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Irresistible Caramel Apple Cheesecake for 12

Caramel Apple Cheesecake with creamy cinnamon filling, layered apples, graham crust, and glossy caramel drizzle
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Caramel Apple Cheesecake combines seasonal ingredients in an approachable water-bath baking recipe with a carefully controlled texture. The independently written steps preserve the verified quantities, yield, and timing while giving home cooks clear cues for serving the finished dish.

Ingredients

Scale
  • 2 1/4 cups graham cracker crumbs
  • 5 tablespoons granulated sugar for the crust
  • 1/8 teaspoon salt for the crust
  • 10 tablespoons unsalted butter, melted
  • 1 1/2 medium apples, thinly sliced for the lower layer
  • 1/2 teaspoon ground cinnamon for the lower apples
  • 1/2 cup alcohol-free caramel sauce
  • 3 tablespoons all-purpose flour for the caramel layer
  • 24 ounces full-fat cream cheese, softened
  • 1 cup loosely packed brown sugar
  • 3 tablespoons all-purpose flour for the filling
  • 1/2 cup sour cream
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon for the filling
  • 3 large eggs, at room temperature
  • 1 to 2 medium apples, very thinly sliced for the top
  • 1 1/2 tablespoons granulated sugar for the top
  • 1/2 teaspoon ground cinnamon for the top

Instructions

  1. Heat the oven to 325°F. Line the base of a 9-inch springform pan and wrap the outside securely for a water bath. Mix graham crumbs, sugar, salt, and melted butter; press into the pan and bake 8 minutes.
  2. Toss the lower apple slices with cinnamon and arrange over the crust. Stir flour into the caramel sauce and spread it over the apples.
  3. Beat cream cheese, brown sugar, and flour on low until smooth. Mix in sour cream, applesauce, vanilla, and cinnamon, then blend in eggs one at a time only until combined. Pour over the apple-caramel layer.
  4. Toss the thin topping apples with sugar and cinnamon and arrange them over the filling. Set the wrapped pan in a roasting pan, add hot water halfway up the sides, and bake until the edges are set and the center still wobbles slightly.
  5. Turn off the oven, leave the door closed for 30 minutes, then crack it for another 30 minutes. Remove the cheesecake from the bath, cool to room temperature, and refrigerate at least 6 hours before unmolding.

Notes

  • Keep mixer speed low after the cream cheese is smooth to minimize trapped air.
  • Slice apples very thinly so both the interior and decorative top soften fully.
  • Protect the springform pan with a secure water-bath barrier to prevent leaks.
  • Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Nutrition

Keywords: Caramel Apple Cheesecake, Caramel Apple Cheesecake, Apple Cheesecake, Cheesecake Recipes, Fall Desserts, Thanksgiving Desserts, Apple Recipes, Make Ahead Desserts

Find it online: https://thekitchenfinesse.com/2026/08/12/caramel-apple-cheesecake-2/