Caramel Apple Cheesecake - decadent and indulgent cheesecake with caramel apple topping. Rich and creamy and absolutely amazing!
I love making my Orange Cranberry Cheesecake for Christmas, my Lemon Raspberry Cheesecake Bars for Easter and this dessert for Thanksgiving.
Cheesecake - my first true love when it comes to dessert. The very first one I learned how to make, the first dessert I made for my Hubby and the one I always make for special occasions. Like holidays. It's a creamy, silky cheesecake topped with caramelized apples and caramel sauce. One decadent cheesecake for the fall season. Or any time you want a caramel apple dessert. Each bite is a pure indulgence that melts in your mouth! The apples are sweet and soft but not mushy. A dash of ground nutmeg enhances the caramel and makes the flavors even more pronounced. You may also like my new Easy Microwave Caramels recipe. It's fail-proof!
How to make Caramel Apple Cheesecake?
- Make caramel apples in skillet.
- Prepare a water bath for the cheesecake.
- Make the crust with graham cracker crumbs and bake for a few minutes.
- Make the cheesecake filling, bake in the oven for 1 hour and 20 minutes. Once done, cool completely for at least 4 hours.
- Arrange caramel apples on top and drizzle with caramel sauce.
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Kitchen tools needed:
- springform pan
- 2 mixing bowls
- hand mixer
- spatula
- cast iron skillet
- roasting pan or baking pan with a rim
- aluminum foil
More cheesecake recipes:
- Instant Pot Cherry Delight Cheesecake
- Pumpkin Cheesecake Bars
- Funfetti Cheesecake Bars
- How to make a perfect cheesecake?
For more easy, decadent dessert recipes, feel free to browse our Dessert Category.
Caramel Apple Cheesecake
Ingredients
!for the caramel apples:
- 6 tablespoon unsalted butter
- 4 medium apples (I like to mix them: 2 Gala apples 2 Granny Smith apples), washed, cored, sliced
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves or nutmeg
- ½ cup heavy whipping cream
!for the crust:
- 1 and ½ cup finely crushed graham crackers
- 1 tablespoon granulated sugar
- ½ cup unsalted butter melted
!for the filling:
- 3 pkg 8-ounce each of cream cheese softened
- 1 cup granulated sugar
- 2 tablespoon all-purpose flour
- ½ cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 tablespoon milk
- 3 well-beaten eggs
Instructions
!to make the caramel apples:
- Melt butter in cast iron skillet.
- Add apple slices.
- Sprinkle the apple slices with cinnamon and cloves.
- cook until soft but not mushy.
- In a medium mixing bowl, whisk together brown sugar and cream.
- Pour over apples.
- Bring to bubbly over medium heat, stirring constantly.
- Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.
- Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
- Remove from the heat and let cool for 15 minutes. Pour into a heat-proof jar. Cool to room temperature.
!to make the cheesecake:
- Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.
- Boil 2 cups of water. Set aside.
- Preheat oven to 325 degrees F.
!to make the crust:
- Place graham crackers in food processor and process until finely crushed.
- Add sugar and melted butter and process on low until all comes together.
- Press the crust into a 9" springform pan.
- Bake for 7 minutes in preheated oven.
- Set aside.
!to make the filling:
- Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
- Add sugar and process on low until combined.
- Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
- Add eggs and process on low until completely incorporated.
- Pour the batter over baked crust. Tap the roasting pan on the counter few times (gentlto release any air bubbles from the batter.
- Place the pan with the springform pan in the oven. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
- Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.
- When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.
- Cool the cheesecake completely on the counter.
- Refrigerate for at least 4 hours, preferably overnight.
- When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves.
- Slice and serve.
- Refrigerate any leftovers in a closed container, for up to 3 days.
Kim says
Where did you store your apples while cheesecake chilled overnight?
ShaynasMomma says
I have made many a cheesecake, but this one was beyond superb. It came out perfectly, had a great flavor and I didn't change anything. I have a cheesecake moat which seriously rocks so you don't have to wrap in a water bath, highly worth the money. I used 1/2 fresh nutmeg and 1/2 cloves for the apples spice. Everyone raved with good reason to do so! Thanks for this recipe.
Anna says
Yay! That's wonderful! I am so glad the cheesecake was such a hit! Thank you for trying my recipe.
Ron says
What do you mean by replacing the water after 50 mins? Do you mean add more water?
Anna says
Hi Ron! The water will be evaporating (creating the steamy environment for the cheesecake) and you may need to add more to the pan after 50 minutes. I hope this helps!
Krissy Allori says
This was so creamy and delicious!
Anna says
Thank you, Krissy!