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Slice of cheesecake with apples and caramel, on plate.

Caramel Apple Cheesecake

A decadent and indulgent cheesecake with caramel apple topping. Rich and creamy and absolutely amazing!
Course Dessert
Cuisine American
Keyword caramel apple cheesecake, caramel cheesecake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 763kcal
Author Anna


!for the caramel apples:

  • 6 Tbsp unsalted butter
  • 4 medium apples (I like to mix them: 2 Gala apples 2 Granny Smith apples), washed, cored, sliced
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves or nutmeg
  • 1/2 cup heavy whipping cream

!for the crust:

  • 1 and 1/2 cup finely crushed graham crackers
  • 1 Tbsp granulated sugar
  • 1/2 cup unsalted butter melted

!for the filling:

  • 3 pkg 8-ounce each of cream cheese softened
  • 1 cup granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/2 cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 Tbsp milk
  • 3 well-beaten eggs


!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.


Note: the total time does not include the chilling of the cheesecake.


Calories: 763kcal | Carbohydrates: 59g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 229mg | Sodium: 314mg | Potassium: 284mg | Fiber: 2g | Sugar: 52g | Vitamin A: 2115IU | Vitamin C: 4.2mg | Calcium: 146mg | Iron: 0.9mg