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Caramel Apple Cheesecake

Sweet cinnamon apples and a simple caramel sauce top this easy creamy cheesecake.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings
Author Ann Otis



  • 1 1/2 cups graham cracker crumbs about 12 crackers*
  • 1/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter melted


  • 2 8-oz packages cream cheese at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract


  • 2 Granny Smith apples thinly sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • Caramel sauce



  • In a medium bowl combine the graham cracker crumbs, brown sugar, and salt with a fork, until no brown sugar lumps are left.
  • Drizzle in the melted butter and stir until evenly moistened. Pour the crust into a deep 9 inch pie pan and press evenly onto the bottom and up the sides of the pan.


  • Preheat the oven to 350 F. In a large bowl (or with a stand mixer fitted with the paddle attachment), on low-medium speed, beat together the softened cream cheese, granulated sugar and brown sugar until smooth and lump-free.
  • Add the eggs and vanilla and continue beating on low-medium speed until smooth and creamy. Pour the batter into the prepared crust and smooth the top.
  • Bake for 25-30 minutes until the centre is still slightly jiggly.
  • Cool the cheesecake completely on a wire rack. Cover with plastic wrap and transfer to the refrigerator to chill for at least 2 hours.

Caramel Apple Topping

  • In a skillet, melt the butter over medium heat and add the sliced apples and cinnamon. Cook, stirring occasionally until the apples are just tender, about 5 minutes.
  • Spoon the topping onto the cheesecake and drizzle with as much caramel sauce as you like.


*The graham crackers can be crushed in a food processor, or by putting them in a large ziplock bag and crushing with a rolling pin or heavy pan.