Luscious Apple Caramel Cheesecake

This cheesecake with caramel apples is a total treat for anyone who loves dessert. It’s got a buttery graham cracker base, a creamy and slightly tangy cream cheese layer, topped off with soft spiced apples and a sweet drizzle of caramel. It’s that sweet and fresh combo that’s perfect for celebrations or just cozy nights in.

I whipped this cheesecake up for a holiday with my family and it stole the show right away. Now it’s a favorite that everyone looks forward to every time we gather.

What You’ll Need

• Medium apples peeled and thinly sliced—they get soft and spiced perfectly, pick firmer kinds like Granny Smith or Honeycrisp
• Unsalted butter melts into the crust for a rich taste, make sure it’s good quality
• Granulated sugar split between crust, filling, and caramel for just the right sweetness
• Brown sugar packed tightly to bring a deep flavor to the apple topping
• Graham cracker crumbs create the crust’s sturdy but crumbly base, fresh crumbs work best
• Large eggs fresh eggs help hold the filling together nicely
• Vanilla extract pure stuff adds cozy warmth to the filling
• Cinnamon and nutmeg freshly ground to spice up the apples and bring that fall feeling
• Sour cream full-fat adds a tang and smoothness to the filling
• Granulated sugar, butter, heavy cream, and a pinch of salt come together to make the smooth and shiny caramel sauce, controlling temp is key
• Cream cheese softened so it’s smooth and creamy—the heart of the filling

Step-By-Step Guide

Make The Crust

Mix graham crumbs with sugar for sweetness and texture. Then stir in melted butter well so it sticks together. Press firmly into a 9-inch springform pan and bake for 10 minutes. Let it cool fully so it doesn’t get soggy.

Mix The Filling

Beat the cream cheese until fluffy and lump-free. Add sugar and vanilla little by little for taste. Add eggs one at a time so it stays smooth. Stir in sour cream for a little tang and creaminess. Pour this filling over the cooled crust and spread evenly.

Bake With A Water Bath

Wrap the pan tightly in foil so no water leaks in. Place it inside a bigger pan and pour hot water halfway up the sides. Bake at 325°F for about an hour, until edges are firm but center jiggles just a bit. This slow, gentle bake keeps it creamy and crack-free.

Cook The Apples

In a skillet, melt butter and add the apple slices with brown sugar, cinnamon, and nutmeg. Cook on low heat for 5 to 7 minutes until apples are soft but still hold their shape. Cool before topping.

Whip Up Caramel Sauce

Sift granulated sugar into a pan over medium heat, stirring so it doesn’t burn. Slowly add butter and mix well. Pour in heavy cream bit by bit while stirring to get a smooth sauce. Add a pinch of salt to round off the sweetness. Let it cool a bit before drizzling.

Put It All Together

Spread those spiced apples over the chilled cheesecake. Drizzle the caramel sauce generously all over the top. Slice carefully and serve cold for the best flavor and texture.

This cheesecake quickly became a seasonal favorite for me. The first time I added caramel sauce, it took it up a notch and now it’s a must-have at fall get-togethers.

Smart Ways To Keep It

Keep the cheesecake in the fridge covered for up to four days. Use a dome or airtight box so it doesn’t pick up fridge smells. For longer storage, freeze it without the apples and caramel, then add those after thawing.

Switch It Up

Try swapping the graham crust for crushed gingersnaps or digestive biscuits for a bit of spice or European style. Swap apples with pear slices for something a little sweeter. Add a splash of bourbon or vanilla bean to the caramel for a fancy twist on special days.

Great Pairings

Enjoy this with a cup of chai tea or freshly brewed coffee that brings out the fall spices. A scoop of vanilla ice cream adds a creamy sidekick. A glass of slightly sweet white wine or apple cider rounds it out for a festive feel.

Seasonal Spin-Offs

Add chopped pecans or fresh cranberries to the apple topping to give it more crunch and brightness. In the summer, swap out apples for fresh peaches or nectarines and drizzle with honey instead of caramel. Dust it with cinnamon sugar for a cozy holiday vibe.

I've made this cheesecake plenty of times with smiles and requests for more every single time. Treat yourself to this caramel apple delight and you’ll have a new favorite to brag about in the kitchen.

Frequently Asked Cooking Questions

→ What’s the trick to keep cheesecake from cracking?

Covering the pan with foil and baking it in a water bath keeps heat and moisture steady, which helps stop cracks. Also, let it cool slow in the oven before putting it in the fridge.

→ Can I swap apples in the topping for other kinds?

Sure, firmer apples like Granny Smith or Honeycrisp hold up well and give a nice mix of tart and sweet flavors.

→ How do I get a smooth caramel sauce?

Keep stirring sugar as it melts so it doesn't burn, then add butter and cream bit by bit while mixing to get a silky sauce without lumps.

→ Do I really need to chill the cheesecake overnight?

It’s best to chill it for hours or overnight so the flavors blend and the texture firms up, making it easier to slice and tastier.

→ Is it okay to make the apple topping ahead of time?

Yes, you can cook and cool the apple topping before. Just keep it covered in the fridge and add it right before serving.