Caramel Apple Cheesecake

filed under: Cheesecakes on September 14, 2019

Caramel Apple Cheesecake gives you the taste of a freshly dipped caramel apple without the mess! With Fall upon us and leaves changing to glorious colors, it just seems like the right time to serve this sweet and delicious cheesecake. I also have a traditional Cheesecake Recipe you may enjoy.


Caramel Apple Cheesecake

As a kid, I absolutely loved Caramel Apple Pops! I would go through quite a few of these suckers if they were available to me. I still love them as an adult, but sometimes growing up means not sucking on a sucker all day. Apples dipped in lots of gooey caramel is another favorite treat, but they can be a bit cumbersome to eat and leave a sticky mess! Caramel Apple Cheesecake satisfies my taste for both Caramel Apple Pops and Caramel Apples but is much more refined. The fact that I love cheesecake, too, means that this recipe is right up my alley!

Slice of Caramel Apple Cheesecake

Caramel Apple Cheesecake Recipe

Caramel Apple Cheesecake is really quite simple, and the ingredients are easy to find at your local grocery store. There are three main parts to this recipe: the crust, the cheesecake filling, and the topping. I am going to start with the crust. Be sure to preheat your oven to 350°F before you start preparing the cheesecake.

Ingredients for Caramel Apple Cheesecake

Cheesecake Crust Recipe

A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. For this classic cheesecake crust, graham cracker crumbs and melted butter were the only two ingredients used!

The butter binds everything together so bits of crust don’t pop up in the cheesecake. No sugar is needed since the sweetness will come from the caramel and apple pie filling.

PRO TIP: When mixing together the ingredients (with a fork) I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see cheesecake recipes that have piles of graham cracker left of the plate, it is usually because they were not coated with butter.

Pouring Cheesecake into Pan With Apple Layer Already in It

What is a Springform Pan?

Press the graham cracker mixture into a 7-inch springform pan. A springform pan is a right choice for cheesecake because it has removable sides. You won’t have to mess up your dessert by trying to get the cheesecake out of the pan! If you do not have a springform pan, I recommend using a disposable pan that you can cut off after your cheesecake is done. A second option would be to line a pan with parchment paper, leaving plenty of the paper hanging over the side. With some help, you and your extra set of hands can carefully lift the cheesecake out of the pan.

Please note, if you use a size other than a 7-inch springform pan, the cooking time may need to be adjusted. You will know when the cheesecake is done when it is set and not jiggly in the middle.

Adding Apples to Caramel Apple Cheesecake

How to Make the Filling

Once you have your graham cracker crust pressed into the bottom of your pan, spread the apple pie filling carefully over the crust. In a large bowl, whip the cream cheese until fluffy. Add the sugar, vanilla, and eggs and beat until smooth, which only takes a few seconds. Pour this over the apple pie filling and bake for 50-55 minutes at 350°F. Remember, you want the cake to be set before you take it out to cool.

Drizzling Caramel Over a Caramel Apple Cheesecake

Do I Have to Use Room Temperature Cream Cheese?

When a recipe calls for room temperature cream cheese, please use room temperature cream cheese. It really does make a difference! This is one of the most important steps in making sure you have no lumps in your cheesecake. I prefer to let my cream cheese come to room temperature for about 4 hours before using. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. Another trick if you forgot to let your cream cheese get to room temperature is to let it sit in warm water for 10-15 minutes. Be sure to leave it in the foil wrapping if you soak it!

Cutting Slice out of a Caramel Apple Cheesecake

How to Make the Caramel Apple Cheesecake Topping

With caramel in the name, we better add some caramel to the recipe! As the cheesecake is cooling, heat up the apple pie filling and caramel in a small saucepan over medium heat. This should only take a minute or so. Then, spoon the mixture evenly over the cheesecake. Put it in the refrigerator to cool until you are ready to serve it. I used a caramel topping I bought from the store, but keep reading if you want to make your own caramel topping!

One Slice of Caramel Apple Cheesecake

How to Make Caramel Sauce

The sauce has 2 ingredients; caramels and evaporated milk. I have also used half & half, heavy whipping cream, and whole milk in place of the evaporated milk and found them to work just as well.

Simply place caramels and evaporated milk into a saucepan over medium heat and stir until the caramels are melted and the evaporated milk is incorporated. This takes anywhere from 5-10 minutes. Once the sauce is creamy and smooth remove it from the heat.

From-Scratch Caramel Sauce

If you want to make the sauce completely from scratch here is an easy recipe.


  • 1 cup brown sugar
  • 4 tablespoons butter
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract (optional)


Bring brown sugar, butter, and milk to a gentle boil (medium to medium-high heat) and cook until thickened, about 1- 2 minutes. Remove from heat; add vanilla extract, and spoon it over the cheesecake.

Bite Out of a Slice of Caramel Apple Cheesecake

5 from 2 votes
Caramel Apple Cheesecake
Caramel Apple Cheesecake
Prep Time
10 mins
Cook Time
55 mins

Caramel Apple Cheesecake is the perfect fall dessert with a caramel apple flavor!

