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Round cheesecake topped with chopped cinnamon apples on a plate.

Caramel Apple Cheesecake

The ultimate apple dessert - this caramel apple cheesecake has a creamy cheesecake filling that's infused with caramel and topped with cinnamon apples. Make it for a fall dessert and wow your guests.
Course Dessert
Cuisine American
Keyword Apple Cinnamon Cheesecake, Caramel Apple Cheesecake, Fall Cheesecake
Prep Time 45 minutes
Cook Time 1 hour
Cooling & Chilling 7 hours
Total Time 8 hours 45 minutes
Servings 12 pieces
Calories 456kcal


  • 9-inch (23 cm) springform pan
  • large roasting pan (large enough for the springform pan to fit inside)
  • Aluminum Foil


Salted Caramel Sauce


  • 2 ½ cups graham crumbs
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • 10 tablespoons unsalted butter melted

Caramel Cheesecake

  • 24 ounces full-fat cream cheese* softened to room temperature
  • 1 cup granulated sugar
  • ¾ cup salted caramel sauce
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream room temperature
  • 3 large eggs room temperature

Cinnamon Apple Topping

  • 3 large apples* pealed, cored, and sliced into pieces
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • ¼ cup white sugar
  • ¼ cup salted caramel


  • Preheat the oven to 350F (180C) degrees.
  • Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil. Wrap it at least 4 times so that all the seams are covered.


  • In a medium bowl stir together the graham crumbs, brown sugar and cinnamon.
  • Stir in the melted butter - it should feel like wet sand.
  • Press the mixture into the bottom and up the sides (about ½ way to ¾) of the pan.
  • Bake in the preheated oven for 8-10 minutes. Remove from the oven and keep the oven turned on.


  • In a large bowl beat the cream cheese until soft.
  • Beat in the sugar, salted caramel sauce and vanilla extract.
  • Mix in the sour cream, scraping down the sides and bottom of the bowl as needed.
  • Whisk the eggs in a small bowl, then beat them into the cheesecake batter.
  • Place the crust (with the springform pan still wrapped in aluminum foil) into a large roasting pan. Pour the cheesecake filling into the pan and smooth the top. Then pour about ½-1 inch of water into the roasting pan.
  • Place the roasting pan (with the cheesecake inside) into the oven (still at 350F degrees). Bake for 55-70 minutes, or until the top looks set except for in the very middle, and when you give the pan a gentle nudge there's a slight wobble (like a bowl of jello).
  • Turn off the oven, open the oven door, and let the cheesecake cool in oven for 30 minutes. Remove the roasting pan (with the cheesecake inside) from the oven and continue cooling until room temperature.
  • Remove the cheesecake from the roasting pan (still in the springform pan), cover with aluminum foil and refrigerate for at least 6 hours before serving.

Apple Topping

  • Add the butter and cinnamon to a medium frying pan or saucepan over low heat to melt the butter.
  • Add in the chopped apples, sugar and water. Stir the mixture around a bit to coat them in the butter and cinnamon.
  • Cover and cook for 3-5 minutes for the apples to soften. Occassionally, remove the lid of the pan and give the apples a stir.
  • Once the apples have softened to your liking (I prefer mine a bit crunchier), remove the lid and stir in caramel sauce.


  • Remove the cheesecake from the fridge and carefully trace around the edges of the crust with a thin knife.
  • Unclamp the outer ring of the springform pan.
  • Optionally, top the entire cheesecake with cinnamon apples (this is best if you plan to finish the entire cheesecake immediately), or slice into pieces and top each slice with a spoonful or two of the cinnamon apples. Slice the cheesecake using a sharp, thin knife such as a paring knife (do not use a table knife).


  1. A springform pan is necessary for this recipe. A 10-inch springform pan will work, however the crust will be thinner (I recommend only pushing the crust up about ⅓ of the way around the edges) and the bake time will be between 40-55 minutes. This recipe has too much filling for an 8-inch springform pan.
  2. Feel free to use your favorite homemade salted caramel sauce or high quality, store-bought salted caramel (dulce de leche works too). Make sure to choose a caramel that is thick and not one that comes in a squeeze tube. 
  3. Make sure to use full-fat, brick-style cream cheese. 
  4. Take the cream cheese, sour cream, and eggs out of the fridge about 30 minutes before getting started on the crust to allow them to warm up to room temperature. This makes it easier to mix everything together without overmixing the batter. 
  5. Choose an apple variety that is crunchy and flavorful. Something sweet like Honey Crisp works well, or a more tart apple, such as Granny Smith. I do not recommend McIntosh or Golden Delicious.
  6. I typically make the cheesecake the night before I plan to serve it and leave it in the fridge overnight to chill. Then make the apple topping right before serving. 
  7. Nutrition information is an estimate only and based on 1 piece (including caramel apple topping), assuming the recipe is divided into 12 equal pieces. 
  8. Store leftovers covered in the fridge for up to 4 days. Leftover apple topping can be stored in an airtight container in the fridge. It is best if stored on its own. 


Calories: 456kcal | Carbohydrates: 64g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 612mg | Potassium: 308mg | Fiber: 2g | Sugar: 39g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 257mg | Iron: 1mg