Get ready for your new fall favorite! This Cheesecake with Caramel Apple Topping combines two classic apple desserts.
It brings together the creamy decadence of cheesecake and the warm spiced sweetness of apple pie in one irresistible treat.
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Recipe at a Glance
Prep: 20 min | Cook/Bake: 55 min | Difficulty: Easy
What it is: A rich, creamy cheesecake topped with warm caramel-coated apples—like cheesecake and apple pie in one dessert, complete with cinnamon, nutmeg, and a buttery graham cracker crust.
Why you’ll love it: Perfect for family gatherings or holiday celebrations, with an apple topping that hides any cheesecake cracks while adding sweetness, spice, and a delightful crunch.
How to make it: Press together a graham cracker crust, fill with smooth cheesecake batter, and bake in a water bath. Once cooled, spoon over apples simmered in butter, brown sugar, and spices for a glossy caramel finish.
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Table of Contents
- Recipe at a Glance
- Tips for making Cheesecake
- How to fix a crack in a cheesecake?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Lining Your Springform Pan
- How to use a Water Bath to Bake Cheesecake
- Caramel Apple Topping for Cheesecake
- Insider Tips from My Kitchen to Yours
- Storage & Serving Tips
- Recipe FAQ's
- More Cheesecake 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.
Looking for more Easy Desserts? Try my Cheesecake Cupcakes, Chocolate Cheesecake Cupcakes or my Pumpkin Pie Cheesecake.
How to fix a crack in a cheesecake?
I’ve been making this cheesecake for over 25 years, and yes—every now and then the top develops a few cracks. Sudden temperature changes are usually the culprit, so I always bake it in a water bath to help keep the texture smooth. But don’t worry if cracks appear—the caramel apple topping covers them beautifully!
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…
![Newness 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…](https://m.media-amazon.com/images/I/41ijpR9G3HL._SL500_.jpg)
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!
Substitutions and Variations
Crust Options: Replace the graham cracker crust with crushed vanilla wafers, Biscoff cookies, gingersnap cookies, chocolate cookies, or even pecans for a nuttier crust.
Apple Choices: You could use canned apple pie filling in a pinch (just drain some syrup and/or add spices to taste).
Topping & Sauce Variations: Use salted caramel sauce. Add chopped nuts (walnuts, pecans) over the apple topping for crunch. You could drizzle in a spiced toffee sauce instead of caramel, or add whipped cream when serving.
Serving Idea: If you’d like a single-serve dessert, try my Mini Cheesecakes with Apple Crumb Topping for the same delicious flavors in personal portions.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
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!
Insider Tips from My Kitchen to Yours
✔️ DO bake the cheesecake in a water bath and let it cool slowly to help keep the texture smooth and creamy.
❌ DO NOT skip chilling the cheesecake before adding the caramel apple topping or it may slide off and become messy.
Storage & Serving Tips
Refrigerate: Cover and chill the cheesecake for up to 4 days to keep it fresh and creamy.
Freezer: Freeze the cheesecake without the apple topping for up to 2 months; thaw overnight in the refrigerator before adding the topping.
Serving Tips: Add the caramel apple topping just before serving and garnish with a dollop of whipped cream if you like.
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 Cheesecake 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
Cheesecake with Caramel Apple Topping
Video
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup butter melted
- 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
- 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
Method
- 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.
- 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.
- 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.
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!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.
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
Julie Murphy says
I love the combining of apple pie and cheesecake! Pinned! 🙂
Julie@ Sweet and Spicy Monkey
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