Name: Caramel Apple Cheesecake Recipe
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: American
Ingredients: 1 cup sugar; 6 tablespoons salted butter, cubed and room temperature; ½ cup heavy whipping cream, room temperature; 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; 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); 4 large eggs, room temperature; 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 serving

If you’ve been craving a dessert that’s as cozy and decadent as a fall afternoon, you absolutely need to try this Caramel Apple Cheesecake Recipe. It’s one of those recipes that feels fancy but is surprisingly easy, and trust me—once you taste the creamy cheesecake with the buttery crust and that luscious caramel apple topping, you’ll be hooked for life. I’m excited to share all my tips and tricks so you can nail it the first time you make it.

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Why You’ll Love This Recipe

Perfect Balance of Flavors: The tangy cream cheese meets sweet caramel and warm cinnamon-spiced apples in every bite.
Made from Scratch Caramel: No shortcuts here—the homemade caramel sauce steals the show with its rich, buttery goodness.
Impresses Every Time: Whether for holiday parties or a weekend treat, it’s a guaranteed crowd-pleaser that feels special but isn’t complicated.
Pro Cooking Tips Included: I’ll share my favorite tricks to avoid cracks and soggy crusts so your cheesecake shines.

A close-up slice of a dessert with three layers: the bottom layer is a dense, crumbly crust in light brown, the middle layer is a thick, creamy, pale beige filling with a smooth texture, and the top layer has golden brown soft chunks that look like cooked fruit, covered in a glossy caramel sauce dripping down the sides. The dessert is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Caramel Apple Cheesecake, fall dessert recipes, homemade caramel sauce, apple cheesecake dessert, easy cheesecake ideas

Ingredients You’ll Need

Each ingredient in this Caramel Apple Cheesecake Recipe plays a vital role—from the crispy vanilla wafer crust to the creamy cinnamon-infused cheesecake and tender caramel-soaked apples on top. Shopping for good quality vanilla wafers and fresh apples will really elevate your final result.

Flat lay of shiny red apples freshly chopped with bits of green leaves, small cubes of creamy salted butter with smooth edges, golden amber caramel sauce glistening in a soft pool, light brown sugar crystals loosely scattered with a sandy texture, a block of smooth white cream cheese resting beside a cinnamon stick with deep brown spiral layers, a small pile of crushed vanilla wafer crumbs with crumbly texture, dollops of thick sour cream alongside a splash of heavy whipping cream with a silky surface, all beautifully arranged in a natural and inviting manner, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Caramel Apple Cheesecake, fall dessert recipes, homemade caramel sauce, apple cheesecake dessert, easy cheesecake ideas

Sugar: Granulated sugar for caramelizing and light brown sugar to add depth and moisture.
Salted Butter: Use room temperature for the caramel and melted for the crust to get perfect texture.
Heavy Whipping Cream: This adds richness to both the caramel sauce and filling—make sure it’s room temp to avoid seizing.
Vanilla Wafer Crumbs: The base for the crust; you can crush them yourself or buy pre-crumbled for speed.
Cream Cheese: Be sure it’s softened to room temperature for a smooth, lump-free filling.
All-Purpose Flour: Just a bit to help stabilize the cheesecake and keep it from cracking.
Ground Cinnamon: Adds that warm apple-pie vibe throughout the filling and topping.
Sour Cream: Contributes tanginess and silkiness to the filling.
Applesauce: A subtle addition for moisture without making the cheesecake watery.
Apples: I like tart, crisp varieties like Granny Smith or Honeycrisp for texture and balance.
Lemon Juice: Helps keep the apples bright and prevents browning during cooking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Caramel Apple Cheesecake Recipe is! You can easily tailor it to your taste or dietary needs, and I’ve tried several versions with great success.

Gluten-Free Crust: Swap vanilla wafers for gluten-free cookies or finely ground nuts; my sister did this and said no one noticed the difference!
Dairy-Free Option: Use dairy-free cream cheese and coconut cream; the caramel will be richer but still divine.
Spiced Up: Add a pinch of nutmeg or allspice for extra warmth if you love cozy fall spices like I do.
Chocolate Drizzle: For a fun twist, drizzle melted chocolate over the top with caramel—my family goes crazy for this combo.

How to Make Caramel Apple Cheesecake Recipe

Step 1: Crafting the Silky Salted Caramel Sauce

Start by pouring the sugar evenly in a saucepan over medium-high heat. At first, you’ll see it clump up—don’t panic! Just keep whisking gently; it’ll gradually melt into a smooth amber liquid. This part can be a little tricky because the sugar can go from perfect to burnt in seconds, so watch the color closely and trust your nose for that nutty caramel aroma. When it’s just right, whisk in room temperature butter slowly to avoid seizing—this happened to me once and it’s a hassle to fix! Finish by pouring in the warm cream slowly and whisking constantly to blend until silky smooth. Set it aside to cool while you prep the crust.

Step 2: Building the Buttery Vanilla Wafer Crust

Preheat your oven to 325°F and grease a 9-inch springform pan. I like to line the bottom with parchment paper so the crust doesn’t stick. Mix vanilla wafer crumbs with melted butter and brown sugar, then press the mixture firmly into the bottom and up the sides of your pan. A flat-bottomed glass or measuring cup is perfect for packing it down evenly. Bake this for about 10 minutes to set it—this step helps prevent a soggy bottom and adds a lovely toasted flavor. After baking, cover the outside of the pan with foil to prepare for the water bath later and lower your oven temperature to 300°F.

