This Caramel Apple Cheesecake Recipe Is Spiced, Creamy and Bursting With Fall Flavor
This dreamy fall dessert features fresh Fuji apples and a cinnamon-infused graham cracker crust.
Craving a cozy dessert? This caramel apple cheesecake recipe is a celebration of everything fall. It features a buttery graham cracker crust, a creamy spiced filling with tender chunks of apple and a decadent caramel sauce on top. That’s right: we just gave regular cheesecake a seriously comforting upgrade. If you want another fun twist on cheesecake, try our recipe for Fried Cheesecake Bites.
When making this caramel apple cheesecake recipe, choose apples that hold their shape well after baking. We recommend Fuji, Granny Smith or Honey-crisp. These varieties work best in baked goods. If adding as a topping, make sure to peel, core and chop the apples into bite-sized pieces. You can even add them into the cheesecake batter! This recipe also uses apple cider vinegar, and we have a pro trick so it stays fresh for years. Additionally, you can make your own caramel sauce using sugar, water, hot cream and butter for a rich, deeper flavor. Let us know if you tried it below!
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Ingredients
- 2 cups graham cracker crumbs
- ¼ cup packed brown sugar
- ¾ tsp. ground cinnamon
- 6 Tbs. butter, melted
- 6 (8 oz.) pkgs. cream cheese, at room temp.
- ¾ cup granulated sugar
- 1 cup caramel sauce
- 6 eggs
- 1 tsp. vanilla extract
- 1½ cups apple cider
- 2 medium apples, such as Fuji, cored, thinly sliced
- 1 tsp. lemon juice
- ½ cup walnuts, toasted
Instructions
PrintHeat oven to 325°F. Line bottom of 9"x3" springform pan with foil; coat pan with cooking spray. In bowl, combine graham cracker crumbs, brown sugar and ¼ tsp. cinnamon; stir in melted butter until combined. Press mixture into bottom of pan. Bake until set, about 10 min.; let cool.
On medium speed, beat cream cheese and granulated sugar until smooth. On low, beat in ½ cup caramel sauce and remaining ½ tsp. cinnamon. Beat in eggs and vanilla extract until blended. Pour into crust. Bake until center jiggles slightly when gently shaken, about 1 hr., 30 min., covering lightly with foil during last 30 min. Transfer pan to rack. Let cool. Chill at least 6 hrs. or overnight.
In large skillet over high heat, boil apple cider until thickened and reduced to a glaze-like consistency, 5-8 min. Reduce heat to medium; add remaining caramel sauce, apples and lemon juice. Cook until apples are tender, stirring, about 5 min. Strain apples, reserving sauce. Let cool. When ready to serve, pour sauce over cheesecake. Arrange apples over sauce. Sprinkle with walnuts.
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