Indulge in the ultimate dessert experience with this Caramel Apple Cheesecake.

This luxurious cheesecake features a buttery graham cracker crust, a luscious apple-infused cheesecake filling, and layers of sweet caramel sauce. Topped with tender spiced caramelized apples and an extra drizzle of caramel, each bite is a harmonious blend of creamy, tangy, and sweet flavors. Perfect for any special occasion or a cozy night in, this cheesecake will surely impress your family and friends.

Caramel apple cheesecake slice on a plate.

To achieve the classic and delicate texture of cheesecake, we will bake the cake in a water bath to make sure the cheesecake stays perfectly moist and doesn’t crack. If you’ve never done this before, don’t worry, I’ll provide step by step instructions below!

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Best Caramel Apple Cheesecake Recipe

In this post, I will show you how to create this decadent Caramel Apple Cheesecake. You’ll find detailed instructions with tips and tricks to ensure your cheesecake turns out perfectly. Scroll to the bottom for ingredient amounts. This recipes yields one 8 or 9 inch cake and will serve 12-14 people.

I use a deep 8″ spring form pan from Fat Daddio. You can use a 8″ or 9″ pan, but if using an 8″ pan just ensure that it is deep enough because otherwise the batter will overflow.

Apple caramel cheesecake, topped with spiced apples and caramel sauce.

Prepare the Caramel Sauce

Prepare the caramel sauce ahead of time, so it has a chance to come to room temperature.

Here is the recipe for the caramel sauce.

You can make it a day ahead, or even a few days ahead and keep it in the fridge in a sealed container. Before making the cheesecake, remove the caramel sauce from the fridge and microwave gently to soften it up so you can measure some out to use in the recipe. Some of the sauce will be baked into the cheesecake batter, and the remaining will be drizzled over the Apple Topping before serving.

Prepare the Crust

First preheat the oven to 325ºF. Next, add graham cracker crumbs to a bowl, add the brown sugar and mix to combine. Next add the melted unsalted butter and mix with the crumbs and sugar.

Press the mixture into the bottom of an 8” or 9” springform pan. Ensure it’s well-packed and even. Bake the crust in the oven for 10 minutes. Remove from the oven and let it cool down.

Make the Apple Filling

Peel and chop the apples into small pieces.

In a small bowl, combine the chopped apples, flour, and cinnamon. Set aside.

Make the Cheesecake Batter

With a stand mixer or hand mixer, beat the softened cream cheese on medium speed for 2 minutes until creamy. Next add the brown sugar and granulated sugar. Beat for another 2 minutes. Scrape the bowl and beat for another 30 seconds.

Then add the sour cream and mix to combine.

Add the apple sauce with the cinnamon and mix.

Stir to combine. While stirring at 3 large eggs and one egg yolk one at a time. Finally add the vanilla extract, salt, and mix until combined. Set aside.

Setting Up the Water Bath

Before you assemble the cheesecake, you want to get your springform pan with crust ready for the water bath. Wrap the bottom of the pan with several layers of foil to prevent any water seeping into the cheesecake. Get a large roasting pan ready and set aside. We will be placing the springform pan covered in foil into this large pan and then filling it with hot water!

Assembling the Cheesecake

To assemble, we are going to alternate layers of cheesecake batter, apple filling, and caramel sauce.

Pour one-quarter of the cheesecake batter over the cooled crust, forming a 2-inch layer. Next, sprinkle half of the chopped apples over the batter. Pour another quarter of batter over the apples to cover them and then drizzle 1/3 cup of room-temperature caramel sauce over the batter.

Pour another quarter of the batter over the caramel and layer with the remaining chopped apples. Spread the remaining batter over the apples and finally drizzle 1/4 cup of caramel sauce on top and use a spatula to swirl it into the batter. If there are bits of caramel exposed that aren’t swirled in with the batter, the cheesecake will most likely crack in those spots. Now your cheesecake is ready to bake!

Baking in the Water Bath

Place the assembled cheesecake into the large roasting pan and fill it with hot water to create a water bath. Carefully place into the oven and bake for 60-75 minutes.

