This apple cheesecake has a buttery graham cracker crust layered with creamy cheesecake and a rich, caramelized cinnamon apple topping. It’s a fun fall twist on my favorite baked cheesecake, perfect for the upcoming holidays!
You might also love my gooey pecan pie cheesecake, caramel Instant Pot cheesecake, and classic pumpkin cheesecake, which are also great for fall baking.
Today’s apple cheesecake recipe is about to unite the cheesecake and apple pie lovers in your family! This apple cheesecake looks incredible once it’s baked. Glossy, caramelized apples, with a thick layer of the creamiest cheesecake set in a buttery graham cracker crust…I already know it’s going to make the perfect centerpiece at our Thanksgiving dessert table!
All About My Favorite Apple Cheesecake Recipe
- Two desserts in one. This dessert combines creamy homemade cheesecake with a sweet-tart cinnamon apple topping that tastes just like the filling in apple pie.
- Fuss-free. The apple layer means you don’t have to worry about cracks in the cheesecake! There’s no water bath needed, no fussing with a pastry crust, and the cheesecake batter comes together in one bowl.
- Perfect for a fall. There’s no better time for apple cheesecake than apple season! Use a mix of baking apples when making the topping for even more layers of flavor. This cheesecake is also a great dessert to make ahead since it needs time to chill.
Gather Your Cheesecake Ingredients
The cheesecake base is your classic cheesecake baked in a graham cracker crust. The ingredients are super simple! Scroll to the recipe card at the bottom of the post for the printable recipe with the full amounts.
- Crust – I make a version of my homemade graham cracker crust from graham cracker crumbs blended with pecans, melted butter, sugar, and cinnamon. You can substitute graham cracker crumbs with crushed Nilla wafers or gingersnap cookies. Feel free to omit the pecans for a nut-free crust.
- Cream Cheese – Brought to room temperature. Use bricks of full-fat cream cheese and not the spreadable kind that comes in tubs.
- Sugar – I use granulated sugar, but light brown sugar will also work.
- Eggs and Vanilla – The eggs can also be at room temperature for even mixing.
Caramel Apple Topping
- Apples – Since you’ll bake this cheesecake, choose an apple for the topping that’s good for baking, like Granny Smith, Cortland, or Honeycrisp. Peel and slice the apples thinly.
- Cinnamon and Sugar – You’ll combine granulated sugar (or brown sugar) with cinnamon to flavor the apples. Substitute the cinnamon with nutmeg or apple pie spice if you’d like.
- Pecans – Like the pecans in the crust, you can skip them as a garnish if you’re making this recipe nut-free.
How to Make Apple Cheesecake
I’ve covered the steps below so you’ll have an idea of what to expect when assembling your apple cheesecake. There are a few layers involved, but each one is easy to prepare:
- Make the crust. Mix the graham cracker crumbs, pecans, melted butter, sugar, and cinnamon, and press the mixture into a springform pan. Blind bake the crust at 350ºF for 10 minutes. Leave the oven on after you take it out, since you’ll bake your cheesecake soon enough!
- Make the cheesecake filling. In your stand mixer’s bowl, beat cream cheese with sugar. Then, add the eggs, mixing in between each addition, and add the vanilla. Remember to scrape down the sides of the bowl. Spread the filling into your prepared crust.
- Prepare the apple topping. Toss sliced apples with cinnamon sugar, and spread the apples on top of your cheesecake. Sprinkle pecans over top.
- Bake. Bake the cheesecake in the 350ºF oven for 60-70 minutes, until it’s just set in the middle.
Cooling and Serving
After your cheesecake bakes, don’t remove it from the pan right away, but gently loosen the edges with a knife. Leave the cheesecake to cool on the counter for about 1 hour. Afterward, move it to the fridge to chill for 4 hours, or overnight.
When it’s time to serve, release the springform pan. Top your apple cheesecake with caramel sauce or whipped cream, and enjoy. I think a drizzle of apple cider caramel sauce would also be delicious!
Quick Tips
- Cool the cheesecake gradually. Allow the cheesecake to cool at room temperature, and then chill it for 4-6 hours. I usually prepare this cheesecake the day before serving, so it can chill in the fridge overnight.
- Substitute store-bought apple pie filling. If you’re short on time, replace the homemade apple topping with a can of apple pie filling.
- Take it over the top with a streusel! For even more flavor and crunch, add a crumbly streusel topping over the apple layer. It’ll give this apple cheesecake some serious Dutch apple pie vibes. Crunchy streusel is also a great potential stand-in for pecans if you’re leaving out the nuts.
Caramel Apple Cheesecake FAQs
Not this time! Since baking in a water bath is designed to prevent cracks in a cheesecake, it isn’t necessary for this recipe. The apple topping covers any potential cracks.
Follow the baking directions for my caramel apple cheesecake bars to make this recipe as squares instead. It’s a great way to adapt this dessert for potlucks and parties.
How to Store
- Refrigerate. Store your caramel apple cheesecake covered in the fridge for up to 4 days.
- Freeze. If you’d like to make this cheesecake ahead and freeze it, allow it to chill fully in the fridge beforehand. Double-wrap the cheesecake tightly (first in plastic wrap, then in foil) and freeze it inside the pan for best results. Thaw in the fridge before serving.
Print
Description
This apple cheesecake has a buttery graham cracker crust layered with creamy cheesecake and a gooey caramel apple topping that tastes just like the filling in apple pie!
Crust:
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped pecans
- 1/4 cup butter, melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake:
- 2 (8-ounce) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping:
- 4 cups apples – peeled, cored, and thinly sliced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- Preheat the oven to 350°F.
- Crust: In a large bowl, mix the graham cracker crumbs, pecans, melted butter, sugar, and cinnamon until well combined.
- Press the graham cracker mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until lightly golden. Set aside while you prep the next steps, leaving the oven on.
- Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Add the eggs, one at a time, mixing after each addition and finally vanilla, mixing until smooth, scraping the sides of the bowl as necessary to ensure no lumps. Pour the filling into the baked crust.
- Topping: Place the apples in a large bowl. Stir the sugar and cinnamon together in a smaller bowl and sprinkle over the apples and toss to coat evenly. Spread the apples evenly on top of the cheesecake filling, and sprinkle the pecans over top.
- Bake: Bake the cheesecake for 60 – 70 minutes, until the center is just set. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.
- Drizzle with caramel to serve or top with whipped cream.
