Homemade Caramel Apple Cheesecake on a graham cracker crust, filled with sweet, juicy apples and creamy caramel. It’s the perfect finish to any fall meal!
I originally shared this recipe over at Kenarry: Ideas for the Home a few weeks ago. While I was there, Carrie was here sharing her recipe for Caramel Apple Coffeecake. Be sure to go check it out if you haven’t already!
I know that when most of us think of fall, apples are right there at the top of the list. When I was growing up, I remember going on a field trip every year in September to a local apple farm up in the mountains. We did all of the fun, traditional farm activities including a hay ride, petting zoo, and apple taste testing. That was also where I milked a cow for the first time!
That is one of the things I miss most about home, and just the mainland in general! When we move back stateside, I want to take our kiddos to all of the fun places that I used to visit as a kid. There’s also a big pumpkin patch (Burt’s Pumpkin Farm in Dawsonville, GA) that I daydream about taking my kids to every fall. It has some of the biggest pumpkins I’ve ever seen, and I enjoy seeing all of my friends’ photos of their little ones there each year. Though I must admit, I am a tad bit envious!
As far as apple desserts go, this one is sure to please! It’s full of juicy apples, creamy caramel, and the CRUST! It is so good. And please, y’all, if you make this cheesecake, you HAVE to make the crust that goes with it. See, the crust has a little hint of cinnamon making it the perfect base for this caramel apple cheesecake. Plus, it’s really simple to make. Just make it. I promise you’ll be glad you did.
Caramel Apple Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 Tablespoons butter,, melted
- ½ teaspoon cinnamon
Cheesecake:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 (21 oz) can apple pie filling
- ¼ cup caramel topping
- ½ teaspoon cinnamon
- ¼ cup cinnamon almonds,, coarsely chopped (or any nut that you prefer)
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, combine all ingredients for the crust. Mix until crumbly, then press firmly into the bottom and up the sides of a 9 inch pie plate. Bake in preheated oven for 6-7 minutes until set.
- In a large mixing bowl, beat cream cheese over medium speed until fluffy. Add in the sugar, vanilla extract, and eggs and beat until mixture is smooth.
- Scoop ¾ of the apple pie filling from the can and spread in the bottom of the prepared crust. Top with the cheesecake filling, spreading evenly.
- Bake in the preheated oven for 30-35 minutes until top is set and cheesecake is cooked through. Transfer to a wire rack to cool.
- While cheesecake is baking, combine remaining ¼ can of apple pie filling, caramel topping, and ½ tsp of cinnamon in a small sauce pan over low heat. Stir until smooth, then set aside.
- When cheesecake is cool, spread caramel apple mixture over the top and sprinkle with chopped nuts. Refrigerate for at least 2-3 hours before slicing. Enjoy!
Notes
Nutrition
Kristy Kowalsky says
Just made this to bring to a dinner! Super easy, and soooooo beautiful.
Kelly Anthony says
This caramel apple cheesecake looks like perfection. Your pictures really show off this delicious pie!
Danielle Wolter says
OMG I am drooling here. This looks just incredible it’s the dessert of my dreams!! I must make it 🙂
Amy | The Cook Report says
Ooo yum, this looks so gooey and delicious!
Cliona Keane says
Oh WOW! This looks beyond delicious. Apple dishes at this time of year work perfectly and I’m definitely making this!
kellie@foodtoglow says
I”d love to just have this for dinner! We don’t have graham crackers here in the UK but our “digestive biscuits” (such a weird name!) would work just fine.
Natalie says
I love caramel apple! This cheesecake looks divine!
Wanda I Morales says
Hello,
Once I saw the picture I knew this is was what I was looking for. I started my prep work 2 days before as I caramelized my own apples (I don’t like the canned ones) and I also made my caramel. For the crust I used vanilla wafers instead of Graham crackers, I don’t like those either. It came out great, definitely will be making it again.
Hannah Majors says
Excited to try this recipe. When my husband and I got married 2 years ago we opted for pies instead of cake. So, all our aunts baked these delicious pies. The caramel apple cheesecake was our favorite! Going to make it for our anniversary dessert tonight!!
Kelly says
I recently made this for a work potluck and everyone LOVED it. I used homemade pie filling but was faithful to everything else. This was so exceptional that l am making it as 1 of 2 desserts for Christmas. Thank you for sharing a great “keeper” recipe!
Ashlyn says
Yay Kelly! I’m so happy to hear that!
Heather says
This was a hit today thank you. I used fresh apple pie filling instead of a can and it tasted delicious.
Ashlyn says
So glad to hear that, Heather!
diego says
this is the best cheesecake/pie i have ever had thank you for the recipe!!!
Jaren (Diary of a Recipe Collector) says
Now this is my kind of pie! I love everything about it! I’d love to go apple-picking one day. Not much of that down here in Louisiana either!
Cookin canuck says
That is one gorgeous piece of cheesecake! I usually save my favorite part for the last bite, but every part of this looks so good – it would be a battle between the crust and the topping.
Carrie @Frugal Foodie Mama says
I am not gonna lie- I think I am totally in love with this cheesecake! 😉 A perfect dessert for fall.
Renee - Kudos Kitchen says
That is one glorious looking cheesecake. I especially love that caramel nut topping!
Tonia from TheGunnySack says
Awesome! This recipe has two of my favorites in one: cheesecake and apple pie!
Derek says
wow this pie has fall written all over it! thanks for sharing!
Michelle @ A Dish of Daily Life says
Ashlyn, this looks amazing! I love cheesecake anything…its one of those things I have a hard time turning down. 🙂 I could go for a slice of this right now! Forget dinner.