Caramel apple cheesecake combines the sweet, creamy texture of cheesecake with the warm flavors of caramel and apples. This dessert not only looks impressive but also tastes delicious, making it a perfect treat for fall gatherings and holidays.

Making caramel apple cheesecake is easier than it may seem: a simple graham cracker crust, a smooth cheesecake filling, and layers of cinnamon-spiced apples! Each bite is a blend of creamy, sweet, and slightly tart, and for sure it will be a hit at your next dinner party or family celebration.
I know you’re going to enjoy this homemade caramel apple cheesecake for several reasons:
- First, the flavor combination is amazing. The sweet and tangy apples mix perfectly with the rich and creamy cheesecake. Adding caramel on top gives it a delicious finish.
- It’s all about the texture. The creamy cheesecake pairs nicely with the slightly crunchy crust. You also get the soft bits of apple, which makes every bite satisfying.

Ingredients
Graham Cracker Crust
- 2 cups graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
Caramel Apple Topping
- 3 granny smith apples peeled, and chopped into small cubes
- 1 tablespoon unsalted butter
- ¼ cup brown sugar
- 3 tablespoons white granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons vanilla extract
- ⅓ cup chopped pecans

How To Make Caramel Apple Cheesecake
I start by gathering my ingredients for the graham cracker crust. For this, I need 2 cups of crushed graham crackers, ¼ cup of brown sugar, and ½ cup of melted unsalted butter.
First, I crush the graham crackers until they are fine crumbs. A food processor works well for this, but a plastic bag and rolling pin can also do the trick. Next, I mix the crumbs with the brown sugar to add sweetness.
Then, I pour in the melted butter and mix everything until it resembles wet sand. I press this mixture firmly into the bottom of a 10-inch springform pan. It’s important to pack it tightly to create a sturdy base that can hold the cheesecake filling.

Next, I gather the cheesecake filling ingredients. I use 24 ounces of cream cheese, softened, 1 cup of white granulated sugar, and ½ teaspoon of salt. In a large bowl, I mix the cream cheese and sugar until smooth.
Next, I add 1 ½ tablespoons of all-purpose flour, followed by 4 eggs, one at a time. Each egg gets fully incorporated before adding the next. Finally, I stir in 1 tablespoon of vanilla extract and ½ cup of sour cream. This mixture should be creamy and well-blended, ensuring a smooth filling.
Once the crust is prepared, I carefully pour the cheesecake filling into the springform pan. It’s important to spread it evenly to achieve a uniform texture. I tap the pan gently on the counter to release any air bubbles that may have formed.

I set my oven to 325°F and place the cheesecake in for about 55 minutes. I keep an eye on it, making sure it’s firm around the edges but still slightly jiggly in the center. Then turn off the oven and open the oven door. Let sit and finish cooking in the oven for another hour.
After baking, remove the cheesecake from the oven and cover it with plastic wrap. Let it chill in the refrigerator for at least 6 hours or overnight for the best texture. Once it’s set, release it from the springform pan and peel off the parchment paper.
For the caramel apple topping, start by adding butter to a hot saucepan. Once the butter has melted, toss in the chopped apples, brown sugar, white sugar, nutmeg, cinnamon, and a pinch of salt. Stir everything together until it’s well combined.
Next, add the vanilla, lemon juice, and cornstarch. Mix it all together and let the apples cook for about 10 minutes, stirring occasionally. You’ll want to cook until the mixture thickens and the apples soften.

Once the cheesecake is fully chilled, take it out of the fridge and spoon the warm apple topping over the top. For a final touch, drizzle caramel sauce over the apples and sprinkle with fresh chopped pecans.
Now, slice and serve your caramel apple cheesecake, and enjoy every bite!

Tips and Tricks
When making caramel apple cheesecake, a few tips can help ensure it turns out perfectly.
1. Room Temperature Ingredients:
I always let my ingredients, like cream cheese and eggs, sit out for about 30 minutes before mixing. This helps them blend smoothly without overmixing the filling.
2. Prepare the Apple Topping:
I like to make the apple topping ahead of time. Sautéing the apples with brown sugar and cinnamon creates a delicious flavor. Just warm it a bit before adding it on top of the cheesecake.
3. Use a Spring form Pan:
A spring form pan makes removing the cheesecake easier. I recommend lining the bottom with parchment paper for extra protection.
4. Watch Baking Time:
Every oven is different. I suggest checking the cheesecake a few minutes before the recommended baking time. It should be set around the edges but a bit wobbly in the center.

5. Chill Before Serving:
Letting the cheesecake chill in the fridge for at least 4 hours, or overnight, improves its texture and flavor.
6. Warm Caramel Sauce:
I prefer to make the caramel sauce just before serving. Warming it up helps it drizzle smoothly over the cheesecake.
Frequently Asked Questions
Can caramel apple cheesecake be made with Philadelphia cream cheese?
Yes, you can use Philadelphia cream cheese for caramel apple cheesecake. It provides a smooth texture and rich flavor, which works well with the other ingredients. Just make sure it is softened before mixing to avoid lumps in the filling.

Can I use store-bought caramel sauce instead of homemade?
Yes, store-bought caramel sauce works well and saves time, but if you prefer the rich, fresh taste of homemade caramel, it’s worth the effort.
Do I need to peel the apples?
Peeling the apples is recommended for a smooth texture in the cheesecake. However, if you prefer the added texture and fiber, you can leave the skin on.
What type of apples should I use?
Tart apples like Granny Smith are ideal for this recipe because they balance the sweetness of the caramel. However, you can use other firm apples like Honeycrisp or Fuji for a different flavor.
How do I prevent the cheesecake from cracking?
To avoid cracks, make sure to use room temperature ingredients, especially cream cheese. Also, baking the cheesecake in a water bath and letting it cool gradually in the oven with the door slightly open helps prevent sudden temperature changes that cause cracking.

How long should I bake the cheesecake?
Bake the cheesecake for about 55-65 minutes, or until the center is set but still slightly jiggly. Keep an eye on it to prevent over-baking, which can cause it to dry out.
Can I make this cheesecake ahead of time?
Yes, you can make it 1-2 days in advance. Just cover it tightly and store it in the fridge. The flavors tend to deepen as it chills, making it even more delicious.
How should I store leftover caramel apple cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months, but the texture may change slightly when thawed.
Can I make this recipe gluten-free?
Yes, substitute gluten-free graham crackers for the crust, or use a nut-based crust for a gluten-free version.

Can I use a different kind of crust?
Absolutely! You can use graham cracker, digestive biscuits, or even a shortbread crust. For a more indulgent twist, try a ginger snap or Oreo crust.
What should I do if my caramel is too thick?
If your caramel sauce thickens too much, gently reheat it over low heat and add a tablespoon of heavy cream or milk to thin it to your desired consistency.