SHARE

Best Caramel Apple Cheesecake

October 8, 2019
Make a beautiful fall-spiced caramel apple cheesecake with a nutty crust, creamy caramel filling and sweet apple glaze on top.

Best Caramel Apple Cheesecake

This Caramel Apple Cheesecake is has a thick pecan and graham cracker crust, a velvety caramel cheesecake filling, and a scrumptious caramelized apple spice glaze on top. The perfect fall dessert for any occasion.

Best Caramel Apple Spice Cheesecake

Cheesecake was one of the first desserts I ever mastered. When I graduated from store-bought crusts and canned toppings to making my own from-scratch cheesecakes, I fell in love with the process of baking and experimenting with flavors. Now, I look for any opportunity to share a cheesecake, from my Gluten-Free Peanut Butter Cookies & Cream Brownie Cheesecake to Chocolate Chip Cheesecake with Lucky Charms, the possibilities are so endless and fun. 

For me, cheesecake is a delicious expression of my southern roots and New York City pride. See for yourself in my southern-inspired Sweet Potato Caramel Cheesecake or my Not So Classic New York-Style Cheesecake.

Best Caramel Apple Spice Cheesecake

Why You’ll Love This Recipe

  • It’s super easy to make.
  • Ready in less than 45 minutes.
  • Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip out!
  • The epitome of DELICIOUS.
  • Super velvety and smooth texture.
  • Jam-packed with fall spices!

Best Caramel Apple Spice Cheesecake

How to Make Caramel Apple Cheesecake

There are four components to this layered cheesecake recipe: the crust, the filling, caramelized apples, and the caramel sauce topping. I recommend making the components in that order. 

Best Caramel Apple Spice Cheesecake

Pecan-Graham Cracker Crust

First, make the crust. This needs to cool fully before you add the filling. Here’s what you’ll need:

  • Graham crackers. You’ll need 12 to 14 crackers, and you can use gluten-free if necessary.
  • Brown sugar. I always use organic. 
  • Cinnamon for a touch of spice
  • Butter. Use unsalted, melted butter. 

Best Caramel Apple Spice Cheesecake

Caramel Cheesecake Filling

Next, make the light, creamy and airy cheesecake filling. Here’s what you need:

  • Cream cheese. Make sure it’s softened to room temperature. 
  • Cane sugar. I recommend organic. 
  • All-purpose flour. You can substitute gluten-free 1:1 flour. 
  • Vanilla extract
  • Eggs. These should also be at room temperature.
  • Sour cream. Full-fat or low-fat will both work. For best results, use room-temperature sour cream.
  • Cinnamon and nutmeg. For fall spiced flavor. 
  • Apple. Use Granny Smith for its tart flavor and firm texture. 

Best Caramel Apple Spice Cheesecake

Caramelized Apples

Next, make the golden-brown and buttery caramelized apples with:

  • Granny Smith apples, sliced into thick wedges
  • Butter. Unsalted is best, but if you only have salted butter, omit the salt.
  • Brown sugar for extra caramelized flavor
  • Cinnamon, nutmeg and allspice

Homemade Caramel Sauce

Finally, this buttery and sweet caramel sauce ties this decadent apple cheesecake together. You can make a double batch and save some for drizzling on homemade ice cream later. You’ll need:

  • Brown sugar
  • Unsalted butter. Cold butter is best here. Cut it into small cubes
  • Heavy cream. I also use organic dairy

Best Caramel Apple Spice Cheesecake

Serving and Storing Caramel Apple Cheesecake

This cheesecake is best served chilled. You’ll need to pop it into the fridge for at least an hour before you serve it. Ideally, it should chill overnight to firm up all the way through. 

Store the leftover cheesecake in an airtight container or wrapped in plastic in the fridge for up to four days. 

