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Caramel Apple Cheesecake
This Caramel Apple Cheesecake combines creamy cheesecake with sweet caramel and tangy apples for the ultimate fall dessert. Perfect for gatherings, it’s easy to make and sure to impress everyone!
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Indulge in this creamy Caramel Apple Cheesecake, bursting with rich flavors of caramel and fresh, tart apples. With a crunchy graham cracker crust and a luscious cheesecake filling, this dessert will quickly become a family favorite. Perfect for fall gatherings or any time you crave a sweet, comforting treat, this cheesecake is sure to impress!
This recipe is easy to make, and you can follow the simple guide below. Step-by-step photos and directions are included to walk you through each step. Plus, we’ve added pro tips, tricks, and answers to frequently asked questions to ensure perfect results every time!
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This Caramel and Apple Cheesecake takes just over an hour to make and is perfect for fall parties or special occasions. The smooth cheesecake filling, topped with sweet caramel and tangy apples, makes every bite irresistible. Your guests will love the crunchy graham cracker crust that adds the perfect texture. If you want a dessert that’s easy to make and tastes like a gourmet treat, this cheesecake is for you!
Ingredients
What you'll need to make this Apple Caramel Cheesecake recipe:
For The Crust:
- 1½ cups of graham cracker crumbs
- 8 tablespoons of salted sweet cream butter, melted
- 2 tablespoons of granulated sugar
- ¼ teaspoon of ground cinnamon
To Make The Cheesecake:
- 4 (8-ounce) packages of cream cheese, softened
- ¾ cup of sour cream
- 1½ cups of granulated sugar
- 2½ tablespoons of cornstarch
- 4 large eggs, room temperature
- 2 teaspoons of vanilla extract
For The Apple Topping:
- 2 cups of Honeycrisp apples peeled, cored, and sliced
- 1 teaspoon of lemon juice
- ¾ cup of water
- ¼ cup + 2 tablespoons of granulated sugar
- ¼ cup of light brown sugar, packed
- ¾ teaspoon of apple pie spice
- 1½ tablespoons of cornstarch
- 1½ tablespoons of cold water
For The Caramel Topping:
- 1 (13.4-ounce) can of dulce de leche caramel
- 3 tablespoons of heavy cream
- ¼ cup of chopped pecans (optional garnish)
Substitutions and Additions
Personalize your Salted Caramel Apple Cheesecake recipe by swapping out ingredients and adding delicious extras! These simple changes can make your cheesecake uniquely yours. Here are some top substitutions and additions:
- Add Cinnamon: Stir in a teaspoon of cinnamon into the cheesecake batter for a warm, fall-inspired twist.These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this
- Substitute Graham Cracker Crust: Use crushed gingersnaps or shortbread cookies for a spicier or sweeter base for your cheesecake.
- Substitute Caramel: Swap caramel sauce with dulce de leche for a richer, creamier topping on your Caramel Apple Cheesecake.
- Substitute Apples: Try using pears or peaches instead of apples to change up the fruit flavor in your cheesecake.
- Add Nuts: Sprinkle chopped pecans or walnuts over the top for extra crunch and flavor.
How to Make Baked Apple Cheesecake
Follow along with our step-by-step pictures, instructions, and helpful tips and tricks listed below. Let’s get started on this delicious Caramel Apple Cheesecake recipe! You’ll love how easy it is to make.
For The Crust
STEP ONE: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
Generously spray the lined springform pan with nonstick cooking spray. Set it aside.
STEP TWO: Using a small bowl, stir together the graham cracker crumbs, melted butter, granulated sugar, and cinnamon until well incorporated.
STEP THREE: Evenly press the crumb mixture into the bottom of the prepared pan.
Pro Tip
Use the bottom of a drinking glass to press the crust down then use the edge of a rubber spatula to go around the edge of the pan to push the crust down along the edges.
STEP FOUR: Bake for six minutes and remove from oven. Reduce the oven temperature to 325°F.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
For The Cheesecake
FIRST STEP: Beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
Using either a stand mixer or a large bowl and a handheld mixer at medium-low speed
SECOND STEP: Add in the granulated sugar and cornstarch, and continue mixing for one minute.
THIRD STEP: Lower the mixer speed to low.
Pro Tip
It’s important to keep the mixer speed low when mixing the cheesecake batter. The more air in the batter, the higher the possibility for cracks in the top of the cheesecake.
FOURTH STEP: Add the eggs in one at a time. Beat just until the eggs are well incorporated. Add the vanilla extract.
FIFTH STEP: Wrap the outside of the springform pan in two layers of foil.
SIXTH STEP: Evenly pour the cheesecake batter over the crust.
SEVENTH STEP: Place the wrapped cheesecake in a larger baking dish, and add 1½ to 2 inches of water to the larger baking dish.
Pro Tip
To make it easier, put the cheesecake in the pan, put the pan on the oven rack, and then add the hot water.
