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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
Total Time 1 hour 35 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

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. Saute the diced apples with a spoonful of sugar and a pinch of cinnamon until soft, then cool.
  4. Beat the cream cheese and remaining sugar 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.