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Best Caramel Apple Spice Cheesecake
5 from 15 votes

Best Caramel Apple Spice Cheesecake

This Caramel Apple Spice Cheesecake is the perfect Fall-inspired dessert with every bite. This cheesecake comes completely based with a thick tasty Pecans + Graham Cracker crust, a velvety delicious caramel cheesecake filling and a scrumptious apple spice glaze on top. Perfect for any day, family gathering, or any special occasion.

Course: Dessert
Keyword apple, apples, baked, caramel, cheesecake, cinnamon, classic, cream cheese, crust, dessert, easy, fall recipe, fluffy, holidays, homemade, indulge, pecans, pie, plant-based, recipe, spices, sweet, traditional, vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time 1 hour
Total Time: 55 minutes
Servings: 8 servings
Creator Shanika | Orchids + Sweet Tea



  • 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
  • 1 cup toasted pecans (Add more if desired; just reduce Graham Crackers amount; See Notes!)
  • 3 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 1 tsp ground cinnamon
  • 4-5 Tbsps unsalted butter, melted


  • 16 ozs. Organic Valley cream cheese, softened at room temp.  (That’s 2 packs; See Notes!)
  • 3/4 cup organic pure cane sugar (I use Wholesome Sweets)
  • 4 Tbsps organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps vanilla extract
  • 2 large Organic Valley eggs, room temp. (See Notes!)
  • 3 Tbsps low-fat sour cream
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cups Homemade Caramel Sauce (See Notes!)


  • 3 Tbsps unsalted butter
  • 4-5 Tbsps organic brown sugar (I use Sugar in the Raw)
  • 1 Tbsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • pinch of ground cardamon
  • pinch of ground all spice
  • pinch of sea salt
  • 3 medium Granny smith apples, peeled + sliced into wedges or cubed



  1. Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.

  2. Grind the pecans + 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 Pecan-Graham cracker mixture, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.

  3. 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).

  4. Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.


  1. Begin by making the Caramel sauce. Heat the brown sugar in a medium skillet on 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.

  2. 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.

  3. In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.

  4. 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 cinnamon, and continue mixing. Lastly, add in the caramel sauce.

  5. Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.

  6. 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.**

  7. 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.**

  8. Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.


  1. In a large skillet of medium-high heat, add the butter and heat until melted. Add brown sugar, cinnamon, and sea salt and stir until well combined and 'bubbly'.

  2. Add the apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened.

  3. Once cheesecake has fully chilled, top with warm Caramelized Apple Spice topping, slice and enjoy.

  4. Bon Appetit!

Tips | Notes:

HOMEMADE CARAMEL SAUCE: 1/2 cup organic brown sugar, 3 Tbsps unsalted butter, and 1/4 cup organic heavy cream. Follow recipe steps.

TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.

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.

ORGANIC VALLEY: For this Cheesecake, I used my usual go-to Organic Valley eggs, Cream Cheese, and Heavy Cream.