This amazing Caramel Apple Cheesecake is the ultimate fall dessert. It is layer upon layer of amazingness that you will devour.
I have made some pretty delicious cheesecakes in my day. My beautiful berry cheesecake comes to the top of my mind. But this caramel apple cheesecake is the best cheesecake I’ve ever made.
The base layer is the creamy cheesecake you expect with the addition of some delicious fall spices. Then it is topped with fresh apples tossed in more cinnamon. Finally, it gets an incredible crumb topping before going in the oven. Then, just before serving, we top it with the most amazing homemade caramel sauce.
You will absolutely love this incredible cheesecake.
How to Make Caramel Apple Cheesecake
Step 1: Make the Buttery Graham Cracker Crust
Combine the graham cracker crumbs, sugar, and melted butter. The mixture should look like wet sand. Press into the bottom of the prepared pan and bake for six to eight minutes, or until the edges begin to turn golden brown.
Step 2: Make the Cheesecake Filling
Beat the room-temperature cream cheese. Then beat in the sugar.
Beat in the eggs one at a time, and then finally beat in the flour, vanilla, and spices.
Step 3: Make the Apple Topping
Mix the diced apples with the cinnamon and nutmeg.
Step 4: Make the Crumb Topping
Use a pastry cutter to combine the cold butter with the flour, brown sugar, and quick cooking oats.
Step 5: Assemble the Cheesecake
Pour the cheesecake filling mixture into the springform pan on top of the baked crust.
Gently add the cinnamon-spiced apples to the top of the cheesecake batter.
Then pour on the crumb topping.
Step 6: Bake the Cheesecake
Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for one hour. Remove from the oven and let cool on the counter for at least another hour, then cool in the refrigerator for at least four hours.
Step 7: Make Caramel Sauce and Drizzle on Top
Make the caramel sauce by melting sugar in a pan and then whisking in butter and finally heavy cream. Allow to cool slightly before adding it to the top of the apple pie cheesecake.
Springform Pan
Best Apples For Baking
I like to use both Granny Smith and Gala apples for baking. They hold up well and provide a delicious combination of sweet and tart. You can use any kind of apple you prefer for this cheesecake recipe.
Tips and Tricks
- Use full-fat cream cheese. Whenever you are making a cheesecake recipe, use a block of brand-name full-fat cream cheese and allow it to come to room temperature for that rich, velvety flavor and texture.
- Skip the water bath. A water bath can make a cheesecake recipe more complicated and lead to leaking. By using flour in the batter and slowly cooling the cheesecake to room temperature before putting in the refrigerator, you will get a smooth and rich cheesecake that doesn’t crack.
- Enjoy the extra caramel sauce. The recipe will make more caramel sauce than you need. Use leftover caramel sauce to eat with apples or enjoy over ice cream.
- Don’t rush the cooling. This isn’t a quick recipe, but will be so worth it once you are enjoying it! It is important to leave the cheesecake in the oven for one hour without opening the door, then let it cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it will be to crack.
Storing Caramel Apple Cheesecake
Store the cheesecake, covered, in the refrigerator for up to four days. I prefer to keep it in the springform pan it is cooked in, and just cover the top with foil or plastic wrap to keep it from drying out. Always use your best judgment when storing and eating leftovers.
To freeze, cut the cheesecake into slices. Place in the freezer spaced at least two inches apart from other slices for at least four hours. Then transfer to an airtight container. Store in the freezer for up to 3 months. When ready to eat, allow the slices to thaw in the refrigerator overnight.
Other Cheesecake Recipes
If you make this caramel apple cheesecake recipe or any of my other recipes, leave a comment and let me know how you and your loved ones enjoyed it!
Caramel Apple Cheesecake
Ingredients
Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs 13 sheets (200 grams)
- 1/3 cup granulated sugar (66 grams)
- 8 tablespoons unsalted butter melted (113 grams)
Cheesecake
- 24 ounces cream cheese room temperature (678 grams)
- 3/4 cup granulated sugar (148.5 grams)
- 3 large eggs room temperature
- 2 tablespoons flour
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
Apple Topping
- 3 medium apples peeled and cut into 1 inch pieces
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Crumb Topping
- 3/4 cup all purpose flour
- 3/4 cup brown sugar
- 1/2 cup quick cooking oats
- 1/3 cup unsalted butter cold
Caramel Sauce (see note)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
Graham Cracker Crust
- Preheat your oven to 375 degrees Fahrenheit. Cut a circle of parchment paper to match the bottom of a 9 inch springform cake pan. Spray the sides of the pan with cooking spray. Set aside.
- Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine. Press into the bottom of the prepared pan.1 3/4 cups graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
- Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.
Cheesecake
- While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.24 ounces cream cheese
- Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Beat in the vanilla extract and then the seasonings. Beat until smooth, stopping to scrape the sides and mixing bowl to ensure everything is well combined.3/4 cup granulated sugar, 3 large eggs, 2 tablespoons flour, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice
Apple Topping
- Combine the apples and spices, stirring to combine. Set aside.3 medium apples, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg
Crumb Topping
- Using a pastry cutter, cut together the flour, brown sugar, oats, and butter.3/4 cup all purpose flour, 3/4 cup brown sugar, 1/2 cup quick cooking oats, 1/3 cup unsalted butter
Assembling and Baking Cheesecake
- Pour the batter over the hot crust. Gently add the apples to the top. If any liquid has accumulated, avoid adding that to the cheesecake. Then gently add the crumb topping.
- Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it is to crack. Cool in the refrigerator for at least 4 hours.
Caramel Sauce
- Add the sugar to a small saucepan, creating an even layer over the bottom of the pan. Place it over medium heat and cook until it begins to melt, stirring consistently.1 cup granulated sugar
- The sugar will first begin to clump together, then it will begin to turn brown, and finally it will melt into a brown liquid. This whole process will take about 5 to 7 minutes. Remember to keep stirring so that the sugar does not burn.
- Remove from the heat, then immediately stir in the butter. Continue stirring until the butter is melted. Then quickly stir in the heavy cream. Continue stirring until it is totally incorporated. Finally, stir in the salt and the vanilla. Allow to cool.6 tablespoons unsalted butter, 1/2 cup heavy cream, 1/2 teaspoon vanilla extract, 1/8 teaspoon table salt
Serving
- Remove the cheesecake from the refrigerator. Run a thin knife between the edge of the cheesecake and the sides of the springform pan. Then remove the springform pan. Drizzle the caramel sauce over the cheesecake. Cut and enjoy.
Notes
Jacy says
Do you have to use a springform pan? I have one but I hate it as I can never get it to work the way it should
Hi Jacy! Unfortunately, I haven’t tested this in anything but a springform pan. They really are the best for making cheesecakes, so you might want to splurge for a new one. I have one linked within the post that is a winner for me every time.