Caramel Apple Cheesecake Recipe

This recipe combines the creamy deliciousness of cheesecake with the sweet and tart taste of apples and decadent caramel sauce. Perfect for fall gatherings or a special treat!


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • ⅓ cup packed light brown sugar

For the Cheesecake Filling:

  • 2 (8-ounce) packages cream cheese, softened
  • ¾ cup granulated sugar
  • 1 ½ tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup sour cream

For the Apple Topping:

  • 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
  • 3 tablespoons caramel sauce, plus extra for drizzling


  1. Prepare the Crust: Preheat oven to 350°F (175°C). Grease an 8-inch springform pan. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for 10-12 minutes, or until golden brown. Let cool completely.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until light and fluffy. Beat in the flour, cinnamon, and salt until just combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
  3. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust. Arrange the sliced apples evenly over the top of the filling. Drizzle with 3 tablespoons of caramel sauce.
  4. Bake the Cheesecake: Reduce oven temperature to 325°F (165°C). Bake for 60-70 minutes, or until the center is slightly set but still jiggles slightly.
  5. Cool and Chill: Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar. Then, refrigerate for at least 4 hours, or overnight, before serving.
  6. Serve: Slice the cheesecake and drizzle with additional caramel sauce before serving. Enjoy!

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