Go Back

Caramel Apple Cheesecake

This Caramel Apple Cheesecake combines a buttery graham cracker crust with creamy vanilla cheesecake, cinnamon-spiced apples, and a rich caramel drizzle. It is a beautiful fall dessert inspired by classic apple pie flavors and perfect for Thanksgiving, holiday gatherings, or cozy family dinners.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time: 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • For the Crust:
  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Cheesecake Filling:
  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • For the Apple Topping:
  • 3 medium apples peeled, cored, and diced
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • For the Caramel:
  • ¾ cup caramel sauce
  • 2 tablespoons heavy cream optional

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl.
  3. Press the mixture firmly into the bottom of the springform pan.
  4. Bake the crust for 8–10 minutes, then set aside to cool slightly.
  5. Reduce the oven temperature to 325°F (165°C).
  6. Beat the softened cream cheese and sugar until smooth.
  7. Add the eggs one at a time, mixing on low speed after each addition.
  8. Add the sour cream, vanilla, flour, and cinnamon. Mix just until smooth.
  9. Pour the cheesecake filling over the prepared crust and spread evenly.
  10. Bake for 55–70 minutes, until the edges are set and the center has a slight wobble.
  11. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 30 minutes.
  12. Remove from the oven and cool completely at room temperature.
  13. Refrigerate for at least 4 hours, preferably overnight.
  14. To make the apple topping, melt the butter in a skillet over medium heat.
  15. Add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  16. Cook for 5–8 minutes, stirring occasionally, until the apples are slightly tender but still hold their shape.
  17. Allow the apples to cool slightly.
  18. Spoon the cooled apples over the chilled cheesecake.
  19. Warm the caramel sauce slightly. Stir in the heavy cream if a thinner consistency is desired.
  20. Drizzle the caramel sauce generously over the apples and cheesecake before slicing and serving.

Notes

Use firm apples such as Granny Smith, Honeycrisp, or Fuji.
Room-temperature cream cheese produces a smoother cheesecake filling.
Avoid overmixing the filling to reduce excess air and help prevent cracks.
Do not overcook the apples; they should remain slightly firm.
For the best texture, refrigerate the cheesecake overnight.
Store-bought caramel sauce works well for this recipe.
For an apple pie cheesecake recipe variation, add a pinch of cloves or apple pie spice to the apple topping.