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caramel apple cheesecake slice with a bite on a fork
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Easy Caramel Apple Cheesecake Recipe
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
 
This super easy Caramel Apple Cheesecake recipe is made with a buttery graham cracker crust, a rich (and creamy!) cream cheese filling, and a caramel apple topping. It’s smooth, creamy, and perfectly sweet.
Servings: 8 slices
Author: Michelle
Ingredients
Crust
  • 1 1/2 cups graham cracker crumbs
  • 4 Tbsp granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract
Cheesecake Filling
  • 3 8 oz cream cheese packages, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs, softened to room temperature
  • 2 tsp vanilla extract
Apple Topping
  • 2 large apples, chopped
  • 2 Tbsp butter, salted or unsalted is fine
  • 3 Tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • Caramel Sauce
Instructions
  1. Preheat oven to 350 degrees.
Graham Cracker Crust:
  1. Using a food processor, pulse the graham cracker sheets (about 10-12) until they resemble crumbs.
  2. Next, add in sugar, vanilla extract, and melted butter and pulse the mixture until well combined.
  3. Pour graham cracker crumbs into your baking dish and press the crumbs into the bottom of the dish and up along the sides. Set aside.
Cheesecake Filling:
  1. With a hand mixer or a standing mixer, beat cream cheese on a low speed for about 5-10 seconds.
  2. While on a low speed, slowly add in the granulated sugar and mix until incorporated, scraping down the sides as needed. Add in vanilla extract and mix until combined.
  3. Next, add in the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl, and mix on low until everything is combined and the filling is silky and smooth.
  4. Pour cheesecake batter over the graham cracker crust and spread in an even layer.
  5. Bake for 22-25 minutes (mine is usually done at approximately 24 minutes), or until the center of the cheesecake jiggles slightly when the baking dish is gently moved.
  6. Turn the oven off, crack the door, and let the cheesecake slowly cool for about 45-60 minutes (I ususally do 60 minutes, but if you’re pressed for time, you can pull it out at 45 minutes).
  7. Continue to cool the cheesecake on the counter until it reaches room temperature.
  8. Finally, chill the cheesecake in the fridge for at least 4 hours, or overnight if possible (cheesecake gets better the colder it gets).
Apple Topping:

  1. In a small saucepan over medium-low heat, cook apples, butter, brown sugar, cinnamon, and vanilla extract until the apples are at your desired tenderness. For me, the apples are perfect after cooking for about 3-4 minutes (soft with still a bit of a bite to them).

  2. Allow the topping to come to room temperature before topping on the cheesecake.
  3. Top the cheesecake with the apple topping.
  4. At this point you can serve the cheesecake, or you can chill it again if you prefer the topping to be cold.
  5. Drizzle the cheesecake with caramel sauce.
  6. Refrigerate leftovers.