Name: Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 5 h 40 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tablespoons unsalted butter, melted; 1/4 cup granulated sugar; 1/4 teaspoon ground cinnamon; 3 (8 ounce) packages cream cheese, softened; 1 1/4 cups granulated sugar; 1/4 cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 medium Granny Smith apples, peeled, cored, and diced; 1/2 cup granulated sugar; 1/4 cup unsalted butter; 1/4 cup heavy cream; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/2 cup caramel sauce (store-bought or homemade); Optional: Chopped pecans or walnuts for garnish

Jump to Recipe

If you’re ready to fall in love with a dessert that perfectly balances luscious creaminess, cozy spices, and that irresistible touch of caramel sweetness, then you’ve come to the right place. The Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe is a celebration of everything we adore about autumn, combining tart Granny Smith apples, velvety cheesecake, and a buttery graham cracker crust into one unforgettable treat. This dessert is not just vibrant in flavor but makes for a stunning centerpiece that will have everyone asking for seconds and that special recipe to keep in their collection forever.

Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step toward creating the magic of the Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe. Each one brings a unique flavor or texture that, when combined, creates a dessert that’s both rich and refreshingly balanced.

Graham cracker crumbs: The perfect base that adds a buttery crunch and holds the crust together beautifully.
Unsalted butter, melted: Provides richness and helps bind the crust for a firm foundation.
Granulated sugar: Used twice — once for the crust, and again to sweeten both the cheesecake filling and caramel apple topping.
Ground cinnamon: A warm spice that evokes fall’s comforting flavors in both crust and topping.
Cream cheese, softened: The star of the dish, delivering the creamy texture and mild tang that defines cheesecake.
Sour cream: Adds a subtle tanginess and smoothness to the filling that keeps it from being too sweet.
Eggs: Essential for giving the cheesecake structure and a tender, custardy texture.
Vanilla extract: Infuses the filling with a delicate, fragrant sweetness.
Salt: Balances the sweetness and enhances the flavors overall.
Granny Smith apples, peeled, cored, and diced: Crisp and tart, these apples bring brightness and texture to the topping.
Unsalted butter (for topping): Enriches the caramel apple sauce with a luscious mouthfeel.
Heavy cream: Adds creaminess and helps create a thick, smooth apple topping sauce.
Ground nutmeg: A hint of spice that complements the cinnamon and deepens the fall flavor profile.
Caramel sauce: To drizzle over the top, giving that iconic gooey, buttery finish—use store-bought or homemade according to your preference.
Optional chopped pecans or walnuts: For a crunchy garnish that adds texture contrasts and nutty depth.

How to Make Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 350°F (175°C) to ensure it’s ready when your crust is mixed. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. This simple blend is what gives your crust that buttery, spiced foundation with just the right amount of sweetness. Press the mixture firmly into the bottom of a 9-inch springform pan—this helps the crust hold together after baking. Pop it into the oven for about 8 to 10 minutes until it’s lightly golden and fragrant. Cooling the crust completely before adding the filling is crucial to avoid sogginess.

Step 2: Make the Creamy Cheesecake Filling

Next, it’s time to blissfully whip up your cheesecake batter. Beat the softened cream cheese in a large bowl until it’s silky smooth—no lumps here! Gradually add the granulated sugar and sour cream, beating until fully combined, then incorporate the eggs one at a time, making sure not to overbeat to keep the texture perfect. Stir in vanilla extract and salt for that final touch of flavor. Pour the luscious filling right over your cooled crust, smoothing it out evenly with a spatula for an impeccable finish.

Step 3: Bake with a Water Bath

This step is key to achieving that creamy, crack-free center. Wrap the bottom of the springform pan tightly with heavy-duty foil, preferably double-layered to prevent leaks. Place it in a larger roasting pan and carefully pour hot water halfway up the side of the springform pan. This water bath creates the perfect gentle heat needed for your cheesecake to bake evenly. Bake at 350°F (175°C) for about 55 to 70 minutes until the edges are firm but the center still jiggles slightly.

Step 4: Cool and Chill

Once baked, turn off your oven and leave the cheesecake inside with the door slightly open for one hour—this slow temp drop helps prevent cracks. Then, transfer it to a wire rack to cool completely before refrigerating it for at least four hours, or even better, overnight. This chilling time lets everything set beautifully, making it easier to slice and enhancing the flavors.

Step 5: Cook the Caramel Apple Topping

While your cheesecake chills, let’s bring that fall orchard flavor front and center. In a skillet over medium heat, combine diced apples, granulated sugar, butter, heavy cream, cinnamon, nutmeg, and salt. Stir occasionally and cook until the apples soften and the sauce thickens, about 10 to 15 minutes. Once cooled slightly, this spiced caramel apple topping is ready to crown your cheesecake.

Step 6: Assemble Your Masterpiece

Carefully remove the chilled cheesecake from the springform pan by running a thin knife around its edges first. Spoon the apple topping evenly across the surface, then drizzle a generous amount of caramel sauce over everything for that signature caramel apple finish. If you like, sprinkle chopped nuts on top for a little extra crunch and presentation wow factor.

How to Serve Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

Garnishes

While the caramel and apple topping shine on their own, adding a sprinkle of chopped pecans or walnuts never fails to bring that extra warmth and crunch we all love in fall desserts. A light dusting of cinnamon or even a dollop of freshly whipped cream can elevate the visual appeal and flavor balance every time.

