Caramel Apple Cheesecake Recipe – Creamy Fall Dessert Favorite
This Caramel Apple Cheesecake is the ultimate fall dessert—creamy, spiced, and layered with seasonal flavor! A buttery graham cracker crust holds a velvety cheesecake filling, topped with tender cinnamon apples and a generous drizzle of homemade caramel. It’s perfect for Thanksgiving, holiday gatherings, or cozy weekends when you want something sweet and comforting. Make ahead and chill for a show-stopping treat that’s as beautiful as it is delicious.
Equipment
- Springform pan
- Mixing bowls
- Electric mixer
- Saucepan
- Skillet
- Baking sheet
- Foil
- Roasting pan (for water bath)
Ingredients
Crust
- 1½ cups graham cracker crumbs or cinnamon blondie batter
- ¼ cup sugar
- 6 tbsp melted butter
Filling
- 24 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp flour
Apple Layer
- 2–3 Granny Smith or Fuji apples, peeled and diced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
Caramel Sauce
- 1 cup soft caramels or homemade caramel
- 2 tbsp heavy cream
- Optional: pinch of sea salt, splash of apple brandy or bourbon
Optional Toppings
- Chopped pecans or walnuts
- Whipped cream
- Apple slices
Instructions
- Prepare Crust Mix crumbs, sugar, and butter. Press into springform pan. Bake at 350°F (175°C) for 8–10 minutes. Cool.
- Cook Apples Sauté apples with butter, brown sugar, cinnamon, and lemon juice until tender. Cool.
- Make Filling Beat cream cheese until smooth. Add sugar, eggs one at a time, vanilla, and flour. Mix until creamy.
- Layer Cheesecake Pour half the filling over crust. Add caramel and apple layer. Top with remaining filling.
- Bake in Water Bath Wrap pan in foil. Place in roasting pan with hot water. Bake at 325°F (160°C) for 50–60 minutes until center is just set.
- Cool and Chill Cool gradually in oven with door cracked. Refrigerate overnight.
- Finish and Serve Drizzle with caramel, garnish with nuts or whipped cream.
Notes
- Swap graham cracker crust for a cinnamon blondie base for extra chew.
- Use canned apple pie filling for convenience.
- Add sea salt to caramel for a sweet-salty twist.
- Fold in chopped pecans or walnuts for crunch.
- Bake in muffin tins for mini cheesecakes—reduce bake time to 20–25 minutes.
- Add a splash of apple brandy or bourbon to caramel for depth.
- Make 1–2 days ahead for best flavor.
- Freeze slices with parchment between layers for up to 2 months.
- Use room temperature ingredients and avoid overmixing for a smooth, crack-free filling.