Course: Dessert
Cuisine: American
Keyword: Caramel Apple Cheesecake, cheesecake
Servings: 8
Calories: 445 kcal
Author: Amanda Rettke -
  • 2 cups (168g) graham crackers, crumbled fine
  • 2 tablespoons butter, melted
  • 1 1/2 cups canned apple pie filling
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1/2 cup (100g) sugar
  • 1/4 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup caramel topping
  • 1/2 cup canned apple pie filling
  1. Preheat the oven to 350° F.
  1. In a medium bowl, mix together crushed graham crackers and melted butter until all of the crackers are fully coated.
  2. Press the cracker mixture into a prepared 8" springform pan.

  1. Spoon apple pie filling into the crust and carefully spread.
  2. In a large bowl, whip the cream cheese until fluffy. Add the sugar, vanilla, and eggs and beat until smooth, a few seconds. Pour this over the pie filling.
  3. Bake until the center of the cake is set, about 50-55 minutes.
  4. Cool to room temperature.
  1. In a small saucepan over medium heat add apple pie filling and caramel topping. Heat over low heat about 1 minute.
  2. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.
  3. Refrigerate the cake until ready to serve

Are you Looking for More Cheesecake Recipes?

I love cheesecake, and I am so glad there are so many varieties out there. Here are some favorites I have made.

Chocolate Cheesecake

Peanut Butter Cheesecake

Brownie Bottom Cheesecake

Strawberry Cheesecake

Snickerdoodle Cheesecake

Reese’s Cheesecake Pie

Snickers Cheesecake Cake

Cheesecake Recipe

Pumpkin Cheesecake

Leave a Reply

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Deborah Ragan says:

    Can you use fresh apples instead of canned?

  • Daisy says:

    How do you make a caramel topping.

  • Fb says:

    I know a new baker who just jumped to the recipe and followed the directions to “pour” the graham cracker mixture in the pan. When we ate her dessert it was delicious but the bottom wasn’t pressed in the pan and it was all crumbly. Maybe add that instruction for newbies?

  • Lynn says:

    I live anything with the word cream cheese in it. But my very favorite is cheese cake. Yum and thank you.

  • Ted says:

    Can you make you own apple filling? I don’t know how but it is probably better than the can stuff .

  • Brooke says:

    I only have a 9-inch spring-form pan. By how much do you think I should increase the cheesecake filling ingredients? Double? Do you think that would be too much?

  • Becky walker says:

    Can these cheesecake pies be frozen?

  • Monica Stone says:

    This recipe starts with specific instructions that don’t work. A 7” spring form pan will not hold 2 cups graham crackers with apple filling and 2 packages cream cheese. I’d ordered a special pan for this dessert as advised and now my Holiday dessert is a flop.

    • Amanda Rettke says:

      So sorry Monica! I am so troubled when I read that anyone has had an issue with a recipe. We used a 7-inch springform pan and everything DID fit. It is a thick crust, as you can see by the picture. If you need a quick dessert to make for your holiday celebration this is a delicious option:

  • Karen says:

    Do you have a technique for doing this as a no bake? Looks Devine!

  • Brianna phillips says:

    Hi. Could this be done in individual cupcake liners? How long would yoi change the cooking time too?

  • Araceli says:

    Se ve delicioso lo voy hacer para el cumple de mi esposo.Saluditos Amanda!!me encantan tus recetas!!!!

  • Sandy says:

    Can I use fresh apples

  • Elmer Flores says:

    All your recipes looks delicious and mouth watering i should love to try all your recipes …. i hope you send me recipes on my email… thanks …..

  • Gretchen says:

    Hi Amanda, would using sea salt caramel sauce ruin the topping?

    • Amanda Rettke says:

      That would be a great substitution!

  • Jess says:

    Dear Amanda I made the caramel apple cheesecake tastes great! Your recipe is a little off first it calls for 7 in springform pan should’ve been 8. There was just not enough room in the pan for all ingredients. I thank you for the recipe next time I’ll use an 8 or 9 inch pan.

    • Amanda Rettke says:

      Thank you Jess, I will remake and see if an 8-inch works better! 🙂

  • Penny says:

    I have a question – in the instructions it states a 7” pan and in the recipe it says an 8” pan. Which is best?

  • Shelly says:

    Can I make my own apple filling with fresh apples or is it best to use canned?

  • Cali says:

    This looks amazing! I was wondering if fresh apples could be used for the filling instead of pre-made pie filling? I can’t wait to make this!

  • Meg says:

    I did this today with fresh apples that i cooked on the stove. My only comment would be that the graham cracker crust needs more butter then the recipe. At least with my experience

  • Lynda says:

    It is necessary for the carbs be listed with the recipes for T1 diabetics, otherwise these recipes are not useful.

    • Amanda Rettke says:

      HI Lynda! There are many websites that offer that information, should it be essential to your diet.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.