This recipe is about to become your new fall obsession! Cheesecake with Caramel Apple Topping combines two favorite desserts into one!
This dessert is the perfect fall indulgence, combining the creamy richness of cheesecake with the warm, comforting flavors of apple pie.
This is a decadent apple dessert recipe that's perfect for fall gatherings or any special occasion.
I've been making this recipe for a few years...actually over 25 years now! It's a classic cheesecake topped with a simple caramel apple topping.
While the homemade topping requires a few extra steps, the incredible flavor combination is well worth the effort!
One of the things I love best about adding the topping is you don't have to worry if your cheesecake cracks!
Looking for more Easy Desserts? Try my Cheesecake Cupcakes, Chocolate Cheesecake Cupcakes or my Pumpkin Pie Cheesecake.
Table of Contents
- Tips for making Cheesecake
- How to fix a crack in a cheesecake?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Instructions
- Lining Your Springform Pan
- How to use a Water Bath to Bake Cheesecake
- Baking Instructions
- Caramel Apple Topping for Cheesecake
- Before You Begin!
- Storing, Freezing and Thawing Tips
- Recipe FAQ's
- More Recipes to LOVE
- 📖 Recipe Card
- 💬 Comments
Tips for making Cheesecake
Cheesecake can seem intimidating, (it was for me the first time I made one), but it doesn't have to be! These tips will help you achieve the perfect dessert:
- Using room-temperature cream cheese and eggs is key for a smooth cheesecake batter.
- Don't overmix the batter, and bake in a water bath to prevent cracks. (See section below.)
- Allow the cheesecake to cool completely before refrigerating.
How to fix a crack in a cheesecake?
Cracks are often caused by sudden temperature changes while baking. To prevent cheesecake cracks, avoid sudden temperature changes and bake it in a water bath using a moderate oven temperature. This ensures even cooking and a smooth, creamy texture.
You'll see from the photos below that my baked cheesecake does have a few cracks in the top...but that's okay!
This caramel apple topping will cover those perfectly and no one will know!
Helpful Kitchen Tools
KANIXUM 10 Inch Premium Non-stick Springform Pan, Leakproof Round Cheesecake Pan with Removable Bottom, Spring Form for Baking (Black)Unbleached 15 x 200 ft Parchment Baking Paper Roll - 250 Sq.Ft for Baking, Cooking, Grilling, Air Fryer and SteamingNewness Apple Cutter Slicer, [Large Size] 16 Slices HEAVY DUTY and Pear Corer Divider with Base, [Upgraded] Cut Apples All The Way Through, Stainless Steel Fruits & Vegetables Divider, Wedger…
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Step-by-Step Instructions
Step 1: Preheat the oven to 325°F. Crush the graham crackers into crumbs using a food processor or blender. Combine the crumbs and brown sugar in a mixing bowl and mix well with a fork.
Step 2: Stir in the melted butter until combined. Press the mixture into the prepared pan, using the flat bottom of a small glass to create an even crust. Freeze while you make the filling.
Lining Your Springform Pan
- Lining your springform pan with parchment paper is a simple trick with big benefits for cheesecake baking!
- It prevents the cheesecake and crust from sticking, making it easier to remove and serve.
- The parchment also protects the crust from over-baking and simplifies cleanup.
Step 3: In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling. Add the white sugar, salt and flour to the cream cheese. Blend again until combined.
Step 4: Add each egg to the mixture one at a time. Make sure you mix completely after adding each egg.
Step 5: On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
Step 6: Pour the cheesecake filling into the graham cracker crust and smooth the top with a rubber spatula.
How to use a Water Bath to Bake Cheesecake
- Before adding the cheesecake to the oven, create a water bath by placing a large roasting pan with about 2 inches of hot water on the oven rack.
- Wrap the springform pan in aluminum foil and then place it inside the roasting pan.
- Make sure the water level remains consistent throughout baking.
Baking Instructions
Step 7: Bake 55-60 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, open the door, and let the cheesecake cool inside for an hour. Cover and chill for at least 6 hours before serving.
Caramel Apple Topping for Cheesecake
Step 8: Melt the butter in a hot saucepan. Add the chopped apples, brown sugar, white sugar, nutmeg, cinnamon, and salt. Stir constantly until well combined.
Step 9: Then add in the vanilla, lemon juice, and cornstarch, mixing again until combined. Let the apples cook for about 10 minutes, stirring every few minutes until it thicken and the apples soften.
Step 10: Once chilled, top the cheesecake with the warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.
Step 11: Slice and enjoy!
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Storing, Freezing and Thawing Tips
Refrigerator: Place the cheesecake in an airtight container. It will stay fresh up to 5 days.
Freezer: You can freeze the whole cheesecake before adding the apple topping. Wrap it tightly in plastic wrap, then in a layer of aluminum foil.
