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Luxurious Caramel Apple Cheesecake

This luxurious caramel apple cheesecake features a buttery graham cracker crust, silky cheesecake center, tender cinnamon apples, and a glossy caramel drizzle, perfect for impressing guests without overwhelming the cook.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs about 10–12 full sheets
  • 0.25 cups light brown sugar
  • 6 tbsp unsalted butter, melted
  • 1 pinch salt
For the cheesecake filling
  • 32 oz cream cheese, room temperature 4 blocks
  • 1 cups granulated sugar
  • 0.33 cups sour cream
  • 0.33 cups heavy cream
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 tsp apple pie spice or 1 tsp cinnamon + 1/2 tsp nutmeg
For the caramel apple topping
  • 3 medium apples (Honeycrisp, Fuji, or Gala), peeled, cored, and thinly sliced
  • 2 tbsp unsalted butter
  • 0.25 cups brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 0.5 tsp vanilla
For the caramel sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cubed
  • 0.5 cups heavy cream, warm
  • 1 pinch sea salt (optional, for salted caramel)
Optional garnish
  • Chopped toasted pecans or walnuts
  • Whipped cream

Method
 

Prep and preheat
  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in foil if you’ll do a water bath (recommended).
Make the crust
  1. Mix graham cracker crumbs, brown sugar, melted butter, and a pinch of salt until moistened.
  2. Press into the bottom (and 1/2 inch up the sides, if you like) of the springform pan. Use the bottom of a measuring cup to compact it firmly.
  3. Bake 8–10 minutes, then set aside to cool while you make the filling.
Cook the apples
  1. In a skillet, melt 2 tbsp butter over medium heat. Add sliced apples, brown sugar, cinnamon, lemon juice, and vanilla.
  2. Cook 6–8 minutes until apples are just tender but not mushy. Set aside to cool.
Make the filling
  1. In a large bowl, beat cream cheese until smooth (no lumps). Add sugar and mix well.
  2. Add sour cream, heavy cream, vanilla, and apple pie spice. Blend until smooth.
  3. Add eggs one at a time, mixing on low speed just until combined — overbeating can add air and cause cracks.
Assemble and bake
  1. Pour filling into the cooled crust. Smooth the top with a spatula.
  2. Bake 50–65 minutes. The edges should be set but the center still slightly jiggly (like gelatin).
  3. If using a water bath, place the springform pan in a larger pan and pour an inch of hot water around it before baking.
Cool gently
  1. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  2. Remove from oven and cool to room temperature on a wire rack, then refrigerate at least 6 hours or overnight.
Add the apples and caramel
  1. Once chilled, spread the cooked apple slices over the cheesecake.
  2. Drizzle warm caramel sauce over the apples and sprinkle with chopped nuts or a pinch of sea salt if you like a salted caramel edge.
How to make the caramel sauce (stovetop)
  1. In a heavy-bottomed pan, heat 1 cup sugar over medium heat, stirring constantly until it melts into an amber liquid.
  2. Add butter carefully (it will bubble), stirring until combined.
  3. Slowly stir in warm heavy cream; allow to bubble for 1 minute.
  4. Remove from heat and stir in a pinch of sea salt if desired. Cool slightly before drizzling.

Notes

If short on time, use store-bought caramel sauce. Make ahead: Cheesecakes are better after a night in the fridge. Cook the apples and caramel a day in advance; store separately and assemble the day you serve. Slice like a pro using a warm knife and wipe between cuts for clean slices.