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Caramel Apple Cheesecake

Chef Luca
This Caramel Apple Cheesecake is the ultimate fall dessert — a luscious, creamy cheesecake topped with warmly spiced sautéed apples and rich caramel sauce. Perfect for Thanksgiving, family gatherings, or a cozy treat, it delivers both stunning presentation and unforgettable flavor. If apple pie and cheesecake had a baby, this would be it.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chill Time 4 hours
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 763 kcal

Ingredients
  

  • 6 tbsp unsalted butter
  • 4 medium apples 2 Gala, 2 Granny Smith, cored and sliced
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves or nutmeg
  • ½ cup heavy whipping cream
  • For the Crust:
  • 1½ cups crushed graham crackers
  • 1 tbsp granulated sugar
  • ½ cup unsalted butter melted
  • For the Cheesecake Filling:
  • 3 x 8 oz packages cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • ½ cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 1 tbsp milk
  • 3 large eggs well-beaten

Instructions
 

Caramel Apples

  • In a skillet, melt butter. Add apples, cinnamon, and cloves. Cook until soft but not mushy. Whisk together brown sugar and cream, pour into skillet, and simmer until thickened. Set apples aside; let caramel sauce reduce for 2 minutes more.

Crust

  • Mix graham cracker crumbs, sugar, and melted butter. Press into a greased 9" springform pan. Bake at 325°F for 7 minutes. Cool slightly.

Filling

  • Beat cream cheese until smooth. Blend in sugar, flour, yogurt, vanilla, cinnamon, cloves, and milk. Add eggs slowly on low speed. Pour mixture over crust.

Bake

  • Wrap pan in foil. Place in roasting pan, fill with 1" hot water. Bake at 325°F for 1 hr 20 min. Turn off oven, leave cheesecake inside for 1 hr with door ajar.

Chill & Top

  • Cool on counter, then refrigerate at least 4 hours. Top with caramel sauce and arrange cooled apple slices. Dust with extra cinnamon or cloves.

Notes

  • Make Ahead Tip: Prepare a day early and chill overnight for perfect texture.
  • Flavor Boost: Add 1 tsp apple cider vinegar or lemon juice to caramel for tang.
  • Crack Prevention: Avoid overbeating eggs and use a water bath.
  • Storage: Keeps 3 days in fridge. Not freezer-friendly due to apple topping.

Nutrition (per slice)

  • Calories: 763 kcal
  • Carbohydrates: 59g
  • Protein: 9g
  • Fat: 56g
  • Saturated Fat: 33g
  • Cholesterol: 229mg
  • Sodium: 314mg
  • Fiber: 2g
  • Sugar: 52g