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4.67 from 3 votes
Three slices of homemade Caramel Apple Cheesecake are served on pink plates on a floral table cloth. The cheesecake is moist and jiggly with melted caramel dripping down the sides.
Caramel Apple Cheesecake
Prep Time
30 mins
Cook Time
1 hr 30 mins
 

Creamy cheesecake, sweet apples, and salted caramel sauce swirled together to make the ultimate Caramel Apple Cheesecake recipe for fall dessert fans!

Course: Dessert
Cuisine: American
Servings: 12 people
Author: Gemma Stafford
Ingredients
  • 2 medium Granny Smith apples (about 13½ oz/380 g)
  • 1 tablespoon butter
  • 1 recipe Cookie Crust
  • 4 cups (32 oz/900 g) cream cheese, at room temperature
  • 1 cup (6 oz/170 g) dark brown sugar
  • 3 large eggs, at room temperature
  • ¼ cup (2 oz/57 g) sour cream, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • ½ cup (5 oz/142 g) Salted Caramel Sauce, warmed slightly to pour
Instructions
  1. Preheat the oven to 325°F (165°C) and line a baking sheet with aluminum foil. Set aside.

  2. Peel, core, and cut the Granny Smith apples into ¼-inch (6-mm) thick slices and place in a small saucepan with the butter. Cook over medium heat for about 5 minutes, until the apples have softened slightly. Drain any liquid, then let the apples cool completely.

  3. Press the cookie crust into a 9-inch (23-cm) springform pan. Set aside.

  4. In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the cream cheese and brown sugar until very smooth and no lumps from the cream cheese remain.

  5. Beat in the eggs, one at a time. Scrape down the sides of the bowl after each addition.

  6. Mix in the sour cream, vanilla extract, and lemon juice, then gently fold in the flour until evenly combined.

  7. Pour half of the cheesecake batter onto the cookie crust, then layer in the cooled apples. Drizzle the apples with half of the salted caramel sauce, then top with the remaining cheesecake batter.

  8. Drizzle the remaining salted caramel sauce on top of the cheesecake.

  9. With a thin knife, swirl the caramel sauce into the cheesecake batter in a zigzag pattern, taking care not to scrape the cookie crust.

  10. Bake for about 1 hour and 30 minutes until the edges of the cheesecake are set and the center jiggles slightly. (If it starts to darken on top, cover the cheesecake with foil for the remainder of the baking.)

  11. Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool for an hour before transferring to the refrigerator to cool completely for at least five hours or overnight.

  12. Store leftovers in an airtight container in the refrigerator for up to 3 days.