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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Cheesecake recipe combines a buttery pecan and graham cracker crust with a smooth cinnamon-spiced cream cheese filling. It’s topped with tender cinnamon apples and drizzled generously with a rich homemade salted caramel sauce, creating a perfect balance of sweet, tart, and creamy flavors. Ideal for special occasions or holiday desserts, this cheesecake requires some advance preparation and chilling to achieve the perfect texture and flavor.


Ingredients

Scale

Crust/Crumble

  • 1 1/2 cups graham cracker crumbs (from 10-11 full crackers)
  • 1 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1/2 cup unsalted butter (8 Tablespoons), melted

Cheesecake

  • 24 ounces cream cheese (3 packages)
  • 1 1/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla extract plus 1 teaspoon vanilla bean paste
  • 1/2 teaspoon cinnamon

Salted Caramel Sauce

  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon good quality sea salt
  • 1 teaspoon vanilla extract

Cinnamon Apples

  • 2 to 3 tart, firm apples (such as Granny Smith)
  • 3 tablespoons brown sugar
  • 1/4 cup butter (4 tablespoons)
  • 1/2 teaspoon cinnamon


Instructions

  1. Prepare Crust/Crumble: Preheat oven to 350°F. Melt butter in a large bowl, then add graham cracker crumbs, chopped pecans, sugar, cinnamon, and salt if using. Stir until well combined. Remove about 1/4 cup of this mixture and set aside. Press the remaining mixture firmly into the bottom and about 1 inch up the sides of a 9″ springform pan using the bottom of a glass or measuring cup. Bake crust for 10 minutes, then set aside to cool. Spread the reserved 1/4 cup crumbs on a baking sheet and bake for 4-5 minutes. Let cool.
  2. Prepare Cheesecake Batter: Allow cream cheese and eggs to reach room temperature. In an electric mixer, beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time while blending. Incorporate sour cream, heavy cream, vanilla, and cinnamon until batter is smooth and uniform. Pour batter into the cooled crust.
  3. Prepare Water Bath and Bake: Wrap the springform pan bottom and sides with foil to protect from water leakage. Place wrapped pan in a large roasting pan or baking dish. Pour hot water into the outer pan to reach about 1″ depth. Carefully place the setup into a preheated 325°F oven. Bake for 60–65 minutes until edges are set but center jiggles slightly. Turn off oven, prop open the door, and let cheesecake cool slowly inside for 1 hour. Remove from oven and cool at room temperature for another hour.
  4. Chill Cheesecake: Cover the cheesecake with foil and refrigerate for at least 6 hours or preferably overnight to set fully.
  5. Make Salted Caramel Sauce: Warm heavy cream in microwave and set aside. In a large saucepan, combine sugar, corn syrup, and water. Stir gently and cook over medium to medium-high heat until sugar dissolves and mixture bubbles. Stop stirring and let boil undisturbed until syrup reaches a light-medium honey color, watching closely to avoid burning. Remove from heat and slowly add warm cream while stirring cautiously (will bubble vigorously). Stir in butter, salt, and vanilla. Let sauce cool before transferring to a jar. Store in the refrigerator.
  6. Cook Cinnamon Apples: Peel and dice apples into small pieces. In a skillet over medium-high heat, melt butter and add apples, brown sugar, and cinnamon. Cook 4-5 minutes until apples soften but retain some texture. Remove from heat and let cool.
  7. Assemble Cheesecake: Remove cheesecake from fridge and loosen the springform pan carefully. Transfer cheesecake to a serving plate or cake stand. Evenly distribute cooled cinnamon apples on top, then drizzle generously with the chilled salted caramel sauce. Finish by sprinkling the baked crumble on top. Slice and serve. Store leftovers in the refrigerator.

Notes

  • Prepare the cheesecake at least a day ahead to allow proper chilling and flavor development.
  • Salted caramel sauce can be made a day in advance and stored refrigerated; leftovers are great with fresh apple slices as a snack.
  • Be careful when making caramel sauce to watch the color closely as it changes quickly to avoid burning.
  • Using a water bath is key to prevent cracking and ensuring a creamy, even cheesecake texture.
  • Room temperature cream cheese and eggs are essential for a smooth batter without lumps.

Nutrition

  • Serving Size: 1 slice
  • Calories: 575
  • Sugar: 46g
  • Sodium: 456mg
  • Fat: 39g
  • Saturated Fat: 20g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 135mg