Caramel apple cheesecake made with cream cheese, apples, brown sugar, oats, graham crackers, butter, cinnamon, and caramel sauce.
Table of Contents
This Caramel Apple Cheesecake exists because I couldn’t decide what kind of dessert I wanted — and honestly, that happens to me a lot in the fall. Cheesecake felt right. Apple crisp felt right too. And caramel apples? Obviously. Instead of choosing like a responsible adult, I mashed all three ideas together and hoped the oven would forgive me.
I first made this on a cool afternoon when the house felt quiet in that early-fall way. Windows cracked. Hoodie on. A bag of apples sitting on the counter because I bought too many again. You know that moment when summer desserts just don’t hit anymore, but you’re not quite ready for full-on holiday baking? That’s where this cheesecake lives.
When it came out of the oven, the top was golden, the apples looked soft and glossy, and the kitchen smelled like cinnamon and butter and something sweet that made waiting feel impossible. I remember thinking, Okay… maybe this is too much. But then I tasted it the next day — because cheesecake always needs a night to calm down — and it worked. Not perfectly. But really, really well. The kind of dessert that feels familiar and special at the same time.
Why you’ll Love this Caramel Apple Cheesecake?
What makes this Caramel Apple Cheesecake different isn’t one big dramatic thing — it’s the layers working together. The crust isn’t just graham crackers. The topping isn’t just apples. And the cheesecake filling isn’t overly sweet or stiff. Everything has a job.
You get creamy cheesecake first, then soft apples, then a little crunch from the oat topping. The brown sugar brings warmth without making it heavy, and the cinnamon is there — but not shouting. And the caramel drizzle at the end? That’s where things tip from “nice dessert” into people asking for the recipe.
Is it the most elegant cheesecake you’ll ever make? Maybe not. But it’s cozy. And comforting. And the kind of dessert people remember because it feels like fall, not because it tried to impress anyone.
Ingredient Notes
Before you jump in, let’s talk through the ingredients in this Caramel Apple Cheesecake — not in a strict way, just so you know what’s pulling its weight.
- Graham cracker crumbs give you that classic cheesecake base everyone expects. Comfort food math.
- Brown sugar shows up a lot here, and that’s intentional. It adds warmth and depth instead of straight sweetness.
- Rolled oats bring texture to both the crust and topping. They make everything feel more “apple crisp” than cake.
- Butter holds it all together and makes the crust rich enough to stand up to the filling.
- Cream cheese is the heart of the cheesecake. Softened matters. Cold cream cheese will fight you.
- Cornstarch helps the filling set without turning dense or heavy.
- Cinnamon ties the apples and cheesecake together. Not too much. Just enough.
- Vanilla extract smooths everything out.
- Lemon juice adds a little brightness so the filling doesn’t taste flat.
- Apples bring natural sweetness and texture. Thin slices are your friend here.
- Coconut oil helps the topping crisp without drying it out.
- Caramel sauce is technically optional… but emotionally necessary.
How to Make Caramel Apple Cheesecake?
This Caramel Apple Cheesecake has layers, but it’s not complicated — just a little patient.
- Start by preheating your oven to 350°F. In a bowl, mix the melted butter, brown sugar, rolled oats, and graham cracker crumbs until everything looks evenly coated. Press it firmly into the bottom of a 9-inch springform pan. Use a glass if you want. Bake for 5 minutes, then pull it out and let it cool while you make the filling.
- In another bowl, beat the softened cream cheese with both sugars until smooth. Add the cinnamon, vanilla extract, lemon juice, and cornstarch, then mix again until creamy. Pour the filling over the crust and smooth the top.
- Lay the thin apple slices over the filling in a single layer. Don’t stress about making it perfect — rustic is part of the charm. In a separate bowl, mix the flour, oats, cinnamon, brown sugar, and coconut oil until crumbly. Sprinkle this topping evenly over the apples.
