Caramel Apple Cheesecake Recipe with Graham Cracker Crust
Caramel Apple Cheesecake is a decadent and creamy fall-inspired dessert, made with buttery Graham cracker crust, classic cheesecake filling, and topped with softened spiced apples, caramel sauce, and freshly whipped cream! Perfect for Thanksgivings or whenever you want to impress the dinner guests!
While this baked and chilled caramel apple cheesecake does require some additional recipe time, it's totally worth it! It's ideal to make a day or two ahead of serving and tastes just as good!
Serve it with extra caramel sauce, freshly whipped cream, and a scoop of vanilla ice cream. And if you love combining the flavors of two classic desserts into one, give my apple cheesecake bars a try too!
Why You'll Love My Caramel Apple Cheesecake
Everyone knows that caramel and apple goes together, no matter what the dessert! Combining the flavors of spiced apples with a classic baked cheesecake base allows you to enjoy two favorite treats in one!
This caramel apple cheesecake is stunning to look at. It'll seriously impress your guests which is why it's a must-try for those special holidays, such as Thanksgiving or Christmas.
Make easy ingredient swaps to suit your dietary and personal preferences without affecting the recipe or the outcome.
This baked and chilled cheesecake stores well – great for making in advance of hosting your friends and family.
Ingredients & Substitutions
- The crust – Graham cracker crumbs, melted butter, and granulated sugar.
- Cheesecake filling – Softened cream cheese, granulated sugar, brown sugar, eggs, sour cream, flour, and vanilla extract.
- Topping – Diced apples, brown sugar, cinnamon, and caramel sauce. Feel free to use store-bought caramel sauce or homemade caramel sauce. Whipped cream is an optional extra that I love to add!
Swaps
Gluten-free – Use cornstarch in the cheesecake filling instead of regular flour and gluten-free Graham crackers for the crust.
Crust – I've used regular Graham cracker crumbs for making the cheesecake crust, but this cheesecake would also taste delicious with other options, such as cinnamon Graham crackers or Ginger snaps.
Topping – Use canned apple pie filling for the topping if you are rushed for time.
Spice – The ground cinnamon added to the softened apples adds that classic apple pie flavor to this cheesecake. Feel free to add a small amount to the crust or the cheesecake filling, if you like.
I prefer to use a measuring cup to help me press the crust mixture up the sides of the pan, but you could also use your fingers.
This recipe calls for the use of an 8-inch springform pan, but I've found a 9-inch pan works just as well.
Dice the peeled apples into uniform pieces so that they all soften at the same rate.
More Decadent Cheesecake Recipes
- Twix Cheesecake
- S’mores Cheesecake Recipe
- Instant Pot Apple Cheesecake
- Instant Pot Chocolate Cheesecake
- Instant Pot Gingerbread Cheesecake
Caramel Apple Cheesecake
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 4 tablespoons butter melted
Filling
- 4 8 ounce blocks cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1/4 cup sour cream
- 2 tablespoons flour
- 1 tablespoon vanilla extract
Topping
- 2 large or 4 small apples peeled and diced
- 1 tablespoon brown sugar
- 2 tablespoons caramel topping
- 2 teaspoons cinnamon
- Whipped cream for topping optional
- More caramel topping for drizzling
Instructions
- Preheat your oven to 350 degrees.
- Lightly grease an 8 inch springform pan.
- In a large bowl, mix together graham cracker crumbs, sugar and melted butter.
- Press the mixture into the springform pan and up sides, I like to use a measuring up to help me press the crumbs up the side.
- In a large bowl using an electric mixer beat the cream cheese and sugars until smooth.
- Add the eggs, sour cream, vanilla and flour.
- Mix again until just combined.
- Place in oven and bake for 60 minutes until center is set and just barely jiggly.
- Set aside to cool.
- Place in the refrigerator for 6-8 hours to chill.
- Make the topping. To a skillet over medium heat add your apples, brown sugar and caramel topping.
- Cook for 15-20 minutes until the apples soften and the sauce thickens.
- Pour the topping over the cheesecake.
- Top with whipped cream and more caramel.
- Slice and serve!
Notes
Storage & Freezing Tips
FRIDGE
Store leftover caramel apple cheesecake in an airtight container in the fridge for up to 4 days. Serve chilled with additional toppings and freshly whipped cream, if you like.FREEZER
This caramel apple cheesecake can be stored in the freezer as an entire cake or as individual slices for up to 3 months. Wrap the cake or slices with plastic wrap and store in an airtight container, preferably without any toppings that could spoil in the freezer. Thaw the frozen cheesecake in the fridge overnight, add fresh toppings, and enjoy chilled!- You can use a 9 inch springform pan as well.
- You can use canned apple pie filling to save time.
- You can use regular or cinnamon graham crackers for the crust or even gingersnaps.
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