This Caramel Apple Cheesecake is made with a homemade graham cracker crust, and is filled with sweet, juicy apples and creamy caramel. It’s the perfect finish to any fall meal!

The season of fall dessert recipes and baking is upon us! Recipes like The Best Chocolate Pecan Pie, Pumpkin Cheesecake Sugar Cookie Bars, and this Caramel Apple Cheesecake would make the perfect addition to your Thanksgiving or holiday dessert table!

a slice of cheesecake with caramel on top of a white plate

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. 

caramel apple cheesecake on a pie plate

As far as apple desserts go, this Caramel Apple Cheesecake 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.

a piece of cheesecake with a bite taken out

Ingredients for Caramel Apple Cheesecake

  • graham cracker crumbs
  • granulated white sugar
  • butter
  • cinnamon
  • cream cheese
  • vanilla extract
  • eggs
  • apple pie filling
  • caramel topping
  • cinnamon almonds (optional)

ingredients laid out to make caramel apple cheesecake

How to Make Caramel Apple Cheesecake – Step by Step

Step 1: Make the Crust
 
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.
 
graham cracker crust
 
Step 2: Make the Cheesecake Filling
 
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.
 
Step 3: Fill the Pie Crust
 
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.
 
a pie dish full of apples
 
Step 4: Bake
 
Bake in the preheated oven for 30-35 minutes until top is set and the caramel apple cheesecake is cooked through. Transfer to a wire rack to cool.
 
batter in a pie crust
 
Step 5: Make the Topping
 
While the caramel apple 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.
 
caramel apple cheesecake on a white plate

Tips and Notes

How to Store

Once the cheesecake has cooled completely, store in an airtight container or cover with plastic wrap and place in the refrigerator for up to 4 days.

Make ahead: this is an excellent dessert recipe to make ahead of time for the holidays. It can be made ahead and stored covered in the refrigerator for up to 4 days.

a cheesecake with a slice taken out

How to Freeze

This caramel apple cheesecake freezes perfectly for up to 6 months. Once the cheesecake is completely cool, store in a freezer safe airtight container or cover with both plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

caramel apple cheesecake on a white plate

More Apple Recipes You Might Enjoy!

 

a slice of cheesecake with caramel on top of a white plate
5 from 82 ratings

Recipe: Caramel Apple Cheesecake

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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!
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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

  • How to Store: once the cheesecake has cooled completely, store in an airtight container or cover with plastic wrap and place in the refrigerator for up to 4 days.
  • Make ahead: this is an excellent dessert recipe to make ahead of time for the holidays. It can be made ahead and stored covered in the refrigerator for up to 4 days.
  • Freezing: this caramel apple cheesecake freezes well for up to 6 months. Once the cheesecake is completely cool, store in a freezer safe airtight container or cover with both plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 490kcal, Carbohydrates: 41g, Protein: 7g, Fat: 34g, Saturated Fat: 17g, Cholesterol: 129mg, Sodium: 413mg, Potassium: 158mg, Fiber: 1g, Sugar: 26g, Vitamin A: 1135IU, Calcium: 93mg, Iron: 1.2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.