Name: Caramel Apple Cheesecake Recipe
Prep time: PT-489266H44M5S
Cook time: PT-489266H44M5S
Total time: PT-489266H44M5S
Cuisine: American
Ingredients: 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers); 5 tbsp (65g) sugar; 1/8 tsp salt; 10 tbsp (140g) unsalted butter, melted; 1 1/2 medium sized apples (about 260g), thinly sliced; 1/2 tsp ground cinnamon; 1/2 cup caramel sauce, from homemade caramel sauce recipe; 3 tbsp all purpose flour; 24 ounces cream cheese, softened; 1 cup (144g) loosely packed brown sugar; 3 tbsp (24g) all purpose flour; 1/2 cup (115g) sour cream; 1/2 cup (130g) applesauce; 2 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 3 large eggs; 1-2 medium sized apples, thinly sliced; 1 1/2 tbsp sugar; 1/2 tsp ground cinnamon

If you’re a fan of all things cozy and sweet, you’re going to absolutely adore this Caramel Apple Cheesecake Recipe. It’s the kind of dessert that makes the whole house smell like fall and invites everyone to gather around with seconds (or thirds!). I discovered this recipe a few years back, and now it’s become my go-to treat whenever I want to impress friends or spoil my family. You’ll find that the combination of creamy cheesecake, tender cinnamon-spiced apples, and rich homemade caramel sauce is totally irresistible. Stick around—I’ll walk you through every step so your cheesecake turns out just perfect.

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Why You’ll Love This Recipe

Delicious Layering: The caramel apple base with creamy cheesecake topping is a flavor combo that’s pure magic.
Beautiful Presentation: The thinly sliced apple “rose” on top is a showstopper that’s easier than you’d think.
Perfect Fall Dessert: The cinnamon and apples make it feel like a warm hug on a chilly day.
Make Ahead Friendly: You can prep parts in advance and refrigerate overnight without any fuss.

A round dessert with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a thick, crumbly brown crust. Above it is a smooth, light ivory cream layer about half as thick as the crust. The top layer features thin, soft-looking apple slices arranged tightly in concentric circles like a flower, with a glossy cinnamon-spiced glaze coating them, giving a warm reddish-brown shine. In the background, parts of green and red apples and a clear glass jar with caramel sauce are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the ingredients right is key to this Caramel Apple Cheesecake Recipe. The graham cracker crust adds buttery crunch, while the apples provide that fresh, juicy bite. And I always recommend fresh, crisp apples for both flavor and texture. Here are the essentials and some notes I’ve picked up along the way.

Graham cracker crumbs: These create a sturdy, flavorful crust that complements the softness of the cheesecake.
Sugar (granulated and brown): Brown sugar in the filling adds a deep molasses hint that balances the tangy cream cheese beautifully.
Unsalted butter: Use good-quality butter for the crust to ensure richness and to help it hold together well.
Apples: Go for firm varieties like Fuji or Granny Smith; they hold their shape and add a tart bite to contrast the sweet caramel.
Cinnamon: This warm spice is the star in both the apple layers and cheesecake, so use fresh ground for best aroma.
Caramel sauce: Homemade is best here because it’s silky and not overly sweet—plus you can prepare it ahead!
Cream cheese: Make sure it’s softened to room temperature to prevent lumps and achieve that silky texture.
Sour cream and applesauce: These add moisture and a subtle tang, creating a tender cheesecake that’s never dry.
All-purpose flour: Helps give structure to both crust and cheesecake layers for perfect slicing.
Vanilla extract: Adds depth and rounds out the flavors.
Eggs: They bind everything together and contribute to the creamy consistency.
Additional sugar and cinnamon for topping: Sprinkling this on the apple topping gives a lovely sweetness and a touch of sparkle after baking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Caramel Apple Cheesecake Recipe is—so don’t hesitate to make it your own. Over the years, I’ve played around with some tweaks that I think you might enjoy.

