This Caramel Apple Pie Cheesecake is the ultimate fall dessert for anyone who loves apple pie and cheesecake. It has a cinnamon graham cracker crust, creamy spiced cheesecake filling, tender apple pie layers, buttery crumble topping, and rich caramel sauce.
This dessert is perfect for Thanksgiving, Christmas, fall gatherings, birthdays, and holiday dessert tables. It does take a little time, but the result is a bakery-style cheesecake that looks impressive and tastes even better.
Why You’ll Love This Recipe
Perfect fall cheesecake recipe
Made with real cinnamon-spiced apples
Creamy cheesecake filling
Buttery cinnamon graham cracker crust
Great make-ahead dessert
Perfect for Thanksgiving and holidays
Finished with crumble topping and caramel sauce
Ingredients
For the Apple Filling
4 medium apples, sliced
3 tablespoons salted butter
1–2 tablespoons water or apple cider, not vinegar
⅓ cup light brown sugar, packed
1¼ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
⅛ teaspoon allspice
1–2 teaspoons lemon juice, to taste
2 teaspoons cornstarch
2 teaspoons water
For the Crust
3 cups cinnamon graham cracker crumbs
½ cup plus 3 tablespoons salted butter, melted
For the Cheesecake
32 ounces cream cheese, room temperature
1½ cups granulated sugar
4 large eggs
1 cup full-fat sour cream
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
For the Apple Topping
4 medium apples
3 tablespoons salted butter
1–2 tablespoons apple cider or water
⅓ cup brown sugar
1¼ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
⅛ teaspoon allspice
1–2 teaspoons lemon juice
2 teaspoons water
2 teaspoons cornstarch
Crumble Topping, Optional
¼ cup all-purpose flour
½ cup old-fashioned rolled oats
¼ cup brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup butter
Optional Topping
Smucker’s caramel sauce
Instructions
Prep
Read through the recipe before you begin so you have everything ready. This recipe has a few different elements, but they can be broken down over multiple days to make the process easier.
Make the Apple Filling
Peel and slice your apples between ¼ and ½ inch thick.
Add all apple filling ingredients to a medium pan over medium-high heat.
Cook for 8–14 minutes, stirring occasionally, until the apples reach your desired tenderness.
If the liquid dries up at any point, add a splash more apple cider or water to keep the mixture saucy.
Once the apples are tender, thicken the filling by stirring together 2 teaspoons cornstarch and 2 teaspoons water until dissolved. Add the cornstarch mixture to the apple filling over medium heat and cook, stirring, for 30–60 seconds. This will thicken the juices.
Transfer the apple mixture and thickened juices to a medium bowl to cool at room temperature or in the refrigerator if making ahead.
Make the Crust
Preheat oven to 350°F.
Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened.
Stir together the cinnamon graham cracker crumbs and melted butter.
Press the mixture into the prepared pan and slightly up the sides.
Bake for 10 minutes.
Set aside and keep the oven on at 350°F.
Fill a large pot with water and place it on the stove. You will use this for the water bath later.
Make the Cheesecake
Make sure all cold ingredients are at room temperature before starting.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy, about 1–2 minutes.
Add the sugar and mix until well incorporated, about 1 minute.
Scrape the sides of the bowl as you go.
Add the eggs one at a time, mixing on medium speed after each addition until just incorporated.
Add the vanilla extract, sour cream, cinnamon, nutmeg, and ground cloves. Mix until just incorporated.
Start boiling the pot of water on the stove before assembling the cheesecake.
Pour half of the cheesecake batter into the baked crust.
Spoon the apple filling over the cheesecake batter in an even layer.
Pour the remaining cheesecake batter over the apple filling and smooth the top with an offset spatula.
Prepare the Water Bath
Place the cheesecake pan on a rack positioned in the center of the oven.
Place a roasting pan on the rack below and pour boiling water into the roasting pan.
For extra protection, you can wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside the roasting pan.
Do not place the springform pan directly into the water bath, even if wrapped in foil, because it can still leak and make the crust soggy.
Bake
Bake the cheesecake for 1 hour and 30 minutes to 1 hour and 50 minutes.
The cheesecake is done when the edges are slightly raised, the top looks matte, and the center has a slight wobble.
A knife inserted near the edge should come out with a small amount of thick batter.
An instant-read thermometer inserted halfway into the center should read 150°F to 155°F.
If the top looks slightly puffy or browned, that is normal for this recipe.
Turn off the oven and crack the door open.
Let the cheesecake cool in the oven for 1 hour before removing it.
Cool and Chill
Remove the cheesecake from the oven carefully.
Remove foil if using.
Place the springform pan on a wire rack and let the cheesecake cool completely at room temperature.
Cover with foil and refrigerate for at least 6 hours, ideally 12 hours to 1 day, before removing from the pan and serving.
Make the Crumble Topping
Preheat oven to 350°F.
Line a sheet pan with parchment paper.
Whisk together the flour, oats, brown sugar, salt, and cinnamon.
Cut the cold butter into chunks and add it to the bowl.
Cut the butter into the dry ingredients using a pastry blender or two forks until the mixture becomes crumbly.
Spread into an even layer on the prepared baking sheet.
Bake for 12–20 minutes, stirring halfway through.
Add more time as needed until the crumble is golden.
Let cool completely.
Make the Apple Pie Topping
Peel and slice the apples between ½ and ¾ inch thick.
Add all apple topping ingredients to a medium pan over medium-high heat.
Cook for 8–14 minutes, stirring occasionally, until the apples are tender.
If needed, thicken the filling with the cornstarch and water mixture just like the apple filling.
Transfer the apple mixture and thickened juices to a medium bowl to cool.
Serve and Store
Top the chilled cheesecake with the apple pie topping.
Add a generous layer of crumble topping.
Drizzle with caramel sauce.
Slice and serve chilled.
Store leftovers covered in the refrigerator.
Tips for the Best Caramel Apple Pie Cheesecake
Use room-temperature cream cheese, eggs, and sour cream for the smoothest filling.
Chill the cheesecake overnight for the best texture.
Do not skip the cooling time in the oven.
Add caramel sauce right before serving for the prettiest presentation.
Make the apple filling, apple topping, and crumble ahead of time to save effort.
Best Apples for Apple Pie Cheesecake
The best apples for this recipe are apples that hold their shape while baking and cooking. Try:
Granny Smith
Honeycrisp
Pink Lady
Braeburn
Fuji
A mix of tart and sweet apples gives the cheesecake the best flavor.
Frequently Asked Questions
Can I make Caramel Apple Pie Cheesecake ahead of time?
Yes. This cheesecake is best made ahead because it needs several hours to chill. Making it the night before gives it the best texture.
Do I need a water bath for cheesecake?
A water bath helps the cheesecake bake evenly and keeps the texture creamy. It also helps prevent cracking.
How long does cheesecake need to chill?
This cheesecake should chill for at least 6 hours, but overnight is best.
Can I use store-bought caramel sauce?
Yes. Store-bought caramel sauce works perfectly for this recipe.
More Apple Desserts You’ll Love
More Cheesecake Recipes You’ll Love
Berrylicious Strawberry Crunch Cheesecake
Red Velvet Strawberry Cheesecake
Mini Lemon Raspberry Cheesecake
Final Thoughts
This Caramel Apple Pie Cheesecake is rich, creamy, cozy, and full of warm fall flavor. With cinnamon apples, cheesecake filling, crumble topping, and caramel sauce, it is the kind of dessert that deserves a spot on every holiday table.