More Favorite Cheesecake Recipes

Best Caramel Apple Spice Cheesecake

Best Caramel Apple Spice Cheesecake

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 8 servings
Print It Pin It

Ingredients

GRAHAM CRACKER CRUST:

  • 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
  • 3 Tbsps organic brown sugar
  • 1 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted + more, if needed

CHEESECAKE + FILLING:

  • 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
  • 3/4 cup organic cane sugar
  • 4 Tbsps organic all-purpose flour 
  • 2 tsps vanilla extract
  • 2 large organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream
  • 1/4 tsp finely-ground sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 medium Granny smith apple, peeled + chopped

CARAMELIZED APPLES:

  • 2 medium Granny Smith apples, peeled + sliced in wedges
  • 3 Tbsps unsalted butter
  • 4 Tbsps organic brown sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • pinch of sea salt

HOMEMADE CARAMEL SAUCE:

  • 1 cup organic brown sugar
  • 6 Tbsps unsalted butter, cut into cubes
  • 1/2 cup organic heavy whipping cream
  • pinch of finely-ground sea salt

Instructions

PECAN GRAHAM CRACKER CRUST:

  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
  • Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free. Fold in chopped apples.
  • Pour the batter into the prepared pan until 3/4 filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
  • Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • In the meantime, make the caramelized apples and caramel sauce.

HOMEMADE CARAMEL SAUCE:

  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

CARAMELIZED APPLE TOPPING:

  • In a medium saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
  • Add the sliced apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. Remove from heat.

ASSEMBLY:

  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with caramelized apples, and caramel sauce. Slice and enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

If you make this Caramel Apple Cheesecake or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Best Caramel Apple Spice Cheesecake

Best Caramel Apple Spice Cheesecake

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Serves: 8 servings
Print It Pin It

Ingredients

GRAHAM CRACKER CRUST:

  • 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
  • 3 Tbsps organic brown sugar
  • 1 tsp ground cinnamon
  • 3 Tbsps unsalted butter, melted + more, if needed

CHEESECAKE + FILLING:

  • 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
  • 3/4 cup organic cane sugar
  • 4 Tbsps organic all-purpose flour 
  • 2 tsps vanilla extract
  • 2 large organic eggs, at room temp. 
  • 3 Tbsps low-fat or full-fat sour cream
  • 1/4 tsp finely-ground sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 medium Granny smith apple, peeled + chopped

CARAMELIZED APPLES:

  • 2 medium Granny Smith apples, peeled + sliced in wedges
  • 3 Tbsps unsalted butter
  • 4 Tbsps organic brown sugar
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp allspice
  • pinch of sea salt

HOMEMADE CARAMEL SAUCE:

  • 1 cup organic brown sugar
  • 6 Tbsps unsalted butter, cut into cubes
  • 1/2 cup organic heavy whipping cream
  • pinch of finely-ground sea salt

Instructions

PECAN GRAHAM CRACKER CRUST:

  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
  • Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
  • Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free. Fold in chopped apples.
  • Pour the batter into the prepared pan until 3/4 filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
  • Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • In the meantime, make the caramelized apples and caramel sauce.

HOMEMADE CARAMEL SAUCE:

  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

CARAMELIZED APPLE TOPPING:

  • In a medium saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
  • Add the sliced apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. Remove from heat.

ASSEMBLY:

  • Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
  • Once cheesecake has fully chilled, top with caramelized apples, and caramel sauce. Slice and enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.
 

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

 

Best Caramel Apple Cheesecake.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?




  1. I wouldn’t be able to quit eating this cheesecake! It has everything I love in one delicious dessert!

  2. Like you, I sometimes use a store-bought crust. But I need to try this caramel apple spice cheesecake especially when it can be done in 45 minutes.

    • Yes! I’m so with ya! But I find it’s so much better with a homemade crust! I hope that you get a chance to try this one!

  3. This apple spice cheesecake sounds amazing!!! It is not only beautiful but sounds like the perfect combination flavor. The creamy cheesecake and spiced apples..then caramel. YUMMM!! What isn’t to love, the perfect fall dessert.

  4. The perfect marriage of apple pie and cheesecake! I’m a huge fan of caramel and apples, I love any fruit desserts. This is perfect to add to the rotation.

  5. Whoa, this looks amazing! Cheesecake is my most favourite dessert of all time, and this one looks especially delicious! A perfect dessert for Thanksgiving dinner.

  6. I love everything about this recipe! Apples, caramel and that pecan graham cracker crust! A classic flavor combo. Organic Valley is a great brand. Quality in…quality out.

  7. I love a good Fall cheesecake and I love the twists that you put on this one with the apple topping and pecans in the crust! Can’t wait to try!

  8. I’ve been on a cheesecake kick lately. The last one was pumpkin – this apple version looks delicious and perfect for fall!

    • Cheesecake is like my kryptonite! Haha. I love trying new flavors! This one is one of my faves along with my Pecan Pie version!