If there is one dessert that makes me feel like wrapping up in a cozy blanket, sipping coffee, and savoring each bite, it is Caramel Apple Cheesecake. This dessert is the perfect marriage of creamy cheesecake, spiced apple topping, and a drizzle of golden caramel that ties it all together. It feels like autumn on a plate, yet it is so good you will want it all year round. Whether you are making it for a holiday table, a weekend treat, or simply because you deserve something sweet, this recipe brings pure joy with every forkful.
I first tried a version of this recipe at a small café tucked away on a quiet street during a crisp fall afternoon. The owner told me it was her grandmother’s creation, passed down through generations. She served it with a little extra caramel sauce on the side, and that single bite changed my entire cheesecake game. When I came home, I knew I had to recreate it in my own kitchen, tweaking a few things to make it extra special. Now it has become one of my most requested desserts for family gatherings and potlucks. There is just something about the mix of creamy, crunchy, and sticky sweet that wins hearts instantly.
Why You’ll Love This
The perfect balance of flavors
This cheesecake blends the rich, tangy flavor of cream cheese with the warm, spiced sweetness of apples and cinnamon. The caramel drizzle brings a buttery depth that makes every bite decadent but never overwhelming. The result is a dessert that is indulgent yet perfectly balanced.
A texture lover’s dream
You get the creamy, velvety filling from the cheesecake, the tender apple topping that still has a gentle bite, and the crumbly, buttery crust underneath. Each layer offers something different, making every forkful interesting and satisfying.
Great for make-ahead desserts
This recipe is even better after it has been chilled for several hours, which means you can make it the day before you serve it. It is perfect for busy hosts who want to prepare in advance without sacrificing flavor or presentation.
Crowd-pleasing and versatile
Caramel Apple Cheesecake works for so many occasions. Serve it at Thanksgiving, bring it to a fall potluck, or make it as a cozy winter dessert. It can be dressed up for a fancy dinner or kept casual for a family gathering.
Recipe Details
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: About 7 hours including cooling and chilling
Cuisine Type: American, Dessert
Servings: 12 slices
Estimated Cost: Moderate
Equipment Needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Foil (for water bath)
- Baking sheet
- Optional: Apple corer and slicer for quick prep
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Apple topping:
- 3 medium apples, peeled, cored, and sliced thin (Granny Smith or Honeycrisp work best)
- 1/4 cup unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)
For the caramel drizzle:
- 1/2 cup store-bought or homemade caramel sauce (plus extra for serving)
Ingredient notes:
You can swap graham crackers for crushed gingersnaps if you want extra spice. Cream cheese should be fully softened for a smooth filling. If storing, keep the caramel separate until serving to prevent sogginess.
Step-by-Step Instructions
- Prepare the crust
In a medium bowl, mix the graham cracker crumbs and sugar together. Pour in the melted butter and stir until the crumbs are evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get it even and compact. Place in the freezer while you prepare the filling. - Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and sugar on medium speed until creamy and smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Mix in the vanilla, sour cream, and heavy cream until combined. Do not overmix, as this can cause cracks later. - Bake the cheesecake
Pour the filling over the prepared crust. Wrap the outside of the springform pan with foil to prevent leaks, then place it in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60 to 65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. - Chill completely
Remove the cheesecake from the water bath, discard the foil, and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. This chilling time helps the flavors deepen and the texture set perfectly. - Prepare the apple topping
In a medium saucepan, melt butter over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Cook, stirring gently, until apples are tender but not mushy, about 6 to 8 minutes. If you prefer a thicker topping, stir in the cornstarch mixture and cook for 1 more minute. Let cool slightly before topping the cheesecake. - Assemble and serve
Spoon the cooled apple mixture over the chilled cheesecake. Drizzle generously with caramel sauce just before serving. Slice with a sharp knife, wiping between cuts for clean slices.
