Sweet cinnamon apples and a simple caramel sauce top this easy creamy cheesecake. This is one of the easiest, most delicious desserts I've made, and it's the ultimate fall treat.

If you're a fan of cheesecake, but not a fan of springform pans and water baths, you are in for a treat! You don't need any of that to make a rich and creamy cheesecake. Like this amazing guava cheesecake, this one's made in a plain 'ol pie pan and it never cracks!

I used brown sugar in both the filling and the graham cracker crust because brown sugar, apples and caramel are about the best combo there is.

But the best part about this cheesecake MIGHT be the sweet cinnamon apple and caramel topping. I just quickly sauteed some apples in butter and cinnamon and drizzled with this easy caramel sauce, also made with brown sugar for extra rich caramel goodness. You'll have some left over but I don't think you'll be mad about it!

How to make Caramel Apple Cheesecake

Make the Crust

Preheat the oven to 350 F. Combine brown sugar, crushed graham crackers, and salt in a medium bowl. The graham crackers can be crushed in a food processor, or by putting them in a large ziplock bag and smashing with a rolling pin.
Add the melted butter and stir to combine.
Press the crust into the bottom and up the sides of a deep dish 9-inch pie pan.

Make the Filling

4. In a large bowl, combine softened cream cheese, brown sugar, and granulated sugar with a mixer on low-medium speed until there are no more lumps. Be sure the cream cheese is at room temperature or the mixture will be lumpy. You can soften it in the microwave in 30-second bursts if necessary.

5. Add the eggs and vanilla and continue mixing on low-medium speed until lump-free.

6. Pour the filling into the crust and smooth the top. Bake 25-30 minutes in the preheated oven until the sides are set and the center is just slightly jiggly. Cool completely on a rack, cover with plastic wrap and chill in the refrigerator for at least two hours.

Make the caramel

7. In a medium saucepan, combine the butter, brown sugar and water.

8. Bring to a boil and cook for 5 minutes.

9. Remove from heat and GRADUALLY stir in the evaporated milk. It will bubble up a lot so keep stirring and go slowly. Set aside to cool till it's just warm before drizzling on the cheesecake. See this post for the complete recipe.

10. Thinly slice two Granny Smith apples. Any apple will work but I like Granny Smith for the tartness and because they hold their shape when cooked.

11. In a large skillet over medium heat, melt the butter and add the apple slices and cinnamon. Cook, stirring occasionally, until the apples are tender. Remove from heat and let them cool for a few minutes before topping the cheesecake.

12. Spoon the apples over the cheesecake and drizzle with caramel.

Enjoy!