Caramel Apple Cheesecake Recipe

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

5 from 1 vote

Caramel Apple Cheesecake Recipe

This Caramel Apple Cheesecake has a graham cracker crust, creamy cheesecake filling, and a topping of caramel-coated apples for a decadent dessert.

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 698kcal

Author: Judy Wilson

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