EIGHTH STEP: Bake the cheesecake for 1 hour and 30 minutes. Turn the oven off and crack the oven door open.
Let the cheesecake rest in the oven for an additional 20 minutes.
NINTH STEP: Remove the cheesecake and let it cool on a cooling rack for 30 minutes
Gently run a knife around the edge of the pan to make certain the cake edge will come away clean.
TENTH STEP: Cover the top of the cheesecake and allow it to chill in the fridge for eight hours up to overnight.
ELEVENTH STEP: Just before serving, carefully release the sides of the pan.
Pro Tip
If you wish to transfer the cheesecake before topping to a serving plate, spray a piece of parchment paper with nonstick spray and place it on top of the cheesecake.
Gently flip the cheesecake over, remove the parchment paper under the crust. Place the serving plate on top of the crust. Carefully flip the cake right side up and remove it from the top layer of cheesecake.
For The Apple Topping
FIRST STEP: Toss apple slices in the lemon juice, and set it aside.
SECOND STEP: Using a 3 to 4-quart saucepan over high heat, add the coated sliced apples, water, granulated sugar, light brown sugar, and apple pie spice.
Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for five to seven minutes.
THIRD STEP: Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
FOURTH STEP: Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming.
Remove the apple topping from the heat and allow the topping to cool.
For The Caramel Topping
FIRST STEP: Using a small heat-safe mixing bowl, combine the dulce de leche caramel topping with the heavy cream.
Heat in the microwave for 30 seconds. Stir well.
SECOND STEP: Using an offset spatula, or a spoon, evenly spread the caramel topping.
THIRD STEP: Just before serving, spoon the apple topping on top of the caramel topping.
FOURTH STEP: Sprinkle with the chopped pecans.
How To Serve Caramel Apple Cheesecake
There are so many fun and delicious ways to serve this Caramel Apple Cheesecake! Whether it's for a special occasion or just a cozy fall night, this dessert is always a hit.
- Fall Gatherings: This cheesecake is perfect for fall get-togethers with friends and family. The warm flavors of caramel and apple make it a cozy, seasonal treat. Pair it with a warm apple cider or pumpkin spice latte for the ultimate fall dessert spread!
- Holidays and Special Occasions: Impress your guests by serving this cheesecake at holiday dinners or parties. The sweet, tangy flavors are a crowd-pleaser and work for both kids and adults. Serve alongside classic pecan pie or a festive punch for a complete dessert table.
- Casual Family Nights: Kids and adults alike will love this sweet, creamy cheesecake after a fun family meal. It’s easy to serve and even easier to enjoy! Pair it with a simple hot chocolate or a fruit salad for a balanced finish to any meal.
Why You'll Love This Apple Cheesecake Recipe
Apple Cheesecake is more than just a dessert—it's a beloved favorite for several irresistible reasons:
- A Perfect Blend of Sweet and Tart: This recipe combines the creamy richness of cheesecake with the sweet, tangy flavor of caramel apples. Every bite delivers a delicious mix of smooth cheesecake and juicy apples, making it a taste sensation you’ll crave.
- Comforting and Cozy: Whether for fall or any time you want something sweet, this dessert feels like a warm hug in food form. The mix of caramel, apples, and cheesecake evokes that nostalgic feeling of comfort food.
- Crowd-Pleasing Elegance: With its beautiful layers and flavors, this cheesecake impresses both at parties and intimate family dinners. It’s easy to make, yet looks and tastes like something you’d find at a bakery!
Caramel Apple Cheesecake isn’t just delicious—it’s a delightful combination of comfort and flavor that everyone will love.
Recipe FAQ
Can I use a different type of apple for this Caramel Apple Cheesecake?
Yes, you can use any apple variety, but Granny Smith apples add the perfect balance of tart and sweet.
How do I prevent the cheesecake from cracking?
Bake the cheesecake in a water bath and avoid opening the oven door too often to prevent cracking.
Do I need to peel the apples before adding them to the cheesecake?
Yes, peeling the apples helps create a smoother texture, making the caramel and cheesecake layers blend perfectly.
How long should I let the cheesecake cool before serving?
Allow the cheesecake to cool for at least 4 hours in the fridge to set fully before serving.
Serving FAQ
Can I serve Caramel Apple Cheesecake warm or cold?
This Caramel Apple Cheesecake is best served chilled to allow the flavors and texture to set perfectly.
How should I slice the cheesecake for serving?
Use a sharp knife, wiped clean between cuts, to create smooth, even slices for perfect presentation.
Can I top the cheesecake with extra caramel before serving?
Yes, drizzle extra caramel sauce over the cheesecake just before serving for an added layer of sweetness.
What’s the best way to plate Caramel Apple Cheesecake for guests?
Serve each slice with a fork and a small dessert plate to let the cheesecake’s layers shine when served.
