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+ servings

Caramel Apple Cheesecake

Caramel apple pie cheesecake is a decadent dessert, full of fall flavors. It's a Thanksgiving dessert option that isn't apple pie. Get the recipe here!
Prep Time 9 hrs
Cook Time 1 hr 30 mins
Total Time 10 hrs 30 mins
Course Desserts
Cuisine American
Servings 8 Servings
Calories 726 kcal



  • 2 cups crushed graham crackers
  • 5 tablespoons butter melted
  • 3 8 ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/3 cup sour cream
  • 1 1/2 cups diced apples
  • 1 tablespoon lemon juice
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon

Strusel Topping

  • 6 tablespoons butter cold, cut into cubes
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 2/3 cup all purpose flour
  • 1 teaspoon ground cinnamon

Caramel Sauce

  • 15 unwrapped caramel candies
  • 2 - 3 tablespoons milk


  • Preheat oven to 350 degrees. Place the spring form pan in the middle of two large pieces of heavy duty aluminum foil. Bring the foil up the sides of the pan. Crimp the pieces together around the pan. Make sure it is tight and secure so no water gets in during the baking process.
  • Begin to boil a pot of water.
  • Combine graham crackers crumbs and melted butter together in a bowl. Mix well.
  • Press graham crackers into the bottom of the springform pan. Bake for 10 minutes. Remove and allow to cool.
  • While the crust is cooling, beat cream cheese and sugar together in the bowl of a stand mixer until smooth. Beat in eggs 1 at a time being sure to scrape down the sides of the bowl after adding each egg. Beat in vanilla extract, heavy cream and sour cream. Continue mixing on medium speed until the mixture is silky and smooth. Pour mixture into cooled crust.
  • Combine apples, lemon juice, sugar, ginger and cinnamon. Mix until apples are coated.
  • Make streusel topping by placing butter, granulated sugar, brown sugar, flour and cinnamon in a bowl. Use a pastry cutter or your hands to cut butter keep working until mixture becomes crumbly.
  • Scatter the apples over the cheesecake. Sprinkle streusel topping over the the top.
  • Place cheesecake into a roasting pan. Place in the oven and pour the boiling water into the roasting pan, quickly close the door. Bake for 60 - 70 minutes or until the cheesecake is set. The middle will still be jiggly. Turn off oven, keep oven door closed and allow cheesecake to cool 1 hour in oven. It will finish cooking during this time.
  • Remove cheesecake from oven, carefully remove it from the water bath. Remove the aluminum foil, being careful of any water that may have worked its way in.
  • Chill cheesecake in the refrigerator 6 to 8 hours or overnight.
  • About 30 minutes before ready to eat, heat caramel candies and 2 tablespoons milk in a saucepan over medium-low heat until caramel melts. If sauce is too thick, add remaining tablespoon milk. Remove from burner and allow to cool 10 minutes.
  • Run a sharp knife under warm water until warm. Slice cake, drizzle with caramel and serve.


When making cheesecake make sure that the cream cheese is at room temperature so that it blends smoothly. If your cream cheese is too cold there will be lumps in your cheesecake.
It is essential to let the cheesecake chill in the refrigerator at least 8 hours.
If you don't want to make your own caramel sauce, simply use your favorite bottled caramel sauce.
The streusel topping can be a little hard to cut through at first, which can make for some not so pretty pieces of cake. But running a sharp knife under warm water before slicing helps a bit.
Nutrition facts for estimation purposes only.


Calories: 726kcalCarbohydrates: 70.2gProtein: 10.4gFat: 46.9gSaturated Fat: 27.9gCholesterol: 179mgSodium: 414mgFiber: 1.7gSugar: 50.6g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: apple pie, cake, cheesecake, sweets