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

Caramel Apple Cheesecake

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 490kcal



  • cups graham cracker crumbs
  • cup granulated sugar
  • 7 Tablespoons butter melted
  • ½ teaspoon cinnamon


  • 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)


  • 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!


  • 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.


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