Caramel Apple Cheesecake
Caramel Apple Cheesecake is a creamy apple and caramel cheesecake topped with cooked apples and crunchy pecans tossed in caramel sauce. It screams fall in every bite.
It’s no secret I love cheesecake.
With over 80 variations of cheesecake recipes, I can almost guarantee I have a flavor for every season and occasion, such as this Caramel Apple Cheesecake to celebrate another year of fall.
It’s a creamy apple and caramel cheesecake garnished with cooked apples and pecans tossed in a homemade caramel sauce (although if you can use store-bought to help save time).
It’s similar to my no bake caramel apple cheesecake but baked in a traditional springform pan.
Funny thing is I actually hate caramel apples on a stick since they hurt my teeth but love the flavor combination.
This caramel apple cheesecake recipe is guaranteed not to break a tooth (plus who could really say no to cheesecake caramel apple?)
Ingredients For Caramel Apple Cheesecake
Here’s what you need to make your apple and caramel cheesecake:
- Graham cracker crumbs: Graham cracker is the most complementary for caramel apple. Use a food processor to crush them finely.
- Butter: Needed to bind the crust
- Salt: Needed if using unsalted butter in the crust
- Cream cheese: Make sure you’re using full-fat cream cheese that comes in bricks. The low fat and fat free versions have more water in them and may be too watery after baking.
- Granulated sugar: Adds a bit of sweetness to balance out the tanginess of the cream cheese
- Eggs: Use large eggs at room temperature. If they’re cold, the batter will seize up and become lumpy.
- Caramel sauce: I opted for homemade but you can certainly use store-bought. Even better if it’s salted.
- Vanilla: Adds flavor to the batter
- Apple:Since you’re not baking the apple, you can use almost any variety except for Red Delicious. Red Delicious doesn’t handle cooking very well.
- Pecans: Apples and pecan make a great pairing, but you can also use walnuts or almonds.
What pan do you use to bake a cheesecake?
Much like my pecan pie cheesecake, you’ll need a 9 inch springform pan for cheesecake (Amazon affiliate link).
Classic cheesecake is delicate, so you need to remove the sides; you cannot invert a cheesecake like you would with a cake.
A 9 inch cheesecake makes 8-10 servings, which is equivalent to 8-10 slices.
To make a smaller cheesecake, follow my 6 inch cheesecake recipe then add 1/3 cup caramel sauce to the batter. For the topping use 1 tablespoon butter, 1 medium apple, 2 tablespoons pecans, and 2 tablespoons caramel sauce.
How To Make Caramel Apple Cheesecake
Here’s how to make the best caramel apple cheesecake recipe:
- Mix graham cracker crumbs, butter, sugar, and salt then pat into the bottom and sides of your 9 inch springform pan.
- Beat cream cheese and sugar until super smooth, scraping down the bowl as needed.
- Beat in eggs, caramel sauce, and vanilla, being careful not to overbeat then transfer to the pan.
- Bake at 350F degrees for 35-40 minutes or until the internal temperature is 150F degrees. There will still be a slight wiggle in the middle.
- Cool to room temperature then refrigerate for at least 4 hours or overnight before serving.
- Cook the apples and pecans then toss with caramel sauce. Spoon on top of cheesecake before serving.
Refrigerate leftovers for up to 1 week.
Do I need a water bath for cheesecake?
No, you do not need a water bath for your apple cheesecake!
I’ve made this particular no water bath cheesecake recipe dozens of times over the years. The top won’t overbake by the time the middle is done.
I still highly recommend putting the springform pan on a baking tray. Not only does this make it easier to transfer in and out of the oven, it’ll keep the pan from leaking all over the bottom.
If your pan is susceptible to leaks, you can cover the bottom in foil. The most I’ve seen my pan do is leak some butter from the crust. The cheesecake filling itself doesn’t leak.
Caramel Apple Cheesecake FAQ
Your cheesecake is done when it reaches an internal temperature of 150F degrees. There will be a slight wiggle in the center when gently shaken.
Don’t overbeat your batter and don’t overbake your cheesecake.
Chances are your cream cheese and eggs are too cold. Make sure they sit out at room temperature until no longer cold to the touch.
More Caramel Apple Recipes
- Cheesecake Stuffed Apples
- No Bake Apple Butter Cheesecake
- Caramel Apple Cheesecake Dip
- Caramel Apple Shortcakes
- Caramel Apple Pecan Tart
Caramel Apple Cheesecake
Caramel Apple Cheesecake is a creamy apple and caramel cheesecake topped with cooked apples and crunchy pecans tossed in caramel sauce. It screams fall in every bite.
Ingredients
- 2 + 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/8 teaspoon table salt
- 24 ounces (3 blocks or 24 tablespoons) full-fat cream cheese, softened and not cold to the touch (do not use fat free or whipped)
- 1 cup + 2 tablespoons granulated sugar
- 3 large eggs, room temperature
- 3/4 cup caramel sauce (homemade or store bought)
- 1 teaspoon vanilla extract
- 1 large baking apple (such as Gala, Golden Delicious, or Jonagold), peeled, cored, and sliced 1/8-inch thick
- 1 tablespoon unsalted butter, softened (not melted)
- 1/4 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350F. Have a 9-inch springform pan ready.
