Skip to Content

Caramel Apple Cheesecake

This Caramel Apple Cheesecake combines two classic desserts into one tasty treat. It's a fun twist on traditional cheesecake that brings the flavors of fall to your table any time of year.

With a graham cracker crust, creamy cheesecake filling, and a topping of caramel-coated apples, this dessert is one everyone will love. It's easy to make and perfect for any occasion. No need to choose between cheesecake and apple pie - now you can have both in one delicious slice!

Caramel Apple Cheesecake on parchment paper-lined wooden serving board.

Want to Save This Recipe?

Enter your email below, and we'll send it directly to you. Plus, you'll get amazing recipes sent to you daily.

Save Recipe

By submitting this form, you consent to receive emails from Recipes Simple.

This Caramel Apple Cheesecake is a fall favorite in our family, but we enjoy it year-round. It's a perfect blend of two classics - creamy cheesecake and sweet caramel apples. What I love most is how it brings those cozy autumn flavors to the table without the mess of making actual caramel apples.

I like to prep this delicious apple cheesecake the night before if we're having guests over, which frees up my time the next day. It's become my go-to dessert for Thanksgiving, but it's just as welcome in other seasons. The best part is it always looks impressive, even though it's not that hard to make.

I've found that using different apple varieties can change up the flavor a bit. Granny Smith apples give a nice tartness, while Honeycrisp apples add extra sweetness. 

Sometimes I'll switch out the graham cracker crust for a gingersnap one - it adds a bit of spice that goes great with the apples. And don't skimp on the caramel sauce - it's what ties everything together!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make Caramel Apple Cheesecake set out on the counter.
  • Graham Cracker Crumbs - You can buy pre-crushed crumbs or make your own by pulsing whole graham crackers in a food processor.
  • Cream Cheese - Use full-fat, block-style cream cheese for the best texture. Make sure it's at room temperature for smooth mixing.
  • Caramel Sauce - Store-bought works fine, but homemade caramel sauce can add extra flavor. Choose a thick sauce for best results.
  • Apple Juice - Adds a subtle apple flavor to the cheesecake. You can use apple cider for a stronger taste.
  • Cornstarch - Helps prevent cracks in your cheesecake. 
  • Apples - Choose a firm variety that holds its shape when cooked. Granny Smith, Honeycrisp, or Braeburn work well.
  • Cinnamon - Adds warmth to both the crust and topping. Feel free to add a pinch of nutmeg or allspice for more warm fall flavors.
  • Eggs - These bind the cheesecake together. Make sure they're at room temperature for better mixing.

How To Make Caramel Apple Cheesecake

Graham cracker crumbs, cinnamon, and melted butter in a glass mixing bowl.
Graham cracker crumbs in a glass mixing bowl.
Graham cracker crumbs pressed into the bottom of a springform pan.

Preheat your oven to 350°F. In a bowl, mix the graham cracker crumbs, cinnamon, and melted butter. It should look like wet sand when it's ready. Press this mixture into the bottom of a springform pan. Pop it in the oven for 5 minutes - this short bake helps the crust set.

Sugar and cream cheese in a glass mixing bowl.
Whipped sugar and cream cheese in a glass mixing bowl.

Now, lower the oven temperature to 325°F. While that's cooling down, let's make the filling. In a large bowl, beat the cream cheese and sugar until smooth. Don't rush this step - getting it really smooth now prevents lumps later.

Caramel sauce, apple juice, and cornstarch are added to the cream cheese mixture in the glass mixing bowl.
Caramel cream cheese mixture blended in the glass mixing bowl.
Eggs are added one at a time to the caramel cream cheese mixture in the glass mixing bowl.

Add in the caramel sauce, apple juice, and cornstarch. Mix until everything's well combined. Now, add the eggs one at a time, mixing just until each is incorporated. Over-mixing at this stage can lead to cracks, so be gentle!

Caramel cheesecake filling in a glass mixing bowl.
Caramel Cheesecake filling in a springform pan.

Pour this mixture into your prepared crust. Here's a pro tip: wrap the outside of your springform pan tightly with foil. We're going to bake this in a water bath, which gives you that perfectly smooth, crack-free top.

Place your foil-wrapped pan in a larger baking dish and fill it with about an inch of hot water. Carefully put this whole setup in the oven and bake for about 1 hour and 10 minutes.

When the time's up, turn off the oven but leave the cheesecake in there for another 20 minutes. This gradual cooling helps prevent cracks. After that, take it out and let it cool to room temperature before refrigerating for at least two hours.

Apples, caramel sauce, and cinnamon in a saucepan.
Apples mixed with caramel sauce and cinnamon in a saucepan.
Cooked caramel apple topping in a saucepan.

While the cheesecake is chilling, let's make the topping. In a saucepan, combine your diced apples, more caramel sauce, and cinnamon. Cook this on low for about 10 minutes, just until the apples start to soften. Let this cool completely.

Once everything's cool, spread the apple mixture over your cheesecake. If you're feeling extra indulgent, drizzle some more caramel sauce on top. And there you have it - a perfect Caramel Apple Cheesecake! Slice and serve!

Caramel Apple Cheesecake on a round wooden serving board with a slice on a pie spatula.

Can I make this cheesecake without a water bath?

You can, but a water bath helps the cheesecake bake more evenly and reduces the chance of cracks. If you skip it, you might need to adjust the baking time and temperature.

I don't have a springform pan. Can I use a regular cake pan?

A springform pan is ideal as it makes removing the cheesecake easier. If using a regular pan, line it with parchment paper with some overhang to help lift the cheesecake out after it's cooled.

