Caramel Apple Cheesecake

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Caramel apple cheesecake captures all of the flavors of the classic fall treat. Make this impressive dessert for your next holiday gathering!

caramel apple cheesecake

Caramel Apple Cheesecake

The flavors of tart apples and sweet, sticky caramel are perfectly balanced with the tang from the cream cheese filling. Add this easy cheesecake recipe to your collection of favorite apple recipes for fall!

If you love apples, Baked Apple Chips are an easy, healthy snack. Make a large batch or use a single apple to make a small batch.

Apple Butter Pork Loin is tender and juicy with a perfectly caramelized crust. Even picky eaters will love it!

For a quick sweet treat, whip up a batch of Apple Cinnamon Oatmeal Cookies. They’re chewy and moist with little bits of apple and walnut throughout and ready in just 20 minutes!

cheesecake batter in mixing bowl

Ingredient Notes

Chopped apples and caramel sauce are mixed into the filling, which is then poured into a simple graham cracker crust.

A spiced crumble topping adds extra flavor and texture and gets lightly browned when baked. Then, more caramel is drizzled on before serving to put this dessert over the top!

Be sure to use full fat ingredients instead of light or low fat options. Otherwise, the filling will have a grainy texture instead of being smooth and creamy.

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apple chunks being poured into cheesecake batter

Apple Cheesecake Recipe Notes

  • Plan Ahead: It is definitely ideal to make this apple cheesecake recipe a day before you plan to serve it. It needs plenty of time to chill in the refrigerator. This gives it a firmer consistency and makes slicing easier too.
  • Cream Cheese: First, make sure to use a good quality cream cheese and let it warm to room temperature before using. Cream it for AT LEAST 5 minutes, since the longer it’s mixed the better the consistency of the cheesecake will be.
  • Mixing The Filling: DO NOT overmix the eggs! Mix just until the yolk disappears into the mixture, then add the next. Also, make sure you scrape the sides and bottom of your bowl after the addition of each ingredient. This helps keep the filling nice and smooth.
  • Preventing Cracks: Allowing the dessert to cool in the oven with the door closed is the only way I have been able to repeatedly get a smooth texture without any cracks. It’s an optional step, but well worth the results.
brown sugar being added to cheesecake batter

Apple Cheesecake Recipe Notes

Making caramel sauce for cheesecake

You can certainly use your favorite bottle or jar of caramel, but homemade caramel sauce is easy to make and tastes so much better!

Just make sure it’s cooled all the way before using it in this recipe. Make a batch beforehand and keep it in the refrigerator so it’s ready to use when you need it.

apple cheesecake after being removed from pan

Storage and Freezing

Keep covered or wrapped loosely with plastic wrap or foil and store in the refrigerator for up to one week. Or, freeze it without the toppings and add them just before serving. Chill the cake first to prevent ice crystals from forming once frozen.

Wrap the entire dessert in plastic wrap and foil, or wrap individual slices for easier snacking. Keep in the freezer for up to one month and thaw in the refrigerator.

slice of pie

Enjoy!

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caramel apple cheesecake with chunk missing

Other Easy Apple Recipes


caramel apple cheesecake

Caramel Apple Cheesecake

Donna Elick
Caramel apple cheesecake captures all of the flavors of the classic fall treat. Make this impressive dessert for your next holiday gathering!
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Method Oven
Servings 10 – 14

Ingredients
 

Crust

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons butter, melted
  • 1/2 teaspoon salt

Cheesecake Filling

  • 32 ounces cream cheese, 4 8-ounce packs, softened
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 1/2 cup caramel sauce
  • 3/4 cup heavy whipping cream
  • 4 eggs, at room temperature
  • 1 1/2 cups apples, peeled and chopped

Topping

  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons flour
  • 2 tablespoons butter, cold

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
  • Start by pulsing graham crackers in a food processor until you get about 1 ½ cups crumbs. Add in all remaining crust ingredients and pulse until well combined.
  • Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
  • Bake on 350 for about 10 minutes.

Cheesecake Filling

  • Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
  • Cream until light and fluffy and you do not see any lumps.
  • Add sugar and flour and mix for about 1 minute.
  • Add the caramel sauce and mix until just combined.
  • While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
  • Add each egg one at a time. Allow each egg to combine fully before adding the next.
  • Gently fold in the chopped apples.
  • Pour the filling into the prepared crust and prepare the crumble by adding all ingredients into a medium bowl and mix until you get a nice crumble and sprinkle evenly all over the top of the cheesecake. (NOTE: you can also double the recipe if you want to add even more crumble to the top)
  • Bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 55 minutes-1 hour or until the center slightly jiggles.
  • Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes. Then remove and allow to cool completely on a wire rack.
  • Refrigerate overnight until completely set.
  • Once the cheesecake is set, top with caramel sauce, serve, and enjoy!

Donna’s Notes

Plan ahead. It is definitely ideal to make this cheesecake a day before you plan to serve it (the cheesecake, NOT the topping).
Make sure you are using a good quality cream cheese and it is at room temperature before beginning.
Cream the cream cheese for at LEAST 5 minutes. This is an important step and the longer you cream the cream cheese the better the consistency of your cheesecake will be.
Make sure you scrape the sides and bottom of your bowl after the addition of each ingredient. This helps keep the filling nice and smooth.
DO NOT OVER MIX THE EGGS. Mix just until the yolk disappears into the mixture and add the next.
Allowing the cheesecake to cool in the oven with the door closed is the only way I have been able to repeatedly get smooth cheesecakes with no cracks. Like I said above, this is an optional step, but is worth it.
I know it is hard, but let the cheesecake set in the fridge overnight. You will not be sorry.

Nutrition

Serving: 1 | Calories: 677cal | Carbohydrates: 54g | Protein: 10g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 204mg | Sodium: 608mg | Sugar: 41g | Fiber: 1g | Calcium: 135mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
caramel apple cheesecake

Originally published October 2020

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13 Comments

  1. The recipe calls for 8 oz packs of cream cheese. How many? Is it 8-3 oz packs, 8-8 oz packs? I would really like to make this recipe, but I need the amount of cream cheese. Thank you.

  2. This sounds delicious. Anyone made it yet? I can't beleive that it only takes 1 8oz package of cream cheese. is this correct?

  3. Do you recommend baking it with the topping or holding the topping and then adding it before serving? I am going to make the cheesecake a day before and store in the fridge.

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