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Caramel Apple Cheesecake

Caramel apple cheesecake with a graham cracker crust, creamy cinnamon cheesecake filling, and a caramelized apple layer topped with an oat streusel crown. Baked in a water bath until just set for a smooth slice, then chilled and finished with a dramatic 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
  

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

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Make the crust
  1. Preheat oven to 325°F. Press graham cracker crumbs and sugar into a 9-inch springform pan, then press in melted butter until it looks evenly packed with no dry spots.
  2. Bake the crust for 10 minutes until fragrant and lightly set. Cool briefly so the base doesn’t melt when the filling is added.
Cook the apple layer
  1. Cook apples with brown sugar, cinnamon, butter, and cornstarch for 5 minutes until the mixture turns glossy and thickened. Visual cue: the juices should cling to the apples instead of pooling.
  2. Cool the thickened apple mixture completely before assembling. It should hold together when spooned, not look wet.
Assemble and bake
  1. Beat cream cheese with sugar until smooth, then beat in eggs one at a time. Keep mixing until the batter is creamy with no visible lumps.
  2. Mix in sour cream, vanilla, and cinnamon until fully incorporated. The batter should look thick and smooth.
  3. Pour the cheesecake batter over the baked crust. Tap the pan lightly so the surface settles level.
  4. Top the cheesecake with the cooled apple layer. Spread gently so it’s even across the surface.
  5. Scatter streusel over the top in an even layer. The top should look speckled with oat crumbles.
  6. Bake in a water bath at 325°F for 60 to 65 minutes until just set. Visual cue: the center should jiggle slightly like firm gelatin, not slosh.
  7. Cool the cheesecake completely at room temperature after baking. The surface should stop looking loose around the edges.
Chill and serve
  1. Refrigerate the cheesecake for 6 hours to fully chill. It should slice cleanly and feel firm in the center.
  2. Drizzle caramel sauce over the top and down the sides before serving. Visual cue: thin ribbons should cascade and pool slightly at the base of each slice.

Notes

For the smoothest texture, beat cream cheese and sugar until no lumps remain, then add eggs gradually and mix just until combined. Store covered in the refrigerator for up to 4 days. Freezing is yes: wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator. Dietary swap: use a 1:1 gluten-free flour for the streusel if needed.