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Easy Caramel Apple Cheesecake is a delicious dessert featuring layers of creamy cheesecake, sweet caramel, and crisp apple slices, perfect for a fall treat.
Lady Maria

Caramel Apple Cheesecake Heaven

This Caramel Apple Cheesecake is a show-stopping dessert with layers of buttery graham cracker crust, creamy cheesecake filling, tender spiced apples, and a generous drizzle of caramel. It's easier than it looks, delivering maximum flavor with minimal effort.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 4 medium apples Granny Smith or Honeycrisp
  • 2 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 cup caramel sauce store-bought or homemade
  • 1 cup granulated sugar for homemade caramel sauce
  • 1/2 cup heavy cream for homemade caramel sauce
  • 1/2 teaspoon sea salt for homemade caramel sauce

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • measuring cups and spoons
  • electric mixer
  • Spatula
  • large skillet
  • whisk
  • Saucepan
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a bowl. Mix well.
  3. Press the crumb mixture into the bottom of a 9-inch springform pan. Press firmly to create an even layer.
  4. Bake for 8-10 minutes. Let cool completely.
  5. In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth and creamy.
  6. Beat in eggs one at a time, mixing well after each addition. Do not overmix.
  7. Stir in sour cream, vanilla extract, and 1/2 teaspoon ground cinnamon. Mix until just combined.
  8. Pour cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula.
  9. Peel, core, and chop apples into bite-sized pieces.
  10. In a large skillet, melt 2 tablespoons butter over medium heat.
  11. Add apples, brown sugar, 1/2 teaspoon ground cinnamon, nutmeg, and lemon juice to the skillet.
  12. Cook, stirring occasionally, until apples are tender and slightly softened, about 8-10 minutes. Let cool slightly.
  13. Gently spoon the cooled caramel apple mixture over the cheesecake filling. Distribute evenly.
  14. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
  15. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  16. Remove the cheesecake from the oven and let it cool completely at room temperature.
  17. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight.
  18. Before serving, drizzle generously with caramel sauce.
  19. To make homemade caramel sauce: In a medium saucepan, melt 1 cup sugar over medium heat, stirring constantly with a whisk until amber colored.
  20. Remove from heat and add 6 tablespoons butter. Stir until melted and smooth.
  21. Slowly pour in 1/2 cup heavy cream, stirring constantly until smooth and creamy.
  22. Stir in 1/2 teaspoon sea salt. Let cool slightly before drizzling over cheesecake.

Notes

Ensure cream cheese is fully softened to avoid a lumpy cheesecake. Do not overbake; a slightly jiggly center is ideal. Cool the cheesecake gradually to prevent cracking. For an extra layer of flavor, add chopped pecans or walnuts to the graham cracker crust. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Cheesecake can be frozen for up to 2-3 months; thaw in the refrigerator overnight before serving. Serve with vanilla ice cream or whipped cream for added indulgence.