- In a large bowl, mix together the crumbs, melted butter, 2 tablespoons sugar, and salt. Pat into the bottom and roughly 2 inches up the side of the pan. Place on a cookie sheet and set aside.
- In a large mixing bowl on medium-high speed (using the paddle attachment if using a stand mixer), beat together the cream cheese and sugar until smooth, about 1-2 minutes.
- Scrape down the bowl then beat in the eggs, one at a time.
- Scrape down the bowl then beat in 1/2 cup caramel and vanilla.
- Transfer the batter to the crust then bake 35-40 minutes or until the center is almost set and internal temperature reaches 150F degrees (it'll wiggle when shaken but top should be firm).
- Cool 1 hour in the pan at room temperature then cover and refrigerate for at least 4 hours or overnight.
- Right before serving, make the caramel apple topping: In a large skillet, melt 1 tablespoon butter. Add the apples, pecans, and a pinch of salt. Cook for 5 minutes or until the apples start to soften. Stir in the remaining 1/4 cup caramel sauce. Remove from the heat and cool 15 minutes. Spoon the apples on top of the cheesecake. Serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- To make a smaller cheesecake, follow my 6 inch cheesecake recipe then add 1/3 cup caramel sauce to the batter. For the topping use 1 tablespoon butter, 1 medium apple, 2 tablespoons pecans, and 2 tablespoons caramel sauce.
- Enjoyed this recipe? Check out my No Bake Caramel Apple Cheesecake, Caramel Apple Cheesecake Dip, and No Bake Apple Butter Cheesecake.
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First published October 21, 2014
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
I am team “whatever is clean”! If I am out of forks, then a spoon it is! If I am out of spoons, then forks it is! I don’t have a preference and I truly never gave the debate a thought before now. I guess I will have to pay more attention to who typically grabs the forks v spoons now :)
Ha I love your thinking ;)
Um, yeah. Want. Big time.
Um, yeah me too ;)
Gosh too cold to have ice cream on your apple dumplings! Girl that is COLD. You took some great shots for this post. The main presentation for the cheesecake was reminded me of oil still lifes. You know I hear you about the spoon, but I would automatically grab a fork. Now I will second guess myself every time I have cheesecake. Ha!
Yes, THAT cold. I’m totally cool with eating ice cream in the winter (indoors, of course), but being outside where my hands were almost numb. Yea, no ice cream that day.
I can imagine how cold it must be. The weather here is still warm that we’re in our 80s yesterday. Your cheesecake definitely looks mouthwatering and I’m grabbing my spoon this time. :)
80s?! Wow still warm! It’s been in the 60s lately although that day at the apple festival was much colder.
66 blocks of cream cheese…. that’s quite impressive! And YES I eat cheesecake with a fork so who’s the weirdo now? ;)
Well you don’t like ranch dressing, so I’ll eat my cheesecake with a spoon and you can go be ranch-less :D
A caramel and apple chessecake sounds seriously delicious.. loving the pecan and apple topping especially. Great recipe!
It is definitely one of my new favorite cheesecakes. Thanks, Thalia!
Whoa mama, this cheesecake is amazing, Carla! That thick crust (my favourite part of cheesecake), that creamy filling, that delectable topping…I love everything about this. To answer your question, I’ll use whatever I have to do get cheesecake in my mouth: spoon, fork, chopsticks, hand. It’s all good!
It looks amazing :)
This looks SO good, I cant wait to try it!
Gorgeous.. just gorgeous!
Caramel cheesecake!? Excuse me while I swoon.
This has become by far one of my favorite recipes and has become a fan favorite. Everyone always “oooooohs” and “ommmgggggs” while they eat it. I’m actually making it AGAIN tonight for my mother in law’s birthday. Carla, thank you for making me look like the best baker ever.
That’s awesome! Glad everyone is enjoying it!
I’ve been looking through these recipes and have come to the conclusion that a plain cheesecake is best but have topping to serve on top. I like the caramel/apple idea. I’d have it warmed up to drizzle over the top, making the apple in smaller pieces. And those seedless jams by Smuckers are great for warming up to drizzle over it too. Blackberry, Raspberry or Strawberry, maybe add a drizzle of a flavored liqueur in the jam…?
Love your ideas! You can even have a cheesecake party and offer all kinds of choices for toppings.
Quick question – this recipe looks amazing and I have it in the oven, but I wasn’t sure if I was supposed to bake it with the cookie sheet still underneath the springform pan. I just opted to bake with the cookie sheet, but wanted to clarify!
Thanks :)
Yes, that’s why I have you put the springform pan on the cookie sheet. It’s to make carrying easier as well as catch any leaks from the pan.
I love cheesecake!
I will enjoy making and eating this cheesecake.
Thank you.
Let me know how it goes!
loved you blueberry cheesecake. Can’t wait to try this carmel apple one. Thankyoubso much for you smallmrecipes, they always deliver.
Glad you loved the blueberry cheesecake! I’m sure you’ll love the caramel apple one as well.