• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Dessert

    Amazing Caramel Apple Cheesecake

    Published: Dec 6, 2022 · Modified: Sep 8, 2024 by Shiran · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    Caramel apple cheesecake is the perfect holiday dessert! It’s made with caramelized apples layered with buttery, cookie crust and rich and creamy, autumn-spiced cheesecake filling. It tastes amazing and is simple to make!

    caramel apple cheesecake

    Apples are one of my favorite ingredients to bake with this time of year. Whether I’m making caramel apple pie, caramelized apple blondies, or baked apple cider donuts, I simply love the comforting flavors of baked apples and warm spices like cinnamon and ginger.

    This apple cheesecake is definitely one of my new favorite apple dessert recipes. It’s made with a buttery cookie crust, caramelized apples, and the creamiest cheesecake filling you’ll ever try. Ground cinnamon and ginger are added to the filling to amplify the apple flavors and make the entire cake more delicious.

    caramel apple cheesecake

    How to make caramel apple cheesecake

    This apple cheesecake has three layers:

    1. Cookie crust
    2. Caramelized apples
    3. Cheesecake filling

    Start by making the cookie crust

    Homemade crust just tastes so much better than store bought, so I highly recommend making your own. You can use graham crackers, vanilla wafers, or biscuits.

    1. Combine the melted butter with the crushed cookie crumbs and sugar–the texture should feel like wet sand.
    2. Press the crumbs firmly into a 9-inch springform pan and bake in a 350°F degree oven for about 8 minutes until the crust is crisp and golden brown.
    3. Remove from the oven and allow to cool.

    Caramelize the apples

    1. Peel the apples and cut them into chunks. I like to cut mine into ½-inch pieces.
    2. Toss together apples and lemon juice. Evenly coat the apples with the lemon juice.
    3. Cook the apples. In a large heavy skillet over medium-low heat, melt butter. Add the apples and and sauté for two minutes. Sprinkle the sugar over the apples and cook for another 2-3 minutes until the apples appear golden brown, stirring frequently. Add the cream and continue to cook until the apples are tender, about 7 minutes. Set the apples aside to cool.

    Make the cheesecake filling

    1. Beat the cream cheese. In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth and lump-free, about 1-2 minutes. Add sugar and beat until blended.
    2. Combine with heavy cream, vanilla extract, and eggs. Add heavy cream or sour cream and vanilla extract and beat just until combined and smooth. Then, beat in the eggs, one at a time, until fully combined.
    3. Combine cornstarch and spices. Mix the cornstarch and spices together and then add to cheesecake filling and combine.

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    caramel topped apple cheesecake

    Baking the caramel cheesecake

    Now that you’ve made each layer of your cheesecake, it’s time to assemble it in a 9-inch springform pan and bake in a water bath.

    1. Layer the apples on the crust. Remove the cooled apples from the pan, leaving any extra juices behind. Layer them evenly on top of the cooled crust. I recommend leaving a bit of space free of apples around the edge of the cake so you don’t see the apples in the final cheesecake.
    2. Fill the pan with cheesecake filling. Slowly pour the cheesecake filling on top of the apples. Do this slowly so the apples don’t move too much or combine with the filling.
    3. Prepare your water bath. Wrap the bottom and sides of your springform pan in aluminum foil to prevent water leaking in. The foil should come more than halfway up the sides. Then, place the springform pan in a large roasting pan and pour hot water in the roasting pan, filling it up halfway, making sure not to fill it above the aluminum foil on your pan.
    4. Bake. Bake at 325°F/160°C for about an hour until the sides are set but the center is still wobbly.
    5. Cool. The cheesecake needs to chill for at least 12 hours in the fridge before eating. Once it’s cool enough to handle, remove from the water bath and allow to cool completely at room temperature. Then, place in the fridge to set covered with plastic wrap.

    Optional serving tip: Make a batch of caramel sauce to garnish each cheesecake slice. While I find the cake is already sweet enough, a bit of caramel sauce pairs nicely with the apples and autumn spices and looks beautiful when drizzled on top of a slice of cheesecake.

    caramel apple cheesecake slice

    Commonly asked questions

    What kind of apples should I use?

    Because this cheesecake is already pretty sweet, I like using tart apples, like Granny Smith. But you can use any type of apples you like.

    Do I need to cook the apples first?

    Yes, because not only does this caramelize the apples which adds amazing flavor, but the apples won’t cook enough if baked raw underneath the cheesecake filling. Cooking them first helps soften them.

    Can I freeze caramel apple cheesecake?

    Yes! This cheesecake can stay frozen for up to two months.

    What happens if I don’t use a water bath?

    Your cheesecake will certainly bake if you don’t use a water bath, but using a water bath helps ensure an ultra creamy cheesecake that’s evenly baked and free of cracks.

