Caramel Apple Cheesecake

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When it comes to indulgent desserts, few treats are as irresistible as a Caramel Apple Cheesecake. This creamy, spiced cheesecake combines the smooth richness of classic cheesecake with the warm flavors of caramelized apples and a buttery gingersnap crust. It’s the perfect dessert for fall gatherings, Thanksgiving celebrations, or whenever you want to impress guests with a show-stopping treat.

Not only does this recipe look stunning on the dessert table, but it also delivers on flavor — balancing sweet caramel, tangy cream cheese, and spiced apples in every bite. If you’ve been searching for the ultimate holiday cheesecake recipe or a crowd-pleasing dessert, this Caramel Apple Cheesecake is the one.

Why You’ll Love This Recipe

• Combines two classic desserts — cheesecake and caramel apples — into one decadent treat.
• Perfect for fall, Thanksgiving, and holiday parties.
• Can be made ahead of time for easy entertaining.
• Customizable with different crusts, apples, or toppings.
• Creamy, spiced, and finished with a rich caramel drizzle.

Ingredients Breakdown

For the Crust:

• Gingersnap Cookies – Adds a warm, spiced flavor that pairs beautifully with apples.
• Butter – Helps bind the crust while adding richness.

For the Cheesecake Filling:

• Cream Cheese – The base of any cheesecake, providing that smooth, creamy texture.
• Brown Sugar – Brings a deeper sweetness than white sugar.
• Eggs – Create structure and stability.
• Apple Pie Spice – A blend of cinnamon, nutmeg, and allspice for cozy fall flavor.
• Vanilla Extract – Enhances the flavor profile.
• All-Purpose Flour – Helps the filling set properly.
• Sea Salt – Balances the sweetness.

For the Apple Topping:

• Honeycrisp Apples – Naturally sweet, crisp, and ideal for caramelizing.
• Butter & Brown Sugar – Caramelize the apples to perfection.
• Apple Pie Spice – Layers the flavor.
• Salted Caramel Sauce – Ties everything together with a rich, glossy finish.

Tips and Tricks

• Use room-temperature cream cheese to avoid lumps in the filling.
• Bake the cheesecake in a water bath to prevent cracks.
• Don’t overbake — the center should still jiggle slightly when done.
• Allow the cheesecake to cool gradually in the oven to prevent sinking.

Variations and Customizations

• Nutty Crust: Add chopped pecans or walnuts to the gingersnap base.
• Different Apples: Try tart Granny Smith apples for a tangy contrast.
• Caramel Swirl: Drizzle caramel into the batter before baking for added flavor.
• Spiced Whipped Cream: Top each slice with cinnamon whipped cream for extra indulgence.

Pairing Suggestions

This cheesecake is delicious on its own, but you can elevate the presentation by serving it with:

• Freshly whipped cream
• Extra caramel drizzle
• Hot apple cider or pumpkin spice lattes
• A scoop of vanilla ice cream for added indulgence

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Popular Questions

Can I make this cheesecake ahead of time?
Yes! In fact, it tastes better after resting overnight in the refrigerator.

Do I have to use gingersnaps for the crust?
No, you can substitute graham crackers, vanilla wafers, or even shortbread.

Can I use store-bought caramel sauce?
Absolutely. Homemade is wonderful, but store-bought works just as well.

Caroline

Caramel Apple Cheesecake

A rich and creamy cheesecake with a gingersnap crust, spiced apple topping, and a drizzle of salted caramel sauce — the perfect fall dessert.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz gingersnap cookies, crushed
• 4 tbsp unsalted butter, melted
• 32 oz cream cheese, softened
• 1 cup light brown sugar, packed
• 4 large eggs, room temperature
• 2 tsp apple pie spice
• 2 tsp vanilla extract or paste
• 2 tbsp all-purpose flour
• 1 pinch sea salt
• 3 Honeycrisp apples, peeled, cored, and sliced
• 1 1/2 tbsp unsalted butter
• 2 tbsp light brown sugar
• 1/2 tsp apple pie spice
• salted caramel sauce, for drizzling

Equipment

• 9-inch springform pan
• mixing bowls
• electric mixer
• food processor or rolling pin
• spatula
• saucepan or skillet

Method

 

1. Preheat oven to 325°F (163°C).
2. Crush gingersnap cookies, mix with melted butter, and press into a springform pan. Bake 8–10 minutes. Cool.
3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in spices, vanilla, salt, and flour.
4. Pour filling over crust. Bake 55–65 minutes, until edges are set and center jiggles slightly.
5. Turn off oven, leave cheesecake inside with door ajar for 1 hour. Chill at least 4 hours or overnight.
6. Cook apples with butter, sugar, and spice until tender and caramelized. Cool completely.
7. Top chilled cheesecake with apples and drizzle with caramel sauce before serving.

Notes

• Add nuts to the crust for crunch.
• Swap apple varieties for different flavors.
• Store leftovers properly to maintain freshness.

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