Caramel apple cheesecake is a decadent recipe made with a graham cracker crust, rich filling and topped with sweet caramel & cinnamon apples!
This easy recipe for caramel apple cheesecake is a winner! I used to be so afraid to make cheesecake, but now it’s one of my absolute favorite desserts to prepare. Serve it with brown sugar glazed ham and creamed peas.
Caramel Apple Cheesecake
Caramel Apple Cheesecake
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Why you’ll love this recipe!
📌 Caramel + apple is a classic flavor combo.
📌 Easy to prep ahead and enjoy when you’re ready.
📌 Make it simple by using prepared ingredients, or cook it from scratch!
Caramel Apple Cheesecake Recipe Ingredients
Crust
- Graham crackers – Try to get these smashed as fine as you can. It’s best to use a food processor. You can even buy them pre-crushed.
- Sugar – White granulated sugar.
- Butter – We prefer salted butter, but unsalted also works.
Filling
- Cream cheese – Full fat plain cream cheese. NOT whipped cream cheese.
- Sweetened condensed milk – This is NOT the same as evaporated milk.
- Lemon juice – For acidity.
- Vanilla extract – Real vanilla extract for this recipe, not imitation vanilla extract.
- Eggs – Large eggs.
- Flour – A small amount of flour will help keep your cheesecake from sinking as it cools.
Topping
- Caramel – Homemade or use our recipe for sweetened condensed milk caramel.
- Apple pie filling – Canned or use our recipe for stewed apples!
How Do You Make a Caramel Cheesecake?
⭐ First, combine crushed graham crackers, sugar, and butter and press into the bottom of a springform pan.
⭐ Then, beat cream cheese, pour in sweetened condensed milk, lemon juice and vanilla extract.
⭐ Next, add eggs one at a time, then beat in flour. Pour filling into pan and bake. Allow cheesecake to set at room temperature, then in the refrigerator.
⭐ Finally, when cheesecake is cooled, top with caramel sauce and cinnamon apples.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
How do you make caramel sauce for apple caramel cheesecake?
Instant pot
Pour sweetened condensed milk into an oven safe bowl. Add water into the inner pot of the instant pot, then place bowl with sweetened condensed milk in also. Cook on manual (high pressure) for 1 hour, then allow for natural pressure release. Blend until smooth.
Slow cooker
Remove labels from cans and do not open, alternatively pour sweetened condensed milk into a glass canning jar. Screw canning lid onto jar and place cans or jars into slow cooker.
Add enough water to cover cans/mason jars, and cook covered on low for about 10 hours. Blend caramel until smooth.
Stove top
Remove labels from cans and do not open, alternatively pour sweetened condensed milk into a glass canning jar. Screw canning lid onto jar and place cans or jars into a pot. Add enough water to cover mason jars and simmer on low – make sure to keep the water level so that it is covering the jars.
Continue simmering 3 – 4 hours until caramel has formed. Blend caramel until smooth.
See the detailed milk caramel recipe here.
How do you make stewed apples for a caramel apple cheesecake?
In a large pot or skillet, heat a stick of butter, a cup of brown sugar, half a tablespoons of cinnamon, and half a teaspoon of vanilla, over medium/low heat until ingredients are incorporated.
Add apples and toss gently until everything is coated in the sugar sauce. Cover and continue cooking over medium/low heat for about 30 minutes, stirring occasionally.
Remove from heat and allow to cool to at least room temperature before pouring over cheesecake.
See our detailed stewed apples recipe here.
Preparation
Can you make homemade cheesecake ahead of time?
Yes, in fact, cheesecake is really best after being thoroughly chilled. I strongly suggest making it at least a day in advance. but at the very least you want it to cool completely before cutting and serving.
Is a water bath necessary for a cheesecake?
A water bath is not necessary for cheesecake. Typically I do not use a water bath and have never run into issues. If you prefer to use a water bath when cooking, you absolutely can.
Leftovers and storage
Do you have to refrigerated caramel apple cheesecake?
Yes, this recipe should be refrigerated, as it contains dairy.
How long does apple and caramel cheesecake last?
It will keep in the refrigerator for up to 5 days or in the freezer for up to a month. Store in a sealed container, before topping, for best results.
Can you freeze it?
Yes, you’ll want to freeze before topping. Allow it to chill completely in the refrigerator, then wrap it in plastic wrap twice, or plastic wrap then foil.
If you’re not going to use the bottom of your springform in the meantime, you can freeze it on that, or you can cut a cardboard circle to use. It can be frozen as a whole or in individual slices.
Tips, tricks, and frequently asked questions
✅ Allow ingredients for filling to come to room temperature before beginning.