The cheesecake should jiggle slightly in the center but look set around the edges. Turn off the oven and let the cheesecake sit inside the oven for 1 hour.

Finally, remove from the oven and refrigerate for at least 6 hours, or overnight.

Caramel Apple Topping

While the cake is cooling, prepare the caramel apple topping. Peel and slice 3 cups of apples thinly.

In a medium saucepan, cook the apples with brown sugar, cinnamon, and lemon juice over medium heat for 10-15 minutes until softened but not falling apart.

If needed, add a teaspoon or two of water to prevent sticking.

Dissolve 1 tsp cornstarch in 1 tbsp water and add to the apples. Cook for another 1-2 minutes until thickened. Remove from heat and let cool to room temperature. Chill in the fridge until ready to use.

first picture: sliced apples in a pan with spices. second picture: apples cooking in a pan. third picture: adding cornstarch mixture to the pan. fourth picture: cooked apples on a plate.

Serving

Once the cheesecake is fully chilled, remove it from the refrigerator and remove the springform pan ring. Top with the sliced apple topping, arranging them in an even layer.

Next, drizzle 1/3 to 1/2 cup of caramel sauce over the apples. Ensure the caramel is at room temperature for easy drizzling.

You’re ready to eat! Slice and serve the cheesecake and share with your friends!

Storage

This cheesecake will store well in an airtight container in the fridge for up to 5 days.

The cheesecake can also be placed in the freezer for up to 1-2 months. Wrap tightly with plastic wrap and place in an airtight container. Thaw in the fridge overnight before serving.

Tips and Tricks for Perfect Caramel Apple Cheesecake

Use Room Temperature Ingredients: This ensures a smooth and creamy cheesecake batter.
Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
The Water Bath is Crucial: This prevents the cheesecake from cracking, helps it bake evenly, and creates the classic cheesecake texture.
Allow it to Chill: Allow the cake to cool for at least 6 hours, or overnight, for the best texture and flavor.
Swirl the Caramel: Swirling the caramel into the batter prevents it from pooling and causing cracks.

By following these tips and tricks, you can ensure your Caramel Apple Cheesecake turns out perfectly every time!

Caramel Apple Cheesecake Variations

Add Pecans: Lightly toast some crushed pecans and sprinkle on top of the cheesecake for a nutty twist.
Add Nutmeg and Allspice: If you’re serving this during the fall months, add 1/2 teaspoon of nutmeg and 1/2 teaspoon of ground allspice to the cheesecake batter to achieve more warming flavors.
Use Pears Instead: Not a huge fan of apples? You can easily swap out pears for apples in this recipe!
Use Salted Caramel: After making my caramel sauce add 1/2 teaspoon of salt to the mixture when still hot. This will add a nice balance to this sweet cheesecake. Use this as you would the normal caramel sauce. Then sprinkle a light dusting of flaky sea salt over the finished cheesecake before serving.

If you like this recipe, you’ll be sure to like these ones too!

If you decide to make this delicious Caramel Apple Cheesecake, please comment below or tag me on instagram! I love seeing your final dishes and hearing what you thought!

apple caramel cheesecake slice on a plate.

Caramel Apple Cheesecake

Camila Hurst

This Caramel Apple Cheesecake is the perfect combination for fall! Enjoy the taste of fresh apples, luscious caramel, and tangy, sweet cheesecake!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 1

Total Time 2

Course Dessert

Cuisine American

Servings servings

Calories 250 kcal

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs 180 grams or digestive biscuits
2 tbsp brown sugar 28 grams
6 tbsp unsalted butter melted 85 grams

Apple Filling

1 1/2 cups chopped apples about 1 medium apples (140 grams)
1/2 tbsp flour
1/4 tsp cinnamon

Caramel Sauce

Caramel Sauce recipe here

Cheesecake batter

907 grams cream cheese softened 4 packages of 8 oz.
1 cup brown sugar 220 grams
1/4 cup granulated sugar 50 grams
1/2 cup sour cream 120 grams
1/3 cup apple sauce 83 grams
3 large eggs room temp
1 large egg yolk
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon powder