Storage FAQ
For optimal storage of your Caramel Apple Cheesecake, follow the tips and tricks below. From making ahead to reheating, we've covered every step to keep your dessert fresh and delicious!
Can I make Caramel Apple Cheesecake ahead of time?
Yes, you can prepare the cheesecake a day in advance. Store it in the fridge to keep it fresh until serving.
How should I store leftover Caramel Apple Cheesecake?
Place leftover cheesecake in an airtight container and refrigerate it. It will stay fresh for up to three days.
Can I freeze Caramel Apple Cheesecake?
Yes, you can freeze the cheesecake without the caramel topping. Wrap it tightly, and it will keep for up to a month.
How do I thaw and reheat frozen Caramel Apple Cheesecake?
Thaw the cheesecake in the fridge overnight. Serve cold, as reheating isn’t recommended to maintain its texture.
Caramel Apple Cheesecake
This Caramel Apple Cheesecake combines creamy cheesecake with sweet caramel and tangy apples for the ultimate fall dessert. Perfect for gatherings, it’s easy to make and sure to impress everyone!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 8 tablespoons salted sweet cream butter (melted)
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Cheesecake
- 32 ounces cream cheese (softened (4×8-ounce packages))
- ¾ cup sour cream
- 1½ cups granulated sugar
- 2½ tablespoons cornstarch
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Apple Topping
- 2 cups apples (your favorite variety (peeled, cored and sliced))
- 1 teaspoon lemon juice
- ¾ cup water
- ¼ cup granulated sugar (plus 2 tablespoons)
- ¼ cup light brown sugar (packed)
- ¾ teaspoon apple pie spice
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 3 tablespoons heavy cream
- ¼ cup chopped pecans (optional garnish)
DIRECTIONS
Crust
- Preheat the oven to 350°F. Line the bottom only of a 9-inch springform pan with parchment paper. Generously spray the lined springform pan with nonstick cooking spray. Set it aside.
- Using a small mixing bowl, stir together the graham cracker crumbs, melted butter, granulated sugar and cinnamon, until well incorporated.
- Evenly press the crumb mixture into the bottom of the prepared pan.
- Bake for 6 minutes.
- Reduce the oven temperature to 325°F.
Cheesecake
- Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium-low speed, beat the softened cream cheese and sour cream for 1 to 1½ minutes until smooth.
- Add in the granulated sugar and cornstarch, continue mixing for 1 minute.
- Lower the mixer speed to low.
- Add the eggs in 1 at a time. Beat just until the eggs are well incorporated.
- Add the vanilla extract.
- Wrap the outside of the springform pan in 2 layers of foil.
- Evenly pour the cheesecake batter over the crust.
- Place the wrapped cheesecake in a larger baking dish, and add 1½ to 2 inches of water to the larger baking dish.
- Bake the cheesecake for 1 hour 30 minutes. Turn the oven off and crack the oven door open. Let the cheesecake rest in the oven for an additional 20 minutes.
- Remove the cheesecake and let it cool on a cooling rack for 30 minutes. Gently run a knife around the edge of the pan to make certain the cake edge will come away clean.
- Cover the top of the cheesecake and allow it to chill in the fridge for 8 hours to overnight.
- Just before serving, carefully release the sides of the springform pan.
Apple Topping
- Toss sliced apples in the lemon juice, and set it aside.
- Using a 3 to 4-quart saucepan over high heat, add the coated sliced apples, water, granulated sugar, light brown sugar, and apple pie spice. Bring to a low boil, and reduce to medium heat. Allow the apple mixture to cook for 5-7 minutes.
- Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.
- Stir the cornstarch mixture into the cooked apples. Because the mixture will thicken quickly, stir constantly to keep lumps from forming. Remove the apple topping from the heat and allow the topping to cool.
Caramel Topping
- Using a small heat safe mixing bowl, combine the dulce de leche caramel topping with the heavy cream. Heat in the microwave for 30 seconds. Stir well.
- Using an offset spatula, or a spoon, evenly spread the caramel topping.
- Just before serving, spoon the apple topping on top of the caramel topping.
- Sprinkle with the chopped pecans.
Notes
- Use the bottom of a drinking glass to press the crust down then use the edge of a rubber spatula to go around the edge of the pan to push the crust down along the edges.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
- It’s important to keep the mixer speed low when mixing the cheesecake batter. The more air in the batter, the higher the possibility for cracks in the top of the cheesecake.
- To make it easier, put the cheesecake in the pan, put the pan on the oven rack, and then add the hot water.
- If you wish to transfer the cheesecake, before topping, to a serving plate, spray a piece of parchment paper with nonstick spray and place it on top of the cheesecake. Gently flip the cheesecake over, remove the parchment paper under the crust. Place the serving plate on top of the crust.
- Carefully flip the cake right side up and remove it from the top layer of cheesecake.
Nutrition
Calories: 597kcal | Carbohydrates: 56g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 412mg | Potassium: 204mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1433IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
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