Why You’ll Love This Recipe

I love how each bite gives me sweet apples, rich caramel, and velvety cream cheese. The contrast of textures—from the crisp crust to the silky filling and tender apples—makes this a show-stopping dessert that’s perfect for gatherings or cozy nights in.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

Graham cracker crumbs
Butter (melted)
Sugar
Cinnamon

Cheesecake filling:

Cream cheese (softened)
Granulated and/or brown sugar
Eggs
Vanilla extract
Sour cream or heavy cream
Cinnamon (for spice)
Optional: applesauce or chopped apples

Apple topping & swirl:

Apple pie filling or fresh apples (peeled, diced, sautéed with cinnamon and sugar)
Caramel sauce

Optional garnish:

Chopped pecans or walnuts
Sea salt drizzle

directions

Make the crust: I mix graham crumbs, melted butter, sugar, and cinnamon, then press the mixture into the bottom (and optionally up the sides) of a 9-inch springform pan. I bake it for about 8–12 minutes until set.
Prepare the filling: I beat cream cheese with sugar, vanilla, and cinnamon until smooth. Then I add eggs one at a time, followed by sour cream (or applesauce when using). I gently fold in chopped apples or swirl in caramel.
Layer apples and cheese: I spoon apple pie filling (or sautéed apples) over the cooled crust, pour the cheesecake mixture on top, and swirl extra caramel if desired.
Bake in water bath: I wrap the springform pan in foil, set it in a larger pan, pour hot water halfway up the sides, and bake at ~325 °F for about 1–1¼ hours until the edges are firm and the center still barely jiggles.
Cool gradually: I turn off the oven, crack the door, and let it cool for about an hour to prevent cracks, then chill the cheesecake for 4–8 hours or overnight.
Top and serve: Before serving, I warm apple topping with caramel until saucy, spread it over the cheesecake, and sprinkle on nuts and a drizzle of caramel and sea salt.

Servings and timing

Servings: 12–14 slices
Prep time: ~30–45 minutes
Bake time: 1–1¼ hours
Cool time: 1 hour in oven + 4–8 hours chilled
Total time: ~6–10 hours including cooling

Variations

Use a blondie crust for added texture and flavor.
Spice the filling with nutmeg or allspice.
Substitute apple pie filling with fresh sautéed apples.
For gluten-free, use GF graham crackers or nut-based crust.
Make cheesecake bars in a 9×13 pan for easier slicing.

storage/reheating

I keep leftovers covered in the fridge for up to 5 days. To refresh, I let slices sit at room temperature for 15 minutes before serving. You can freeze individual slices (wrapped tightly) for up to 1 month—thaw in the fridge overnight.

FAQs

Can I make this ahead of time?

Absolutely—I bake it the day before and chill overnight. Then I add warm apple–caramel topping just before serving for maximum flavor and presentation.

Can I use canned apple pie filling?

Yes! I often use about ¾ cup in the crust layer and more to top, warming it slightly with caramel before spooning it on.

Why bake cheesecake in a water bath?

I find the water bath adds moisture and even heat, preventing cracks and ensuring a creamy, smooth finish. Wrapping the pan keeps the crust from getting soggy.

Which apples are best?

Granny Smith and Honeycrisp are my favorites—they hold their shape, offer a nice tartness, and contrast beautifully with the sweet caramel.

How do I cut clean slices?

I rinse a thin knife under hot water, dry it quickly, and slice in one smooth motion. Repeat between slices to keep edges sharp.

Conclusion

This Caramel Apple Cheesecake is my fall obsession—each forkful brings creamy, caramel-sweet, and apple-spiced comfort. It’s special enough for holiday tables yet easy to prep ahead. I love watching guests’ faces light up as they taste its rich, cozy flavors. Happy baking and savor every indulgent slice!

Caramel Apple Cheesecake

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Author: Mia
Total Time: ~6–10 hours
Yield: 12–14 slices
Diet: Vegetarian

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Description

This caramel apple cheesecake is the ultimate fall dessert—rich, creamy filling layered with spiced apples and swirled with buttery caramel in every bite.

Instructions

Make the crust: Combine graham crumbs, butter, sugar, and cinnamon. Press into a 9-inch springform pan and bake at 350°F (175°C) for 8–12 minutes until set.

Prepare the filling: Beat softened cream cheese with sugar, vanilla, and cinnamon. Add eggs one at a time, then stir in sour cream or applesauce.

Layer and swirl: Spread apple filling over the crust. Pour the cheesecake mixture on top and swirl in caramel.

Bake in a water bath: Wrap the pan in foil, place in a larger pan, and add hot water halfway up the sides. Bake at 325°F (160°C) for 60–75 minutes until just set.

Cool gradually: Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then chill for 4–8 hours or overnight.

Top and serve: Warm caramel and apple topping together, spoon over the cheesecake, and garnish with nuts or sea salt if desired.

Notes

Always use room temperature ingredients to ensure a smooth, creamy texture.

A water bath helps avoid cracking and keeps the texture ultra-silky.

For a flavor twist, add nutmeg or use a gingersnap crust.

Fresh sautéed apples can replace canned filling for a rustic feel.

Cheesecake slices clean best with a hot, damp knife wiped between cuts.

Prep Time: 30–45 minutes
Cook Time: 5–9 hours
Category: Dessert
Method: Baked
Cuisine: American