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!
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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.
- 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
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.
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.
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!
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.
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!
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.
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 Recipe
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.
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