Caramel Apple Cheesecake with Easy Cheesecake Recipe Twist
This caramel apple cheesecake brings all the cozy dessert joy you could hope for in a single slice. The creamy cheesecake base, swirled with buttery cinnamon apples and topped with thick, glossy caramel, feels like autumn just walked into your kitchen and gave you a hug.
I’ve always had a soft spot for desserts that blur the line between something familiar and something fancy. This one? It hits that sweet spot. Imagine the comfort of warm apple pie and the richness of New York-style cheesecake, all cuddled up together in a crunchy graham cracker crust. Yep, it’s as good as it sounds.
Whether you’re baking it for a holiday gathering or just a Tuesday where you need a win, this is your go-to. It’s one of those sweet easy recipes that doesn’t feel like a chore. Grab your apron—let’s bake something that’ll get everyone asking for seconds.
Servings: 12 slices
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3 apples, peeled and thinly sliced
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp butter
- ½ cup caramel sauce, plus more for drizzling
Instructions
- Preheat your oven to 325°F (163°C).
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan and slightly up the sides. Bake for 10 minutes. Let cool.
- In a skillet, cook the sliced apples with brown sugar, cinnamon, and 1 tablespoon butter over medium heat until soft and slightly caramelized. Let cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, then beat in the eggs one at a time until well combined.
- Pour half the cheesecake batter into the crust. Add a layer of apples, then pour the remaining batter over the top. Gently swirl the caramel sauce into the top layer with a knife.
- Bake for 55–60 minutes or until the center is almost set. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with extra caramel sauce and top with additional apple slices if desired.