There’s something truly special about a well-crafted cheesecake, and today I’m excited to share with you my recipe for the Best Apple Caramel Cheesecake you’ll ever taste! Imagine a buttery graham cracker crust topped with tender apples, a creamy cheesecake layer, and a drizzle of caramel sauce. It’s the perfect dessert for any occasion, whether it’s a family gathering or a special celebration. Plus, it’s easier to make than you think, and I’ll walk you through every step so you can achieve that perfect bake.
Why You’ll Love This Recipe
- A buttery graham cracker crust that’s easy to prepare
- Tender apples infused with cinnamon and nutmeg for the perfect fall flavor
- A creamy cheesecake batter that’s smooth and silky
- A drizzle of caramel sauce that takes it to the next level
- Perfect for make-ahead preparation
Ingredients
Here’s what you’ll need to make this delicious Apple Caramel Cheesecake:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 3 cups thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
Make the Apple Filling
In a large skillet, cook the sliced apples with brown sugar, cinnamon, nutmeg, and butter over medium heat. Stir occasionally until the apples are soft and caramelized, about 10 minutes. Let them cool slightly before using.
Prepare the Cheesecake
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
Assemble the Cheesecake
Spread the apple filling evenly over the cooled crust. Pour the cheesecake batter over the apples and smooth the top with a spatula.
Bake
Bake for 55-60 minutes, or until the edges are set and the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracking.
Cool and Serve
Let the cheesecake cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and enjoy!
Pro Tips for Making the Recipe
- Use room temperature ingredients for a smooth cheesecake batter
- Avoid overmixing the batter to prevent cracks
- Let the cheesecake cool in the oven to prevent sudden temperature changes
- Refrigerate for at least 4 hours to allow the flavors to meld
How to Serve
This Apple Caramel Cheesecake is perfect on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The caramel sauce adds a nice touch, but feel free to get creative with other toppings like chopped nuts or fresh fruit.
Make Ahead and Storage
This cheesecake is a great make-ahead dessert. Prepare it up to 2 days in advance and store it in the refrigerator until ready to serve. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Looking for more delicious cheesecake recipes? Check out my How to Make Caramel Brownie Cheesecake and How to Make the Best Cheesecake Recipe for more inspiration. If you’re a fan of blueberry desserts, don’t miss my How to Make Blueberry Crisp Cheesecake Bars – they’re easy and divine!
Apple Cheesecake with Caramel Sauce
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 3 cups thinly sliced apples (Granny Smith or Honeycrisp)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Cook the apples with brown sugar, cinnamon, nutmeg, and butter over medium heat until the apples are soft, about 10 minutes. Set aside to cool slightly.
- Beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
- Spread the apple filling over the cooled crust. Pour the cheesecake batter over the apples. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, drizzle with caramel sauce.
