Caramel Apple Cheesecake

Substitutions And Additions

APPLES: Any apple variety can be used for the apple topping, but Granny Smith apples are a much firmer apple and will hold their shape when cooking.

You could also use Gala, Pink Lady, Jonagold, or Braeburn apples.

CRUST: Make the crust using 1½ cups of crushed gingersnap cookies instead of using graham crumbs.

TOPPING: Finish with a pinch of sea salt for the perfect balance of sweet and salty.

GROUND CINNAMON: Experiment with other spices like nutmeg or allspice to infuse different warm and aromatic notes into your crust.

SOUR CREAM: Greek yogurt can be a suitable replacement for sour cream, maintaining the creamy texture while adding a subtle tang.

APPLE PIE SPICE: If you don’t have apple pie spice on hand, create your own by mixing cinnamon, nutmeg, and a touch of allspice for a similar flavor profile.

DULCE DE LECHE CARAMEL: Caramel sauce or butterscotch sauce can be used instead of dulce de leche, offering slightly different caramel notes to your cheesecake.

How To Make This Caramel Apple Cheesecake Recipe

While there are several steps to making this show-stopping dessert, our step-by-step instructions will walk you through each part of this cheesecake recipe.

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.

STEP FOUR: Bake for six minutes and remove from oven. Reduce the oven temperature to 325°F.

For The Cheesecake

STEP ONE: 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

STEP TWO: Add in the granulated sugar and cornstarch, and continue mixing for one minute.

STEP THREE: Lower the mixer speed to low. 

STEP FOUR: Add the eggs in one at a time. Beat just until the eggs are well incorporated. Add the vanilla extract. 

STEP FIVE: Wrap the outside of the springform pan in two layers of foil.

STEP SIX: Evenly pour the cheesecake batter over the crust.

STEP SEVEN: Place the wrapped cheesecake in a larger baking dish, and add 1½ to 2 inches of water to the larger baking dish.

STEP EIGHT: 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. 

STEP NINE: 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.

STEP TEN: Cover the top of the cheesecake and allow it to chill in the fridge for eight hours up to overnight.

STEP ELEVEN: Just before serving, carefully release the sides of the pan.

For The Apple Topping

STEP ONE: Toss apple slices in the lemon juice, and set it aside.

STEP TWO: 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.

STEP THREE: Using a small mixing bowl, or measuring cup, stir together the cornstarch and the cold water until smooth.

STEP FOUR: 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

STEP ONE: 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.

STEP TWO: Using an offset spatula, or a spoon, evenly spread the caramel topping.

STEP THREE: Just before serving, spoon the apple topping on top of the caramel topping.

STEP FOUR: Sprinkle with the chopped pecans.

How To Serve

Delicious caramel apple cheesecake is so yummy any time you get the craving for something sweet.

For an extra indulgent treat, a scoop of vanilla ice cream and whipped cream will do the trick.

Elevate your coffee break with a slice of caramel apple cheesecake and a piping hot cup of freshly brewed coffee.

Try our beautiful and delicious upside-down apple cake or simple apple crisp for more of our favorite homemade apple desserts.

IN THE FREEZER: You can freeze the un-topped cheesecake for up to three months. Allow the cheesecake to completely thaw before topping and serving.

Why We Love This Recipe

IRRESISTIBLE FLAVOR: This cheesecake combines the rich and creamy goodness of classic cheesecake with the irresistible allure of caramel-drenched apples.

VISUAL DELIGHT: The cheesecake’s presentation is a feast for the eyes as well. The caramel drizzle cascading down the sides and the apple slices arranged on top create a visually stunning dessert that’s as pleasing to look at as it is to eat.

This caramel apple cheesecake is a buttery crust topped with a creamy cheesecake filling, luscious homemade caramel, and made-from-scratch apple pie filling for an irresistible and mouthwatering dessert. (Pssst – try our no-bake cherry cheesecake recipe, too!).

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