Easy Caramel Apple Cheesecake

Move over, pumpkin pie, there’s a new Thanksgiving dessert in town. This caramel apple cheesecake recipe is a heavenly combination of gooey apple pie filling, warm spices, and creamy homemade cheesecake on top of a buttery graham cracker crust.

Unlike a traditional baked cheesecake that’s made in a springform pan and requires a water bath, this apple cheesecake comes together easily in a standard baking dish. And it has that same rich, creamy texture you’re craving!

If you’re looking for a more traditional style cheesecake, my apple cinnamon cheesecake is similar to this recipe and baked in a springform.

What You’ll Need

From the crust on the bottom to the whipped cream on top, each layer of this cheesecake uses a short list of simple ingredients. Here’s everything you’ll need. Scroll to the printable recipe card for the full list, amounts, and recipe details.

• Graham Cracker Crust – I use my easy homemade graham cracker crust recipe made from sugar, cinnamon, melted butter, and graham cracker crumbs. You can make the crumbs yourself by pulsing whole graham crackers in the food processor. Substitute the graham crackers with Nilla wafers or gingersnaps if needed.
• Cream Cheese – Softened full-fat cream cheese. Make sure it’s the kind that comes in a block, and not the spreadable kind in tubs.
• Sugar and Flour – Dry ingredients that give the cheesecake structure. I recommend all-purpose flour.
• Sour Cream – This should also be at room temperature. Greek yogurt is a good substitute.
• Cinnamon – To flavor the cheesecake. I use about 1 teaspoon of ground cinnamon.
• Vanilla – Pure vanilla extract, or an equal amount of vanilla paste. Try not to use imitation vanilla.
• Eggs – Like the sour cream and cream cheese, let the eggs come to room temperature.
• Whipped Cream – For topping the finished cheesecake. I use a variation of my homemade whipped cream spiced with cinnamon. Keep the heavy cream you’ll use to make the whipped cream in the fridge until you’re ready to use it so that it stays as cold as possible.

Caramel Apple Topping

• Apples – Granny Smith, Gala, Honeycrisp, and Fuji apples are all good options for crisp-firm baking apples. Chop up your apples into small chunks.
• Brown Sugar – Light or dark brown sugar will work here.
• Spices – Ground cinnamon and nutmeg, or apple pie spice.
• Lemon Juice – Try to use freshly squeezed lemon juice if you can. Lemon juice brightens the flavors and helps prevent the
• Caramel Sauce – Use whichever brand you prefer, or better yet, make homemade caramel sauce!

How to Make Caramel Apple Cheesecake

This caramel apple cheesecake is so much easier to make than a traditional cheesecake. Like my sheet pan pumpkin pie, you get more yumminess with less effort! Follow the steps below.

Prepare the Crust

1. Prep for baking. Preheat the oven to 325°F and grease a 9×13-inch pan with cooking spray.
2. Combine the crust ingredients. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake. Blind-bake the crust for 10 minutes, then set it aside to cool. This step helps the crust hold up against the creamy cheesecake filling.

Make the Cheesecake Filling

1. Lower the oven temperature. Reduce the oven temperature to 300°F.
2. Combine the cream cheese, sugar, and flour. In a large bowl, blend the cream cheese, sugar, and flour on low speed until completely smooth. Scrape down the sides of the bowl as needed to make sure everything is well combined.
3. Add the remaining ingredients. Next, add the sour cream, vanilla extract, and cinnamon, mixing on low speed until combined. Add the eggs one at a time, mixing slowly to combine.
4. Fill the crust and bake. Pour the batter into the pan with the crust and spread it out evenly. Bake the cheesecake at 300ºF for 30 minutes.
5. Switch off the oven. Now, turn off the oven, but don’t open the door. Leave the cheesecake in the closed oven for 20 minutes. Then, crack open the door of the oven with the cheesecake inside for 15 minutes. This gradual cooling helps prevent the cheesecake from cracking and sinking.
6. Chill. Transfer the cheesecake to the fridge to cool it completely, which will take about 3-4 hours.

Add the Apple Topping

1. Combine the ingredients. Add the chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice to a skillet. Stir together until all the apple chunks are well coated.
2. Cook. Cook the apples over medium heat until they reach your desired tenderness, about 10 minutes.
3. Top the cheesecake. Allow the apples to cool for a minute, then spread them evenly over the cooled cheesecake. Drizzle your caramel sauce overtop the apples.

Serving Suggestions

Once you’ve added the apples and caramel sauce, it’s time to whip up a batch of cinnamon whipped cream for serving.

1. Whip the cream. Add the heavy whipping cream, powdered sugar, vanilla, and cinnamon to a large mixer bowl. Whip on high speed until stiff peaks form.
2. Serve. Slice the cheesecake into squares and top each one with a dollop of fresh whipped cream. Enjoy! If you’d like, add a garnish of chopped nuts. Pair your cheesecake slices with a scoop of vanilla ice cream or homemade apple cider for a cozy dessert after a holiday meal.

How to Store Leftovers

• Refrigerate. Leftover cheesecake should be covered and refrigerated once the caramel apple topping has completely cooled. It should last for 3-5 days.
• Freeze. Yes, you can freeze this cheesecake! I’d recommend freezing it before adding the topping so that the apples don’t get soggy. Wrap it well and freeze for 1-2 months. Thaw in the fridge before adding the topping and serving.

Watch The Video

Read Transcript

More Cheesecake Recipes to Try

• Pumpkin Cheesecake Bars
• Apple Streusel Cheesecake Bars
• Pistachio Cheesecake
• Snickerdoodle Cheesecake
• Burnt Basque Cheesecake
• German Chocolate Cheesecake