Caramel Apple Cheesecake brings together the creamy richness of classic cheesecake, the sweet tang of spiced apples, and a luxurious layer of buttery caramel. This dessert delivers everything you crave from a fall-flavored treat. Whether you’re serving a holiday table or looking for a way to use fresh apples, this recipe is bound to become a favorite.
Why Caramel Apple Cheesecake Stands Out
Cheesecakes have an enduring appeal, but adding apples and caramel introduces new flavors and textures. Each slice blends the tang of cream cheese with spiced apples and a meltingly smooth caramel topping. The experience is familiar, yet entirely new—each layer adds a distinct note, turning a simple dessert into a memorable one.
What Makes This Cheesecake Special
- Seasonal flavors: Harness the warmth of cinnamon, nutmeg, and caramel with fresh apples.
- Textural contrast: Silky cheesecake, tender apples, a crisp crust, and sticky caramel in every forkful.
- Versatility: Dress it up for a big gathering or keep it simple for a cozy night in.
Key Ingredients
Choosing quality ingredients ensures your cheesecake tastes as fantastic as it looks. Here’s what you’ll need, plus a few notes about each one.
Crust
- Graham crackers, crushed fine (or gingersnaps for extra spice)
- Brown sugar
- Unsalted butter, melted
- Ground cinnamon
- Pinch of salt
The base supports the creamy filling and brings a faint snap with each bite.
Cheesecake Filling
- Full-fat cream cheese, room temperature
- Brown sugar and granulated sugar
- Eggs + egg yolk
- Sour cream
- Pure vanilla extract
- Unsweetened applesauce
- Cornstarch or flour
- Pinch of salt
This blend provides tang, stability, and the perfect amount of moisture.
Caramelized Apple Topping
- Firm, tart apples (Granny Smith or Honeycrisp)
- Lemon juice
- Brown sugar
- Unsalted butter
- Cinnamon and nutmeg
Apples stay slightly crisp, giving a gentle bite on top of the creamy cheesecake.
Homemade Caramel Sauce
- Granulated sugar
- Heavy cream
- Unsalted butter
- Salt (optional)
Store-bought caramel works in a pinch, but homemade gives added depth.
Equipment Checklist
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls (various sizes)
- Silicone spatula
- Saucepan
- Foil (for water bath)
- Roasting pan (for water bath)
- Cooling rack
Step-by-Step Guide: Making Caramel Apple Cheesecake
Let’s break down the process so nothing is overlooked. Planning and prepping each layer ensures success.
1. Prepare the Crust
- In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and salt.
- Add melted butter, stirring until the mixture feels like damp sand.
- Press evenly into the base of your springform pan. Use a flat-bottomed cup for an even surface.
- Bake at 350°F (175°C) for 10 minutes. Remove and cool while you make the filling.
2. Mix the Cheesecake Filling
- Beat cream cheese until smooth and free of lumps.
- Add brown sugar and granulated sugar, continuing to mix until creamy.
- Blend in eggs one at a time, plus one extra yolk, mixing gently.
- Add sour cream, vanilla extract, applesauce, cornstarch or flour, and salt. Stir until just combined.
- Pour filling over the cooled crust. Tap the pan gently to remove air bubbles.
3. Set Up a Water Bath
Wrap the base of the springform pan in foil to prevent leaks. Place the pan in a large roasting pan. Add hot water until it reaches halfway up the sides of the springform pan.
4. Bake the Cheesecake
- Bake at 325°F (160°C) for 60–70 minutes.
- The edges should look set, while the center remains slightly wobbly.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly inside for an hour.
- Remove from the oven and water bath. Run a knife around the pan’s edge to prevent cracking.
- Cool to room temperature on a rack, then chill for at least 6 hours, preferably overnight.
5. Prepare the Apple Topping
- Core, peel, and slice apples thinly.
- Toss slices with lemon juice to prevent browning.
- Melt butter in a skillet over medium-low heat.
- Add apples, brown sugar, cinnamon, and nutmeg.
- Sauté apples until just tender (about 5–7 minutes). They should hold their shape.
- Set aside to cool before topping the cheesecake.
6. Make the Caramel Sauce
- Heat sugar over medium heat in a dry saucepan, swirling occasionally. When it melts and turns amber, add butter and stir until dissolved.
- Slowly pour in heavy cream (it will bubble up). Stir until smooth.
- Simmer 2–3 minutes, then remove from heat. Add salt.
- Cool to room temperature; sauce thickens as it stands.
7. Assemble the Cheesecake
- Transfer chilled cheesecake to a serving plate.
- Arrange cooled spiced apples on top.
- Drizzle generously with caramel sauce—or serve caramel on the side for drizzling.
Helpful Tips for the Best Results
- Room-temperature ingredients: Allow cream cheese, eggs, and sour cream to sit out before using. This ensures a smooth, lump-free batter.
- Don’t rush chilling: Cool the cheesecake gently to avoid cracks.
