Every year, I get a caramel apple when I go apple picking, and this caramel apple cheesecake tastes just like it! The filling has applesauce and caramel in it, and the topping is warm cinnamon apples spooned right on top.
This post may contain affiliate links. Read our disclosure policy.
How to Make Caramel Apple Cheesecake
Make the Caramel Sauce
Step 1: Melt the sugar in a large saucepan over medium-high heat, whisking until smooth and amber in color with a nutty aroma. Slowly add the butter, whisking constantly as it bubbles, until fully melted and combined.
Step 2: Slowly pour the heavy whipping cream into the caramel and whisk constantly until incorporated.
PRO TIP: The change in color will happen quickly so don’t let it go too long or get too dark or it will burn. Turn off the stove but leave the caramel over the heat.
Prep the Crust
Step 3: Combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press it into the bottom and up the sides of your prepared pan. Bake the crust and then set aside to cool.
Mix the Cheesecake
Step 4: Blend the cream cheese, brown sugar, flour, and cinnamon on low speed until smooth, then mix in the sour cream, applesauce, and caramel sauce. Add the eggs one at a time, mixing slowly and scraping the bowl as needed to fully combine.
Step 5: Pour the cheesecake filling into the crust. Place the cheesecake pan in a larger roasting pan and into the oven. Add warm water to the baking pan to go about halfway up the side of the springform pan, and bake!
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Cook the Apple Topping and Assemble Your Easy Caramel Apple Cheesecake!
Step 6: Combine the apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan and cook over medium heat until the apples are tender.
Step 7: After your apple caramel cheesecake has chilled, release it from the springform pan and transfer to a serving plate. Spread caramel sauce on top, spoon the apples into the center, and drizzle extra caramel down the sides if you’d like!
Caramel Apple Cheesecake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
Salted Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter cubed, room temperature
- ½ cup heavy whipping cream room temperature
Crust:
- 2 cups Vanilla Wafer Crumbs about 1/2-3/4 of an 11 ounce box
- ½ cup salted butter melted
- ¼ cup light brown sugar loosely packed
Cheesecake Filling:
- 24 ounces cream cheese room temperature
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup sour cream room temperature
- 1/4 cup heavy whipping cream room temperature
- ½ cup applesauce
- ¼ cup caramel sauce
- 4 large eggs room temperature
Cinnamon Apples:
- 2 ½ cups chopped apples any variety (about 2-3 apples)
- 3 tablespoons light brown sugar loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon salted butter
- Additional caramel sauce
Instructions
For the Caramel Sauce:
- Pour the sugar in an even layer in a large saucepan. Heat the sugar over medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt after about 10 to 15 minutes.
- Once the sugar has melted, stop whisking and allow the sugar to cook until it has turned a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly so don’t let it go too long or get too dark or it will burn. Turn off the stove but leave the caramel over the heat.
- Slowly add the butter and whisk until combined. It is very important that the butter is room temperature or warmer. If it’s too cold, the caramel will seize. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
- Slowly pour the heavy whipping cream into the caramel and whisk constantly until incorporated. Again temperature is very important. If it’s too cold, the caramel will seize. Set the caramel aside to cool.
For the Crust:
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- To make the crust, combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside. Reduce the oven temperature to 300°F.
For the Cheesecake Filling:
- In the bowl of your stand mixer, blend the cream cheese, brown sugar, flour, and cinnamon on low speed until well combined and smooth. Make sure to use low speed while beating to avoid adding excess air, which will cause the cheesecake to crack.
- Scrape down the sides of the bowl. Add in the sour cream, heavy whipping cream, applesauce, and caramel sauce until well combined. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is mixed. Pour the cheesecake filling into the crust.
- Place the cheesecake pan in a larger roasting pan. Place the pan in the oven and then fill the pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top of the foil. Bake the cheesecake for 45 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 15 minutes. Do not open the door! After 15 minutes, crack the oven door and leave the cheesecake in the oven for another 30 minutes. Take the cheesecake out of the oven and let it sit at room temperature for 15 minutes, then remove the pan from the water bath and remove the foil. Wrap it with plastic wrap and refrigerate until it's completely cool and firm, 6-7 hours or overnight.
- Don’t remove the springform pan from the cheesecake until it’s done chilling and you’re ready to assemble.
For the Cinnamon Apple Topping:
- Combine apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan. Cook over medium heat until the apples are tender, about 10-15 minutes.
- Spread the top of the cheesecake with additional caramel sauce, then spoon the apples over the top in the center. Drizzle additional caramel down the sides of the cheesecake if desired. Refrigerate cheesecake until ready to serve.
- It’s best eaten within 2-3 days but should last 4-5 days.
Notes
- Fridge: Leave the bottom of the springform pan on so it stays supported. You can loosely cover it with plastic wrap or use an airtight container. Stick a few toothpicks in the top if you want to keep the plastic from sticking to the apples. It’s best in 2 to 3 days but will still be good for up to 5.
- Freezer: You can freeze the whole thing or slice it up first. Wrap it in plastic wrap and then foil to keep out freezer burn and weird smells. If you’re freezing slices, lay them on a parchment-lined pan until frozen, then wrap and store.
Nutrition
Recipe Help
Microwave it out of the foil for 10 seconds at a time. Don’t let it get hot, though!
The edges should be set and lightly browned, with a little jiggle in the center. If the middle’s still got a wobble about 4 inches across, you’re good.
Mix everything on low speed so you don’t whip in too much air. Also, bake it low and slow in a water bath to keep it smooth on top.
pinterest 
facebook 
twitter 
email
This recipe is amazing. The only thing I do differently is that I do a graham cracker/finely ground pecan crust. Also, if you get a tall cake pan slightly larger than your springform, you can just drop the springform inside of it and set that in your water bath and you won’t have to mess with trying to seal the pan with aluminum foil. I think the one I got is a Fat Daddio’s 10″ cake pan and my 9″ springform fits inside perfectly. This has never failed to produce a crack-free cheesecake.
So glad you enjoyed this!!
Looks delish! Making it to bring over to family gathering this upcoming weekend. Question: assuming that all of the caramel sauce goes in the cheesecake batter and if you want to drizzle more on top, you need to make another batch, right?
Hi Gail, yep! You’ll want to make extra if you’re planning on drizzling it over the top.
I make many different cheesecakes. This is by far the best. I followed the recipe exactly as written.
This cheesecake looks SO good!
Thanks, Sarah!
Cheesescakes are tempermental and yet this recipe came out picture perfect. Not a single crack to cover! So much so i totally served the apples on the side! Absolutely delicious. I did make it with a graham cracker crust but only because that was requested by the birthday boy. Cant thank you enough…definitely going on the to be made again list.
Aw, thank you so much!
I have made this cheesecake twice to rave reviews. It has just the right balance of caramel, apples, spices, and DELICIOUS cheesecake.
Appreciate the detailed baking instructions and pictures. Great REcipe!
Thanks so much, doll!!
Where have you been all my life
Haha right here boo!
I definitely ate a few spoonfuls of this topping while making the cake — absolutely divine!!