Is there anything more comforting than a slice of cheesecake topped with warm caramel apples? This Caramel Apple Cheesecake brings together the best of both worlds, combining the creamy goodness of classic cheesecake with the irresistible flavors of caramel and cinnamon apples. Whether you’re hosting a family gathering or simply treating yourself to something special, this recipe is bound to make your taste buds dance!

How to Make Caramel Apple Cheesecake

Ingredients you’ll need for graham cracker crust

2 cups graham crackers (crushed)
¼ cup brown sugar
½ cup unsalted butter (melted)

Ingredients you’ll need for the cheesecake filling

24 ounces cream cheese (softened)
1 cup white granulated sugar
½ teaspoon salt
1 ½ tablespoons all-purpose flour
4 eggs
1 tablespoon vanilla extract
½ cup sour cream

Ingredients you’ll need for caramel apple topping

3 Granny Smith apples (peeled and chopped)
1 tablespoon unsalted butter
¼ cup brown sugar
3 tablespoons white granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt
1 tablespoon lemon juice
1 teaspoon cornstarch
2 teaspoons vanilla extract
⅓ cup chopped pecans
Caramel Sauce (For Drizzling Topping)

Step by Step Guide

1. Start by lining a 10-inch springform pan with parchment paper, both at the bottom and around the sides. This little step will make removing the cheesecake later a breeze.

2. In a food processor or blender, crush the graham crackers until they turn into fine crumbs. Transfer them to a mixing bowl, and stir in the brown sugar. Add in the melted butter, mixing it all together with a fork until the crumbs are evenly coated.

3. Press this buttery mixture into the prepared springform pan, ensuring it’s even. A small glass works wonders to help you press it down smoothly. Pop this into the freezer while you get started on the cheesecake filling.

4. Preheat your oven to 325°F. Now, let’s get that cheesecake filling perfectly creamy! In a large mixing bowl, blend the softened cream cheese with a hand mixer until it’s nice and smooth.

5. Add the white sugar, salt, and flour to the cream cheese and mix again. Next, add the eggs one at a time, making sure to mix after each addition.

6. After the last egg, add the vanilla extract and sour cream, and give it a final mix until everything is smooth and combined.

7. Take the graham cracker crust out of the freezer and pour the cheesecake filling on top. Use a rubber spatula to smooth the top.

8. Bake the cheesecake for about 55-60 minutes, or until the edges are set, but the center is still a little jiggly. Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake finish cooking for an hour with the residual heat.

9. After that hour, take the cheesecake out of the oven and let it cool for a bit. Cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight if you can. Patience is key here—it’ll be worth the wait!

10. Now that the cheesecake is chilling, it’s time to make the apple topping. In a saucepan, melt the butter over medium heat, then add the chopped apples, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir everything together and let it cook for about 5-7 minutes until the apples start to soften.

11. Add the lemon juice, cornstarch, and vanilla extract, stirring to combine. Let the apples cook for another 5-7 minutes until they are soft, and the sauce has thickened into a luscious caramel-like consistency.

12. Once the cheesecake is fully chilled, it’s time for the fun part! Pour the caramel apple topping over the cheesecake, spreading it evenly. Drizzle with a generous amount of caramel sauce, and sprinkle the chopped pecans on top for an added crunch.

And there you have it! Slice this beauty up and get ready for the oohs and aahs. Each bite is a perfect combination of creamy cheesecake, warm spiced apples, buttery crust, and that delightful caramel drizzle. It’s truly a dessert made to impress, but so easy to whip up in your own kitchen.

Why This Recipe is Perfect for Fall

Caramel apples have that classic fall vibe, and combined with the rich, creamy cheesecake, it feels like autumn on a plate. Whether you’re serving it at Thanksgiving, a family dinner, or simply indulging in a cozy night in, this cheesecake will make any occasion feel extra special.

So grab your ingredients, put on your apron, and get ready to create a dessert that will have everyone coming back for seconds (or thirds)!

Ingredients

For Graham Cracker Crust

2 cups graham crackers (crushed)
¼ cup brown sugar
½ cup unsalted butter (melted)

For the Cheesecake Filling

24 ounces cream cheese (softened)
1 cup white granulated sugar
½ teaspoon salt
1 ½ tablespoons all-purpose flour
4 eggs
1 tablespoon vanilla extract
½ cup sour cream

For Caramel Apple Topping

3 Granny Smith apples (peeled and chopped)
1 tablespoon unsalted butter
¼ cup brown sugar
3 tablespoons white granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon salt
1 tablespoon lemon juice
1 teaspoon cornstarch
2 teaspoons vanilla extract
⅓ cup chopped pecans
Caramel Sauce (For Drizzling Topping)

Instructions

Start by lining a 10-inch springform pan with parchment paper, both at the bottom and around the sides. This little step will make removing the cheesecake later a breeze.
In a food processor or blender, crush the graham crackers until they turn into fine crumbs. Transfer them to a mixing bowl, and stir in the brown sugar. Add in the melted butter, mixing it all together with a fork until the crumbs are evenly coated.
Press this buttery mixture into the prepared springform pan, ensuring it’s even. A small glass works wonders to help you press it down smoothly. Pop this into the freezer while you get started on the cheesecake filling.
Preheat your oven to 325°F. Now, let’s get that cheesecake filling perfectly creamy! In a large mixing bowl, blend the softened cream cheese with a hand mixer until it’s nice and smooth.
Add the white sugar, salt, and flour to the cream cheese and mix again. Next, add the eggs one at a time, making sure to mix after each addition.
After the last egg, add the vanilla extract and sour cream, and give it a final mix until everything is smooth and combined.
Take the graham cracker crust out of the freezer and pour the cheesecake filling on top. Use a rubber spatula to smooth the top.
Bake the cheesecake for about 55-60 minutes, or until the edges are set, but the center is still a little jiggly. Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake finish cooking for an hour with the residual heat.
After that hour, take the cheesecake out of the oven and let it cool for a bit. Cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight if you can. Patience is key here—it’ll be worth the wait!
Now that the cheesecake is chilling, it’s time to make the apple topping. In a saucepan, melt the butter over medium heat, then add the chopped apples, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir everything together and let it cook for about 5-7 minutes until the apples start to soften.
Add the lemon juice, cornstarch, and vanilla extract, stirring to combine. Let the apples cook for another 5-7 minutes until they are soft, and the sauce has thickened into a luscious caramel-like consistency.
Once the cheesecake is fully chilled, it’s time for the fun part! Pour the caramel apple topping over the cheesecake, spreading it evenly. Drizzle with a generous amount of caramel sauce, and sprinkle the chopped pecans on top for an added crunch.