- Water bath: Prevents overcooking and creates an even, creamy texture.
- Apple slices: Keep them uniform to cook evenly. Firm varieties retain texture during sautéing.
- Caramel consistency: If caramel thickens too much before serving, microwave it in short bursts.
Easy Variations and Flavor Twists
- Swap graham cracker crust for gingersnap or cinnamon cookie crumbs.
- Stir chopped toasted pecans or walnuts into the crust or the apple topping.
- For a crumble finish, prepare a streusel with flour, sugar, butter, and oats. Sprinkle over apples before a brief broil.
- Add a swipe of bourbon or a splash of apple cider to the caramel sauce for extra depth.
Storing and Freezing
Cheesecake keeps well, making it a great do-ahead dessert.
Refrigeration
- Store the whole cheesecake or slices in the fridge, covered in plastic wrap or a container.
- Cheesecake without apple topping lasts up to 1 week.
- With apples, eat within 2–3 days for best quality.
Freezing
- Leave off apple topping and caramel. Wrap cheesecake tightly in plastic wrap, then foil.
- Freeze up to three months.
- Defrost in the fridge overnight, then add fresh apple topping and caramel before serving.
Serving Suggestions
- Serve chilled slices with a hot cup of coffee or apple cider.
- Add a scoop of vanilla ice cream for more decadence.
- For gatherings, pre-slice and drizzle caramel just before serving to keep the presentation tidy.
Troubleshooting and Common Questions
Why did my cheesecake crack?
Rapid cooling or overbaking causes cracks. Use a water bath and cool slowly for the smoothest top.
Can I use a different fruit?
Pears, cranberries, or sautéed peaches work well. Adjust spices to suit.
Is store-bought caramel okay?
Absolutely. Warm slightly before drizzling for the best texture.
How do I prevent a soggy crust?
Baking the crust helps avoid sogginess. Make sure it’s cooled before adding filling.
Caramel apple cheesecake delivers cozy, inviting flavors that bridge classic cheesecake and old-fashioned apple pie. Each step adds something extra, from the scent of toasting crust to the gloss of caramel over still-warm apples. This is a dessert designed for sharing—though you may catch yourself reaching for an extra slice once guests are gone. Enjoy the process as much as the result, using the best apples you can find and making the caramel your own.
Caramel Apple Cheesecake
This caramel apple cheesecake features a buttery crust. It has a creamy filling and tender cinnamon-spiced apples. Every bite delivers layers of fall bliss.
Ingredients
- 1 teaspoon vanilla extract
- 2-3 teaspoons sea salt, optional
- 3 apples, peeled and chopped
- 1/4 cup caramel sauce for drizzling
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 3 eggs + 2 yolks
- 6 tablespoons butter, room temperature
- 4 (8 ounce) blocks cream cheese, softened (32 ounces total)
- 1/4 cup caramel sauce
- 1/2 cup applesauce
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 1/2 teaspoon cinnamon
- 2 cups graham cracker crumbs (14 full sheets)
- 2 tablespoons butter
- 1/4 cup water
- 1 cup brown sugar
- 1/4 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
Instructions
- Make the Caramel Sauce: Pour the sugar into a large, heavy-bottomed saucepan. Shake the pan slightly so it’s an even layer, drizzle the water around the edges, and turn the heat to medium-high. Cook until the sugar dissolves and bubbles, about 3-5 minutes.
- Leave the sugar to bubble, swirling the pan occasionally, until it turns a dark amber color, about 8-12 minutes (do not stir). When golden, carefully pour in the cream and whisk until smooth. Remove the pan from the heat, add the butter and salt (if using), and whisk again until smooth. Pour the caramel into a large, shallow, heat-proof container and set aside to cool.
- Make the Crust: Preheat the oven to 350°F. Grease a 9-inch springform pan and line the base with parchment paper. Set aside.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, melted butter, and cinnamon until well combined. Press the mixture into the bottom and up sides of the prepared pan, then bake for 10 minutes. When lightly golden, remove from the oven and set aside to cool. Reduce the oven to 325°F.
- Make the Cheesecake: In a separate large bowl, beat the cream cheese and brown sugar until smooth and fluffy. Scrape the sides and bottom of the bowl, then mix in the cornstarch, vanilla, cinnamon, nutmeg, and sour cream until well blended.
- Beat the eggs and yolks into the cheesecake mixture one at a time, mixing fully on low speed after each addition. Finally, stir in the applesauce and 1/4 cup of the cooled caramel sauce. Pour the batter over the crust.
- Bake for 60-70 minutes or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, let it cool on the counter for another hour before placing it into the fridge. Chill for at least 6 hours (overnight is best).
- Make the Topping: Melt 2 tablespoons of butter in a large skillet. Add the apples, brown sugar, and cinnamon and cook until the apples are tender, about 5-7 minutes. Let cool.
- Before serving, spoon the cooled apples over cheesecake and drizzle with the remaining caramel sauce. Then slice, serve, and enjoy!