✅ Tap the side of your pan with a wooden spoon to release any air pockets that may have been created when mixing.
✅ When the cheesecake is finished cooking, the center should still be a little bit wobbly. It will firm up as it cools.
✅ Add the eggs one at a time and beat slowly to avoid creating large air bubbles in your filling.
✅ Don’t skip the flour – it will help keep the cheesecake from sinking or falling as it cools.
✅ Try topping with your favorite crushed nuts like pecans, walnuts, or even toasted almonds for a little crunch too.
What to eat with baked caramel apple cheesecake (serving suggestions)
This is a holiday favorite! Serve it with our perfect prime rib, bacon wrapped asparagus, and sweet potato casserole!
More delicious cheesecake recipes
- Caramel cheesecake recipe
- Chocolate cheesecake recipe
- Pumpkin spice cheesecake
- No bake cheesecake recipe
- Key lime cheesecake
- Raspberry cheesecake recipe
- See all our cheesecake recipes!
Other awesome recipes made with sweetened condensed milk
- Easy pumpkin pudding recipe
- Authentic key lime pie
- No churn pumpkin ice cream
- Pumpkin pie bites recipe
- Magic cookie bars
- Baked pumpkin oatmeal
- See all our recipes with sweetened condensed milk
Tools we love
- Springform pan – We use a 9 inch springform pan for this recipe.
- Electric mixer – You’ll want an electric mixer for beating the filling to the proper consistency.
- Parchment paper – If you want to get your cheesecake off the bottom of your springform pan, definitely line it with a circle of parchment paper!
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How to Make Caramel Apple Cheesecake
Caramel Apple Cheesecake
Ingredients
Crust
- 1 ½ cups crushed graham crackers about 8-9 whole crackers
- ¼ cup sugar
- ⅓ cup salted butter melted (about 5 tablespoons)
Filling
- 32 ounces cream cheese
- 14 ounces sweetened condensed milk
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 eggs
- 2 tablespoons flour
Topping
- 1 cup caramel sauce or dulce de leche See notes if making yourself.
- 1 can apple pie filling or batch stewed apples See notes if making yourself.
Instructions
Crust
- Combine crushed graham crackers, sugar, and butter until mixed well. Press into the bottom of a parchment lined 9 inch springform pan. I find that using the bottom of a flat glass works well to get the crust pressed in tightly.
Filling
- In a large bowl, with an electric mixer, beat cream cheese until fluffier and increased in volume slightly, slowly pour in sweetened condensed milk while continuing to mix.
- Beat in lemon juice and vanilla extract.
- Reduce mixer speed to low and add eggs one at a time. Do not beat quickly as this will create air bubbles in the cheesecake mixture. Lastly, beat in flour.
- Pour filling into springform pan and bake on center oven rack at 300 degrees for 70 - 75 minutes. Center should still wiggle slightly when cheesecake is finished. It will firm up as it sets.
- Allow cheesecake to set at room temperature for one hour, then in the refrigerator at least three hours.
Topping
- When cheesecake is completely cooled, top with caramel sauce and apple pie filling.
- If caramel sauce is not pourable, warm on stovetop or in microwave until it’s just able to pour (you don’t want it super runny or hot). Do the same for the apple pie filling.
- Either pour over the entire cake or top individual pieces depending on how you prefer to serve.
Notes
- In a large pot or skillet, heat a stick of butter, a cup of brown sugar, half a tablespoons of cinnamon, and half a teaspoon of vanilla, over medium/low heat until ingredients are incorporated.
- Add apples and toss gently until everything is coated in the sugar sauce. Cover and continue cooking over medium/low heat for about 30 minutes, stirring occasionally.
- Remove from heat and allow to cool to at least room temperature before pouring over cheesecake.
- Instant pot: Pour 1 can of sweetened condensed milk into an oven safe bowl. Add water into the inner pot of the instant pot, then place bowl with sweetened condensed milk in also. Cook on manual (high pressure) for 1 hour, then allow for natural pressure release. Blend until smooth.
- Slow cooker: Remove label from can and do not open, alternatively pour 1 can of sweetened condensed milk into a glass canning jar. Screw canning lid onto jar and place cans or jars into slow cooker. Add enough water to cover cans/mason jars, and cook covered on low for about 10 hours. Blend caramel until smooth.
- Stove top: Remove label from can and do not open, alternatively pour 1 can of sweetened condensed milk into a glass canning jar. Screw canning lid onto jar and place cans or jars into a pot. Add enough water to cover mason jars and simmer on low – make sure to keep the water level so that it is covering the jars. Continue simmering 3 - 4 hours until caramel has formed. Blend caramel until smooth.
Nutrition
Caramel Apple Cheesecake
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