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Caramel Apple Cheesecake Close-up of a slice of creamy caramel apple cheesecake on a plate, topped with tender cinnamon apple chunks and glossy caramel sauce, showing the smooth texture and golden crust.

Caramel Apple Cheesecake

A rich spiced Caramel Apple Cheesecake layered with tender cinnamon apples and drizzled with gooey caramel pure autumn comfort in every bite.
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Course: Dessert
Cuisine: American
Keyword: autumn dessert, caramel apple cheesecake, fall dessert, holiday cheesecake
Prep Time: 1 hour
Cook Time: 1 hour
Chill Time: 8 hours 10 minutes
Total Time: 10 hours 10 minutes
Servings: 16
Calories: 510kcal
Cost: $12

Ingredients

Salted Caramel Sauce:

  • 1 cup granulated sugar for caramel base
  • 6 tablespoons salted butter cubed and at room temperature (adds richness)
  • ½ cup heavy cream room temperature (for smooth caramel)

Crust:

  • 2 cups vanilla wafer crumbs from about ½–¾ of 11 oz box, finely crushed
  • ½ cup salted butter melted (binds crust)
  • ¼ cup light brown sugar loosely packed (adds sweetness and moisture)

Cheesecake Filling:

  • 24 ounces cream cheese room temperature (softened for smooth batter)
  • 1 cup light brown sugar packed (for sweetness and caramel notes)
  • 3 tablespoons all-purpose flour stabilizes cheesecake
  • 1 teaspoon ground cinnamon spice flavor
  • ¼ cup sour cream room temperature (adds creaminess)
  • ¼ cup heavy cream room temperature (for smooth texture)
  • ½ cup unsweetened applesauce moisture and apple flavor
  • ¼ cup salted caramel sauce from above, for flavor
  • 4 large eggs room temperature (for structure)

Cinnamon Apples:

  • 2 ½ cups chopped apples any variety, about 2–3 medium apples
  • 3 tablespoons light brown sugar loosely packed (sweetens apples)
  • 2 teaspoons lemon juice prevents browning
  • 1 teaspoon ground cinnamon adds warmth
  • 1 tablespoon salted butter for cooking
  • Additional caramel sauce for drizzling

Instructions

  • Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
  • In a small bowl, mix the vanilla wafer crumbs, melted butter, and brown sugar until evenly combined. press mixture into the bottom and sides of the pan. bake for 10 minutes, then remove and let cool. wrap the pan with foil to protect from water bath.
    "Top view of a skillet with melting butter in golden caramel sauce, being prepared for drizzling over caramel apple cheesecake, with a checkered kitchen towel at the side.
  • Reduce oven temperature to 300°F.
  • In a stand mixer, blend the cream cheese, brown sugar, flour, and cinnamon on low speed until smooth and uniform.
  • Add sour cream, heavy cream, applesauce, and ¼ cup caramel sauce to the mixture, mixing slowly until incorporated.
  • Add eggs one at a time, mixing gently after each addition. scrape down the bowl as needed to ensure even blending.
    "Top-down view of a glass mixing bowl with creamy cheesecake batter, including yogurt, applesauce, and caramel, next to a small bowl with an egg and a tray of eggs, ready for mixing."
  • Pour the cheesecake filling over the cooled crust.
  • Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake, ensuring water does not touch the foil.
  • Bake at 300°F for 45 minutes, then reduce oven to 250°F and bake for an additional 35 minutes.
  • Turn off the oven and leave the cheesecake inside with the door closed for 15 minutes. Then slightly crack the door and let it rest for 30 more minutes. Remove the cheesecake from the water bath, peel off foil, and let it cool at room temperature for 2 hours.
  • Refrigerate the cheesecake until fully set, at least 8 hours or overnight.
  • For the topping, combine apples, brown sugar, lemon juice, cinnamon, and butter in a saucepan over medium heat. cook until apples are tender and liquid mostly evaporates, about 10–15 minutes.
  • Spread additional caramel sauce over the top of the cheesecake, then spoon the cooked apples in the center. Drizzle extra caramel down the sides if desired.
    "Overhead view of a creamy caramel apple cheesecake topped with cinnamon-spiced apple chunks and rich caramel sauce, surrounded by whole and halved apples, a jar of caramel sauce, a cake server, and a checkered kitchen towel."
  • Refrigerate until ready to serve. Slice using a slightly wet, sharp knife for clean pieces.

Notes

Top this cheesecake with extra caramel and cinnamon apples for a cozy, crowd-pleasing dessert that brings fall flavors to every table.

Nutrition

Serving: 1Serving | Calories: 510kcal (26%) | Carbohydrates: 49g (16%) | Protein: 5g (10%) | Fat: 33g (51%) | Saturated Fat: 18g (113%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 138mg (46%) | Sodium: 341mg (15%) | Potassium: 159mg (5%) | Fiber: 2g (8%) | Sugar: 37g (41%) | Vitamin A: 1150IU (23%) | Vitamin C: 1.3mg (2%) | Calcium: 90mg (9%) | Iron: 1mg (6%)
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