If you have a soft spot for cozy, fall-inspired desserts, then you’re going to absolutely adore this Caramel Apple Cheesecake Recipe. It’s the perfect blend of creamy cheesecake, tart apples, and luscious homemade caramel sauce that feels like a warm hug on a plate. Trust me, once you try this, it’ll become your go-to dessert whenever you want to impress family or treat yourself to something truly special.
Why You’ll Love This Recipe
- Rich & Creamy Texture: The cream cheese filling feels silky smooth, with just the right hint of cinnamon and applesauce for moistness.
- Homemade Salted Caramel: Making your own caramel sauce takes this cheesecake from everyday to spectacular, and it’s surprisingly easy.
- Perfectly Spiced Apples: The cinnamon apples on top add just enough tartness and sweetness to balance the richness.
- Water Bath Baking: This technique keeps the cheesecake super creamy and crack-free — a total game changer!
Ingredients You’ll Need
Each part of this Caramel Apple Cheesecake Recipe works in harmony to create incredible flavor and texture. When shopping, look for fresh apples you love the taste of, and pick a good quality cream cheese for the best results.
- Sugar: Granulated sugar is key for the caramel, and using the right amount helps prevent burning or graininess.
- Salted Butter: Make sure it’s room temperature so it blends smoothly into both your caramel and crust.
- Heavy Whipping Cream: Adds richness to the caramel and smoothness to the cheesecake filling.
- Vanilla Wafer Crumbs: Using vanilla wafers instead of graham crackers gives the crust a lovely vanilla note.
- Light Brown Sugar: This adds a beautiful molasses tone to the crust and filling.
- Cream Cheese: The star of the show — full-fat is best for creamy texture and flavor.
- All-Purpose Flour: Just a bit helps stabilize the cheesecake without making it gummy.
- Ground Cinnamon: Brings warm spice that pairs so well with apple and caramel.
- Sour Cream: Adds tang and creaminess to keep the cheesecake light.
- Applesauce: This keeps the filling moist and adds depth to the apple flavor.
- Eggs: Use room temperature eggs so they blend smoothly into your batter.
- Chopped Apples: Any apple variety works, but I love a crisp, tart type like Granny Smith for balance.
- Lemon Juice: Keeps the apples fresh and brightens the flavor.
Variations
One of the best things about this Caramel Apple Cheesecake Recipe is how easy it is to tweak. I’ve tried a few variations to suit different tastes or occasions, and it’s fun to personalize!
- Spiced Up: I added a pinch of nutmeg and cloves once, which gave it a cozy spice vibe perfect for holiday gatherings.
- Crunch Factor: Toss chopped toasted pecans or walnuts over the apple topping for a delightful crunch.
- Dairy-free option: Try swapping cream cheese with a plant-based alternative and use coconut cream in the caramel for a vegan treat — results are surprisingly good!
- Caramel Drizzle: Feel free to use store-bought salted caramel sauce for a shortcut when you’re in a pinch.
How to Make Caramel Apple Cheesecake Recipe
Step 1: Mastering the Salted Caramel Sauce
Start by melting the sugar in a large saucepan over medium-high heat. I learned the hard way that constant whisking early on keeps the sugar from burning unevenly, but once it melts, don’t whisk—just let it gently bubble and darken to a beautiful amber color. This is where patience pays off! Then, carefully whisk in room temperature butter—cold butter will give you a grainy mess, trust me. Finally, add the warm heavy cream slowly and whisk until silky smooth. Let this caramel cool while you prep the crust.
Step 2: Building the Perfect Crust
Mix vanilla wafer crumbs, melted butter, and brown sugar until evenly moistened. Press firmly into your springform pan, going up the sides to give you a nice, sturdy edge. I always line the bottom with parchment paper so loosening the cheesecake later is no hassle. Bake at 325°F for 10 minutes, then wrap the outside with foil to protect from water when using the water bath. This base is heavenly crisp and adds a subtle vanilla sweetness.
Step 3: Creamy, Dreamy Cheesecake Filling
Using a stand mixer on low speed, blend cream cheese, brown sugar, flour, and cinnamon until smooth. You’ll want to keep the speed low to avoid incorporating too much air, which can cause cracks later. Scrape down the bowl, then mix in sour cream, heavy cream, applesauce, and some of your homemade caramel. Add eggs one by one, mixing gently after each addition. Pour this luscious batter into your pre-baked crust, smoothing the top gently.
