Caramel Apple Cheesecake

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Caramel Apple Cheesecake captures the flavors of two classic fall treats in one spectacular apple dessert!! It’s a creamy, smooth baked cheesecake with a mountain of tender apples, sweet caramel sauce, and a crisp crumbly topping. This impressive dessert will wow your Thanksgiving guests!

titled: Caramel Apple Cheesecake


I absolutely love making apple recipes in the fall — sweet and savory dishes, it doesn’t matter! There are hundreds of great varieties to choose from, and many are available all year long. 

If you love baking this time of the year, you need to add this easy baked apple cheesecake recipe to the list!!

adding sugar and flour to cheesecake mixture

Caramel Apple Cheesecake

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 apple caramel cheesecake over the top!

Want to make something savory instead? How about a scrumptious dinner? An Apple Butter Pork Loin is a show-stopping meal that’s great for Sunday supper and holidays!

This apple crisp cheesecake doesn’t take too long to prep, but for a quicker sweet treat, whip up a batch of Apple Cinnamon Oatmeal Cookies. They’ll be ready in 20 minutes!

blending cream cheese with sugar in a large bowl

Ingredient Notes and Substitutions

  • Cream Cheese – For the creamiest cheesecake, be sure to use full-fat cream cheese.

    It’s also very important that it be a good quality brand because budget brands tend to have more water in them.
  • Caramel Sauce – You really can’t have a caramel apple cheesecake without the caramel sauce! If you prefer not to use it, no worries — you’ll still have a delicious apple dessert.

    I use homemade caramel sauce for the cheesecake; it’s easy to make and tastes so much better. Of course, your favorite brand of jarred caramel sauce will work just as well.

Best Apples for Baking

There are literally hundreds of apple varieties, but some are better for baked apple desserts than others.

The color doesn’t matter too much — what you want is something with firm flesh.

As the apple cheesecake bakes, the apples will cook down.

So, if you start with a soft flesh variety, you could end up with applesauce instead of a wonderful apple crisp dessert!

The best apples for your baked apple crisp cheesecake include:

  • Gala
  • Honeycrisp
  • Golden Delicious
  • Braeburn
  • Granny Smith – This green variety has a tart flavor, which I think balances the sweetness of the caramel apple cheesecake filling really well.
adding chopped apples to cheesecake batter

Caramel Apple Crisp Cheesecake Recipe Notes

  • Plan ahead!!

Because it needs time in the fridge to set up, it’s best to make this caramel apple crisp cheesecake a day before you plan to serve it.

Chilling the cake gives it a firmer consistency and makes slicing easier too.

  • Use room temperature ingredients.

The cheesecake batter ingredients will be easier to combine if they aren’t cold straight from the fridge.

Just pull everything out and set it on the counter about 30 minutes before you start making the recipe.

  • Avoid overmixing.

You want to combine everything, but it’s okay not to have every speck of flour incorporated.

The eggs are added one at a time — just mix until the yolk disappears into the batter, then add the next egg.

Also, be sure to scrape down the sides and bottom of your bowl after the addition of each ingredient. This helps keep the filling for your caramel apple crisp cheesecake smooth and creamy.

sprinkling crumble topping over cheesecake

Pro Tips for Preventing Cracks in Apple Cheesecake

  • Cool it in the oven.

Allowing the dessert to cool in the oven with the door cracked open is the only way I have been 100 percent successful in creating a smooth texture without any cracks in a baked cheesecake.

  • Use cake pan wraps.

Many bakers like to use insulated baking wraps. They fit around the outside of the springform pan to help keep the heat in.

This helps prevent cracks and also ensures that the apple cheesecake bakes evenly.

  • Bake it in a water bath.

Another option to prevent cracks in cheesecake is using a water bath. This involves wrapping the springform pan in aluminum foil (to prevent water from getting in).

Then, the pan of batter is set inside a large roasting pan and hot water is poured around the cheesecake pan.

side view of caramel apple cheesecake with crisp topping

Storing and Freezing Apple Crisp Cheesecake

Refrigerator – Cover your dessert in a container, or wrap it loosely with plastic wrap or foil. It will keep in the refrigerator for up to one week.

Freezer – If you want to freeze the caramel apple cheesecake, do so without the crumble topping and caramel sauce. You can add those just before serving.

I also recommend chilling the cake first to prevent ice crystals from forming in the freezer.

You can wrap the whole unsliced cheesecake, or wrap individual slices for easier snacking.

I like to use a double layer of wrapping — plastic wrap first, then aluminum foil over that.

In the freezer, the flavor and texture will be great for up to one month. Before serving, thaw the apple caramel cheesecake in the fridge.

closeup of a slice of apple cheesecake with caramel and crisp topping

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slice of cheesecake with crisp topping and caramel sauce on top

Other Easy Apple Recipes

plated slice of caramel apple crisp cheesecake.

