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Caramel Apple Cheesecake

Caramel apple cheesecake with a graham cracker crust, cinnamon cheesecake filling, cooked apple layer, and an oat streusel crown. Baked in a water bath for a creamy, just-set center, then chilled and finished with 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: 540
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
  • 0.3333333333 cup brown sugar
  • 1.5 tsp cinnamon
  • 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
serving
  • 1 caramel sauce for serving

Equipment

  • 1 springform pan
  • 1 baking pan

Method
 

Make and bake the crust
  1. Preheat the oven to 325F and press the crust mixture (graham cracker crumbs, sugar, and melted butter) into a 9-inch springform pan. Bake for 10 minutes, then remove and keep the crust ready.
Cook the apple layer
  1. Cook the apple layer ingredients (peeled diced apples, brown sugar, cinnamon, butter, and cornstarch) for 5 minutes, until thickened. Cool completely after cooking.
Assemble the cheesecake
  1. Beat the cheesecake filling (cream cheese, sugar, eggs, sour cream, vanilla, and cinnamon) until smooth, then pour it over the baked crust. Top with the cooled apple layer.
  2. Scatter the streusel over the top (oats, flour, brown sugar, cinnamon, and cold butter). Make sure the crumbs cover the surface evenly.
Bake in a water bath
  1. Bake the cheesecake in a water bath for 60-65 minutes at 325F until just set. Cool completely before chilling.
Chill and serve
  1. Refrigerate the cheesecake for 6 hours to fully chill. Just before serving, drizzle with caramel sauce.

Notes

For the creamiest texture, beat the cheesecake filling only until smooth and avoid overmixing once eggs are added. Refrigerate in a covered container for up to 5 days; freeze is not recommended for best texture. For a lighter option, swap half the cream cheese with low-fat cream cheese (use the same amount by weight) and keep other steps the same.