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A decadent slice of caramel apple cheesecake sits on a white plate, garnished with fresh apple slices and a rich caramel drizzle.

Decadent Caramel Apple Cheesecake

A creamy, rich cheesecake layered with sweet cinnamon apples and a buttery graham cracker crust, all crowned with luscious caramel sauce. This dessert is the ultimate fall indulgence, perfect for any special occasion.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 3 8-ounce packages cream cheese softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/4 cup sour cream room temperature
For the Caramel Apple Topping
  • 3 medium apples e.g., Gala, Honeycrisp, Fuji, peeled, cored, and diced
  • 2 tbsp unsalted butter
  • 1/4 cup brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 cup apple cider or water
  • 1/2 cup caramel sauce store-bought or homemade, plus extra for drizzling

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric mixer (stand or hand)
  • Small saucepan
  • Parchment paper
  • Heavy-duty aluminum foil
  • Roasting pan
  • Spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water bath leakage.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture firmly into the bottom of the prepared springform pan.
  4. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
Prepare the Cheesecake Filling
  1. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy (about 2-3 minutes).
  2. Gradually add the granulated sugar, beating until just combined and smooth, scraping down the sides of the bowl as needed. Do not overbeat.
  3. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix after adding eggs.
  4. Stir in the vanilla extract and sour cream until just incorporated.
  5. Pour the cheesecake batter over the cooled crust in the springform pan.
Bake the Cheesecake (Water Bath Method)
  1. Place the foil-wrapped springform pan into a larger roasting pan.
  2. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
  3. Carefully transfer the roasting pan to the preheated oven (325°F/160°C).
  4. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
  5. Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the water bath in the oven for 1 hour. This helps prevent cracking.
  6. Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil.
  7. Let cool completely on a wire rack at room temperature for at least 2 hours.
  8. Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before adding toppings.
Prepare the Caramel Apple Topping
  1. In a medium saucepan over medium heat, melt 2 tablespoons of butter.
  2. Add the diced apples and cook for 5-7 minutes, stirring occasionally, until slightly softened.
  3. Stir in the brown sugar and cinnamon. Cook for another 2-3 minutes until the sugar has dissolved and the apples are tender-crisp.
  4. Add the apple cider (or water) and simmer for 1-2 minutes until slightly thickened.
  5. Remove from heat and stir in ½ cup of caramel sauce until well combined. Let cool completely.
Assemble and Serve
  1. Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
  2. Spoon the cooled caramel apple topping over the chilled cheesecake.
  3. Drizzle extra caramel sauce over the top if desired.
  4. Slice with a hot, clean knife for neat portions. Serve immediately.

Notes

For best results, ensure all dairy ingredients are at room temperature. This helps create a smooth, lump-free cheesecake batter. Do not overmix the cheesecake batter, especially after adding eggs, as this can incorporate too much air and lead to cracks. A water bath is crucial for a smooth, creamy cheesecake with minimal cracking. The cheesecake must be fully chilled before slicing and topping to ensure it sets properly.