Caramel Apple Cheesecake

Donna Elick
Caramel Apple Cheesecake captures the flavors of fall in a delicious treat. This baked apple cheesecake recipe makes an impressive dessert!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Method Oven
Servings 12 people



  • 1 1/2 cups graham cracker crumbs, (12 full graham cracker sheets)
  • 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 all-purpose 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, Gala, Honeycrisp, Pink Lady, or Granny Smith (for a tart flavor)


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


  • Preheat your oven to 350° 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. *Alternatively, you can purchase graham cracker crumbs.
    Add in melted butter and salt, then pulse to combine. *If you don't have a food processor, use a fork to combine the crumbs, melted butter, and salt in a bowl.
  • Pour the crust mixture into the bottom of the prepared springform pan. Using your clean hands or a spatula, press crumbs down to form the crust. Be sure to take some up the sides of the pan as well.
  • Place pan in the preheated oven and bake for 10 minutes. Remove pan from the oven and transfer to a cooling rack.

Cheesecake Filling

  • Place room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. *Alternatively, you can use a large mixing bowl and an electric hand mixer.
    Beat on high speed for at least 5 minutes, until mixture is very light and fluffy, with no visible lumps. *See Notes
  • Add sugar and flour to the bowl and mix on low speed for 1 minute. Add the caramel sauce and mix on low speed, just until caramel is incorporated. *Do not over mix.
  • With the mixer running on low speed, add vanilla extract and heavy whipping cream; mix for 1-2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl.
  • Add each egg one at a time. Allow the yolk of each egg to incorporate completely before adding the next. *See Notes
  • Use a silicone mixing spatula/spoon to gently fold in the chopped apples.
  • Pour the filling into the prepared crust.
    Prepare the crumble by adding all ingredients into a medium-sized bowl. Stir well to combine, then sprinkle crumble evenly all over the top of the cheesecake.
    (NOTE: you can double the crumble ingredients if you want to add even more crumble to the top)
  • Bake at 350°F. for 15 minutes, then reduce the oven heat to 200° F.
    Continue baking for an additional 55 minutes to 1 hour, or until the edges are set but the center still jiggles slightly.
  • Turn off the oven and leave the cheesecake inside. Crack the oven door open and allow the cheesecake to sit for about 15 minutes. *See Notes.
    After 15 minutes, remove it from the oven and transfer to a wire cooling rack to cool to room temperature.
  • Refrigerate for at least 4 hours, or until completely set.
  • Once the cheesecake is set, top with caramel sauce, serve, and enjoy!

Donna’s Notes

  1. Plan ahead. It is ideal to bake the cheesecake a day before you plan to serve it. For best results, let the cheesecake set in the fridge overnight.
  2. Be sure you are using a good quality cream cheese and it is at room temperature before beginning.
  3. The best apples for a baked cheesecake are those with a firm flesh. Good options include Gala, Honeycrisp, and Pink Lady. For a sweet-tart flavor, use Granny Smith.
  4. Beat the cream cheese for at least 5 minutes. The longer you mix the cream cheese the better the cheesecake consistency will be.
  5. Do not over incorporate the eggs! Mix just until the yolk disappears into the batter, then add the next.
  6. 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.


Serving: 1slice (1/12th) cake | Calories: 560cal | Carbohydrates: 45g | Protein: 8g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 163mg | Sodium: 507mg | Sugar: 34g | Fiber: 1g | Calcium: 113mg | 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!
titled image (and shown): slice of caramel apple cheesecake with caramel sauce

Originally published October 2020. Updated and republished October 2023

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  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.

    1. Jane, you should be able to make the recipe using an electric hand mixer. Depending on how high the speed setting is on the mixer, you may need to beat the cream cheese mixture for an extra minute or two.
      Hope you enjoy the cheesecake recipe!

      TSRI Team member,

  4. Have you ever made these as mini cheesecakes in cupcake tins? If so, how long did you bake it for. Have an outdoor potluck soon with no place for refrigerating and wondered if it would work this way?

    1. Hi Sarah,
      We haven’t tested baking 2 smaller cheesecakes from the batter, but I suspect there is enough batter to make two 4-inch or possibly 6-inch cheesecakes. The baking time will definitely be less, but I can’t offer any guidance on how much less. I recommend checking it after 15 minutes, and remove it from the oven when the edges are set but the center is still just a tiny bit jiggly. Good luck!

      TSRI Team member,

  5. 5 stars
    I made this for my mom who loves anything apple. She loved it and said it was the best she has ever had! Thank you for an amazing recipe yet again!

  6. Can you please tell me when to remove the side of the springform pan? If I missed that in the recipe, I apologize. Thank you.

    1. Hi Lyn,
      After it has chilled for at least 4 hours, or is completely set. Hope this helps.
      TSRI Team Member,

  7. I made this recipe it was wonderful but I had to bake it about 35-40 minutes longer then it said. I am wondering why. I thought maybe the 200 degree setting in the recipe was wrong?

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