You know that dessert everyone “just has room for,” even after a huge holiday dinner? Yep. This is that dessert. Imagine: buttery graham crust, silky cream cheese filling, tender cinnamon-spiced apples, and a generous caramel drizzle on top that’s downright irresistible. It’s a little slice of autumn heaven — and honestly, who’s stopping you from making it year-round?

Perfect for Thanksgiving tables, bridal showers, or impressing your book club (because yes, cheesecake is absolutely literature-worthy).

If you loved my Pumpkin Spice Cheesecake Bars or these Brown Butter Apple Blondies, you’re going to adore this one.

✅ Quick Tip:

✔️ Bake your cheesecake in a water bath (or place a pan of hot water on the rack below) to keep it creamy and crack-free.

📋 Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted

For the apple topping:

2 medium apples, peeled & diced
2 tbsp unsalted butter
2 tbsp light brown sugar
½ tsp ground cinnamon
Pinch of nutmeg

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs, room temp
1 tsp vanilla extract
½ cup sour cream

For the caramel drizzle:

½ cup store-bought caramel sauce (or homemade if you’re fancy)

🧁 Instructions

1️⃣ Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2️⃣ In a bowl, mix graham crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.

3️⃣ In a skillet over medium heat, cook apples with butter, brown sugar, cinnamon, and nutmeg until just tender (5–7 minutes). Set aside to cool.

4️⃣ Beat cream cheese and sugar on medium speed until smooth. Add eggs one at a time, mixing after each. Blend in vanilla and sour cream until just combined.

5️⃣ Pour half the filling over the crust. Spoon half the apple mixture over the filling, then add the remaining cheesecake filling on top and smooth it out. Sprinkle remaining apples on top.

6️⃣ Bake for 50–60 minutes, until center is almost set but still slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

7️⃣ Chill at least 4 hours (or overnight). Before serving, drizzle generously with caramel sauce.

🍎✨ Serving Tips

Add an extra swirl of caramel at the table for dramatic flair.
Garnish with thin apple slices, a sprinkle of cinnamon, or even a few chopped pecans.
Wrap up individual slices for a sweet hostess gift!

🌰 Creative Variations

Use gingersnap crumbs in the crust for a spicier base.
Make it gluten-free with almond flour crust.
Swap caramel for maple syrup for a cozier vibe.

🛠️ Troubleshooting

Cracks on top? Don’t stress — caramel covers all sins.
Cheesecake too soft? Chill longer — overnight is best.
Apples sinking? Dice them smaller next time or toss in a teaspoon of flour before layering.

🧊 Storage Info

Store covered in fridge up to 4–5 days.
Freeze (whole or slices) tightly wrapped for up to 2 months. Thaw overnight in fridge.