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Caramel Apple Cheesecake

Caramel Apple Cheesecake

Caramel Apple Cheesecake is a rich and creamy dessert that perfectly balances tangy cream cheese with tender apple chunks and luscious caramel sauce. Ideal for autumn, this cheesecake combines seasonal flavors and a buttery graham cracker crust, delivering a comforting yet indulgent treat perfect for special occasions or cozy nights in.

  • Total Time: 5 hours (including chilling time)
  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons sugar

For the Apple Filling

  • 3 medium-sized apples (preferably Fuji or Honeycrisp), peeled and chopped
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon sugar

For the Cheesecake Filling

  • 24 ounces (3 packages) cream cheese, room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Topping

  • 1/2 cup caramel sauce (store-bought or homemade)
  • Additional apple slices (optional, for garnish)

Instructions

  1. Prepare the crust: Mix the graham cracker crumbs with melted butter and sugar until combined. Press the mixture firmly into the bottom of a springform pan to create an even layer. Chill in the refrigerator for at least 10 minutes to set.
  2. Cook the apples: In a skillet, sauté the peeled and chopped apples with cinnamon, nutmeg, and a splash of sugar over medium heat until the apples are tender but still hold their shape. Remove from heat and let cool slightly.
  3. Make the cheesecake filling: Beat the room temperature cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in vanilla extract. Carefully fold in the cooked apples, ensuring they are evenly distributed without breaking them down.
  4. Bake the cheesecake: Pour the filling evenly over the chilled crust. Bake in a preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still jiggles slightly. For best results, bake in a water bath to prevent cracking.
  5. Add the caramel topping: Allow the cheesecake to cool gradually (ideally in the oven with the door slightly open). Once cooled to room temperature, drizzle warm caramel sauce generously over the top. Add extra apple slices for garnish if desired. Chill the cheesecake in the fridge for at least 4 hours or overnight before serving.

Notes

  • Use room temperature cream cheese for a smoother batter.
  • Do not overmix the batter; fold ingredients gently to maintain a light texture.
  • Consider baking in a water bath to prevent cracks.
  • Cool the cheesecake gradually to avoid sudden temperature changes.
  • Refrigerate for a minimum of 4 hours to set the cheesecake well.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Cheesecake can be frozen for up to 2 months; thaw overnight in the fridge.
  • Warm slices briefly in the microwave to enhance caramel gooeyness if desired.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/10 of cheesecake)
  • Calories: 420
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 110mg

Keywords: caramel apple cheesecake, autumn dessert, creamy cheesecake, caramel sauce, apple dessert, fall recipe