This Caramel Apple Cheesecake recipe is the perfect apple dessert for any Autumn weekend! It’s full of spice, apples, caramel sauce and is absolutely delicious! It’s packed full and you’ll never need another Caramel Apple Cheesecake recipe!
This Caramel Apple Cheesecake will make you fall in love! The combination of flavors and textures is heavenly and exactly what you want in a Fall treat! Thick, creamy, with a little crunch from a buttery graham cracker crust!
This cheesecake is perfect for sharing at work, with friends, or for Thanksgiving. However you share it (or keep it all for yourself), I hope you enjoy it!
- A graham cracker crust that’s kissed with the perfect blend of Autumn spices.
- Glazed apples sandwiched between two smooth cheesecake filling layers.
- A homemade whipped cream topping that’s not only delicious with its light and billowy texture but also because it sits on top of yummy caramel sauce.
Now I know homemade baking can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around home baking. A simplified base with a perfectly smooth frosting and some simple decorations is all you need.
Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.
Want even more delicious cheesecakes? Then check out these recipes!
Caramel Apple Cheesecake
yield: 14-16 SERVINGS prep time: 10 MINUTES cook time: 1 HOUR additional time: 2 HOURS total time: 3 HOURS 10 MINUTES
- 3 cups crushed graham crackers
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 1/2 stick butter, melted
- 3 packages of whipped cream cheese at room temperature
- 1 cup powdered sugar, sifted
- 3 eggs at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 can of apple pie filling
- 1 & 1/2 cups caramel sauce
- 2 cups heavy cream
- 1/2 cup sifted powdered sugar
- Preheat oven to 350 degrees.
- If using the water bath technique, wrap the outside of your springform pan tightly in foil.
For the Graham Cracker Crust
- Crush the graham crackers in a food processor until crumbs are fine.
- Combine crumbs with melted butter, ground ginger, ground nutmeg, & ground cinnamon. Mix until well incorporated.
- Add crumbs to cheesecake pan, distributing evenly, and pressing down flat firmly as you work the crumbs up the sides of the pan.
For the Cheesecake
- In a large bowl, beat cream cheese for about 2 minutes until whipped smooth. I like to start on a low speed and work my way up to a high speed. You can also shortcut this by using whipped cream cheese rather than cream cheese blocks.
- Add sifted powdered sugar, salt, vanilla, and eggs into cream cheese. Continue to beat on a medium-low speed.
- Lastly, blend in a 1/4 cup of AP flour. Usually I only like to add in a 2-3 tablespoons for some stability but because we are going to be using apples and caramel, I want to provide as much stability as possible here.
- Fill your graham cracker crust with half of your cheesecake batter.
- Add in a layer of apple pie filling and top with the last half of your cheesecake batter.
- Smooth out with a spatula. If you’d like to use the water bath technique, follow the steps below. If you’d like to skip it, jump to step 9.
- Place cheesecake pan(s) into a much larger pan.
- Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil. Place the cheesecake in its water bath.
- Bake your cheesecake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheesecake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
- Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 2 hours.
For the Whipped Cream
- Add all of your ingredients into a cold metal bowl and whip on a high speed until stiff peaks form. You’ll know your whipped cream is ready to go when scooped with a spoon and it holds its shape.
Putting It All Together
- Once your cheesecake has cooled and set, pour your caramel sauce on top.
- Lastly, top with your homemade whipped cream, smoothing over with a spatula, slice, & enjoy!
- Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
- Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
- Water Bath: At times, even I think about skipping this step when baking cheesecake. But it’s helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
- Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.