Introduction

This Caramel Apple Cheesecake combines a creamy, spiced filling with a crunchy graham cracker crust and warm caramel apple topping. It’s a perfect dessert for fall gatherings or any time you want a cozy, indulgent treat.

The image shows a slice of cheesecake on a white plate with a white marbled surface underneath. The cheesecake has three main layers: a thick, crumbly brown crust at the bottom, a smooth, light beige creamy cheesecake layer in the middle with visible specks, and a topping of caramelized chunks of brown and golden apple pieces covered in a glossy, rich caramel sauce dripping down the sides. On top, there are two dollops of white whipped cream adding contrast. Small pieces of nuts are scattered around the plate, some partly covered with the caramel sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch round, 3-inch high springform pan
1 3-8 quart slow cooker liner (or roasting bag)
1 large roasting pan
Parchment paper
Foil
Nonstick cooking spray
14 full sheets honey Graham crackers (about 2 scant cups crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted (salted or unsalted)
4 (8 oz.) packages full fat cream cheese, very soft (32 oz. total)
1¼ cups granulated sugar
1½ teaspoons ground cinnamon
½ teaspoon each ground ginger, ground nutmeg, allspice
¼ teaspoon salt
1 cup sour cream, at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs, at room temperature
1 large egg yolk, at room temperature
6 Granny Smith apples (about 42 ounces), peeled, cored, and chopped into ⅓” pieces
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons unsalted butter (or salted; if salted, omit salt below)
⅔ cup chopped pecans (optional but recommended)
½ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon each ground ginger, ground nutmeg, salt
1 tablespoon vanilla extract
⅓ cup caramel sauce, homemade or store-bought
Whipped cream or ice cream (optional)

Instructions

Step 1: Preheat the oven to 325°F. Begin boiling about 4 quarts of water for a water bath—use as needed later.
Step 2: Line the bottom of the springform pan with parchment paper and lightly grease the inside with nonstick cooking spray to help with removal later.
Step 3: Make the crust by finely crushing the graham crackers using a food processor or rolling pin. Mix the crumbs with melted butter and 3 tablespoons sugar until combined.
Step 4: Firmly press the crumb mixture into the bottom of the prepared pan for an even layer. Bake for 10 minutes, then cool completely on a wire rack.
Step 5: Waterproof the pan by placing two large foil sheets in a “+” shape and wrapping the pan sides, folding carefully to avoid holes. Place the foil-lined pan in a slow cooker liner or roasting bag, gather the excess, and tie tightly to prevent water leaking in.
Step 6: In an electric mixer with paddle attachment, beat cream cheese on medium speed until light and fluffy (about 4 minutes). Add sugar and spices, then beat 4 more minutes until smooth.
Step 7: Mix in sour cream, lemon zest, and vanilla until blended. On medium-low speed, add eggs one at a time, followed by the egg yolk, beating just until combined after each addition to avoid overmixing.
Step 8: Pour filling over cooled crust and drop the pan a few times on the counter to release air bubbles.
Step 9: Place the cheesecake pan inside a large roasting pan and set in the oven. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
Step 10: Bake for 75 to 90 minutes, or until edges are set and the center still slightly wobbly. Avoid opening the oven before 70 minutes to prevent cracking. Adjust time as needed.
Step 11: Turn off oven, crack door open about 1 inch, and let cheesecake cool inside for 60 minutes before moving it to a wire rack.
Step 12: After 10 minutes cooling on the rack, run a hot knife along the edges to loosen the crust and prevent cracks. Continue cooling for 2–3 hours until fully cooled.
Step 13: Cover with plastic wrap (in pan) or transfer to cake caddy and refrigerate overnight, ideally 24 hours.
Step 14: For the apple topping, whisk cornstarch and lemon juice; set aside.
Step 15: Melt butter in a skillet over medium heat. Add apples, lemon juice, sugars, pecans, and spices (except vanilla). Cook, stirring, for 5 minutes, then reduce heat and cook 3–5 more minutes until tender.
Step 16: Remove from heat, stir in vanilla, and let cool slightly.
Step 17: To serve, spoon warm apple topping over chilled cheesecake and drizzle with caramel sauce. Optionally add whipped cream or ice cream.
Step 18: For clean slices, dip a knife in hot water before each cut, wiping clean between slices.

Tips & Variations

Use room temperature ingredients to ensure a smooth filling and prevent cracking.
If desired, swap pecans for walnuts or omit nuts for a nut-free version.
To make ahead, prepare the cheesecake and apple topping separately; reheat apples gently before serving.
Use a hot knife dipped in hot water for slicing to get clean, neat pieces.
If you prefer a richer crust, add a sprinkle of cinnamon or nutmeg to the crumbs.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the apple topping separate and add fresh before serving. Reheat the apples gently on the stove before topping if desired. For longer storage, cheesecake can be frozen without topping for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A close-up view of a single slice of creamy, pale yellow cheesecake with small specks of cinnamon or spice inside, sitting on a white plate with a crumbly golden-brown crust at the bottom. On top of the cheesecake is a thick, glossy layer of chunky caramelized apple pieces covered in rich, shiny brown caramel sauce that drips down the sides. A woman's hand holds a fork lifting a piece with some apple topping, showing the soft texture of the cheesecake and the warm, syrupy topping. Some crumbs and drips of caramel sauce spread around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for the topping?

Yes, while Granny Smith apples provide a nice tart contrast, you can use other firm apples like Honeycrisp or Fuji. Adjust cooking time slightly based on apple firmness.

Do I have to use a water bath when baking the cheesecake?

Using a water bath helps the cheesecake bake evenly and prevents cracking by keeping the environment moist. It’s highly recommended for the best texture and appearance.