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Creamy Caramel Apple Cheesecake with Graham Cracker Crust

A decadent slice of caramel apple cheesecake bar showing layers of graham cracker crust, creamy filling, and chunky apple topping.
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Make this showstopper fall dessert featuring a buttery graham cracker crust, a smooth cream cheese filling, warm cinnamon apples, and a rich caramel drizzle. This recipe creates a decadent, comforting treat perfect for holidays or cozy nights.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the apple topping: In a medium saucepan, combine diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender but still hold their shape, about 8 to 10 minutes. Remove from heat and set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the cheesecake: Pour half of the cream cheese filling over the cooled crust. Spoon half of the cooked apple mixture evenly over the filling. Pour the remaining filling over the apples. Top with the remaining apple mixture.
  6. Bake the cheesecake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  8. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
  9. Serve: Before serving, drizzle generously with caramel sauce. You can add whipped cream if desired.

Notes

  • For the smoothest texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you prefer a thicker caramel topping, gently warm the caramel sauce before drizzling.
  • To make this a Salted Caramel Apple Cheesecake, sprinkle a tiny pinch of flaky sea salt over the caramel drizzle just before serving.

Nutrition

Find it online: https://delishcraze.com/caramel-apple-cheesecake-recipe/