The first bite is sweet, creamy, and a little tart. The apples taste soft, and the caramel melts on top. It feels like fall in every bite.

I love making this cheesecake when the air gets cool. The smell of baked apples fills the kitchen. My family always asks for seconds.

You can enjoy it after dinner or share it at a party. It looks fancy but is easy to make. Let’s dive in and see how to put it together.

Why You’ll Love This Caramel Apple Cheesecake

Layered with Flavor: The combination of creamy cheesecake, sweet caramel, and cinnamon-spiced apples will have everyone asking for the recipe.
Versatile: Perfect for any occasion, whether it’s fall, winter, or any time you crave something indulgent.
Impressive Yet Simple: You don’t need to be a pro baker to make this! With a few simple steps, you’ll create an elegant dessert that looks like you spent hours in the kitchen.
Perfect Balance: The tanginess of the cream cheese balances the sweetness of the apples and caramel beautifully, making each bite a symphony of flavors.
Great for Meal Prep or Gifting: Make ahead and keep in the fridge for up to 5 days, or share this treat with friends and family as a thoughtful gift.

Required Kitchen Tools

To get started with making this caramel apple cheesecake, you’ll need a few essential tools:

9-inch Springform Pan: This allows for easy removal of the cheesecake once it’s set, ensuring a perfect presentation.
Food Processor or Rolling Pin: For crushing the gingersnap cookies into crumbs.
Hand or Stand Mixer: To easily blend the cream cheese and other ingredients for the cheesecake filling.
Sauté Pan: For cooking the apples to that perfectly caramelized texture.
Whisk: For mixing dry ingredients and combining the filling.
Sharp Knife: To slice the apples with precision.

Ingredients

Here’s what you’ll need to make this luscious caramel apple cheesecake (exact measurements are included in the recipe card below):

For the Crust:

8 ounces gingersnap cookies (about 25 cookies), crushed: Gingersnaps add a warm, spicy kick that complements the apples and caramel. You can also use graham crackers if you prefer a milder crust.
4 tablespoons unsalted butter, melted: This binds the crust together and adds richness.

For the Cheesecake Filling:

32 ounces cream cheese, room temperature: The base of the cheesecake, contributing to that ultra-creamy texture.
1 cup lightly packed light brown sugar: Adds sweetness with a hint of molasses flavor that works beautifully in cheesecakes.
4 large eggs, room temperature: Eggs provide structure to the cheesecake while making it smooth and rich.
2 teaspoons apple pie spice: A blend of cinnamon, nutmeg, and other spices that adds warmth to the overall flavor.
2 teaspoons vanilla extract or vanilla bean paste: Vanilla brings out the flavors of the cream cheese and adds an aromatic richness.
2 tablespoons all-purpose flour: Helps to stabilize the cheesecake filling and keeps it from cracking.
Pinch of sea salt: Enhances the sweetness and balances the flavors.

For the Apple Topping:

3 large Honeycrisp apples, peeled, cored, and sliced into ¼-inch slices: Honeycrisp apples are perfect for this dessert due to their balance of sweetness and tartness.
1 ½ tablespoons unsalted butter: Used for sautéing the apples and creating that caramelized texture.
2 tablespoons lightly packed light brown sugar: Sweetens the apples while helping them caramelize.
½ teaspoon apple pie spice: To enhance the spiced flavor of the apples and create a perfect topping.
Salted caramel sauce: To drizzle over the apples and cheesecake, providing that signature rich, buttery flavor.

Variations for Caramel Apple Cheesecake

Nutty Crust: Add crushed pecans or walnuts to the crust for extra texture and a nutty flavor.
Caramel Sauce Alternatives: Make your own caramel sauce from scratch for a more personalized touch, or use store-bought caramel for convenience.
Different Apples: You can experiment with other varieties of apples such as Granny Smith, Fuji, or Gala. Granny Smith apples will add more tartness to contrast with the sweetness of the cheesecake.
Apple Compote: If you prefer a smoother topping, you could cook down the apples into a compote and spoon it over the cheesecake.
Whipped Cream Topping: Serve with a dollop of whipped cream on top for an extra creamy bite.

Step-by-Step Instructions

Now that we have all the ingredients and variations covered, let’s dive into how to make this delicious caramel apple cheesecake.

1. Prepare the Crust

Start by preheating your oven to 325°F (163°C). While the oven is heating up, prepare your crust. Using a food processor, pulse the gingersnap cookies until they become fine crumbs. If you don’t have a food processor, you can place the cookies in a Ziploc bag and crush them with a rolling pin.

Once your cookies are crushed, transfer them to a medium bowl. Add the melted butter and mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan, forming a compact layer. Use the back of a spoon or a glass to press the crumbs firmly. Bake the crust in the preheated oven for 8-10 minutes until it’s golden and fragrant. Let it cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese using a hand or stand mixer until it’s smooth and creamy. Add the brown sugar and beat for 2-3 minutes until the mixture is light and fluffy. This step helps incorporate air into the batter, giving you that luscious cheesecake texture.

Next, add the eggs one at a time, beating well after each addition. Once all the eggs are added, mix in the apple pie spice, vanilla extract, and a pinch of sea salt. Finally, add the flour and mix until smooth and incorporated.

Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to remove any air bubbles.

3. Bake the Cheesecake

Place the cheesecake in the oven and bake for 55-65 minutes at 325°F (163°C). The edges should be set, but the center should still have a slight jiggle. This is a sign that the cheesecake is perfectly baked. After baking, turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.

Once the cheesecake has cooled, transfer it to the refrigerator and let it chill for at least 4 hours, or overnight if possible, to allow it to fully set.

4. Prepare the Apple Topping

While the cheesecake is chilling, prepare the apple topping. In a sauté pan, melt the butter over medium heat. Add the sliced apples and cook, stirring occasionally, for about 5 minutes until the apples start to soften. Sprinkle the brown sugar and apple pie spice over the apples, stirring to coat. Continue cooking for another 3-5 minutes until the apples are tender and caramelized. Remove the pan from the heat and let the apples cool to room temperature.

5. Assemble the Caramel Apple Cheesecake

Once the cheesecake has fully chilled and the apples are cool, carefully release the cheesecake from the springform pan. Transfer it to a serving plate or platter.

Arrange the caramelized apples evenly over the top of the cheesecake. Drizzle with salted caramel sauce, allowing it to cascade over the apples and cheesecake. For an extra touch, you can add a sprinkle of cinnamon or a few extra caramel swirls.

Serving and Decoration

This caramel apple cheesecake is gorgeous on its own, but you can always go the extra mile with some additional garnishes. Consider topping it with a dollop of whipped cream or a sprinkle of crushed gingersnap cookies for added texture.

How to Serve Caramel Apple Cheesecake

For Dessert Parties: Slice the cheesecake into wedges and serve alongside coffee, hot cocoa, or a glass of dessert wine.
For Thanksgiving or Christmas: This dessert would make the perfect finale for a cozy holiday meal.
For a Cozy Night In: Enjoy a slice of caramel apple cheesecake while binge-watching your favorite shows or reading a book. It’s that perfect comfort food.

Storing Caramel Apple Cheesecake

Refrigeration: Keep any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze slices of the cheesecake by wrapping them tightly in plastic wrap and aluminum foil. To thaw, leave the cheesecake in the refrigerator overnight.

Nutrition (per slice)

Nutrient	Amount
Calories	450-500
Fat	30g
Carbohydrates	45g
Protein	7g
Fiber	2g
Sugar	38g