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- September 23, 2020
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One of the most delicious fall dessert recipes! My caramel cheesecake with apple pie filling, homemade caramel sauce and whipped cream is so delicious! You’ll love the combination of fluffy caramel cheesecake with the spicy apple topping. Enjoy this fall dessert all season long and add it to your Thanksgiving recipe list!
My Apple Pie Cheesecake Video Tutorial!
Watch my YouTube video for step-by-step instructions and to get more tips for making this apple pie caramel cheesecake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Apple Pie Caramel Cheesecake
Here are the main ingredients you’ll need for making this cheesecake:
- Cream Cheese: soften the cheese for about 1 hour prior to making the recipe. This will make it easier to beat the cheese.
- Ricotta Cheese: For this recipe, I went with a combination of cream cheese and ricotta cheese. The ricotta cheese makes the cheesecake extra fluffy so it’s not too dense yet still creamy and delicious!
- Dulce de leche: To add the caramel flavor, I added an entire can of dulce de leche. Dulce de leche is a thick caramel made from sweetened condensed milk. If you have trouble finding this product in stores, just use my ‘Homemade Caramel Sauce’ recipe instead!
- Apples: I recommend using firm, crispy apples for making the apple pie filling which I use as a topping.
- Heavy Cream: use well chilled heavy cream for making the whipped cream topping.
How to Make Caramel Apple Pie Cheesecake
Here’s how to make this delicious cheesecake recipe.
- Prepare the easy graham cracker crust first. Press the cookie crumbs into a 9-inch spring form pan.
- Next, beat the cream cheese by itself for a good 7 to 9 minutes, scraping down the sides of your mixing bowl often. The cream cheese needs to be very smooth, fluffy and clump free! Next, add in the sugar, eggs and vanilla and beat again for 3 to 4 minutes, scraping down the sides of the mixing bowl halfway through.
- Next, add the dulce de leche and mix again for 1 minute. Finally, add the ricotta cheese and whisk for about 30 seconds, just until incorporated. Pour the cheesecake batter into the prepared pan.
- Bake the cheesecake for 1 hour 45 minutes to 2 hours, until the center is just about set but still slightly wobbly. After baking, turn the oven off and leave the oven door cracked open a few inches. Allow the cheesecake to cool for about 1 hour in the oven, then for a few hours at room temperature, then chill in the refrigerator overnight.
Using the Water Bath Baking Method
I always, always use a water bath for all my cheesecake recipes! Using a water bath ensures the cheesecake bakes more evenly and the extra moisture helps prevent any cracks from forming on the top.
- Make sure to wrap the outside of your springform pan with foil when using a water bath. I recommend going with extra-wide or grilling foil; this way, you won’t have any seams for the water to leak through!
- Just place the finished cheesecake onto a large baking sheet and fill the pan with water. Add more water during the baking process as needed.
- To avoid cracks, cool the cheesecake slowly. After baking, turn the oven off and leave it cracked open a few inches. Allow the cheesecake to cool for about 1 hour in the oven, then for a few hours at room temperature, then chill in the refrigerator overnight.
Easy Apple Pie Filling for Topping
This caramel apple pie cheesecake is topped with the most delicious apple pie filling! It’s super easy to make, too! For the filling, I recommend using firm and sweet apples; softer apples will turn to mush when cooked. Although most apple pie filling recipes call for brown sugar, I like to use white sugar only. This allows the apples to cook for longer without burning, creating a true caramel apple sauce!
Caramel Cheesecake Toppings
For topping and serving the cheesecake, I went with my homemade caramel sauce and a simple whipped cream! You can get the recipe for my caramel sauce HERE and watch my video recipe for step-by-step instructions.
More Recipes!
Looking for more delicious fall dessert recipes? Check out some of these great recipes:
- Apple Pie Cinnamon Rolls – soft and fluffy rolls filled with apple pie filling, topped with cream cheese icing!
- Maple Pecan Pie Cheesecake – the most delicious pecan cheesecake sweetened with maple syrup, with a caramel pecan topping and maple whipped cream!
- No-Bake Pumpkin Cheesecake – one of my favorite no-bake cheesecake recipes! So delicious!
- Caramel Pecan Pumpkin Cake – the most delicious pumpkin cake with salted caramel buttercream!
- Easy Caramel Apple Cake– the most delicious apple cake with caramel cake batter, apple butter and whipped cream!
- Easy Apple Pie Trifle Cups – the easiest way to serve apple pie, in a parfait cup with caramel and whipped cream!
Apple Pie Caramel Cheesecake Recipe (video)
45 minutes mins prep + 2 hours hrs cook
12 servings
The best caramel cheesecake, topped with apple pie filling, whipped cream and caramel!
Ingredients
For Cheesecake:
1 ½ cups graham cracker crumbs, about 10 crackers
¼ cup melted butter
32 oz cream cheese, softened
½ cup white granulated sugar
1 tsp vanilla
4 large eggs
13- oz can dulce de leche
1 cup whole milk ricotta cheese
For Apple Pie Topping:
4 large apples
½ cup water
1 cup white granulated sugar
1 tsp vanilla
½ tsp ground nutmeg
2 tsp ground cinnamon
For Whipped Cream:
1 cup heavy cream, chilled
1 cup confectioner’s sugar
1 tsp vanilla
For Serving:
1/2 cup ‘Homemade Caramel Sauce’
Instructions
For Caramel Cheesecake:
Preheat the oven to 325F. Wrap the bottom of a 9-inch spring form pan tightly with 2 layers of foil; this will protect any water from seeping into the pan. Place the graham crackers into a food processor and pulse for about 1 minute until fine crumbs form. Add the melted butter and pulse again until the crumbs are well coated. Press the crumbs into the bottom of the pan, creating a firm and even layer; I like to use a potato masher for this step.
