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Caramel Apple Cheesecake with a buttery crumble top

Closeup of caramel apple cheesecake on a plate with a fork

A showstopper dessert with great apple flavor and terrific textures

Our Caramel Apple Cheesecake may look over-the-top sweet and decadent, but it’s actually very well balanced with hints of a classic apple pie.

Tart diced apples pair well with the tangy cream cheese filling and the whole thing is crowned with a buttery crumble topping.

This is a celebratory dessert that can be served year-round. Who wouldn’t love this for a special birthday cake, or as a terrific ending to a holiday meal?

Our cheesecake is great with or without the caramel sauce topping. However it won’t be Caramel Apple Cheesecake without the drizzle!

You don’t need a lot of caramel topping to seal the deal. I recommend drizzling a little on top then passing the rest to your guests to add as desired.

Overhead view of a springform pan wrapped in foil and filled with cheesecake batter

Overhead view of an unbaked cheesecake topped with diced cinnamon apples

Overview of ingredients

For the crust:

crushed graham cracker crumbs – you’ll need about 14 sheets
melted unsalted butter
granulated sugar – just a few tablespoons
ground cinnamon
a pinch of salt

For the crumble topping:

melted unsalted butter
granulated sugar
a pinch of salt
ground cinnamon
all-purpose flour
vanilla extract

For the apple layer:

2 medium apples, peeled and diced – we like a tart apple such as Granny Smith but Golden Delicious or Honey Crisp work well too
lemon juice to prevent the apples from turning brown once diced
ground cinnamon
granulated sugar or brown sugar
cornstarch to help thicken any juice from the apples

For the cream cheese filling:

cream cheese at room temperature
granulated sugar
all-purpose flour
large eggs at room temperature
vanilla extract
room temperature sour cream

For serving:

1/2 cup of caramel sauce, either store-bought or homemade.

When buying store-bought, look for a good quality salted caramel sauce.

If you’re able to plan ahead, I highly recommend making homemade caramel sauce.

For the best flavor it’s hard to beat our recipe for Apple Cider Caramel Sauce. It’s silky smooth with an incredibly delicious, intense apple flavor and of course it’s prefect drizzled over the top of this apple cheesecake.

A side view of an apple cheesecake on a wooden cake stand

Caramel Apple Cheesecake being drizzled with caramel

Overview: how to make Caramel Apple Cheesecake

Our Caramel Apple Cheesecake is made in simple, easy steps; one for each of the five layers.

1. First, make the graham cracker crumb crust

For this step you can use a rolling pin or food processor to crush the graham crackers. Once processed into fine, even crumbs, add sugar, cinnamon and salt to combine. Slowly add the melted butter until the mixture resembles wet sand.

Press the graham cracker crumbs into the bottom and up the sides of a springform pan. Bake for 10 minutes then cool for 30 minutes while preparing the other ingredients.

2. Next prepare the crumble topping

Mix the melted butter, sugar, salt, cinnamon and flour in a small bowl. Refrigerate until needed.

3. Prepare the apple layer

Toss the diced apples with lemon juice. Next combine the cinnamon, sugar and cornstarch. Pour over the apples and toss to coat. Set aside while preparing the filing.

4. Make the cheesecake filling

In a large bowl beat the cream cheese until smooth. Combine the sugar and flour then add to the cream cheese.

With the mixer running on low, add the eggs, one at a time.

Finally add the vanilla and sour cream and blend together just until combined.

(continued below)

A sliced caramel apple cheesecake on a cake stand

5. Assemble the cheesecake

Wrap the springform pan in a double or triple layer of heavy-duty foil. Place the foil wrapped pan inside a large roasting pan for the hot-water bath;
Pour the cream cheese filling into the prepared pan and smooth the top;
Sprinkle the diced apples over the cream cheese mixture; and finally
Scatter the buttery crumble topping over the apples.

6. Bake the cheesecake

Preheat oven to 350 degrees F. Fill the roasting pan with enough hot tap water to come halfway up the side of the springform pan. Bake until the cheesecake center jiggles slightly and the sides are puffed, about 90 to 100 minutes.

Turn the oven off and prop the door open slightly using a pot holder or a wooden spoon handle. Leave the cheesecake in the oven in the hot water bath for 1 hour.

Remove from the oven and run a small thin knife around the top edge of the cheesecake to ensure release from the side of the pan. Remove the foil and cool to room temperature, about 2 hours.

Cover with plastic wrap and refrigerate until ready to serve.

7. To serve the cheesecake

Remove the sides of the pan and carefully slide the cheesecake onto a serving platter. Drizzle with caramel sauce and slice into wedges to serve.

A slice of caramel apple cheesecake with caramel sauce dripping down the sides

Pro Tips:

For pretty, clean slices, warm the knife under hot running water then dry carefully before slicing. Repeat between slices for best results.
Drizzle a little caramel sauce over the cheesecake, then pass with additional caramel sauce for individual slices.
Don’t fear the hot water bath! This easy step helps prevent the cheesecake from splitting on the top.
Use apples that will hold their shape when baked. You don’t want applesauce on top of your pretty cheesecake!
Only use Heavy-Duty aluminum foil to wrap the pan. Small sheets of foil pieced together will not protect the cheesecake from getting wet.

Check out our recipe for Lemon Cheesecake for loads of tips on how to prevent cracks and be sure to watch the video, too!

A partially eaten slice of caramel apple cheesecake with a crumble top and salted caramel sauce dripping down the sides

How to freeze Caramel Apple Cheesecake

Cheesecake will keep in the refrigerator for up to 5 days. Set out at room temperature about 30-minutes before serving.

To freeze individual slices:

Place the pieces of cheesecake on a rimmed baking pan and flash freeze until firm. Wrap each frozen piece in plastic wrap, then seal in an airtight container.

To thaw, unwrap and refrigerate in a sealed container overnight or until ready to serve.

For all our cheesecake lovers

If you love cheesecake, like we love cheesecake, check out some of our other recipes, too.

For a great ending to Thanksgiving try our Pumpkin Cheesecake. Loaded with pumpkin puree and pumpkin spice – so good!

We’ve also shared our best no-bake Pumpkin Cheesecake with Turtle Topping. Since the filling is not baked, there’s no need to worry about cracks.

In the summer months, everybody loves our bright Lemon Cheesecake with tangy Lemon Curd topping.

Who doesn’t love a great New York Style Cheesecake with Blueberry Topping? Such a great flavor combo!

And finally, check out this crazy indulgent Chocolate Cheesecake with a chocolate ganache topping. Oh my!

Thanks for PINNING!

A slice of apple crumble cheesecake being drizzled with caramel sauce

Caramel Apple Cheesecake

Prep Time: 45

Cook Time: 1 30

Total Time: 14 15

Yield:

Course: Dessert

Author: Tricia

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5 from 21 votes

A showstopper dessert with layers of flavor and textures from a buttery crumb topping to the tender sweet apples.