Caramel Apple Cheesecake
Get ready to fall in love with this Caramel Apple Cheesecake, a dreamy blend of creamy cheesecake, sweet tart apples, and rich buttery caramel. With a crisp graham cracker crust and warm cinnamon apple topping, every bite tastes like autumn wrapped in dessert form.
Few flavors are as perfect together as caramel and apples, and this caramel apple cheesecake takes that classic combo to a whole new level. With its creamy cheesecake base and tender, cinnamon-spiced apples on top, it’s the kind of dessert that feels both indulgent and comforting. Every slice is a little celebration of fall in every bite.
This is one of my absolute favorites to make for Thanksgiving. It’s a show-stopping dessert that combines all the cozy flavors I cannot get enough of this time of year. If you love apple desserts as much as I do, you might also enjoy my apple turnovers, German apple cake, and homemade apple cobbler, perfect for adding even more fall flavor to your celebrations!
Why You’ll Love This Recipe
- A taste of fall in every bite. Sweet, tart apples and rich caramel swirl into creamy cheesecake for a dessert that feels like autumn on your fork.
- Homemade made easy. With simple, step-by-step instructions, you can make a beautiful cheesecake from scratch without any stress.
- Perfect for any celebration. Whether it’s Thanksgiving, a birthday, or just a cozy weekend treat, this cheesecake delights everyone, kids, adults, and apple lovers alike.
- Layers you’ll love. Creamy cheesecake, tender baked apples, and gooey caramel combine over a crisp graham cracker crust for a truly irresistible dessert.
Ingredients Notes
Graham Cracker Crust
- Graham crackers: Provide a sweet, crunchy base.
- Melted butter: Binds the crumbs together and adds richness.
- Granulated sugar: Adds the perfect touch of sweetness!
Cheesecake Filling
- Cream cheese: Use full-fat and room temperature for a smooth, creamy texture.
- Granulated sugar: Sweetens the cheesecake without overpowering the caramel or apples.
- Dark brown sugar: Adds depth and a subtle molasses flavor.
- Sour cream: Keeps the cheesecake tender and creamy while adding a slight tang.
- Vanilla extract: Enhances the overall flavor.
- Caramel sauce: Adds rich, buttery sweetness. Homemade caramel is best, but store-bought works too.
- Eggs & egg yolk: Provide structure and creaminess.
Apple Topping
- Chopped apples: Tender and slightly tart, they balance the sweet cheesecake. I like to use Granny Smith or Honeycrisp apples because they have great flavor and texture.
- Water: Helps soften the apples as they cook without making them soggy.
- Brown sugar: Sweetens the apples and enhances the caramel flavor.
- Lemon juice: Brightens the topping and prevents the apples from browning.
- Spices: Ground cinnamon and ground nutmeg add warm, cozy flavor.
- Additional caramel sauce: Drizzle on top for extra indulgence and a beautiful presentation.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Nutty crunch. Sprinkle chopped pecans or walnuts over the caramel or fold them into the apple topping for added texture.
Mini cheesecakes. Make individual portions in a muffin tin for a fun, handheld version.
Pear swap. Replace apples with pears for a subtle, sweet variation that pairs beautifully with caramel.
How to Make Caramel Apple Cheesecake
- Use a food processor to crush graham crackers until fine crumbs form. Add sugar and melted butter. Pulse a few times until combined.
- Transfer the mixture to the prepared pan and press firmly into the bottom (a measuring cup works well). Bake for 10 minutes, then let cool. Wrap the outside of the springform pan tightly with aluminum foil, covering almost to the top; use a second layer if needed.
- In a stand mixer, beat the cream cheese with the sugars on medium-high until smooth, about 4 minutes, scraping the bowl as needed. Add sour cream, vanilla, and caramel, then beat until combined, about 1 minute, scraping again.
- One at a time, add the eggs and egg yolk, beating just until combined after each addition. Avoid over-mixing.
- Transfer batter to springform pan with graham cracker crust.
- Place a roasting pan with 1 inch of hot water in the oven, then set the cheesecake inside. Bake at 300°F for 60 minutes, until the edges are set and the center jiggles slightly. Turn off the oven, prop the door open, and let the cheesecake sit in the water bath for 1 hour. Remove the cheesecake from the water bath and cool completely at room temperature, then refrigerate for 4 hours or overnight.
