Nothing captures the cozy indulgence of autumn quite like a slice of Caramel Apple Cheesecake. Imagine the creamy richness of classic cheesecake, layered with cinnamon-spiced apples and swirls of golden caramel. This recipe is a celebration of fall flavors—perfect for Thanksgiving, a cozy family weekend, or any moment you want to impress.

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If you’re someone who loves apple pie but craves the decadence of cheesecake, this is your sweet spot. Whether you’re exploring fall cheesecake recipes or planning the dessert table for a holiday, this one earns a permanent spot in your baking rotation.

Ingredients

For the Caramel Apples:

6 tablespoons unsalted butter
4 medium apples (2 Gala + 2 Granny Smith), washed, cored, sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or nutmeg
1/2 cup heavy whipping cream

For the Crust:

1 1/2 cups finely crushed graham crackers
1 tablespoon granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup Greek yogurt or sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon milk
3 eggs, well-beaten

How to Make Caramel Apple Cheesecake (Step-by-Step)

Prepare the Caramel Apples
In a cast iron skillet, melt the butter. Add apple slices, cinnamon, and cloves. Cook until soft but not mushy. Mix brown sugar and cream in a bowl, pour over the apples, and simmer until bubbly. Remove apples and thicken sauce slightly.
Make the Graham Cracker Crust
Mix crushed graham crackers with sugar and melted butter. Press into a greased 9″ springform pan. Bake for 7 minutes at 325°F.
Make the Cheesecake Filling
Blend softened cream cheese until smooth. Add sugar, flour, yogurt, vanilla, spices, and milk. Mix in eggs last, on low speed.
Bake in a Water Bath
Wrap springform pan in foil, place in a roasting pan, and pour hot water around it. Bake at 325°F for 1 hour 20 minutes, replacing water at 50-minute mark. Let cheesecake sit in oven (off) for 1 hour, door ajar.
Chill and Decorate
Cool cheesecake on counter, then refrigerate at least 4 hours or overnight. Once set, top with caramel sauce and arrange apples on top. Sprinkle a dash of ground cloves.

Baking Tips & Tricks for Cheesecake Success

Use a water bath to prevent cracking and ensure even baking.
Don’t overbeat the eggs. It can cause puffing then collapsing.
Let it rest in the oven to avoid temperature shock.
Chill overnight for best texture and flavor.
Use a sharp knife dipped in hot water for clean slices.

Substitutions and Variations

Want to switch things up? Here are creative ways to adapt the recipe:

Vegan Version: Use vegan cream cheese, coconut cream, and egg replacer.
Keto Crust: Swap graham crackers with almond flour and erythritol.
Apple Crumble Cheesecake: Add oat crumble topping before final chill.
No-Bake Version: Skip baking and use gelatin to set the filling.
Flavor Twist: Try apple butter swirled into the filling or pumpkin spice for a Pumpkin Caramel Cheesecake fusion.