If autumn had a flavor, it would be this: a luscious, creamy cheesecake layered with spiced apples and drizzled with golden caramel.

This Caramel Apple Cheesecake is the dessert equivalent of your favorite cozy sweater and a crisp walk through fallen leaves. It’s not just a treat; it’s an experience that wraps you in warmth and nostalgia.

Imagine the rich, velvety texture of cheesecake meeting the tart sweetness of apples, all crowned with a buttery caramel glaze. It’s a harmonious blend that captures the essence of fall in every bite.

Whether you’re gathering with family for Thanksgiving or simply indulging in a personal dessert moment, this cheesecake promises to be the highlight of your season.

Recipe Snapshot

Category	Details
Yield	12 servings
Serving Size	1 slice
Prep Time	30 minutes
Cook Time	1 hour
Cooling Time	1 hour
Total Time	2 hours 30 minutes
Calories per Serving	Approximately 450 kcal
Primary Cooking Method	Baking
Occasion	Thanksgiving, Fall Gatherings
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Caramel Apple Cheesecake

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Intermediate

Servings

slice

Prep time

minutes

Cooking time

hour

Calories

450

kcal

This Caramel Apple Cheesecake is a luscious dessert that brings together all the best parts of autumn into one decadent bite.

Think smooth, creamy cheesecake layered on a buttery graham cracker crust, topped with tender, spiced apples and finished with a generous drizzle of homemade caramel sauce.

It’s got everything you’d want in a fall dessert—rich flavors, cozy spices, and a warm, comforting vibe that makes you want to pull out your flannel and light a cinnamon candle.

Whether you’re planning a big holiday dinner or just need a little seasonal indulgence, this cheesecake is your go-to crowd-pleaser.

Ingredients

For the Graham Cracker Crust
2 cups (about 16 sheets) graham cracker crumbs
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
For the Apple Topping
3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
2 tbsp unsalted butter
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
For the Caramel Sauce
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
1/2 tsp sea salt (optional)

Directions

Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine 2 cups of graham cracker crumbs with 1/4 cup granulated sugar. Stir in 1/2 cup (1 stick) of melted unsalted butter until the mixture resembles damp sand.

Press this mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes until golden and set. Let it cool completely.
Make the Cheesecake Filling
In a large bowl, beat 24 oz of softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix until well blended. Crack in 3 large eggs one at a time, mixing slowly after each addition.

Stir in 1 tsp vanilla extract, 1/2 cup sour cream, 1/4 cup all-purpose flour, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Mix just until everything is incorporated and the batter is silky and fragrant.
Assemble and Bake
Pour the cream cheese filling over your cooled crust, spreading it evenly with a spatula. Place the pan on a baking sheet (just in case of drips) and slide it into the oven. Bake until the edges are firm and the center still jiggles just a bit.

Then, turn off the heat and let it sit in the oven with the door cracked for an hour. This helps prevent cracks.
Prepare the Apple Topping
In a skillet over medium heat, melt 2 tbsp of unsalted butter. Add 3 peeled, cored, and thinly sliced apples. Sprinkle in 1/4 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.

Cook the apples, stirring occasionally, until tender and lightly caramelized—about 10-12 minutes. Set aside to cool.
Make the Caramel Sauce
In a medium saucepan over medium heat, melt 1 cup of granulated sugar, stirring constantly until it becomes a deep amber liquid. Carefully add 6 tbsp of unsalted butter and stir until fully melted.

Slowly pour in 1/2 cup heavy cream—it will bubble up—and stir until the sauce is smooth and creamy. Add 1/2 tsp sea salt if you prefer a salted caramel flavor.
Top and Chill
Layer the caramelized apples over the cheesecake once it’s fully cooled. Drizzle the warm caramel sauce over the top until it looks gloriously messy.

Cover and refrigerate for several hours—overnight is ideal—to let the flavors set and mingle beautifully.

Extra Tips

Make sure all your dairy ingredients are at room temperature before mixing to avoid lumps.
Tap the filled springform pan gently on the counter to release any air bubbles before baking.
Bake your cheesecake in a water bath or with a pan of water on the bottom oven rack to help prevent cracks.
Don’t overmix the batter once you add the eggs; this helps keep the texture silky and smooth.
Chill the cheesecake overnight for the best flavor development and slicing ease.
Use a warm knife (dip in hot water and wipe dry) to get clean, neat slices when serving.

