Caramel Apple Cheesecake is a wonderful apple crisp and cheesecake all in one! Graham cracker and oat crust, a cinnamon cream cheese layer, tart fresh apples, topped with a classic apple crisp topping and drizzled with caramel sauce–you’ll love this decadent fall inspired dessert.
Caramel Apple Cheesecake
If you’re looking for a great make-ahead dessert, this is the one! Make Caramel Apple Crisp Cheesecake the night before and you’ll have a perfectly chilled and ready to serve cheesecake the next day. I also love that this recipe does not contain eggs, so it’s a great recipe to make if you’re out of eggs or will be serving someone who has an egg allergy.
Don’t miss these other wonderful apple recipes! Best Apple Whiskey Sour Recipe | Apple Snickerdoodle Cookies | Easy Apple Dumpling Casserole (only 3 ingredients) | Apple Pie Tacos
The Ingredients
Here’s what you’ll need to make the Caramel Apple Crisp Cheesecake (the exact measurements and full recipe instructions are below in the printable recipe card):
- Brown sugar – Use light brown sugar for this recipe.
- Graham cracker crumbs – You can make your own graham cracker crumbs by pulsing graham crackers in a food processor, but I usually buy the crumbs in the baking aisle at the grocery store.
- Old fashioned rolled oats – Be sure you’re using rolled oats, not quick oats.
- Butter
- Cream cheese
- Corn starch
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- All-purpose flour
- Apples – Use a firm, tart baking apple.
- Caramel sauce – I find this with the ice cream sundae toppings in the grocery store.
How to Make Caramel Apple Crisp Cheesecake
Begin by making the crust. In a small mixing bowl, combine the crust ingredients.
Press the crust into the bottom of a 9-inch springform pan. Bake the crust at 350ºF for 5 minutes, then set aside to cool.
In a medium mixing bowl, use an electric mixer to beat together the ingredients for the cheesecake layer.
Scoop the cheesecake over the crust. It’s best to dollop the cheesecake all over the crust, then use an offset spatula or the back of a spoon to gently spread the dollops together. This way you won’t accidentally tear up the crust.
Slow and steady wins the race when it comes to spreading the thick cheesecake mixture over the delicate crust!
Next, mix together the apple crisp topping ingredients and core, peel, and thinly slice the apples.
Evenly lay the apples over top of the cheesecake layer.
Sprinkle the crumb topping over the apples, the bake the cheesecake at 350ºF for 45 minutes. Run a knife along the edges of the pan to be sure the sides don’t stick. Cover the cheesecake and refrigerate for at least 3 hours, or overnight.
Before serving, drizzle caramel sauce over top of the cheesecake.
Isn’t she lovely?
Remove the side of the springform pan and serve the cheesecake chilled.
What are the Best Apples to Use?
The best apples to use for this recipe are also those you’d normally use for apple crisp or apple pie. Any fresh, tart baking apple that you like is perfect. I always prefer Granny Smith because they’re readily available in my area throughout the year and really firm which means they hold up to the heat of the oven well and don’t turn into apple sauce in my cheesecake. I also like the tartness against the sweetness of the rest of the layers.
Can I Use a Different Pan?
If you don’t have a springform pan, you can make this recipe using a 9-inch cake pan or a deep-dish pie pan. Just be aware that the cheesecake puffs up considerable while it’s baking, so you might want to place a cookie sheet underneath if you use a pie pan, just in case any bits of the topping roll off.
How to Store Leftovers
Keep the leftover cheesecake wrapped in plastic in the refrigerator. It will stay fresh for up to three days.
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Caramel Apple Cheesecake
Ingredients
Crust
- 1/2 cup light brown sugar packed
- 1 cup graham cracker crumbs
- 3/4 cup old fashioned rolled oats
- 1/2 cup butter melted
Cheesecake
- 16 ounces (2 8-ounce packages) cream cheese softened
- 2 tablespoons cornstarch
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Apple Crisp Topping
- 1/4 cup all-purpose flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter softened
- 2 large apples cored, peeled, and thinly sliced
Topping
- 1/4 cup caramel ice cream topping
Instructions
- Preheat oven to 350F.
- Combine the ingredients for the crust and press into the bottom of a 9-inch springform pan. Bake at 350F for 5 minutes, the set aside to cool.
- Place the ingredients for the cheesecake into a medium mixing bowl. Beat together with an electric mixer until smooth and creamy.
- Scoop the cheesecake mixture all over the crust and use an offset spatula or the back of a spoon to very gently spread the dollops together until the cheesecake layer is even and completely covers the crust.
- Lay the thinly sliced apples evenly over the cheesecake layer.
- In a small mixing bowl, combine the crumb topping ingredients, then sprinkle over top of the apples.
- Bake the cheesecake at 350F for 45 minutes. Cool for 15 minutes at room temperature. Run a knife along the edges of the cheesecake. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.
- Drizzle the cheesecake with caramel sauce, slice and serve.
Equipment
- 9 inch springform pan
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2 comments on “Caramel Apple Cheesecake”
Made this to share with friends. They declared it is restaurant quality and took a copy of the recipe home. We will make this again for thanksgiving!!
Looks great and one that I will make. Only problem, I have a hard time printing out the receipes.