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Creamy Caramel Apple Cheesecake Recipe

A decadent slice of caramel apple cheesecake topped with spiced apples and rich caramel sauce dripping down the sides.
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Bake this creamy caramel apple cheesecake featuring a graham cracker crust, spiced apples, and homemade caramel drizzle. This is a showstopper fall dessert perfect for holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 3 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1/4 cup brown sugar (for apples)
  • 1 teaspoon ground cinnamon (for apples)
  • 1/2 cup caramel sauce (homemade or store-bought)

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the apples: In a small saucepan, combine the diced apples, brown sugar, and cinnamon. Cook over medium heat, stirring occasionally, until the apples are tender and the liquid has thickened slightly, about 8 to 10 minutes. Set aside to cool.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until fully combined. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter.
  5. Assemble the cheesecake: Pour half of the cream cheese batter over the cooled crust. Spoon half of the spiced apple mixture evenly over the batter. Pour the remaining batter over the apples. Top with the remaining apples.
  6. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, drizzle the top generously with caramel sauce. Carefully release the springform side. Slice and serve your decadent fall dessert.

Notes

  • For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before starting the filling.
  • If you skip the water bath, bake for 50-60 minutes and cool slowly in the turned-off oven to minimize cracking.
  • You can substitute the graham cracker crust with a shortbread cookie crust for a different flavor profile.

Nutrition

Find it online: https://miameal.com/caramel-apple-cheesecake-recipe/