Caramel Apple Topping

3 cups sliced apples about 3 apples (330 grams)
2 tbsp brown sugar
1 tsp cinnamon powder
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water

Instructions

Caramel sauce

Prepare the caramel sauce ahead of time, so it has a chance to come to room temperature. You can make it a day ahead, or even a few days ahead and keep it in the fridge in a sealed container. Before making the recipe, remove it from the fridge and microwave gently to soften it up so you can measure some out to use in the recipe. Some of the sauce will be baked into the cheesecake batter, and the remaining will be drizzled over the Apple Topping before serving.

Graham Cracker Crust

Pre-heat the oven to 325ºF.
Place the graham cracker in a food processor and process to obtain fine crumbs.
Add the brown sugar and mix to combine.
Melt the butter and mix with the crumbs and sugar.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.

Apple Filling

Place the chopped apples in a bowl. Add the flour and cinnamon to the bowl and mix to combine. Set aside.

Cheesecake Batter

Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
Scrape the bowl and beat for another 30 seconds.
Add the sour cream and mix to combine.
Add the apple sauce along with the cinnamon and mix.
Make sure to scrape the bowl a few times during the mixing process.
Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
Add the final egg yolk with the vanilla, salt and mix until combined.

To Assemble

We are going to alternate layers of cheesecake batter, apple filling, and caramel sauce.
First, pour one quarter of the cheesecake batter in the pan, over the baked and cooled crust. You should pour enough to form a 2 inch layer on the bottom.
Next, sprinkle half of the chopped apples on top of the cheesecake batter.
Pour another quarter of batter on top, enough to cover the apples.
Drizzle 1/3 cup of caramel sauce over the cheesecake batter. The caramel should be at room temperature.
Pour another quarter of the batter over the caramel, enough to cover the sauce.
Top with the other half of the chopped apple filling.
Spread the remaining batter on top.
Drizzle 1/4 cup of sauce on top of the batter. Use a spatula to swirl the filling around with the batter to cover it. If there are bits of caramel exposed that aren’t swirled in with the batter, the cheesecake will most likely crack in those spots.

Baking

Wrap the bottom of the pan with a few layers of foil.
Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
Turn the oven off, and leave the cheesecake in there for 1 hour.
Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Apple Caramel Topping

Peel and slice the apples into thin slices about 1/8”.
To make the Apple Caramel topping, place the sliced apples in a medium saucepan with the brown sugar, cinnamon, and lemon juice. Cook for about 10 to 15 minutes, or until the apples have softened up but are not falling apart. They should be bendable. If the mixture is drying out and the apples are sticking to the pan, add one or two teaspoons of water as needed, or lower the heat.
Mix the cornstarch with the water until dissolved.
Once the apples are soft, pour the dissolved cornstarch in.
Mix to combine, while cooking for about one to two minutes, until the apples thicken.
Remove the apples from the heat, pour into a bowl. Cover the surface directly with plastic wrap. Let the apples cool down and then place in the fridge until chilled through, at least a couple of hours. You can make the apple topping a day ahead and keep in the fridge until ready to serve the cheesecake.

To Serve

Once the cheesecake has chilled for at least 6 hours, remove it from the refrigerator. Remove the ring around the cake.
Pour the cooked apple slices topping over the cheesecake, arranging them on an even layer.
Drizzle another 1/3 to 1/2 cup of caramel on top of the apples, or as much as desired from what is leftover. Just make sure the caramel is room temperature, not too warm, and not cold from the fridge. If the caramel is cold, place it in the microwave for just a few seconds at a time, until it’s of a pouring consistency.
Slice and serve the cheesecake.

Notes

Caramel sauce: You can use store-bought caramel sauce, or dulce de leche if desired. Here is my caramel sauce recipe that I used in this cheesecake.

Storage: You can store the Apple Caramel cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Crust: You can use digestive biscuits instead of graham crackers. Or use the Biscoff Crust recipe from this Biscoff Cheesecake.

Greasing the cheesecake pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.

Oven temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.