Caramel Apple Cheesecake with cream cheese, apples, oats, cinnamon, and caramel—creamy, crisp, and sweet in all the right ways.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t set out to make a Caramel Apple Cheesecake that day. Honest. I was just going to do a plain, simple cheesecake—the kind you mix in one bowl and shove in the oven without a second thought. But then I saw the apples on the counter, looking like they’d been waiting their whole life for this moment, and remembered the caramel sauce sitting in the pantry… and, well, you know how one thing leads to another.
The first time I made it was for a fall potluck—one of those where people bring their “signature” dish, and you already know there’s going to be three green bean casseroles and at least one mystery salad. I figured, cheesecake’s safe, right? But when I pulled it out the next morning, the topping had baked just enough to look like it belonged in a glossy magazine, the caramel dripping in slow motion. At the party, it was gone in ten minutes flat. I got a slice—barely—only because I cut it before putting it out. Lesson learned: you always claim your slice first.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Caramel Apple Cheesecake Recipe?
This isn’t just cheesecake. It’s like someone took a cozy fall afternoon, wrapped it in cinnamon, and served it on a plate. You’ve got the buttery graham cracker crust with oats for texture, the creamy cheesecake middle that tastes like a hug, and then that apple crisp topping that makes you feel like you’re at a farmhouse somewhere—whether you’re actually in your kitchen or in a one-bedroom apartment. Oh, and the caramel drizzle? Yeah, that’s not optional.
Ingredient Notes:
Alright, let’s talk about the cast of characters that make this Caramel Apple Cheesecake work:
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Graham cracker crumbs – Classic base. Sweet, crumbly, and happy to hang out with…
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Rolled oats – Yep, in the crust and topping. They’re like the cozy sweater of desserts.
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Brown sugar – That deep, molasses-y sweetness.
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Butter – Not negotiable. It’s the glue that makes the crust hold together.
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Cream cheese – The heart of the cheesecake. And please, soften it. No one wants to wrestle a block of cheese into submission.
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Cornstarch – Keeps things smooth and crack-free.
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Cinnamon – Basically the smell of fall in spice form.
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Vanilla extract – Subtle, but without it, you’d notice.
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Lemon juice – Wakes up all the other flavors.
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White sugar – Keeps the tang in balance.
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Apples – Thin slices that turn tender and sweet in the oven.
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Flour – Helps bind the crisp topping.
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Coconut oil – Adds a gentle nutty richness.
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Caramel sauce – Let’s not pretend it’s “optional.”
How To Make Caramel Apple Cheesecake?
Step 1: Preheat and make the crust
Oven at 350°F. Melt butter, mix it with brown sugar, oats, and graham cracker crumbs until it looks like damp sand. Press into a springform pan. Bake for 5 minutes. Try not to “taste-test” half of it before adding the filling.
Step 2: Make the cheesecake layer
Beat softened cream cheese until it’s smoother than your best pickup line. Add sugars, cinnamon, vanilla, lemon juice, and cornstarch. Mix until creamy. Pour it over your cooled crust.
Step 3: Add the apples
Layer those thin apple slices over the filling. This is the part where you can go artistic… or just throw them on. Honestly, both taste the same.
Step 4: The crisp topping
Mix flour, oats, cinnamon, brown sugar, and coconut oil until crumbly. Sprinkle generously over the apples.
Want To Save This Recipe?
Step 5: Bake
40–50 minutes, until the top is golden and the edges are set. If your kitchen smells like heaven at this point, you’re doing it right.
Step 6: Cool and chill
Cool for 15 minutes, then refrigerate overnight. I know—it’s torture. But trust me, this step is what makes it magic.
Step 7: The caramel finale
Right before serving, drizzle with caramel sauce. Whipped cream and ice cream are allowed… encouraged, actually.
Storage Options:
Keeps in the fridge up to 4 days—if you can resist it that long. Wrap it tight so it doesn’t taste like leftover takeout. Freezes well too, just skip the caramel until you’re ready to eat.
Variations and Substitutions:
Some days you just want to experiment:
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Swap apples for pears—fancier, softer, still delicious.
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Use gingersnaps instead of graham crackers for a spicier crust.
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Add nutmeg for a little extra warmth.
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Swap caramel for maple syrup if you’re feeling rustic.
What to Serve with Caramel Apple Cheesecake?
This Caramel Apple Cheesecake is already a showstopper, but if you want to go all-in:
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Vanilla or cinnamon ice cream for the “à la mode” crowd.
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A strong cup of coffee (Baileys optional… or not).
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Chopped pecans for a nutty crunch.
Frequently Asked Questions:
Can I make it ahead?
Yes—and honestly, it’s better that way. The flavors get a chance to mingle.
Do I really need a springform pan?
It’s ideal. Unless you enjoy digging cheesecake out of a dish with a spatula.
Store-bought caramel—yay or nay?
Yay. Just warm it before drizzling so it flows like a dream.
This Caramel Apple Cheesecake is the kind of dessert that makes people close their eyes after the first bite and go, “Oh wow.” It’s rich, cozy, and just a little over the top—like the dessert version of your favorite sweater. Now tell me—should I save you a slice or are you making your own?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Caramel Apple Cheesecake
Ingredients
For the Crust:
- 1 cup finely crushed graham cracker crumbs
- ¼ cup brown sugar
- ¾ cup rolled oats
- ½ cup unsalted butter melted
For the Filling:
- 16 ounces cream cheese softened
- 2 tablespoons cornstarch
- ½ teaspoon cinnamon
- 2 teaspoons vanilla extract
- ⅛ teaspoon lemon juice
- ¼ cup brown sugar
- ¼ cup white sugar
For the Apple Crisp Topping:
- ¼ cup all-purpose flour
- 2 medium apples peeled and sliced very thin
- ¼ cup rolled oats
- ¼ teaspoon cinnamon
- ¼ cup brown sugar
- 2 tablespoons coconut oil
- Caramel sauce for serving (optional)
Instructions
Preheat the Oven
- Preheat the oven to 350°F (175°C).
Prepare the Crust
- In a mixing bowl, combine the melted butter, brown sugar, rolled oats, and graham cracker crumbs. Stir until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 5 minutes, then remove and set aside to cool.
Prepare the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the brown sugar, white sugar, cinnamon, vanilla extract, lemon juice, and cornstarch. Mix until fully combined and creamy. Pour the filling evenly over the cooled crust.
Add the Apple Layer
- Arrange the thinly sliced apples in an even layer over the cheesecake filling.
Make the Crisp Topping
- In a separate bowl, combine the flour, rolled oats, cinnamon, brown sugar, and coconut oil. Mix until crumbly. Sprinkle the topping evenly over the apples.
Bake the Cheesecake
- Bake for 40–50 minutes, or until the top is golden and the edges are set.
Cool and Chill
- Remove from the oven and let cool for 15 minutes at room temperature. Transfer to the refrigerator and chill overnight for best results.
Serve
- Before serving, drizzle with caramel sauce if desired. Serve with whipped cream or a scoop of vanilla ice cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
