The ultimate apple dessert – this caramel apple cheesecake features a creamy cheesecake filling infused with salted caramel and a warm cinnamon apple topping. Make it for a dinner party to impress your guests. 
If you love apple desserts but want something more decadent than a pie or crisp, this caramel apple cheesecake is fall in dessert form. It begins with a crunchy cinnamon graham cracker crust, followed by a smooth, tangy cheesecake filling enriched with salted caramel. After baking and chilling, the cheesecake is finished with tender cinnamon apples and extra caramel for a perfect seasonal treat.
The Perfect Caramel Apple Cheesecake Recipe
The recipe has three components: the crust, the caramel cheesecake filling, and the cinnamon apple topping. Though the recipe card below includes several steps, the process is straightforward and well worth the effort. 
The crust is a classic graham cracker base with brown sugar and a touch of cinnamon. I press the crumb mixture along the bottom and up the sides (about halfway to three quarters up) and bake it briefly so it stays crisp after baking the cheesecake.
Rather than simply topping a standard New York-style cheesecake with apples, this recipe blends salted caramel into the cheesecake batter itself for a cohesive caramel-apple flavor. Use a thick homemade salted caramel sauce or a high-quality store-bought caramel; the texture matters here.
To make the filling, beat full-fat cream cheese until smooth, then add sugar, caramel and vanilla. Stir in room-temperature sour cream for creaminess, and finally fold in whisked eggs. The cheesecake is baked in a water bath: the springform pan is wrapped in aluminum foil and set inside a larger roasting pan with about 1/2–1 inch of water. The steam keeps the cheesecake moist and helps prevent cracks. 
The apple topping is a simple stovetop apple filling with butter, cinnamon, sugar, a little water and extra caramel stirred in at the end. Choose a firm, crisp apple so the fruit holds its shape—Honeycrisp for sweetness or Granny Smith for a tart contrast. Tart apples will sweeten as they cook.
Serving Tips
Allow the cheesecake to cool slowly and chill in the refrigerator for at least 6 hours before serving—overnight is ideal. The apple topping is best made shortly before serving so the fruit retains a pleasant texture. When ready to serve, either top the entire cheesecake with the warm cinnamon apples if you plan to eat it immediately, or spoon the apples onto individual slices.
Below is a cleaned and streamlined version of the recipe and instructions for easy reference.
Caramel Apple Cheesecake
Equipment
- 9-inch (23 cm) springform pan
- Large roasting pan (to fit the springform pan)
- Aluminum foil
Ingredients
Salted Caramel Sauce
- Use your favorite thick salted caramel sauce (homemade or high-quality store-bought).
Crust
- 2 1/2 cups graham crumbs
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 10 tablespoons unsalted butter, melted
Caramel Cheesecake
- 24 ounces full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup salted caramel sauce
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, room temperature
- 3 large eggs, room temperature
Cinnamon Apple Topping
- 3 large apples, peeled, cored and chopped
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 1/4 cup white sugar
- 1/4 cup salted caramel
Instructions
Before You Start
- Preheat oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan in aluminum foil, covering seams well (wrap at least 4 times).
Crust
- In a medium bowl, combine graham crumbs, brown sugar and cinnamon. Stir in melted butter until mixture resembles wet sand.
- Press mixture into the bottom and up the sides (about halfway to three quarters) of the springform pan.
- Bake 8–10 minutes, then remove and keep oven on.
Cheesecake
- In a large bowl, beat cream cheese until smooth. Add sugar, salted caramel and vanilla; beat until combined.
- Mix in sour cream, scraping the bowl as needed. Whisk eggs in a small bowl, then gently beat into batter until just combined.
- Place the crust (still wrapped) inside a large roasting pan. Pour the cheesecake filling into the crust and smooth the top. Pour 1/2–1 inch of hot water into the roasting pan around the springform.
- Bake at 350°F for 55–70 minutes, until edges are set and the center still has a slight wobble.
- Turn off oven, open door slightly and let cheesecake cool in the oven for 30 minutes. Remove from oven and cool to room temperature.
- Refrigerate (covered) for at least 6 hours, preferably overnight.
Apple Topping
- In a medium skillet over low heat, melt butter with cinnamon. Add apples, sugar and water; stir to coat.
- Cover and cook 3–5 minutes until apples soften to your liking, stirring occasionally. Remove lid and stir in caramel sauce.
Serving
- Run a thin knife around the edge of the chilled cheesecake, unclamp the springform ring and remove it.
- Either top the whole cheesecake with the warm apples for immediate serving, or slice and spoon apples onto individual pieces. Use a sharp, thin knife to slice cleanly.
Notes
- A 10-inch springform will work but yields a thinner crust and shorter bake time (40–55 minutes). This recipe is too full for an 8-inch pan.
- Use a thick caramel sauce, not a thin squeeze-tube caramel. Dulce de leche can work as well.
- Use full-fat, brick-style cream cheese for best texture.
- Bring cream cheese, sour cream and eggs to room temperature before mixing to avoid overworking the batter.
- Choose crisp apple varieties like Honeycrisp (sweet) or Granny Smith (tart). Avoid very soft baking apples.
- Make the cheesecake a day ahead and chill overnight; prepare the apple topping just before serving.
- Store leftovers covered in the refrigerator up to 4 days. Store apple topping separately for best texture.
Nutrition (per piece, estimate)
Calories: 456 kcal; Carbohydrates: 64 g; Protein: 13 g; Fat: 18 g; Saturated Fat: 10 g; Cholesterol: 91 mg; Sodium: 612 mg; Fiber: 2 g; Sugar: 39 g.