Substitutions and Variations

  • Switch up the crust. Instead of graham crackers, try using gingersnap cookies or Biscoff cookies for the crust. 
  • Experiment with spices. Cinnamon is classic, but you could add a pinch of nutmeg, allspice, or even cardamom to the filling or topping for a more complex flavor.
  • Add a streusel topping. For extra crunch, sprinkle a simple streusel (made from flour, butter, sugar, and cinnamon) over the apple topping before serving.
  • Include some nuts. Mix chopped pecans or walnuts into the crust or sprinkle them over the caramel apple topping for added texture.
  • Try a salted caramel version. Use salted caramel sauce instead of regular caramel, or sprinkle some flaky sea salt over the top for a sweet-salty contrast.

Make-Ahead, Storing and Freezing

Make Ahead: This Caramel Apple Cheesecake recipe is great for making in advance. You can prepare the cheesecake (without the topping) up to 2 days before serving. Keep it covered in the refrigerator. Add the apple topping just before serving for the best texture and flavor.

Store: Store leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For best results, store the cheesecake and apple topping separately. This prevents the crust from getting soggy. When you're ready to serve, let the cheesecake sit at room temperature for about 15 minutes to take the chill off.

Freeze: This cheesecake freezes well. To freeze, let the cheesecake cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. It's best to freeze the cheesecake without the apple topping. Make the topping fresh when you're ready to serve the thawed cheesecake.

Recipe Tips

  • Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature before starting. This ensures a smooth, lump-free batter.
  • When pressing the crust into the pan, use the bottom of a glass or measuring cup for an even layer.
  • To prevent water from seeping into your cheesecake during the water bath, wrap the outside of your springform pan with heavy-duty aluminum foil. Make sure there are no tears or holes.
  • Don't open the oven door while the cheesecake is baking. Sudden temperature changes can cause cracks.
  • To check if your cheesecake is done, gently shake the pan. The edges should be set, but the center should still have a slight jiggle.
  • Let the cheesecake cool gradually to prevent cracks. Turn off the oven, prop the door open slightly, and let it cool for an hour before removing.
  • If your caramel sauce is too thick to drizzle, warm it slightly in the microwave or in a bowl of warm water.
A slice of Caramel Apple Cheesecake on a white plate.

We are huge fans of cheesecake desserts in our house! For fall and Thanksgiving try my Pumpkin Swirl Cheesecake or this No Bake Pumpkin Cheesecake.

This Caramel Apple Cheesecake brings together the best of fall flavors in a creamy, decadent dessert. It's a perfect way to enjoy the taste of caramel apples any time of year, without the sticky hands. I can’t wait to hear what you think about this delicious cheesecake recipe!

Caramel Apple Cheesecake is on a parchment paper-lined round wooden serving board.

Caramel Apple Cheesecake Recipe

Author: Judy Wilson
This Caramel Apple Cheesecake has a graham cracker crust, creamy cheesecake filling, and a topping of caramel-coated apples for a decadent dessert.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 698 kcal

Ingredients
  

Crust

  • 2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 6 Tablespoons butter, melted

Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 Tablespoon cornstarch
  • ½ cup caramel sauce
  • ½ cup apple juice
  • 4 eggs

Topping

  • 3 apples, peeled and diced
  • ½ cup caramel sauce
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat the oven to 350 degrees. Mix together the graham cracker crumbs, cinnamon, and butter. Pack into the bottom of a round springform pan. Bake for 5 minutes then reduce the oven to 325 degrees.
  • In a large mixing bowl, beat together cream cheese and sugar. Add in the caramel sauce, apple juice, and cornstarch, and beat until smooth.
  • Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
  • Pour the mixture into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees for 1 hour and 10 minutes.
  • Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
  • In a small saucepan, combine diced apples, caramel sauce, and cinnamon. Cook on low for 10 minutes until the apples begin to soften. Remove from the heat and allow to cool.
  • When everything has cooled, top the cheesecake with the caramel apple mixture. If preferred, drizzle additional caramel on top, and serve.

Notes

I recommend a silicone springform pan cover instead of tinfoil for the water bath. One small leak in your tinfoil can ruin the entire cheesecake.
If you’re short on time, use canned apple pie filling instead of the caramel apple mixture; top it with a lot of caramel sauce.
The cornstarch helps to keep the cheesecake from cracking while baking but isn’t necessary to the flavor of the cheesecake if you don’t have any on hand.
Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

Calories: 698kcalCarbohydrates: 74gProtein: 10gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 190mgSodium: 602mgPotassium: 292mgFiber: 3gSugar: 58gVitamin A: 1587IUVitamin C: 3mgCalcium: 137mgIron: 1mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
5 from 1 vote
Leave a Comment
Recipe Rating




Donna @ Modern on Monticello

Tuesday 22nd of October 2024

I do love cheesecake and this one looks so good. Now I just need you to come to my house and bake it. Thanks for sharing the recipe though. This post will be a feature this week. #HomeMattersParty

Linda Primmer

Sunday 20th of October 2024

This looks so delicious and perfect for fall. I am happy to feature your lovely Caramel Apple cheesecake at Love Your Creativity.

EsmeSalon

Friday 18th of October 2024

This does look and sound amazing. Love the caramel Thank you for popping over and for participating and sharing at SSPS 332. See you again next week at #333

Don't Miss Anything!

Please FOLLOW & SHARE on FACEBOOK and INSTAGRAM!

I Would Love To Have You Follow Me On PINTEREST.

Shop Our Favorite Kitchen Items And Best Gift Ideas On Amazon.