    Tips for making caramel apple cheesecake

    • Don’t overcook the apples. You want to cook the apples just until they are softened and caramelized, but don’t let them get too soft so they still have texture and slight crunch when baked in the cheesecake.
    • Use room temperature ingredients for the cheesecake filling. Allow the refrigerated ingredients sit at room temperature for 30 minutes before starting to prepare the filling so they warm up a bit. This makes them easier to incorporate and prevents lumps from forming in your filling as you make it.
    • Use a rubber spatula to scrape down the sides of the mixing bowl. Because cream cheese is thick, it tends to stick to the sides and bottom of the mixing bowl. Be sure keep a rubber spatula on hand to scrape the cream cheese down into the mixture throughout the process to ensure all ingredients are incorporated.
    • I highly recommend baking your cheesecake in a water bath. A water bath helps the cheesecake cook more evenly and creates a silky smooth texture in the filling. While the cake will still taste good if baked without one, the filling will have a more grainy-like texture.
    • When wrapping aluminum foil around the springform pan for your water bath, make sure the aluminum foil comes up high enough to block any cracks in the pan so water doesn’t leak in.
    apple cheesecake drizzled with caramel

    More of my favorite cheesecake recipes:

    • Pumpkin Cheesecake: Another perfect holiday cheesecake, pumpkin puree and autumn spices are mixed in the creamy filling for a decadent slice of heaven.
    • Oreo Cheesecake Bars: Simple to make and incredibly delicious, these Oreo cheesecake bars are the perfect treat anytime of day.
    • Individual No-Bake Cheesecake: These adorable individually-portioned cheesecake cups are not only gorgeous and elegant, but are so easy to make!
    • No-Bake Nutella Cheesecake: Rich and creamy Nutella is combined with velvety-smooth cheesecake filling and topped with a layer of chocolate ganache.
    • Chocolate Cheesecake: For true chocoholics only! This dessert is truly sinful (and amazing).

    This post may contain affiliate links for products I love!

    caramel apple cheesecake
    Print

    Apple Cheesecake

    Rich and creamy fall-spiced cheesecake layered with caramelized apples and a buttery cookie crust.

    Prep Time 45 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 55 minutes
    YIELD 1 9-inch cake

    Ingredients

    Cookie Crust

    • 1 ½ cups (150g) graham crackers, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
    • 2 tablespoons granulated sugar
    • 4 ½ tablespoons (65g) unsalted butter, melted

    Caramelized Apple Layer

    • 3 medium apples
    • 1 ½ tablespoons lemon juice
    • 3 tablespoons (42g) unsalted butter
    • 4 ½ tablespoons (55g) granulated sugar
    • 3 tablespoons (45 ml) heavy cream

    Cheesecake Filling

    • 3 cups (680g) full-fat cream cheese, at room temperature
    • 1 cup (200g) granulated sugar
    • 1 ½ teaspoons pure vanilla extract
    • ½ cup (120 ml) sour cream or heavy cream
    • 4 large eggs, at room temperature
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • 1 tablespoon cornstarch
    • Caramel Sauce for garnish (optional)

    Instructions

    1. Make the crust: Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.

    2. In a medium bowl, mix together crumbs and sugar until combined. Add melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the caramelized apples and reduce oven temperature to 325°F/160°C.
    3. Make the caramelized apples: Peel the apples and cut them into chunks, about ½-inch in size. In a bowl, evenly coat the apples with the lemon juice.

    4. In a large heavy skillet over medium-low heat, melt butter. Add the apples and and sauté for two minutes. Sprinkle the sugar over the apples and cook for another 2-3 minutes until the apples appear golden brown, stirring frequently. Add the heavy cream and continue to cook until the apples are tender, about 7 minutes. Set the apples aside to cool.

    5. Make the cheesecake filling: In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add granulated sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add vanilla extract and sour cream or heavy cream and combine. Then, add the eggs one at a time and beat until fully combined. In a small bowl, whisk together the spices and cornstarch. Add to the filling and combine.

    6. Evenly layer the cooled caramelized apples over the cooled crust, leaving any extra juices behind. Leave about ½-inch rim of empty space around the edges of the crust so the apples do not show around the edges of the cheesecake. Then, slowly pour batter over apples and spread evenly. Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides. Make sure the water does not go above the top of aluminum foil so water doesn't leak in. Place gently in the oven and bake for 60-70 minutes until the sides are set but the center is still slightly wobbly.

    7. Remove the cake pan carefully from the water bath, and place on a wire rack. Let the cake cool slightly, then run a knife around the sides of the pan. Let the cake cool completely. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
    8. Cheesecake will keep in the refrigerator for up to 5 days.

    More Dessert

    • Refreshing Watermelon Juice
    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Helen says

      December 06, 2022 at 10:35 pm

      Can I substitute yogurt for sour cream ?
      Thank you
      Helen

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        December 07, 2022 at 2:44 am

        Hi Helen, I haven’t tried making this recipe with yogurt. But if you want to try it, I recommend using full-fat Greek yogurt as a substitute because it still has a significant amount of fat and is the consistency of sour cream. Regular yogurt is most likely too thin and will change the texture of the cheesecake.

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    • 11 Cookies and cream oreo desserts with 6 different desserts showcased.
      11 Oreo Cookie Desserts You’ll Love
    • Moist lemon poppy seed scone broken in half to show its texture, topped with icing and styled with fresh citrus.
      Lemon Poppy Seed Cream Scones
    • Orange Chocolate Cinnamon Rolls
      Orange Chocolate Rolls
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.