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Caramel Apple Cheesecake

Caramel apple cheesecake with a buttery graham cracker crust, creamy cinnamon cheesecake filling, and a thick caramelized apple layer. Finished with an oat streusel crown and baked in a water bath for a silky, just-set texture.
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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 filling
  • 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
  • 0.33 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
caramel sauce for serving
  • 1 caramel sauce for serving

Equipment

  • 1 springform pan
  • 1 water bath setup

Method
 

Bake the crust
  1. Preheat oven to 325F. Press the crust mixture into a 9-inch springform pan and bake 10 minutes.
  2. Cool the baked crust until no longer hot to the touch. Pour the crust does not need to be removed from the pan.
Make the apple layer
  1. Cook the apple layer ingredients over heat for about 5 minutes, until thickened. Keep cooking until the juices turn glossy and cling to the apples.
  2. Cool the apple layer completely. It should look thick and not runny before topping the cheesecake.
Assemble and bake the cheesecake
  1. Beat the cheesecake filling smooth, scraping the bowl as needed. Mix just until silky so the batter stays creamy.
  2. Pour the cheesecake filling over the crust. Spread evenly so the surface is level.
  3. Top with the cooled apple layer. Add it in an even layer with no bare spots.
  4. Scatter the streusel over the top. Use your fingers to create small clusters that will toast during baking.
  5. Bake the cheesecake in a water bath at 325F for 60-65 minutes, until just set. The edges should look set while the center still has a slight wobble.
  6. Cool the cheesecake completely at room temperature. The filling should settle and firm as it cools.
Chill and serve
  1. Refrigerate the cheesecake for 6 hours to fully chill. It should slice cleanly when ready.
  2. Drizzle with caramel sauce before serving. Add extra drizzle so it cascades down the sides of each slice.

Notes

Pro tip: cool the apple layer fully before adding it on top so it doesn’t thin the cheesecake batter. Store covered in the refrigerator up to 5 days; the caramel sauce is best added right before serving. Freezing is not recommended due to the apple topping texture. For a lower-sugar option, use a sugar substitute designed for baking for both the crust and filling.