If there's one dessert that never fails to impress, it's cheesecake and this Caramel Apple Cheesecake might just be my favorite version yet! Creamy, rich, and full of warm fall flavor, it's topped with spiced apples and drizzled with homemade caramel sauce.
I've been baking cheesecakes for years, and this one is by far the best. No water bath required, just a tried-and-true cheesecake base topped with apples and plenty of caramel sauce. You really can't go wrong with this cheesecake.
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This delicious apple cheesecake recipe was created for my husband Nick, it combines two of his favorite desserts, cheesecake and apple pie. After 20 years of baking for him, he's still my favorite taste tester, and watching him his face light up when he takes the first bite makes this dessert even sweeter!
You might also like this Cherry Cheesecake recipe or this Strawberry Cheesecake Bars recipe!
Key Ingredients & Substitutions
- Cream Cheese - Full fat cream cheese gives the best texture and flavor.
- Spices - I use cinnamon, allspice, ginger and nutmeg in this cheesecake recipe. Your favorite apple pie spice blend can be substituted.
- Graham Crackers - I use 12 sheets of honey graham crackers to make the graham cracker crust. If you are using premade crumbs 1 ½ cups will work.
- Caramel Sauce - I'll show you how to make an easy homemade caramel sauce, but store-bought caramel is a great substitute.
- Apples - Pink Lady Apples are my favorite! When choosing apples aim for crisp apples like Honeycrisp or Granny Smith.
How To Make Caramel Apple Cheesecake
This apple cheesecake may look fancy, but it really takes no time at all to make it. Here's how I bring it all together:
STEP 4 Cook the apple topping
Add the chopped apples to a small saucepan with butter, sugar, lemon juice, vanilla extract and the cinnamon. Cook until tender. Cool before topping the cheesecake.
STEP 5
When ready to serve top with the apples and caramel. Enjoy!
Tips
- Make sure your cream cheese is softened to prevent clumps of cheese in the cheesecake.
- Line the bottom of the springform pan with parchment paper first, this makes it so much easier to transfer your cheesecake to a serving plate later.
- Don't over mix the filling, overmixing can cause cracks in your cheesecake.
- Don't skip the resting time. That 1-hour rest in the oven helps prevent sinking and cracking.
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📖 Recipe
Caramel Apple Cheesecake
Equipment
- 9" Springform Pan
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 sheets crushed
- 3 ounces unsalted butter melted
- 3 tablespoons granulated sugar
- 1 pinch cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 3 large eggs room temperature
Apple Topping
- 4 medium apples about 2 ½ cups, peeled and chopped
- 1 teaspoon lemon juice
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter
- ¼ teaspoon vanilla extract
Caramel Sauce
- 4 ½ ounces granulated sugar or ½ cup + 1 tablespoon
- 1 ounce water
- 1 teaspoon lemon juice
- 4 ounces heavy cream
- 1 tablespoon butter
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Press firmly and evenly into the bottom and up the sides of a 9-inch springform pan.
Cheesecake Filling
- In a stand mix fitted with a paddle, beat the cream cheese until smooth. Add in the sugar, vanilla and spices and mix until fully combined.
- Add in the eggs and mix just until incorporated. Pour into the crust and bake for 30 minutes. Check for doneness by gently tapping the pan, if the center jiggles a lot, bake longer. If it just slightly jiggles, it's ready.
- Turn the oven off and crack the door, leaving the cheesecake inside for 1 hour. Remove, cool completely on the counter, then refrigerate for at least 4 hours (overnight is best).
Apple Topping
- In a small saucepan, combine the chopped apples with lemon juice, sugar, butter, vanilla extract and cinnamon. Cook until the apples are tender. Let cool completely before topping the cheesecake.
Caramel Sauce
- In a small heavy-bottom saucepan, combine the sugar and water over medium-high heat. As the sugar dissolves, brush down the inside of the pan with a wet pastry brush to prevent crystals from forming.
- Once the sugar starts to boil, add the lemon juice and let cook (without stirring) until golden brown, about 5-10 minutes. Turn off the heat and carefully whisk in the heavy cream. Add the butter and whisk until fully incorporated.
- Pour into a heatproof bowl and cool completely before using.
Assembly
- Top the chilled cheesecake with the apples and drizzle with caramel sauce. Enjoy!
Storage Tips
- Store covered in the refrigerator for up to 5 days.
- If making ahead, store the apple topping and caramel sauce separate, then add them just before serving for the best presentation.
Frequently Asked Questions
For caramel apple cheesecake, use crisp apples that are a little sweet and a little tart. This helps balance the sweetness of the caramel sauce. Think Pink Lady, Granny Smith and Honeycrisp apples.
Absolutely! Cheesecakes freeze very well. Place whole cheesecake or slices (separated) in the freezer for a few hours to flash freeze. Once frozen wrap and place back into the freezer. Thaw before serving.
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