Caramel Apple Cheesecake is a decadent fall dessert perfect for caramel apple lovers. This homemade cheesecake has a graham cracker crust, creamy filling, and is topped with apple pie filling and caramel sauce.
Caramel Apple Cheesecake Ingredients
To make this fall cheesecake recipe, you will need the following ingredients (see the recipe card below for exact amounts):
- graham crackers: I used store-brand Honey Graham Crackers.
- light brown sugar: You can also use dark brown sugar.
- ground cinnamon
- butter: Use salted or unsalted butter.
- cream cheese: Room temperature cream cheese is easier to mix.
- sugar: I used fine granulated sugar, but granulated sugar will also work.
- ground cinnamon
- all-purpose flour
- vanilla extract
- Greek yogurt: You can also use sour cream.
- eggs: Put the eggs on the counter for at least one hour before using. The eggs mustn’t be cold when you use them.
- apple pie filling: I used Duncan Hines Comstock Apple Pie Filling, found in the baking aisle. You can also use homemade or fresh apples for the topping. Canned apple pie filling is easier and faster to work with.
- caramel sauce: I used Smucker’s Caramel Sauce, found with the ice cream cones and toppings.
- pecan pieces
Special Tools Needed
Making a cheesecake from scratch requires some special tools. You will need the following:
9-inch springform pan
18-inch wide heavy-duty aluminum foil
Electric hand mixer or stand mixer with a paddle attachment
Large Roasting Pan (16×10 inches at least)
How to Make Caramel Apple Cheesecake
- Preheat the oven to 325°. Grease the inside of a 9-inch springform pan with shortening or butter, and wrap the outside of the pan in a large piece (18 inches wide) of heavy-duty foil, making sure the bottom and sides of the pan are completely covered.
- Crust: Blend the graham crackers, brown sugar, and cinnamon in a food processor at high speed until the graham crackers are fine crumbs.
- Slowly pour in the melted butter while the food processor is running at a low speed until the butter everything is well-mixed.
- Press the crumbs into the base of the springform pan in an even layer, then bake for 15 minutes.
- Cheesecake: Use an electric hand mixer to beat together the cream cheese, sugar, cinnamon, and flour until smooth.
- Mix in the vanilla extract and yogurt, then beat in the eggs, one at a time. Try not to mix the batter too much after the eggs are added to help prevent too much cracking in the cheesecake.
- Place the foil-wrapped springform pan in the center of a large roasting pan (16×10 inches or bigger).
- Pour the cheesecake filling into the springform pan, and smooth out the top if necessary.
- Place an even, single layer of the canned apples on top of the cheesecake.
- Pour about 7 cups of boiling water into the roasting pan, then bake the cheesecake for 1 hour.
- After 1 hour, make sure the cheesecake is mostly set but still jiggly in the middle, then close the oven door, turn off the oven, and leave the cheesecake in the oven for 1 more hour.
- Take the cheesecake out of the oven and rest it on the counter until it reaches room temperature (about an hour). Cover and place it in the refrigerator for at least 4 hours.
- Take the cheesecake out of the refrigerator, remove the springform ring (use a thin knife to loosen the cheesecake if you need to), and transfer the cheesecake to a plate or platter.
- Drizzle the caramel sauce on top of the cake and sprinkle the pecan pieces over the caramel, if desired. Serve chilled.
Refrigerator: Store covered in the refrigerator for up to 5 days.
Freezer: Cover with plastic wrap and foil and freeze for up to 2 months. Thaw before serving. Please be aware that the texture may change after freezing.
- Wrapping the springform pan in foil prevents the water from the roasting pan from leaking into the crust, even in “leak-proof” pans.
- Some cracking on top of the cheesecake will happen because of the apple slices on top. You can hide these cracks with caramel sauce and pecan pieces.
- This is a dense cheesecake, similar to a New York Cheesecake. For a creamier cheesecake, use only 1 or 2 tablespoons of flour and use 3 eggs, and 2 egg yolks instead of 4 whole eggs.
- The water bath keeps the top of the cheesecake from over-baking and gives the cheesecake its soft texture. Use boiling water, not cold or room temperature water.
More Cheesecake Recipes
No Bake Reese’s Cheesecake – all the deliciousness without all the fuss of a baked cheesecake.
No Bake Biscoff Cheesecake – Your favorite cookie is transformed into a whole dessert.
No Bake Pumpkin Cheesecake – The perfect fall dessert made with pumpkin spice.
Raspberry Cheesecake Dessert Shooters – The best individual dessert for when you don’t want to share.