Step 3: Whipping Up the Creamy Cheesecake Filling

Using your stand mixer on low speed, blend cream cheese, brown sugar, flour, and cinnamon until smooth—avoid whipping too fast here or you’ll get cracks later, trust me—I’ve been there! Then add sour cream, heavy cream, applesauce, and some of the caramel sauce for that deep flavor. When you add the eggs, do it slowly, one at a time, mixing gently to keep the texture silky. Scrape down the sides to ensure everything is fully incorporated before pouring the filling into your crust. This slow mixing technique makes all the difference between a perfect cheesecake and one that’s cracked or grainy.

Step 4: Baking in a Water Bath for the Smoothest Texture

Place your cheesecake pan into a larger roasting pan, then carefully pour warm water around the sides—aim for halfway up the springform pan. I’ve found this gentle bath keeps the cheesecake from drying out and helps it cook evenly. Bake for 45 minutes at 300°F. Then, turn the oven off and leave the cheesecake inside with the door closed for 15 minutes. This “carryover” cooking lets it set gradually. After that, crack the oven door and let it rest for another 30 minutes before removing it to cool at room temperature. This slow cool-down prevents cracks and keeps the texture just right. When cooled, wrap it tightly and chill for at least 6 to 7 hours or overnight—patience here is key!

Step 5: Making the Warm Cinnamon Apple Topping

While your cheesecake chills, sauté chopped apples with brown sugar, lemon juice, cinnamon, and butter over medium heat until tender and syrupy—about 10 to 15 minutes. The lemon juice brightens the apples and keeps them fresh-looking. Once your cheesecake is firm, spread a layer of caramel sauce on top, then pile the warm apples right in the center. If you’re feeling extra indulgent, drizzle additional caramel down the sides—it’s such a delicious finishing touch that makes every slice look irresistible.

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Pro Tips for Making Caramel Apple Cheesecake Recipe

Room Temperature Ingredients: Always use room temp cream cheese, eggs, cream, and butter for a smoother mix without lumps.
Low and Slow Mixing: Mixing cheesecake on low speed prevents air bubbles that cause cracks during baking.
Water Bath Method: Don’t skip the water bath—it helps your cheesecake bake evenly and avoid drying edges.
Slow Cooling: Resist the urge to open the oven door early; letting the cheesecake cool gradually prevents cracking.

How to Serve Caramel Apple Cheesecake Recipe

Caramel Apple Cheesecake Recipe - Serving

Garnishes

I’m a big fan of keeping it simple yet beautiful—extra caramel drizzle and a sprinkle of chopped toasted pecans or walnuts on top add a wonderful crunch and contrast to the soft apples. Sometimes I even add a dollop of whipped cream for extra indulgence. A touch of sea salt sprinkled on the caramel never fails to impress, too!

Side Dishes

This cheesecake is rich, so pairing it with a refreshing side like spiced apple cider or a scoop of vanilla bean ice cream works beautifully. If you’re hosting, coffee or a chai latte really complements the cinnamon and caramel flavors perfectly.

Creative Ways to Present

For special occasions, I like to slice the cheesecake into mini servings using a warm knife and serve each slice on a pretty plate with a sprig of fresh thyme or mint. You could also serve the cheesecake in jars as individual portions topped with caramel and apple. These little touches make it feel like a dessert party, perfect for holidays or birthdays.

Make Ahead and Storage

Storing Leftovers

When storing leftover Caramel Apple Cheesecake, I leave it in the springform pan to keep its shape and wrap it loosely with plastic wrap. To avoid the plastic sticking to the apple topping, I stick a few toothpicks on top as little spacers—that always surprises people! Keep it refrigerated and enjoy within 2-3 days for best flavor, though it can last up to 5 days.

Freezing

Freezing this cheesecake is easier than I expected. You can either freeze the whole thing wrapped tightly in plastic and foil or slice it first, freeze the slices on a parchment-lined tray, then wrap and store. Just remember to thaw it overnight in the fridge before serving. I’ve done this for holiday prep and it saves so much stress!

Reheating

This cheesecake is best served chilled, but if you want to warm slices slightly, I pop them in the microwave for 10-15 seconds just to take the chill off—never longer, or the texture can get weird. Let the caramel come to room temp naturally so it stays indulgently gooey.

FAQs

Can I use store-bought caramel sauce instead of making my own?

You absolutely can! Store-bought caramel sauce will save you time, but the homemade version has a richer, deeper flavor with a fresh buttery finish that really elevates the cheesecake. If you go store-bought, choose a high-quality brand and warm it slightly before mixing it into the filling.
What type of apples work best for the topping?

I prefer tart, firm apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape well during cooking and provide a nice contrast to the rich sweetness of the caramel and cheesecake.
How do I prevent my cheesecake from cracking?

The key is mixing on low speed to avoid incorporating too much air, baking in a water bath for moisture and even heat, and cooling the cheesecake slowly by turning off the oven and leaving the door closed before chilling. These steps prevent sudden temperature changes that cause cracks.
Can I make this cheesecake ahead of time?

Definitely! In fact, this cheesecake tastes even better after resting overnight in the fridge. You can prepare it a day in advance, store it properly, and add the apple topping just before serving for the freshest presentation.
Is it necessary to use a springform pan?

While a springform pan makes removing the cheesecake easier and cleaner, you can use a regular cake pan lined with parchment if that’s what you have—just plan for a longer cooling time and be gentle when serving.

Final Thoughts

This Caramel Apple Cheesecake Recipe holds a special place in my cookbook because it combines all those cozy fall flavors with a texture so creamy it feels like an indulgence without being too heavy. I’m always thrilled when I pull this dessert out for gatherings—people always ask for the recipe, and I love how approachable it is even for beginners. I encourage you to try it, have fun with the variations, and enjoy every spoonful—it’s a dessert you’ll want to make again and again.