Equipment List

9-inch springform pan
Electric hand mixer or stand mixer
Mixing bowls
Rubber spatula
Skillet
Medium saucepan
Measuring cups and spoons
Cooling rack

Make-Ahead Tips

Bake the entire cheesecake one or two days in advance and store it covered in the fridge.
Letting it sit overnight enhances the flavor and improves texture.
Prepare the apple topping a day early and refrigerate separately.
Warm the topping slightly before serving for a fresh-cooked feel.
Caramel sauce can be made up to a week ahead and kept in the fridge.
Store each component in airtight containers for maximum freshness.

Storage Instructions

Short-Term Storage: Store the plain cheesecake (without the apple topping) tightly wrapped in plastic wrap and foil or placed in an airtight cake container. This will help it stay fresh in the refrigerator for up to 5 days.

If you’ve already added the apple topping, plan to enjoy the cheesecake within 2 to 3 days. The apple layer can release moisture and affect both texture and flavor over time. Keeping the cheesecake covered also prevents it from absorbing unwanted odors from the fridge.

Freezing Tips: For longer storage, let the plain cheesecake chill in the refrigerator until it’s fully set and cold. Then transfer it to the freezer uncovered for a short time to firm up. Once firm, wrap it first in plastic wrap, then in a layer of aluminum foil, and place it inside a heavy-duty freezer bag or an airtight container.

The cheesecake can be frozen this way for up to 2 months. To thaw, place it in the refrigerator overnight. It’s best to freeze the cheesecake without the apple topping, as the fruit tends to become soggy and lose its appeal when defrosted.

FAQ Section

Can I use store-bought caramel sauce?

Absolutely. While homemade caramel gives you that deep, buttery richness, a high-quality store-bought sauce can be a great shortcut. Just be sure to warm it gently so it pours smoothly over the cheesecake. For the best texture and flavor, avoid caramel sauces that list corn syrup as the first ingredient.

What are the best apples to use?

Granny Smith apples are the top choice thanks to their firm texture and tart bite, which balance the sweet richness of the cheesecake and caramel. Honeycrisp is another solid option, offering a juicy, mildly sweet crunch. Avoid softer apples like Red Delicious—they tend to go mushy when cooked.

Can I make this cheesecake without eggs?

Yes, but expect a slight change in texture. You can use a commercial egg replacer or a flaxseed meal blend (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). These swaps work best in combination with extra flour or starch to maintain structure and creaminess.

Do I need a water bath to bake this cheesecake?

While not strictly required, a water bath helps regulate the baking temperature and prevents the cheesecake from cracking. If you don’t want to wrap your pan in foil, placing a separate pan of hot water on the rack below can create a similar steamy environment.

How do I know when the cheesecake is done?

Give the pan a gentle jiggle—if the edges are firm but the center has a slight wobble, it’s done. It will finish setting as it cools. Overbaking can cause cracks and a dry texture, so err on the side of slightly underdone and trust the chill time to finish the job.

Ingredient Selection

Choose high-quality, full-fat cream cheese to ensure a rich and smooth filling that holds up beautifully during baking. When it comes to apples, go for firm, tart varieties like Granny Smith or the juicy-sweet Honeycrisp to balance the richness of the cheesecake and provide that signature bite.

If you’re using lemon juice to keep the apples from browning, fresh is always better than bottled for a clean, bright taste. And for the caramel sauce, real unsalted butter and heavy cream make all the difference in achieving that velvety texture and deep flavor that ties the whole dessert together.

Serving Suggestions

Serve each slice with an extra drizzle of warm caramel sauce for that gooey, indulgent finish. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side to elevate the creaminess.

For texture and a nutty contrast, sprinkle toasted pecans or crushed graham crackers over the top. And if you’re serving this for a holiday gathering, pair it with a mug of mulled cider or a cup of spiced coffee to really capture those cozy fall vibes.

Nutritional Information

Calories: ~450 kcal per slice
Total Fat: 30g
Saturated Fat: 17g
Cholesterol: 120mg
Sodium: 320mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 30g
Protein: 6g

These values are approximate and based on a 12-slice yield. Nutritional values will vary depending on specific ingredients used.

Final Thoughts

If you’re craving a dessert that captures the spirit of fall in every bite, this Caramel Apple Cheesecake is your answer. It’s indulgent without being overly complicated, rich but still refreshing thanks to the apples, and just the kind of show-stopping treat that makes people ask for the recipe before their plates are even clean.

Whether you’re baking it for a special occasion or just to treat yourself on a chilly day, this cheesecake delivers that comforting, cozy magic every single time. Go ahead, make it—your taste buds will thank you.

Caramel Apple Cheesecake That Tastes Like Fall in Every Bite

Recipe Snapshot