Side Dishes

This cheesecake pairs spectacularly with a scoop of vanilla bean ice cream or a warming cup of spiced chai tea. It also holds its own next to coffee or a late-night glass of dessert wine. Surrounding the experience with complementary drinks or fruits like poached pears can make your dessert course feel truly special.

Creative Ways to Present

For an extra touch of flair, serve the cheesecake in individual slices topped with a tiny sprig of fresh mint or a caramel drizzle pattern. For gatherings, consider layering portions of the caramel apple topping and nuts in small dessert glasses alongside cheesecake crumbs to create a build-your-own decadent parfait.

Make Ahead and Storage

Storing Leftovers

Leftover Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe keeps beautifully covered in the refrigerator for up to 4 days. Keep it tightly wrapped with plastic wrap or stored in an airtight container to maintain freshness and prevent it from absorbing any fridge odors.

Freezing

If you want to save a slice or two for later, freezing is a great option. Wrap slices individually in plastic wrap and foil, then place them in a freezer-safe container. When ready to enjoy, thaw overnight in the refrigerator for the best texture and taste, usually within 2 months.

Reheating

Reheating cheesecake is rare, but if you like your slices slightly warm, allow chilled pieces to come to room temperature for about 30 minutes. Avoid microwaving as it can affect the texture; gentle warming in an oven at low heat (about 300°F or 150°C) for a few minutes works well.

FAQs

Can I use different apples for the topping?

Absolutely! While Granny Smith apples offer a tart contrast, you can mix in Fuji or Honeycrisp apples for a sweeter, more complex topping that still complements the cheesecake wonderfully.

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

Using a water bath is highly recommended because it helps the cheesecake bake evenly and prevents cracks by maintaining a moist oven environment. It’s a simple step that makes a huge difference!

Can I make the caramel sauce from scratch?

Definitely! Homemade caramel sauce adds a personal touch and allows you to control sweetness and texture, but store-bought caramel works perfectly and saves time.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if you don’t have one, a regular round cake pan lined with parchment paper can work. Just be very careful when removing the cake from the pan to avoid damage.

How long should the cheesecake chill before serving?

Chilling the cheesecake for at least 4 hours is essential for setting. Overnight chilling is best, as it allows flavors to meld and the texture to become creamy and sliceable.

Final Thoughts

There’s something truly magical about the Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe. It’s not just a dessert; it’s a celebration of the season wrapped up in every bite—a harmonious melody of creamy, tart, spiced, and sweet that comforts and delights. If you’re looking for a show-stopping dessert to warm hearts at your next gathering or to treat yourself on a cozy evening, this recipe is the one to make. Trust me, once you try it, it’ll become a fall favorite you’re excited to share again and again.

Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

★★★★★

4.7 from 13 reviews

Author: Rafael
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Caramel Apple Cheesecake is the ultimate fall dessert, combining a creamy, smooth cheesecake base with a spiced caramel apple topping and a buttery graham cracker crust. Perfectly balanced with flavors of cinnamon, nutmeg, and rich caramel, it’s a seasonal treat that impresses at any gathering or holiday feast.

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and later the cheesecake.
Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and ground cinnamon. Mix well until the crumbs are evenly coated and resemble wet sand.
Press Crust: Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.
Bake Crust: Bake the crust for 8-10 minutes, or until it becomes lightly golden brown. Then, remove it from the oven and allow it to cool completely.
Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, free of lumps.
Add Sugar and Sour Cream: Gradually add 1 1/4 cups granulated sugar and 1/4 cup sour cream to the cream cheese, beating until well combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
Add Eggs: Add the eggs one at a time, beating gently after each addition. Avoid overmixing to prevent incorporating too much air, which can cause cracking.
Mix in Flavorings: Stir in the vanilla extract and 1/4 teaspoon salt until just combined, ensuring the batter is smooth.
Fill the Pan: Pour the cheesecake batter over the cooled graham cracker crust, spreading it out evenly with a spatula.
Prepare Water Bath: Wrap the bottom of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
Add Hot Water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath for even baking.
Bake Cheesecake: Bake the cheesecake for 55-70 minutes. The edges should be set while the center will have a slight jiggle; this ensures a creamy texture.
Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Remove from Oven and Water Bath: Carefully take out the cheesecake and remove it from the water bath. Let it cool completely on a wire rack.
Refrigerate: Cover the cooled cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
Prepare Caramel Apple Topping: In a large skillet, combine diced apples, 1/2 cup granulated sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
Cook Apples: Cook over medium heat, stirring occasionally, until the apples are tender and the sauce thickens, approximately 10-15 minutes. Remove from heat and let the topping cool slightly.
Remove Cheesecake from Pan: Run a thin knife around the edges of the springform pan to loosen the cheesecake, then carefully release the sides.
Add Topping: Spoon the cooled caramel apple topping evenly over the cheesecake’s surface.
Drizzle Caramel Sauce: Drizzle 1/2 cup caramel sauce over the caramel apple topping for extra richness.
Serve and Store: Slice the cheesecake and serve. Store any leftovers refrigerated for up to 4 days.

Notes

Ensure cream cheese is fully softened to avoid lumps in the batter.
Wrapping the pan in foil and using a water bath prevents cracks and ensures even baking.
Do not overbeat eggs to maintain cheesecake’s creamy texture.
Use Granny Smith apples for tartness that balances the sweetness of caramel.
The cheesecake is best when chilled overnight for flavors to meld and texture to firm up.
Optional nuts add a nice crunch and enhance flavor.
Leftovers should be stored in an airtight container in the fridge and consumed within 4 days.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American