There’s something magical about fall—when the crisp air arrives, leaves start to crunch underfoot, and kitchens across America fill with the smell of cinnamon, apples, and warm baked goods. For me, fall always brings back memories of my grandmother’s kitchen, where caramel apples and spiced treats were staples of the season. But one dessert stole the spotlight every year: her Caramel Apple Cheesecake.
This luscious, creamy cheesecake, layered with sweet-tart apples and drizzled with golden caramel, is everything I love about autumn in one heavenly bite. Today, I’m sharing a version that blends tradition with a little extra indulgence—perfect for cozy nights in, Thanksgiving tables, or just a well-deserved treat.
🧀 Why You’ll Love This Caramel Apple Cheesecake
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Rich & Creamy: The velvety cheesecake base melts in your mouth.
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Caramel Drizzle Heaven: Homemade or store-bought caramel gives it that bakery-level finish.
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Apple Perfection: Spiced, sautéed apples add texture and cozy flavor.
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Fall Festive: It’s like biting into autumn itself.
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Small Batch: This recipe serves 4, perfect for intimate gatherings or just a few dessert lovers!
📝 Ingredients
For the crust:
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1 cup graham cracker crumbs (about 8 full crackers)
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2 tbsp granulated sugar
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4 tbsp unsalted butter, melted
For the cheesecake filling:
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2 (8 oz) packages cream cheese, softened
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1/3 cup sour cream
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1/2 cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
For the apple topping:
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2 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced
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2 tbsp unsalted butter
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2 tbsp brown sugar
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1/2 tsp ground cinnamon
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1/4 tsp nutmeg
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1/2 tsp lemon juice
For the caramel sauce (optional if using store-bought):
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1/2 cup granulated sugar
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2 tbsp water
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3 tbsp unsalted butter
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1/4 cup heavy cream
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Pinch of salt
🕒 Prep & Cook Time
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Prep Time: 30 minutes
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Cook Time: 50 minutes
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Cooling + Chill Time: 4 hours minimum
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Total Time: 5 hours 20 minutes
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Servings: 4
🍰 How to Make Caramel Apple Cheesecake
1. Make the Crust
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Preheat your oven to 325°F (160°C).
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
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Press into the bottom of a 6-inch springform pan (or 8×4-inch loaf pan).
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Bake for 10 minutes, then let cool.
2. Prepare the Cheesecake Filling
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In a large bowl, beat the cream cheese until smooth.
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Add sugar, sour cream, and vanilla. Mix until well combined.
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Add eggs one at a time, mixing on low until just incorporated.
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Pour over the cooled crust.
3. Bake the Cheesecake
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Bake for 45–50 minutes, or until the center is slightly jiggly.
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Turn off oven, crack the door, and let it rest for 30 minutes.
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Cool at room temperature, then chill in the fridge for at least 4 hours (overnight is best!).
4. Make the Spiced Apple Topping
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In a skillet, melt butter over medium heat.
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Add apple slices, brown sugar, cinnamon, nutmeg, and lemon juice.
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Cook for 5–7 minutes until tender but not mushy.
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Let cool.
5. Make the Caramel Sauce (if homemade)
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Combine sugar and water in a saucepan over medium heat.
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Cook without stirring until it turns amber.
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Carefully whisk in butter and cream (it will bubble!).
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Stir in salt, remove from heat, and cool.
6. Assemble & Serve
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Spoon the apple topping over the chilled cheesecake.
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Drizzle generously with caramel sauce.
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Slice and serve!
👩🍳 Pro Tips from My Kitchen
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Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp for a smooth batter.
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Chill Time: Don’t rush the chilling—it’s what gives the cheesecake its perfect texture.
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Apple Variety: Use tart apples like Granny Smith for balance or go sweeter with Fuji or Gala.
🍽️ Serving Ideas
This cheesecake pairs beautifully with:
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A warm cup of cider
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Spiced chai or coffee
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A dollop of whipped cream
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Toasted pecans or walnuts sprinkled on top
🍁 Make It Your Own
Want to switch it up? Here are some fun variations:
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Add a Streusel Topping: Mix oats, brown sugar, and butter for a crumble finish.
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Swap Caramel for Maple Syrup: A deep, woodsy flavor perfect for fall.
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Mini Cheesecakes: Make in muffin tins for individual treats!