Make it gluten-free: Swap the graham cracker crumbs with gluten-free ones or use crushed nuts like pecans for the crust; it adds a lovely texture. I tried this once and the nutty crust was a delightful surprise.
Add nuts: Toasted walnuts or pecans mixed into the apple layer give extra crunch and flavor depth.
Spice it up: For more warmth, add a pinch of nutmeg or ginger to the cinnamon mix—this little trick instantly makes it feel extra cozy.
Caramel variations: Use store-bought caramel sauce in a pinch, but I recommend drizzling some salted caramel on top for a sophisticated twist.

How to Make Caramel Apple Cheesecake Recipe

Step 1: Prepare the Crust and Caramel Sauce

First things first—prep that luscious caramel sauce if you’re making it homemade. It’s best to make it a day or two ahead so it’s smooth and room temperature when you add it to the cheesecake. For the crust, mix the graham cracker crumbs, sugar, salt, and melted butter until fully combined. Press this mixture out evenly into the bottom and up the sides of your greased springform pan. Bake it for about 8-10 minutes at 325°F (163°C) until it’s set and aromatic. Once it’s ready, wrap the outside of the pan with foil to protect it during the water bath later on—we don’t want any water sneaking in!

Step 2: Layer the Apples and Caramel

Toss the thinly sliced apples with cinnamon to infuse that warm spice. Spread these apples evenly over the baked crust. Next, whisk the caramel sauce with a bit of flour and pour it over the apples to create that sticky, indulgent layer right at the base of your cheesecake. This step always gets me excited because it’s like building a tiny caramel-apple treasure within the cake.

Step 3: Whip Up the Cheesecake Batter

Using softened cream cheese is crucial here—beat it with brown sugar and flour on low speed until you get a super smooth mixture. I swear, beating it on low speed helps prevent air bubbles that cause cracks later. Then, mix in sour cream, applesauce, vanilla, and cinnamon. Adding eggs one at a time while mixing gently ensures everything emulsifies perfectly. Be sure to scrape down the bowl so no pockets of cream cheese or sugar remain. This batter is the heart of the recipe, so treat it with care!

Step 4: Assemble and Add the Apple Rose Topping

Pour your creamy cheesecake batter gently over the caramel apple layer in the crust. Now comes one of my favorite parts—decorating! Take thin apple slices and arrange them in concentric circles, like a rose blooming, starting from the edge and moving inward. Sprinkle cinnamon sugar over the top to give it a lovely sweet finish after baking. This step not only looks spectacular but adds an extra layer of tasty apple goodness.

Step 5: Bake the Cheesecake with a Water Bath

Place your springform pan inside a larger pan and carefully pour warm water halfway up the sides—this water bath helps bake the cheesecake evenly and keeps it creamy without cracks. Bake at a lower temperature, 300°F (148°C), for 90 minutes. You’ll notice the edges firm up but the center may jiggle slightly—that’s perfect! Resist the urge to open the oven too soon. Once the baking’s done, leave the oven off with the door shut for 30 minutes to gently finish cooking, then crack the door open for another 30 minutes to cool slowly. This slow cooling is what saved me from cracking disasters in the early days!

Step 6: Chill and Serve

After baking and slowly cooling, pop your cheesecake into the fridge for at least 5-6 hours or overnight. I like to brush any leftover caramel sauce over the top apples just before serving to give a gorgeous shine and extra hit of sweetness. When you finally slice into this beauty, you’ll have layers of creamy, cinnamon-spiced cheesecake with pockets of soft apple and luscious caramel.

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Pro Tips for Making Caramel Apple Cheesecake Recipe

Room Temperature Ingredients: I always make sure my cream cheese and eggs are at room temp to ensure a smooth batter and prevent lumps.
Low and Slow Baking: Baking at 300°F in a water bath really made all the difference in keeping my cheesecake crack-free and silky.
Slow Cooling Process: My biggest breakthrough was leaving the cheesecake in the turned-off oven, cooling gradually to avoid sudden temperature changes that crack the surface.
Apple Thickness: Slice the apples thinly and evenly for that perfect rose pattern and for them to soften just right during baking.

