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a creamy cheesecake topped with glistening cinnamon-spiced apple chunks and a caramel drizzle, one slice cut, on a rustic wooden board in a wide horizontal shot, on a cozy fall table with whole apples and a caramel jar, warm light, shallow depth of field, landscape orientation

Caramel Apple Cheesecake

Our cheesecake has a graham cracker base and is topped with a blend of cinnamon-spiced apples, drizzled caramel, and a caramel drizzle. It is a caramel apple that you can eat with a fork!
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Cooling and chilling 7 hours
Total Time 8 hours 45 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 0.8 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups apples peeled and diced
  • 0.75 cup caramel sauce
  • 1 tbsp granulated sugar for the apples
  • 1/4 tsp ground cinnamon for the apples

Method
 

  1. Heat the oven to 325F and foil-wrap a 9-inch springform pan.
  2. Press the graham crumbs and butter into the pan and bake 10 minutes, then cool.
  3. Sauté the diced apples with the 1 tablespoon sugar and 1/4 teaspoon cinnamon until soft, then cool.
  4. Beat the cream cheese with the 0.8 cup sugar until smooth, mix in the sour cream and vanilla, then add the eggs one at a time.
  5. Pour over the crust and bake in a water bath 55 to 60 minutes until just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Pile the spiced apples on top and drizzle generously with caramel before serving.

Notes

Use a firm baking apple like Honeycrisp so the topping holds its shape.