This caramel apple cheesecake is the ultimate autumn indulgence. And it’s one my family asks for again and again.
There’s applesauce and caramel in the filling, brown sugar in the crust, and sweetly spiced apples on top.
Finished with a drizzle of caramel, this dessert has layers of fall bliss in every bite.
Why You’ll Love This Caramel Apple Cheesecake
Happiness is homemade, especially when it involves this mouthwatering seasonal treat.
Seasonal Favorite: It’s a perfect fall dessert that captures the essence of the season with minimal effort.
Impressive Presentation: With its layers of cinnamon-spiced apples, silky caramel sauce, and luscious cheesecake filling, it’s a showstopping dessert for any occasion.
Flavor Explosion: As much as I love regular cheesecake, this one is overflowing with incredible flavor. It’s a taste sensation that will leave you craving more.
Ingredients
Each rich slice of this sweet treat is pure cozy comfort.
Impress your guests and have them begging for the recipe. Or keep this luscious secret all to yourself. I won’t judge.
Either way, here’s what you’ll need:
- Graham Cracker Base: For that classic cheesecake taste. Mix cracker crumbs with brown sugar, butter, and cinnamon.
- Cream Cheese: The rich, tangy foundation of the luxuriously smooth and creamy cheesecake filling.
- Brown Sugar: For depth, complexity, and subtle molasses notes.
- Apples: Tender cinnamon-spiced apples crown the cheesecake for a spectacular caramel apple flavor. Honeycrisp or Granny Smith work well.
- Cinnamon and Nutmeg: These warming spices infuse the crust, filling, and apples with fall flavors.
- Sour Cream: For a subtle tang to balance the sweetness and create a velvety texture.
- Cornstarch: To thicken the filling and ensure it’s silky and dense.
- Vanilla Extract: Enhances all the other flavors in the filling with its sweet, fragrant aroma.
- Eggs and Yolks: Provide structure and stability to the cheesecake filling so each slice is dense and luscious.
- Applesauce: Moistens the filling while subtly boosting the apple flavor in every forkful.
- Caramel Sauce: A mix of sugar, cream, butter, and salt (optional). Feel free to use store-bought!
How to Make Caramel Apple Cheesecake
Caramel + Apples + Cheesecake = an irresistible fall dessert. Math has never tasted so good.
And believe it or not, it’s so easy to recreate!
1. CARAMEL. Cook the sugar and water in a large skillet until golden. Add the cream, butter, and salt, and mix until smooth. Set aside to cool.
2. CRUST. Mix the crust ingredients until crumbly, then press into a 9-inch springform pan. Bake for 8-10 minutes, and set aside.
3. FILLING. Beat the cream cheese and sugar until smooth. Add the remaining ingredients, mixing gently until well blended. Pour the cheesecake over the crust and bake for 60-70 minutes.
4. TOPPING. Cook the apples in the butter, sugar, and cinnamon until tender.
5. SERVE. Spoon the apples over the cheesecake and finish with the caramel sauce. Serve and enjoy!
Tips For the Best Caramel Apple Cheesecake
One slice of this caramel apple cheesecake, and you’ll be in heaven.
But before you start, check out these tips and tricks!
- Use room temperature ingredients. They blend easier, so you won’t overmix the filling. And it’s vital for the caramel to keep it from seizing.
- Scrape the bowl. Use a spatula to ensure no lumps are hiding on the sides or bottom of the bowl.
- Bake in a water bath. Wrap the base of the pan in foil, then place it in a larger pan and fill it with hot water. This helps the cheesecake cook evenly and prevents cracking.
- Don’t overbake. The middle will be slightly jiggly, and that’s okay! It will set as it cools.
- Slow cooling. To prevent cracking, turn off the oven, crack the door a couple of inches, and leave the cheesecake inside for an hour. Then, let it cool to room temperature on the counter before chilling.
- Chill thoroughly. For the best taste and texture, cover the cheesecake in the pan and chill overnight.
- Apple choice. Use tart, firm apples like Granny Smith or Honeycrisp that hold their shape when cooked.
- Variations. Try different crusts like gingersnap or vanilla wafers, mix cranberries into the apple topping, or add chopped nuts for crunch.
- Add a crumble top. Blend 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup butter until crumbly. Then, gently spoon the apples onto the unbaked cheesecake, sprinkle the crumb over the apples, and bake as instructed.
How to Store
If you need me, I’ll be over here savoring every last crumb of this fall masterpiece.
But if you happen to have leftovers, here’s how to store them:
To Store: Cover the cold cheesecake in plastic wrap or transfer leftovers to an airtight container. Keep in the fridge for 2-3 days. Plain cheesecake (without the apples) will be fine in the fridge for up to 1 week.
To Freeze: Double wrap plain cheesecake in plastic wrap and a layer of foil. Freeze for up to 3 months. I don’t recommend freezing it with the apples as they can turn grainy after thawing.
Thaw frozen cheesecake in the refrigerator overnight, then top with freshly made spiced apples to serve.
More Cheesecake Recipes You Have to Try
Blueberry Cheesecake Bars
Cheesecake in a Jar
Strawberry Cheesecake Dump Cake
No-Bake Pumpkin Cheesecake
Caramel Apple Cheesecake Bars with Streusel Topping
Caramel Apple Cheesecake
12
servings40
minutes1
hour10
minutes477
kcalBetween the buttery crust, creamy filling, and tender cinnamon-spiced apples, this caramel apple cheesecake has layers of fall bliss in every bite.
Ingredients
- Caramel Sauce:
1 cup sugar
1/4 cup water
1/2 cup heavy cream, room temperature
6 tablespoons butter, room temperature
2-3 teaspoons sea salt, optional
- Crust:
2 cups graham cracker crumbs (14 full sheets)
1/4 cup brown sugar
1/2 cup butter, melted
1/2 teaspoon cinnamon
- Cheesecake Filling:
4 (8 ounce) blocks cream cheese, softened (32 ounces total)
1 cup brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sour cream, room temperature
3 eggs + 2 yolks
1/2 cup applesauce
1/4 cup caramel sauce
- Apple Topping:
2 tablespoons butter
3 apples, peeled and chopped
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup caramel sauce for drizzling
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!
Notes
- Use room temperature ingredients. They blend easier, so you won’t overmix the filling. And it’s vital for the caramel to keep it from seizing.
- Scrape the bowl. Use a spatula to ensure no lumps are hiding on the sides or bottom of the bowl.
- Bake in a water bath. Wrap the base of the pan in foil, then place it in a larger pan and fill it with hot water. This helps the cheesecake cook evenly and prevents cracking.