Nutrition Facts (per serving)
Calories: 435
Protein: 6g
Carbohydrates: 45g
Fiber: 2g
Fat: 26g
Sodium: 280mg
Vitamin A: 12% DV
Calcium: 10% DV
Iron: 4% DV
Tips for Success
Bring ingredients to room temperature
Softened cream cheese, eggs, and sour cream blend more easily and help create a smooth, lump-free filling.
Avoid overmixing
Too much mixing incorporates excess air, which can cause cracks in the cheesecake as it bakes.
Use a water bath
It might seem extra, but it keeps the cheesecake moist and prevents the edges from overbaking.
Let it chill completely
The cheesecake’s texture improves dramatically after several hours in the fridge, so resist cutting in too early.
Common Questions
Can I make this without a water bath?
Yes, but the cheesecake may develop cracks. You can still cover them with the apple topping and caramel.
What apples work best?
Granny Smith gives a nice tart contrast, while Honeycrisp adds sweetness. You can even mix both for balance.
Can I make it gluten-free?
Absolutely. Just swap the graham crackers for gluten-free cookies or cracker crumbs.
How long will it last?
Stored in the refrigerator, it will keep for up to 4 days. For longer storage, freeze without the topping for up to 2 months.
Variations and Substitutions
- Swap the caramel for a maple glaze for a cozy fall twist.
- Use pears instead of apples for a softer, floral sweetness.
- Add a pinch of ginger to the apple topping for a bit of spice.
- Make mini cheesecakes in muffin tins for individual servings.
Serving and Pairing Suggestions
Serve this cheesecake with a hot cup of coffee, spiced tea, or even apple cider for a fully seasonal experience. For a more decadent dessert plate, add a scoop of vanilla ice cream or whipped cream on the side.
Caramel Apple Cheesecake
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs about 12 full sheets
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling
- 3 packages 8 ounces each cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
Apple topping
- 3 medium apples peeled, cored, and sliced thin (Granny Smith or Honeycrisp work best)
- ¼ cup unsalted butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon cornstarch mixed with 2 teaspoons water optional, for thickening
For the caramel drizzle
- ½ cup store-bought or homemade caramel sauce plus extra for serving
Instructions
- In a medium bowl, mix the graham cracker crumbs and sugar together. Pour in the melted butter and stir until the crumbs are evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get it even and compact. Place in the freezer while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar on medium speed until creamy and smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Mix in the vanilla, sour cream, and heavy cream until combined. Do not overmix, as this can cause cracks later.
- Pour the filling over the prepared crust. Wrap the outside of the springform pan with foil to prevent leaks, then place it in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. Bake at 325°F for 60 to 65 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the water bath, discard the foil, and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. This chilling time helps the flavors deepen and the texture set perfectly.
- In a medium saucepan, melt butter over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg. Cook, stirring gently, until apples are tender but not mushy, about 6 to 8 minutes. If you prefer a thicker topping, stir in the cornstarch mixture and cook for 1 more minute. Let cool slightly before topping the cheesecake.
- Spoon the cooled apple mixture over the chilled cheesecake. Drizzle generously with caramel sauce just before serving. Slice with a sharp knife, wiping between cuts for clean slices.
Notes
Softened cream cheese, eggs, and sour cream blend more easily and help create a smooth, lump-free filling. Avoid overmixing
Too much mixing incorporates excess air, which can cause cracks in the cheesecake as it bakes. Use a water bath
It might seem extra, but it keeps the cheesecake moist and prevents the edges from overbaking. Let it chill completely
The cheesecake’s texture improves dramatically after several hours in the fridge, so resist cutting in too early.
When you take your first bite of Caramel Apple Cheesecake, you will understand why it is such a showstopper in my kitchen. It is sweet, spiced, creamy, and just the right amount of indulgent. I hope you make this for someone you love soon, or better yet, make it just for yourself and savor it slowly. Thank you for stopping by my kitchen today, and happy baking.
