JD's Apple Pie Cheesecake Log with Salted Caramel Sauce

The flavors of cheesecake, apple pie, and salted caramel meld delectably in this creamy dessert spread. You'll want to lick the plate when it's gone.

Prep Time:
50 mins
Cook Time:
30 mins
Additional Time:
2 hrs 10 mins
Total Time:
3 hrs 30 mins
10 servings



  • 1 large Red Delicious apple - peeled, cored, and diced

  • 1 cup cold water

  • 1 tablespoon lemon juice

  • 2 (8 ounce) packages cream cheese, softened

  • ¼ cup brown sugar

  • 2 teaspoons ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground allspice

Caramel Sauce:

  • 1 cup white sugar

  • 6 tablespoons unsalted butter, sliced and softened

  • ½ cup heavy whipping cream, room temperature

  • ¾ teaspoon sea salt

Pie Crust Chips:

  • 1 pastry for a 9-inch double-crust pie

  • 1 egg, beaten

  • ½ cup cinnamon-sugar

  • 1 cup chopped pecans


  1. Mix diced apple, cold water, and lemon juice together in a small bowl; soak for 10 minutes. Drain.

  2. Stir cream cheese, brown sugar, cinnamon, nutmeg, and allspice together in a bowl until smooth. Fold the diced apple into the cream cheese mixture.

  3. Spoon the cream cheese mixture onto the center of a sheet of plastic wrap. Use the plastic to shape the cheese mixture into a log, wrap the plastic around the log, and refrigerate until set, about 2 hours.

  4. Cook and stir white sugar in a 3-quart saucepan over medium-high heat until melted, smooth, and taking on an amber color, about 10 minutes; add butter and stir quickly with a whisk until the butter is melted, 1 to 2 minutes. Immediately remove saucepan from heat. Slowly stream heavy cream into the sugar mixture while continually stirring with the whisk to incorporate fully; add sea salt and stir. Transfer the caramel sauce to a glass bowl and set aside to cool.

  5. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  6. Roll out pie pastry on a lightly floured surface to about 1/4-inch thick. Cut dough into rectangles about 2 inches long. Arrange dough strips onto the prepared baking sheet. Brush the tops of the dough strips with beaten egg. Sprinkle cinnamon-sugar over the strips.

  7. Bake dough strips in preheated oven until golden brown, 10 to 15 minutes. Cool completely.

  8. Spread pecans into a shallow dish. Unwrap cheese log and roll in the pecans to coat. Place coated log onto a plate and drizzle caramel sauce evenly over the log. Serve with the pie crust chips.

Cook's Note:

If cooled caramel is too thick to pour, reheat in a microwave oven in 15-second intervals, stirring between intervals, until pourable.

Editor's Note:

The nutrition data for this recipe includes the full amount of the egg for brushing the chips. The actual amount of egg consumed will vary.

Nutrition Facts (per serving)

680 Calories
48g Fat
59g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 680
% Daily Value *
Total Fat 48g 62%
Saturated Fat 21g 105%
Cholesterol 103mg 34%
Sodium 467mg 20%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 11%
Total Sugars 28g
Protein 8g
Vitamin C 2mg 10%
Calcium 72mg 6%
Iron 4mg 20%
Potassium 179mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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