
  • 2/3 cup (5,3 oz) unsalted butter softened at room temperature, melted

For the cheesecake:

  • 250g (9oz) cream cheese, at room temperature
  • 1 large egg
  • 1/3 cup (70g) sugar
  • 1/2 cup (120 ml) whipping cream
  • 1 vanilla pod (seeds)


  1. For the salted caramel apples: peel, core and slice the apples. Throw them in a sauteed pan with a big tablespoon of butter on medium heat and let them cook until soft, about 10-15 minutes. Add the salted caramel and let it melt among the apple slices. Reserve.
  2. For the bottom: crush the Speculoos biscuits using a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter.
  3. Press the crumble crust into the base of a lined springform equipped with removable edges, about 9-10 inches in diameter. Bake for about 15 minutes to 350F. Let cool.
  4. For the cheesecake: whisk in together the cream cheese, egg, sugar and whipping cream. Fold in the vanilla seeds and mix until combined.
  5. Display the salted caramel apple slices over the crumbly base (keep some slices for decoration) and spread the cream cheese filling over.
  6. Bake for 15 minutes. Decorate with some apple slices and drizzle some caramel on top.