Step 4: Baking in a Water Bath for Perfection
Place your springform pan inside a larger roasting pan, then pour warm water about halfway up the sides of the cheesecake pan. This gentle, moist heat prevents cracking and helps the cheesecake bake evenly. Bake at 300°F for 45 minutes, then turn the oven off and keep the door closed for 15 minutes (resist the urge to peek!). After 15 minutes, open the door slightly and let it rest another 30 minutes. This slow cooling prevents sudden temperature changes that cause cracks. Once out, let it sit on the counter for 15 minutes before chilling overnight wrapped in plastic.
Step 5: Cinnamon Apples and Assembly
To make the apple topping, sauté chopped apples with brown sugar, lemon juice, cinnamon, and butter until tender and caramelized—about 10-15 minutes. Spread a little extra caramel sauce on the chilled cheesecake surface, then mound the warm cinnamon apples in the center. Drizzle more caramel for drama if you like. Refrigerate until you’re ready to slice and enjoy.
Pro Tips for Making Caramel Apple Cheesecake Recipe
- Butter Temperature: Always use room temperature butter in the caramel and crust to avoid seizing and to achieve perfect blending.
- Low-Speed Mixing: Mixing cheesecake batter on low prevents air bubbles that lead to cracked tops—patience here is key.
- Water Bath Wrapping: Wrapping the springform pan’s outside with foil protects your cheesecake from water — I learned this trick after a soggy crust disaster!
- Don’t Rush Cooling: Leaving the cheesecake in the hot oven after baking allows it to set without cracking; it’s hard to wait but worth it!
How to Serve Caramel Apple Cheesecake Recipe
Garnishes
I love topping this cheesecake with extra caramel drizzle and a sprinkle of chopped toasted pecans for crunch. A little whipped cream on the side never hurts either — it adds a lightness that balances the rich caramel beautifully.
Side Dishes
Serving this with a hot cup of coffee or chai tea makes it a perfect afternoon treat. For festive occasions, consider pairing it with spiced apple cider or even a vanilla ice cream scoop on the side to take things over the top.
Creative Ways to Present
For parties, I sometimes make mini versions in ramekins or mason jars — layering crust, cheesecake, caramel, and apples for easy individual servings. It’s always a hit and looks incredibly elegant without extra fuss.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake in the springform pan base for support, covering it loosely with plastic wrap so the apple topping doesn’t stick. It stays perfectly fresh in the fridge for up to 3 days, and honestly, I rarely get past that because it’s so irresistible!
Freezing
Freezing this cheesecake works great if you slice it first. I wrap individual pieces tightly in plastic wrap and then foil so it keeps from drying out or absorbing freezer odors. When thawed in the fridge overnight, the texture is still creamy and delicious.
Reheating
If you want to serve leftovers slightly warmed, unwrap and place a slice on a microwave-safe plate for about 10 seconds. This melts the caramel a bit and brings out the apple aroma without losing that creamy cheesecake feel.
FAQs
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Can I use store-bought caramel sauce for the caramel apple cheesecake recipe?
Absolutely! While homemade salted caramel has an unbeatable fresh flavor, store-bought caramel can save time and still deliver delicious results. Just choose a good quality sauce and perhaps warm it slightly before using for easy drizzling.
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What type of apples is best for the apple topping?
I prefer tart, firm apples like Granny Smith because they hold their shape when cooked and provide a nice balance to the sweetness of the caramel and cheesecake. However, Fuji or Honeycrisp also work well if you want something sweeter and juicier.
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How do I prevent the cheesecake from cracking?
Using a water bath during baking and mixing the batter on low speed helps keep cracks at bay. Also, avoid sudden temperature changes by letting the cheesecake cool gradually inside the oven with the door closed, as outlined in the recipe.
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Can I make this recipe vegan or dairy-free?
Yes, with some substitutions! Use dairy-free cream cheese alternatives and coconut cream for the heavy cream. For the crust, check the vanilla wafers or opt for vegan cookies. The caramel can be made with coconut milk and vegan butter substitutes. It may not taste exactly the same, but it’s delicious in its own way.
