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+ servings

Caramel Apple Cheesecake

A delicious and creamy caramel apple cheesecake topped with caramel sauce!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Servings 12
Author foodnessgracious


For The Crust

  • 1 3/4 cups crushed graham cracker crumbs
  • 2 tbsp sugar
  • 1/4 tsp cinnamon
  • 1 pinch of nutmeg
  • 1/4 cup butter, melted

For The Filling

  • 1 cup apple pie filling
  • 1 Granny Smith apple, peeled and diced
  • 24 oz cream cheese
  • 2/3 cup brown sugar
  • 5 tsp all purpose flour
  • 3 Pete and Gerry’s Organic Eggs, plus 1 yolk
  • 1 1/2 tsp cinnamon
  • 1 pinch of nutmeg
  • 1/4 tsp ground cloves
  • 2/3 cups heavy whipping cream

For The Caramel Sauce

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream


  • Preheat the oven to 350 degrees F. Grease a 9 inch springform pan on the bottom and sides.
  • In a bowl combine the graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Mix well and add to the springform pan.
  • Using a flat bottomed glass, press down on the mixture to compact it and set aside.
  • Combine diced apple with the pie filling in another bowl.
  • In the bowl of an electric mixer, beat the cream cheese, brown sugar and flour until smooth and creamy.
  • Add each egg and extra yolk? Individually beating well after each time.
  • Add the cinnamon, nutmeg and cloves and mix.
  • Finally add the heavy cream and mix until well combined.
  • Add half of the cream cheese batter to the springform pan spreading it out evenly.
  • Add half of the apple mixture over the first half of the batter.
  • Add the remaining batter and then top it off with the remaining apple mixture.
  • Using a knife, gently swirl it through the batter to mix everything together.
  • Place the cheesecake on to a baking sheet pan and bake in the oven for 1 hour 50 minutes and the cheesecake looks dry on the surface.
  • Take the cheesecake pan from the oven and gently run a sharp pointed knife around the rim of the cheesecake.
  • Turn off the oven and return the cheesecake to the oven foremother hour to cool down.
  • Store the cheesecake in the fridge overnight.
  • To make the caramel sauce-
     In a pan combine 1 cup brown sugar, 1/2 cup butter and 1/2 cup heavy cream. Bring to a boil and then simmer for 4-5 minutes.