Thawing Tips: Remove the cheesecake from the freezer and allow it to defrost overnight in the refrigerator. When you're ready to serve, prepare the apple topping and spoon it on top.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Letting the cheesecake sit in the turned-off oven with the door slightly open allows it to cool down gradually. This slow cooling helps to prevent the cheesecake from experiencing a sudden temperature change, which can cause it to crack.
Skipping the water bath might make your cheesecake more prone to cracking and uneven baking, but it's still possible to get good results with careful baking and cooling.
More Recipes to LOVE
Want to enjoy cheesecake without all the work? Try my collection of Cheesecake Pudding Recipes or this recipe for Instant Pot Cheesecake.
📖 Recipe Card
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Cheesecake with Caramel Apple Topping
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup butter melted
For the Cheesecake
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
For the Caramel Apple Topping
- 3 large apples peeled, cored and chopped into small cubes
- 1 tablespoon butter unsalted
- ¼ cup brown sugar
- 3 tablespoons white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoons vanilla extract
- ⅓ cup chopped pecans
Instructions
Prepare the Graham Cracker Crumb Crust
- Prepare a springform pan lined with parchment paper on the bottom and around the sides.
- Mix graham cracker crumbs with the melted butter and brown sugar together.
- Press into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the cheesecake filling.
- Set aside to prepare cheesecake filling.
Prepare the Cheesecake Filling
- Preheat oven to 325°F. Beat cream cheese until smooth, then add sugar, salt, and flour.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
- Remove the springform pan from the freezer and pour the filling into the pan. Use a rubber spatula to smooth the top.
Baking Instructions
- Before adding the cheesecake to the oven, create a water bath by placing a large roasting pan with about 2 inches of hot water on the oven rack. Wrap the springform pan in aluminum foil and then place it inside the roasting pan. Make sure the water level remains consistent throughout baking.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking in the oven for another hour.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
Prepare the Caramel Apple Topping
- Melt butter in a skillet over medium heat.
- Once it melts, add the chopped apples, brown sugar, white sugar, nutmeg, cinnamon and salt. Mix together over the heat until combined.
- Then add in the vanilla, lemon juice, and cornstarch, mixing again until combined. Let the apples cook for about 10 minutes, stirring every few minutes until it thicken and the apples soften.
- Once the cheesecake has chilled, remove from the fridge and top with this apple topping.Finish by drizzling with caramel sauce and topping with fresh chopped pecans.
Notes
- A water bath helps cheesecakes bake more evenly and prevents them from cracking by creating a humid and gently heated environment in the oven. This leads to a smoother, creamier cheesecake.
- Make sure the water level remains consistent throughout baking.
- Lining your springform pan with parchment paper is a simple trick with big benefits for cheesecake baking!
- It prevents the cheesecake and crust from sticking, making it easier to remove and serve.
- The parchment also protects the crust from over-baking and simplifies cleanup.
This recipe has been updated since it first appeared in 2014 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Jackie says
This looks so good! I want to make it this weekend.
Melynda Brown says
Wow, looks delicious! Visiting from #alittlebitofeverything
Joanne says
Oh wow; this looks amazing!
Esme Slabbert says
Caramel, apple, cheesecake, so good and yum, so bookmarked this one
Saw your post at Life and Linda.
My entries this week are numbered #100+101+102
Come and join us weekly!
Jamie Tomkins says
Yum - this looks amazing!! Thank you for sharing it with us at the #HomeMattersParty
Jaren says
Looks so delicious! Thanks for linking up with SNF! Pinned to our party board!
Sinea Pies says
Wow does this look good. Pinned it AND selected it as my "Editor's Pick" from last week's Wonderful Wednesday Blog Hop on Ducks 'n a Row It will be featured at this week's party. See you there!
Sinea
Teri says
This looks amazing and very tasty! Love the recipe! I would love if you would stop by and share this at my blog party, Celebrate It! it is all about celebrating our wonderful, everyday life!
http://thefreshmancook.blogspot.com/2014/11/celebrate-it-blog-party-16.html
mickeydownunder says
G'day Looks delicious Lois and am salivating now! Thanks for coming and sharing at our #SayGdayParty Please make sure to revisit if you haven't already and say G'day to the hosts and another person at the party Pinned Cheers! Joanne What's On The List? Sharing is Caring!
Julie Murphy says
I love the combining of apple pie and cheesecake! Pinned! 🙂
Julie@ Sweet and Spicy Monkey
Nicole Neverman says
I'm with you on the cheesecake front - my favorite too! I saw this over on the Wednesday Roundup and I would love to invite you to share this (and anything else you'd like!) over on the Pure Blog Love link party at http://picnicnz.blogspot.com/
Big Rigs 'n Lil' Cookies says
Oh my gosh... This sounds delicious!!!
Linda Bouffard says
Stumbled and pinned. This looks amazing. Linda @Crafts a la Mode