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Creamy Caramel Apple Cheesecake Recipe

A close-up of a rich slice of caramel apple cheesecake topped with spiced apples and dripping caramel sauce.
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Make this showstopper fall dessert featuring a buttery graham cracker crust, creamy spiced filling, and a warm cinnamon apple topping drizzled with homemade caramel sauce. This recipe is designed for a smooth, reliable bake.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1/4 cup brown sugar (for apples)
  • 1 teaspoon ground cinnamon (for apples)
  • 1/4 cup water (for apples)
  • 1 cup prepared homemade caramel sauce

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour the cream cheese mixture over the cooled crust.
  5. Prepare the apple topping: In a saucepan, combine the diced apples, brown sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until the apples are tender but still hold their shape, about 8 to 10 minutes. Let cool slightly.
  6. Spoon the cooled apple mixture evenly over the cheesecake batter.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  8. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, chill in the refrigerator for at least 6 hours, or preferably overnight.
  11. Before serving, carefully remove the springform side. Drizzle generously with homemade caramel sauce. Serve cold.

Notes

  • For the smoothest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you do not want to use a water bath, bake at 325 degrees Fahrenheit for 50-60 minutes and cool slowly in the turned-off oven.
  • Use a high-quality, thick caramel sauce for the best visual appeal and flavor contrast.

Nutrition

Find it online: https://dishicious.com/caramel-apple-cheesecake-recipe/