- Bake for 40 to 50 minutes, until the top is golden and the center still has a slight jiggle. Let it cool at room temperature for about 15 minutes, then refrigerate overnight. I know waiting is hard. But cheesecake needs time. Before serving, drizzle with caramel and add whipped cream or ice cream if you want to go all in.
Storage Options
This Caramel Apple Cheesecake stores well, which is good because it’s one of those desserts people keep “checking on.” Cover it tightly and refrigerate for up to 5 days.
You can also freeze individual slices. Wrap them well and freeze for up to 2 months. Thaw overnight in the fridge. The texture holds up better than you’d expect — and future-you will absolutely appreciate it.
Variations & Substitutions
This Caramel Apple Cheesecake is flexible, which I love.
- Swap graham crackers for gingersnaps if you want more spice.
- Use Granny Smith apples for tartness or Honeycrisp for sweetness.
- Add chopped pecans or walnuts to the topping for crunch.
- Drizzle with salted caramel if sweet-salty is your thing.
- Use gluten-free oats and crackers if needed — just check labels.
Ever change a recipe slightly and decide your version is now the “real” one? That’s allowed.
What to Serve With Caramel Apple Cheesecake?
This Caramel Apple Cheesecake is rich, so simple pairings work best.
- Whipped cream keeps things light.
- Vanilla ice cream adds contrast, especially with a cold slice.
- Coffee or espresso cuts the sweetness nicely.
- Hot apple cider makes everything feel extra cozy.
Honestly, though? It doesn’t need much help.
FAQ
Do I really need to chill it overnight?
Yes. Cheesecake needs time to fully set. Cutting it early usually ends in soft slices and regret.
Can I make this ahead of time?
Absolutely. It’s better the next day. This is not a rush dessert.
What apples work best?
Firm apples like Honeycrisp or Granny Smith hold their shape and don’t turn mushy.
If you make this Caramel Apple Cheesecake, I hope it becomes one of those desserts you associate with cozy days and full kitchens. Let me know how you made it yours — more caramel, different apples, extra topping? I’m always curious.
Caramel Apple Cheesecake
Ingredients
Crust
- 1 cup finely crushed graham cracker crumbs
- ¼ cup brown sugar
- ¾ cup rolled oats
- ½ cup unsalted butter melted
Filling
- 16 oz cream cheese softened
- 2 tbsp cornstarch
- ½ tsp ground cinnamon
- 2 tsp vanilla extract
- ⅛ tsp lemon juice
- ¼ cup brown sugar
- ¼ cup granulated sugar
Apple Crisp Topping
- ¼ cup all-purpose flour
- 2 medium apples peeled and thinly sliced
- ¼ cup rolled oats
- ¼ tsp ground cinnamon
- ¼ cup brown sugar
- 2 tbsp coconut oil
Optional
- Caramel sauce for topping
Instructions
Prepare the Oven and Crust
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the melted butter, brown sugar, rolled oats, and graham cracker crumbs until evenly moistened.
Form and Bake the Crust
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese until smooth. Add the brown sugar, granulated sugar, cinnamon, vanilla extract, lemon juice, and cornstarch. Mix until fully combined and creamy.
Assemble the Cheesecake
- Pour the cheesecake filling evenly over the prepared crust and smooth the surface. Arrange the thinly sliced apples in a single layer over the filling.
Prepare the Apple Crisp Topping
- In a small bowl, combine the flour, rolled oats, cinnamon, brown sugar, and coconut oil until crumbly. Sprinkle the topping evenly over the apples.
Bake
- Bake the cheesecake for 40 to 50 minutes, or until the top is lightly golden and the center is mostly set with a slight jiggle.
Cool and Chill
- Remove from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Transfer to the refrigerator and chill for at least 8 hours or overnight to fully set.
Serve
- Before serving, drizzle with caramel sauce if desired. Serve plain or with whipped cream or vanilla ice cream.
Notes