- Place apples, water, brown sugar, lemon juice, cinnamon, nutmeg in a heavy saucepan and stir over medium heat until the apples are tender, about 10 minutes.
- Remove from heat and allow to cool. Spoon over the chilled cheesecake and drizzle with caramel before serving.
Expert Tips
Room-temperature ingredients. Make sure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps and ensure a smooth filling.
Prevent cracks. Don’t overmix the batter, and use a water bath to help the cheesecake bake evenly and prevent cracking.
Apple prep: Peel and core the apples evenly so they cook uniformly and maintain a tender texture.
Cool gradually: Let the cheesecake cool in the oven with the door slightly open before refrigerating to prevent sudden temperature changes that can cause cracks.
Serving tip: Use a hot knife dipped in water for clean slices and a neat presentation.
Make Ahead and Storage Tips
Make ahead this caramel apple cheesecake and keep it covered in the refrigerator for up to 48 hours before serving. The apple topping can be made separately 1-2 days ahead of time and stored covered in the refrigerator; add it just before serving.
Store the cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 1 month. Flash freeze the cake for an hour or until firm, then wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight before serving. Keep in mind, the apple topping might lose some of its texture during the defrosting process, but it will still taste delicious.
Recipe FAQ
Yes, but the water bath ensures a smooth top. Without the water bath, cracks are more likely appear.
Gently shake the pan. If the edges are set and the center still jiggles slightly, the cheesecake is done baking.
Overmixing, rapid temperature changes, or skipping the water bath can cause cracks. Cooling gradually in the oven helps prevent this.
Related Recipes
Looking for more Thanksgiving desserts? You’ll love these crowd-pleasing treats that are perfect for the holiday table!
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Get the Recipe: Caramel Apple Cheesecake
Ingredients
Graham Cracker Crust
- 10 sheets of graham crackers
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 4 blocks, 32 ounces cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) dark brown sugar
- 1 cup (226 g) sour cream
- 2 teaspoons pure vanilla extract
- ¼ cup homemade caramel sauce, good-quality storebought also works
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
Apple Topping
- 3 cups (330 g) chopped apples, peeled, cored and cut in chunks, Granny Smith or Honeycrisp work best
- 1 Tablespoon water
- 3 Tablespoons brown sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Additional caramel sauce for serving
Instructions
Graham Cracker Crust
- Preheat oven to 325° F. Grease a 9-inch springform pan with butter and set aside.
- Use a food processor to crush graham crackers until fine crumbs form. Add sugar and melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan. I like to use the bottom of a measuring cup to press the mixture down.
- Bake crust for 10 minutes. Remove from oven and set aside to cool. Place springform pan on top of aluminum foil and wrap the outside of the pan tightly with the foil. Make sure the foil comes almost all the way up the sides of the pan. If needed, do two layers of foil. Prepare cheesecake mixture.
Cheesecake
- Reduce the oven temperature to 300°F.
- In the bowl of a stand mixer, beat cream cheese, sugar and brown sugar on medium-high speed until smooth, about 4 minutes. Scrape down the sides and bottom of the bowl as necessary.
- Add the sour cream, vanilla and caramel sauce. Beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl. One at a time, add the eggs and egg yolk, beating just until combined after each addition. Avoid over-mixing. Transfer batter to springform pan with graham cracker crust. Prepare water bath.
- Fill a roasting pan with hot tap water until 1 inch high. Place roasting pan in the oven and then place the cheesecake in the water-filled roasting pan.
- Bake at 300° F for 60 minutes. The cheesecake is done when the pan is gently shaken and the center of the cake jiggles slightly, but the edges are set. Turn the oven off, prop the oven door open and keep the cheesecake in the water bath for 1 hour.
- Remove cake from waterbath and let it cool completely at room temperature before transferring to the refrigerator to cool for 4 hours or overnight.
Apple Topping
- Place apples, water, brown sugar, lemon juice, cinnamon, nutmeg in a heavy saucepan and stir over medium heat until the apples are tender, about 10 minutes.
- Remove from heat and allow to cool. Spoon over the cheesecake and drizzle with caramel before serving.
