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Caramel Apple Cheesecake

Caramel Apple Cheesecake with a graham cracker crust, cinnamon cheesecake filling, a thick caramelized apple layer, and an oat streusel crown. Baked in a water bath for a creamy, just-set center with a clean slice and finished with a caramel drizzle.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 2 cup graham cracker crumbs
  • 3 tbsp sugar
  • 6 tbsp butter melted
cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup sugar
  • 3 eggs
  • 0.5 cup sour cream
  • 1 tsp vanilla
  • 1 tsp cinnamon
apple layer
  • 3 apples large, peeled and diced
  • 0.333 cup brown sugar
  • 1.5 tsp cinnamon 1-1/2 teaspoons
  • 1 tbsp butter
  • 1 tbsp cornstarch
streusel
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 6 tbsp butter cold
caramel for serving
  • 1 caramel sauce for serving

Equipment

  • 1 stand mixer
  • 1 springform pan
  • 1 sheet pan

Method
 

Make the crust
  1. Preheat the oven to 325F, then press the graham cracker crumbs, sugar, and melted butter into a 9-inch springform pan. Bake for 10 minutes, then keep the pan ready for filling.
Cook and cool the apple layer
  1. Cook the diced apples with brown sugar, cinnamon, butter, and cornstarch for 5 minutes, until thickened. Cool completely.
Assemble and bake
  1. Beat the cream cheese and sugar until smooth, then mix in the eggs, sour cream, vanilla, and cinnamon until combined. Pour the filling over the baked crust.
  2. Top the cheesecake filling with the cooled apple layer, spreading it evenly to cover the surface. Scatter the oat streusel over the top.
  3. Place the springform pan in a water bath and bake at 325F for 60-65 minutes until just set. Cool completely before chilling.
Chill and serve
  1. Refrigerate for 6 hours to set the cheesecake. Drizzle caramel sauce over the top right before serving.

Notes

Pro tip: to avoid cracks, bake only until the center is just set (it should still have a slight wobble). Refrigerate leftovers in an airtight container up to 4 days; freeze slices up to 2 months for best texture. For a lighter option, swap full-fat cream cheese and sour cream for reduced-fat versions (still bake with the same water-bath method).