Next, prepare the cheesecake filling. Place the softened cream cheese into a stand mixer bowl. Beat on medium speed for 7 to 9 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is smooth, creamy and lump free. Next, add in the sugar, eggs and vanilla and beat again for 3 to 4 minutes, scraping down the sides of the mixing bowl halfway through.
Next, add the dulce de leche and mix again for 1 minute. Finally, add the ricotta cheese and whisk for about 30 seconds, just until incorporated. Pour the cheesecake batter into the prepared pan. Prepare a water bath next: place the cheesecake pan into a large baking dish and add about 1-inch of water.
Bake the cheesecake for 1 hour 45 minutes to 2 hours, until the center is just about set but still slightly wobbly. After baking, turn the oven off and leave the oven door cracked open a few inches. Allow the cheesecake to cool for about 1 hour in the oven, then for a few hours at room temperature, then chill in the refrigerator overnight.
For Apple Pie Filling:
For the apple pie topping: peel, core and dice the apples, then place into a large pot or sauté pan. Add the water, sugar, cinnamon and nutmeg. Bring the mixture to a simmer over medium heat and cook for about 20 minutes, stirring often. The apples should be tender, and the liquids reduced. If there isn’t enough moisture, add more water as needed. Once done, remove the filling from heat and add the vanilla. Place the topping into a small bowl and keep refrigerated.
For Whipped Cream:
For the whipped cream: place the chilled heavy cream into a mixer bowl and add the confectioner’s sugar and vanilla. Whisk on medium to high speed for about 4 minutes, until stiff peaks form. Transfer into a pastry bag for garnishing.
To assemble the cheesecake, first pipe dollops of the whipped cream along the edges, then add the apple pie filling into the center. If desired, drizzle homemade caramel sauce over the top.
Nutrition
Calories: 657kcal | Carbohydrates: 62g | Protein: 10g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 426mg | Potassium: 257mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1638IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 1mg
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Course:
- Cakes
- Cheesecakes
- Dessert
Cuisine:
- American
Holiday:
- Thanksgiving
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20 comments
- Bobbiejo
Great cake
- Reply
- tatyanaseverydayfood
Thank you! 🙂
- Reply
- Nelya
How many days in advance do you think I can make this?
- Reply
- tatyanaseverydayfood
Hi! This cheesecake will stand for 3 to 4 days in the refrigerator. I would keep the apple pie topping separately and make/add the whipped cream when you’re ready to enjoy it! 🙂
- Reply
- Nelya
Awesome! Sounds perfect for party planning (there’s so much to do in the 1-2 days leading up to it)
- Reply
- tatyanaseverydayfood
I hope everyone enjoys the cheesecake and have fun baking! 🙂
- Reply
- Nelya
Are you sure it’s 32 oz cream cheese (4 whole packs)? I started making it (but into minis) and it makes a LOT!! I think usually cheesecakes recipes use 2-3 packs, no?
- Reply
- tatyanaseverydayfood
Hi! Yes, I use this amount for all my cheesecakes. I use a 9-inch spring form pan for all my recipes and it fits perfectly into that size pan. Hope you enjoy the mini ones! 🙂
- Reply
- Chanthany
Hello!
How long should I bake if the filling is in a 9inch store bought graham cracker crust?- Reply
- tatyanaseverydayfood
Hi! Is the store-bought crust the same size as a 9-inch spring form pan? If so, the baking time will be the same. I know some store-bought crusts are very shallow. This recipe makes quite a bit of batter. If the crust is very shallow, all the filling won’t fit. Hope that makes sense! Enjoy!
- Reply
- Chanthany
This crust is very shallow. Looks like enough filling To makes four pies.
Thanks!
- Reply
- tatyanaseverydayfood
The baking time would definitely need to be a lot shorter! I’m estimating maybe 45 minutes to 1 hour?
- Reply
- Traci
How long will the apple filling last in the fridge?
- Reply
- tatyanaseverydayfood
It can stand in the fridge, covered, for up to a week. Ideally, I would keep it for 3 to 4 days so it’s super fresh. Enjoy!
- Reply
- Maggie
I see vanilla under ingredients for the apple pie filling but don’t see in the directions or the video when to add it. Is this suppose to go in the filling? I made it the first time without it, now making it a second time so wanted to verify I shouldn’t have added it! Delicious cheesecake either way!
- Reply
- tatyanaseverydayfood
Hi! So sorry about the confusion! Yes, add the vanilla once the filling is cooked. I’m so glad you enjoyed the recipe! I love this one, too!
- Reply
- Janet
Can you suggest a different base other than graham crackers?
- Reply
- tatyanaseverydayfood
Hi Janet! If you’re looking for a different cookie, ginger snaps or even golden oreos will work great. You can also make a shortbread crust in its place. Enjoy!
- Reply
- Yelena
Hi Tatyana!
Do I have to have that kind of pan? Like if I use solid one lined with parchment paper, will it come out?
Thanks!- Reply
- tatyanaseverydayfood
Hi! It can still work with a regular pan! Just line with parchment paper and leave enough on the sides so you can use the paper as ‘handles’ to lift the cake out of the pan. Enjoy!
- Reply