Final Thoughts
I absolutely love how this Caramel Apple Cheesecake Recipe comes together with a bit of patience and care—it feels fancy but is so doable at home. It’s a dessert that brings family and friends to the table with smiles and second (and third!) helpings. If you want a show-stopper that’s charming, comforting, and packed with flavor, this one’s a winner. I can’t wait for you to try it and hear what you think!
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Caramel Apple Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 2 hours
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Caramel Apple Cheesecake combines a rich cream cheese filling infused with cinnamon, applesauce, and homemade salted caramel sauce atop a buttery vanilla wafer crust. Topped with tender cinnamon-spiced apples and drizzled with extra caramel, this dessert offers the perfect blend of creamy, fruity, and sweet flavors. Baked in a water bath for a smooth, crack-free texture, it’s an ideal crowd-pleaser for any occasion.
Ingredients
Salted Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter, cubed and room temperature
- ½ cup heavy whipping cream, room temperature
Crust:
- 2 cups vanilla wafer crumbs (about 1/2-3/4 of an 11 ounce box)
- ½ cup salted butter, melted
- ¼ cup light brown sugar, loosely packed
Cheesecake Filling:
- 24 ounces cream cheese, room temperature
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- ½ cup applesauce
- ¼ cup caramel sauce (from above recipe)
- 4 large eggs, room temperature
Cinnamon Apples:
- 2 ½ cups chopped apples (any variety, about 2-3 apples)
- 3 tablespoons light brown sugar, loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon salted butter
- Additional caramel sauce for topping
Instructions
- Make the Salted Caramel Sauce: Pour sugar into a large saucepan in an even layer and heat over medium-high heat, whisking continuously. The sugar will first clump and then melt completely after about 10 to 15 minutes. Stop whisking once melted and allow the sugar to reach a slightly darker amber color and emit a nutty aroma, watching carefully to avoid burning. Remove from heat but keep the pan on the stove.
- Add Butter: Slowly whisk in the room temperature salted butter, which will cause bubbling. Continue whisking until the butter is fully melted and incorporated, ensuring it doesn’t seize.
- Incorporate Heavy Cream: Gradually pour in the room temperature heavy whipping cream while whisking constantly until fully combined. Set the caramel aside to cool.
- Prepare the Crust: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix vanilla wafer crumbs, melted butter, and brown sugar together until combined. Press mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and let cool. Cover the outside of the pan with aluminum foil to protect from water bath moisture. Reduce oven temperature to 300°F (149°C).
- Make the Cheesecake Filling: Using a stand mixer on low speed, beat cream cheese, brown sugar, flour, and cinnamon until smooth and well combined, avoiding excess air incorporation to prevent cracking. Scrape down the bowl.
- Add Wet Ingredients: Mix in sour cream, heavy cream, applesauce, and cooled caramel sauce until fully combined. Add eggs one at a time, blending slowly after each addition. Scrape the sides as needed to ensure thorough mixing.
- Assemble and Bake: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan. Put both in the oven and carefully pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan, keeping water below the foil line. Bake for 45 minutes.
- Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the oven door closed for 15 minutes. Then, slightly crack the door open and leave it there for an additional 30 minutes.
- Finish Cooling: Remove cheesecake from the oven and let sit at room temperature for 15 minutes. Remove from the water bath and foil, wrap the springform pan tightly in plastic wrap, and refrigerate for 6-7 hours or overnight until completely firm and cool.
- Prepare Cinnamon Apple Topping: In a large saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter. Cook over medium heat until apples are tender but still hold shape, about 10-15 minutes.
- Serve: Spread additional caramel sauce over the chilled cheesecake surface, then spoon cinnamon apples in the center. Drizzle extra caramel around the sides if desired. Refrigerate until ready to serve. Consume within 2-3 days for best quality, up to 5 days.
Notes
- Storage in Fridge: Keep cheesecake in springform pan for support. Loosely cover with plastic wrap or place in an airtight container. Insert toothpicks if plastic touches the apples to prevent sticking. Best within 2-3 days but good up to 5 days.
- Freezing: Freeze whole cheesecake or individual slices. Wrap tightly with plastic wrap and then foil to prevent freezer burn and absorb odors. If slicing before freezing, freeze slices first on parchment-lined tray, then wrap and store.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 460
- Sugar: 34g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
