Caramel Apple Cheesecake is the perfect fusion of classic fall flavors and creamy indulgence. This dessert starts with a buttery graham cracker crust, followed by a silky cream cheese filling, and is topped with tender cinnamon-spiced apples and rich caramel sauce. It’s like biting into a caramel apple, but in decadent cheesecake form.

Why You’ll Love This Recipe

I love how this recipe takes the comforting warmth of baked apples and layers it with a rich, tangy cheesecake. The buttery crust adds crunch, while the drizzle of caramel brings everything together with a sweet finish. It’s the kind of dessert that feels special but is easier to make than it looks. I often turn to this recipe during holidays or when I want to impress guests without stressing out.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
Cream cheese, softened
Eggs
Vanilla extract
Sour cream
Apples, peeled and sliced
Ground cinnamon
Brown sugar
Caramel sauce (store-bought or homemade)

Directions

I preheat the oven to 325°F (163°C) and prepare a springform pan with a graham cracker crust by mixing the crumbs, sugar, and melted butter, pressing it into the bottom.
In a mixing bowl, I beat the softened cream cheese until smooth, then add sugar and mix until combined. I add the eggs one at a time, mixing gently, followed by the vanilla extract and sour cream.
I pour the filling over the crust and smooth the top.
For the apple topping, I toss the sliced apples with cinnamon and brown sugar and gently layer them on top of the cheesecake filling.
I bake the cheesecake for 55–65 minutes until the center is just set. Then, I turn off the oven, crack the door, and let it cool for an hour.
After it cools completely, I refrigerate it for at least 4 hours (overnight is best).
Before serving, I drizzle generous amounts of caramel sauce over the top.

Servings and timing

This Caramel Apple Cheesecake serves 10–12 people. It takes about 25 minutes to prep, 1 hour to bake, and a minimum of 4 hours to chill in the fridge. I usually make it the day before I plan to serve it.

Variations

When I want to change things up, I sometimes use a spiced gingersnap crust instead of graham crackers for extra warmth. I’ve also added chopped pecans to the topping for crunch or used maple syrup instead of caramel for a different kind of sweetness. For a lighter version, I’ve tried using Greek yogurt in place of sour cream with great results.

Storage/Reheating

I store leftovers in the fridge, tightly wrapped or in an airtight container, for up to 5 days. To freeze, I slice the cheesecake and wrap individual pieces before placing them in a freezer-safe container. It keeps well for about 2 months. When I want to enjoy a slice, I let it thaw overnight in the fridge. I don't reheat it—this dessert is best served chilled.

FAQs

How do I keep my cheesecake from cracking?

I always use room temperature ingredients and avoid over-mixing the batter. Letting it cool gradually in the oven with the door cracked helps prevent sudden temperature changes that cause cracks.

Can I use canned apple pie filling instead of fresh apples?

Yes, I’ve tried it when I’m short on time. Just skip the cinnamon and sugar topping step, and layer the canned filling right over the cheesecake before baking or even after chilling.

Do I need a water bath for baking this cheesecake?

It’s not required, but I like using one to get a super smooth texture and avoid cracks. I wrap the pan in foil and set it in a larger pan filled with hot water before baking.

What’s the best caramel sauce to use?

I prefer homemade caramel for the best flavor, but store-bought works just fine. I usually pick a thick, buttery kind for that indulgent finish.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day or two in advance. The flavors actually develop more after sitting in the fridge, making it taste even better.

Conclusion

Caramel Apple Cheesecake is one of my go-to desserts when I want something both comforting and impressive. With a silky texture, layers of fall flavors, and that irresistible caramel drizzle, it always steals the show. Whether it's a cozy fall gathering or a holiday dessert table, this cheesecake never disappoints.

Caramel Apple Cheesecake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 6+ hours (includes chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Caramel Apple Cheesecake is the ultimate fall dessert, combining creamy cheesecake with warm spiced apples and a decadent caramel drizzle. Featuring a buttery graham cracker crust and smooth, tangy filling, it's a cozy yet elegant treat perfect for holidays or chilly weekends. Keywords: caramel apple cheesecake, fall cheesecake, caramel dessert, apple cheesecake recipe.

Instructions

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
Mix graham cracker crumbs and melted butter. Press firmly into the pan to form the crust. Bake for 10 minutes. Let cool.
Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well.
Mix in sour cream and vanilla extract until combined. Pour over cooled crust.
In a bowl, toss diced apples with cinnamon, nutmeg, and brown sugar. Spoon over cheesecake batter evenly.
Place the pan in a water bath and bake for about 60 minutes, or until center is set.
Turn off oven, crack door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
Before serving, drizzle generously with caramel sauce.