Caramel Apple Cheesecake
on Oct 11, 2013, Updated Jan 01, 2021
This post may contain affiliate links. Please read our disclosure policy.
Caramel Apple Cheesecake is a beautiful dessert to help celebrate the beauty of fall.

Want to Save This Recipe, Friend?
Making a cheesecake was never necessarily an item on my bucket list. It’s just one of those things to which I never gave a lot of thought, although I’ve never been known to turn down a slice when offered.
I guess it’s a good thing that this was not on my bucket list, because it leaves room for other things but if it had been on the list it would have gotten crossed off quite handily this past weekend.
About this recipe
Two summers ago, with the help of a friend, I discovered a tree full of honey crisps on our property. It was loaded. I had big, juicy and sweet apples coming out of my ears. Honestly, it was hard to find enough people to give them to and they were completely out of this world in taste.
Then, last year we had all sorts of crazy weather going on. 80 degree days, in March, followed by a couple of freezes, followed by a drought of unprecedented severity. And not one. Single. Apple.
It was an epic letdown for me. Of course their were apples to be bought, at a King’s ransom, but they just weren’t the same as the non-pesticide home grown ones off our own tree.
Thankfully, this year there was a respite. Our apples are back, perhaps not quite as nice as a couple of years ago – somewhat smaller and more pock marks I think, but they are back and they are wonderful in taste.
![]() | ![]() |

The Saturday that I made this was a beautiful weather day. It was also the day that Appleton, Wisconsin celebrated Octoberfest – an event that drew a crowd of 100,000 very happy beer-drinking Cheeseheads only about 6 miles from our front door. Happily, we opted to hang around our small ranch home just outside of town. Scott put together a delicious rendition of gulumpki using a head of cabbage the size of a medicine ball – and the boys and I picked apples.


This caramel apple cheesecake was a great treat to put together. The ingredients are few and the process is fun – slightly more involved than a typical dessert but certainly nowhere beyond the capability of someone with even the most basic culinary skills – as best evidenced by my own experience making it. Very importantly, everyone loved it. Did it turn out perfect? Perhaps not, I probably could have left it in the oven another 5 minutes to give it just a bit more firmness, but give me a break – this was my first cheesecake, ever! If it’s true that practice makes perfect, this apple-pickin’ dad and cheesecake maker is up for the challenge.

Other delicious desserts

Caramel Apple Cheesecake
Want to Save This Recipe, Friend?
Ingredients
- 1-1/2 cups cinnamon graham cracker crumbs, about 8 whole crackers
- 3/4 cup sugar, divided
- 1/4 cup butter, melted
- 1 package, 14 ounces caramels
- 2/3 cup evaporated milk
- 1/2 cup chopped pecans, divided
- 2 packages, 8 ounces each cream cheese, softened
- 2 tablespoons all-purpose flour, divided
- 2 eggs, lightly beaten
- 1-1/2 cups chopped peeled apples
- 1/2 teaspoon ground Cinnamon
Instructions
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside.
- In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with a few thin slices of apple.
- Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.Yield: 12 servings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

Two of my absolute favorite things!
Thanks, Ashley. Ours as well!
Well there went my diet! You have all my favorite flavors in this cheesecake. I am going to have to make it. It looks fabulous.
I think I drooled a little (ok more than a little) on my keyboard when I saw this. It looks amazing! Yum!
Wow – this was your first cheesecake?! I’m blown away! It sounds so delicious – so glad your apples grew back that year – you are spot on,non-pesticide home grown ones trump store bought ones anyday!
Oooooh what a perfect fall dessert! Love all of the flavors in this and can’t wait to make one myself! And then cut a big ole slice and eat the whole thing. Ha!
Caramel and apple are just a match made in heaven. This is a delicious looking autumnal cheesecake!
You’re so lucky to have your own Honeycrisp tree, although I know the disappointments of growing things. It seems if it’s not the weather, it’s pests, or animals ๐ I have the same problem with my avocado and pomegranate trees ๐ Your cheesecake looks wonderful! How lovely to use your own apples!
THis sounds delicious! And that’s amazing that you have your own apple tree to get tons and tons of apples! And so sorry to hear that you had a bad year in 2012 — hope it’s been a few good years since! That would be heart breaking to not have a single apple for a solid year!
I think your Caramel Apple Cheesecake looks INCREDIBLE!! This is the perfect fall dessert. YUM! My family lives in Wisconsin. The majority live just a few minutes from you in Oshkosh!! I am missing Wisconsin very much. Won’t get there until next summer. Thanks for the fabulous recipe. Can’t wait to try it.
So not sure if you know, but cheesecake is my absolute weakness and yours has me drooling! Did you save me a slice? Beautiful photography as always!