How to Serve Caramel Apple Cheesecake Recipe

A thick slice of cheesecake sits on a white plate with a raised rim, placed on red and white cloth. The cheesecake has three layers: a bottom crunchy brown crumb crust, a middle pale cream layer speckled with small spices, and a thin layer of soft apple slices just above the crust. The top is covered with rich golden caramel sauce dripping over the edges and running down the sides in three thick streams. The background shows a blurred green apple, a red apple, a small glass jar with caramel, and the remaining cheesecake on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping the finished cheesecake with a light drizzle of extra caramel sauce for that glossy, irresistible look. A sprinkle of chopped toasted pecans adds a crunchy contrast that my family adores. Sometimes I dust a bit of extra cinnamon or even lightly whip some cream for a fancy touch. These garnishes don’t just look pretty—they add layers of texture and flavor that elevate the whole experience.

Side Dishes

This cheesecake pairs beautifully with a simple cup of black coffee or a rich chai latte to balance the sweetness. For lunch or brunch gatherings, I like to serve it alongside spiced nuts or a light spinach salad to cut through the richness. For holiday dinners, it’s the perfect finale after hearty mains and roasted veggies.

Creative Ways to Present

I’ve found that cutting this cheesecake into neat wedges and plating each slice with a few fresh apple slices and a scoop of vanilla bean ice cream really impresses guests. For special occasions, I’ve served mini individual cheesecakes in mason jars topped with the apple rose — talk about adorable! Presentation is half the fun and this Caramel Apple Cheesecake Recipe lends itself beautifully to creative styling.

Make Ahead and Storage

Storing Leftovers

Any leftover cheesecake I wrap tightly in plastic wrap and store in an airtight container in the fridge. It keeps for up to five days, and honestly, the flavors get even better the next day as they mingle and settle. Just be sure to keep it chilled until you’re ready to serve.

Freezing

I’ve frozen this cheesecake slice-by-slice by wrapping each piece in plastic wrap then foil, and storing in a freezer-safe bag. It holds up really well for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge for the best texture.

Reheating

While I prefer this cheesecake chilled, you can bring it to room temperature for about 20-30 minutes before serving if it’s been refrigerated. Avoid microwaving, as it can mess with the texture and make it too soft or watery.

FAQs

Can I use store-bought caramel sauce for this Caramel Apple Cheesecake Recipe?

Absolutely! While I recommend homemade caramel sauce for the freshest taste and perfect texture, good-quality store-bought caramel can work in a pinch. Just try to find one that’s not overly sweet or runny, so it holds up nicely in the filling and topping layers.
What kinds of apples work best in this recipe?

Firm apples like Granny Smith, Fuji, or Honeycrisp are ideal because they keep their shape and provide a nice tart contrast to the sweetness of caramel and brown sugar. Avoid super soft varieties that turn mushy when baked.
How do I avoid cracks on my cheesecake?

The key is baking low and slow in a water bath and allowing the cheesecake to cool gradually in the oven before bringing it to room temperature. Beating the batter at low speed and not overmixing also helps keep air bubbles out. Following these steps will give you a smooth, crack-free finish.
Can I make this cheesecake ahead of time?

Yes! This cheesecake actually tastes better after chilling overnight, so it’s a great make-ahead dessert. Just cover it tightly and refrigerate until ready to serve.

Final Thoughts

This Caramel Apple Cheesecake Recipe holds a special place in my heart because it’s the dessert that brings everyone together, no matter the occasion. From the heavenly layers to the gorgeous apple rose on top, it’s like apple pie and cheesecake had the most perfect baby. I hope you enjoy making this as much as I do—feel free to customize and have fun with it. Once you’ve tasted that buttery crust with cinnamon-spiced apples and creamy filling, you’ll understand why I’m always reaching for this recipe when I want something truly special.