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Caramel Apple Cheesecake

Caramel Apple Cheesecake

This Caramel Apple Cheesecake perfectly balances creamy richness with the crisp sweetness of caramelized apples and buttery caramel sauce. The luscious layers of smooth cheesecake, tender spiced apples, and a crunchy graham cracker crust create a cozy autumn dessert that’s easy to make and impressive to serve. Ideal for holidays, special occasions, or everyday indulgence, this recipe combines simple pantry staples to deliver comforting flavors with a delightful texture contrast.

  • Total Time: 5 hours 35 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or heavy cream

Caramelized Apples

  • 3 medium tart apples (such as Granny Smith), peeled, cored, and sliced
  • 3 tablespoons unsalted butter
  • 1/4 cup brown sugar, packed
  • 1 teaspoon ground cinnamon

Topping

  • Caramel sauce, for drizzling

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
  2. Make the cheesecake filling: Beat the cream cheese and granulated sugar together until ultra smooth. Add eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract and sour cream (or heavy cream) for a perfect creamy texture.
  3. Prepare the caramelized apples: In a skillet, melt butter over medium heat. Add sliced apples, brown sugar, and cinnamon. Sauté until apples are tender but still hold their shape and the mixture is fragrant, about 8-10 minutes.
  4. Assemble and bake: Pour half of the cheesecake filling over the crust in the springform pan. Spread the caramelized apples evenly on top, then cover with the remaining cheesecake filling. Bake in a preheated oven at 325°F (160°C) using a water bath for about 55-65 minutes, or until the center is nearly set but still slightly jiggly.
  5. Chill and add caramel drizzle: Remove cheesecake from oven and cool gradually by leaving the oven door slightly open. Once cooled, refrigerate for at least 4 hours or overnight. Before serving, drizzle generously with caramel sauce.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
  • Do not overmix the batter to avoid air bubbles and cracks.
  • Baking in a water bath helps maintain even heat and prevents drying or cracking.
  • Tart apples like Granny Smith keep their shape and balance sweetness.
  • Cool cheesecake gradually with the oven door slightly open to prevent cracking.
  • For a gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour.
  • Add nutmeg, cloves, or allspice to the apples for a spicier profile.
  • Consider salted caramel sauce for a richer contrast.
  • Vegan adaptations can be made using plant-based cream cheese, flax eggs, and coconut cream.
  • To add crunch, incorporate chopped pecans or walnuts in the crust or as topping.
  • Author: Lina
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 450
  • Sugar: 35g
  • Sodium: 250mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: caramel apple cheesecake, autumn dessert, caramelized apples, creamy cheesecake, baked cheesecake, fall dessert