Apple crisp cheesecake — buttery shortbread crust, layer of cinnamon apples and salted caramel sauce, creamy cheesecake filling, crunchy pecan apple crisp topping. A fall dessert doesn’t get any better than this!
(Looking to add more cheesecakes to your menu? Try pecan pie cheesecake bars. It’s perfect for stress-free holiday celebrations.)

This caramel apple cheesecake is one my favourite desserts to make in the fall.
It’s so much more than your usual caramel apple cheesecake recipe though; from the delicious shortbread crust to the layer of cinnamon apples and salted caramel, from the creamy cheesecake filling to the crunchy apple crisp topping.
It’s so delicious!
Whether you’re baking just for you or you have company over, welcome to your new favourite cheesecake.
What is an apple crisp cheesecake?

It took me a while to decide what to name this recipe. It’s essentially everyone’s favourite apple cheesecake recipe but also so much more than that.
Instead of the usual graham cracker crust, I opted for a buttery shortbread crust.
Instead of just making an apple topping for cheesecake and calling it a day, I added a layer of cinnamon apples right in there.
And that topping — something needs to be said about that sweet and tart apple crisp topping studded with bits of pecan for a lovely crunch. Yum!
I’m calling it (for the most part lol) caramel apple crisp cheesecake but however you want to call it, this apple caramel cheesecake is special, my friends. Made for special occasions like Thanksgiving, Christmas or birthdays.
I won’t lie – it takes a little of bit of preparation (mise en place if you want to get all fancy). But it’s worth every minute. Let’s go through the recipe together.
How to make apple crisp cheesecake
For the detailed recipe, please scroll to the bottom of the page where you will find a printer-friendly recipe card and nutrition information.
Make the shortbread crust
First you’ll want to make your shortbread crust.
Preheat your oven to 400F.
In a medium bowl using a pastry cutter or a handheld electric mixer, combine flour, butter, sugar, salt and egg yolk until the mixture resembles coarse crumbs. Press onto the bottom of a 9-inch springform pan and bake until a light golden brown.
While your crust is baking, prepare your cinnamon apple layer.
Work on your cinnamon apple cheesecake layer
In a medium sized skillet, combine apple wedges with butter and ground cinnamon. Cook on medium heat until apples are soft and tender.

Once your crust is baked, remove from oven and lower oven temperature to 325F.
Pour cinnamon apples on your baked crust and drizzle with salted caramel sauce. Set aside while you prepare your cheesecake filling.
How to make your apple cheesecake filling
In a large bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on low medium speed until smooth.
Add eggs one at a time, beating well after each addition. Add vanilla extract and stir to incorporate. Pour your cream cheese mixture over your apple layer and smoothen the top.
Before putting your cheesecake in the oven, prepare a roasting pan (or a 9×13 inch baking pan) and place it on the bottom shelf of your oven. Pour hot water until the pan is 2/3 full.
Place your cheesecake on the middle shelf and bake for 30 minutes or until set.
Remove cheesecake from the oven and allow to cool in the pan. Run a thin, sharp knife around the sides of the pan to loosen the cheesecake from pan and prevent it from cracking as it cools.
While your apple cheesecake is baking you can work on your apple crisp topping. You can also make the topping ahead of time and store in the fridge until ready to use.
How to make apple topping for cheesecake
In a medium-sized skillet, combine diced apples, brown sugar, chopped pecans, rolled or old fashioned oats and butter.

Cook on low medium heat until the apples are tender, sugar is absorbed, the mixture reduces a bit and becomes nice and sticky.
Remove from heat, set aside and allow to cool to room temperature.
How to assemble your apple crisp cheesecake
Once your cheesecake and apple crisp topping has cooled to room temperature, place topping on top of cheesecake. Chill cheesecake (still in the pan) in the fridge for 4-6 hours, preferably overnight so it can continue to set.

To serve, drizzle with more salted caramel sauce and enjoy!
Ingredients for salted caramel apple cheesecake
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To make this delicious fall dessert, you’ll need:
- Salted caramel sauce – I make my own the day before (super easy!) but you can certainly buy a jar from the store
- Apples (I like to use granny smith apples for baking)
- All purpose flour
- Unsalted butter
- Cream cheese
- Granulated sugar
- Brown sugar
- Ground cinnamon
- Eggs
- Vanilla extract
- Pecans
- Rolled or old fashioned oats
- Salt
Tools you need to make caramel apple crisp cheesecake
To make this caramel apple cheesecake recipe, I use the following:
- Pastry cutter
to make my shortbread crust, but you can also use an electric hand mixer
- 9-inch springform pan
- Non-stick skillet
to cook my cinnamon apples and pecan apple crisp topping
- Stand mixer
to beat my cheesecake mixture but an electric hand mixer will work too
- Roasting pan
or a 9×13 inch baking pan
(more on this below)
In addition, I use mixing bowls, measuring cups and spoons.
How to make perfect apple cheesecakes every time

This cheesecake recipe has different components but you can certainly prepare one while the other is baking, and even make the crisp topping and salted caramel sauce ahead of time.
Also, this is a more forgiving recipe compared to other cheesecakes because we cover the top with the apple pecan oat topping, so no stressing about the cheesecake cracking!
Here are more tips to make this recipe even easier.
How to make cheesecakes without a water bath

My cheesecakes don’t crack 99% of the time and I don’t bother with a water bath. My secret? Placing a roasting pan or 9×13 inch baking pan with hot water on the lowest shelf of my oven below my cheesecake, which I place on the middle shelf.
I don’t like using traditional water baths (bain marie) because water almost always seeps into my cheesecake and I end up with one soggy mess.
Putting a roasting pan with hot water does the same job as a water bath, i.e., adds moisture to the oven and provides a more even, slower source of heat, without water ever touching my cheesecakes.
I’ve been baking cheesecakes this way for a few years now and have always had great success. Try it!
How to prevent cheesecakes from cracking

In addition to my no-water-bath trick above, I also do the following to ensure a smooth, crack-less cheesecake.
- After the cheesecake is baked, I usually keep the cheesecake in the oven — with the oven door open slightly — to allow the cheesecake to cool gradually.
- However, one thing I don’t ever do when baking cheesecakes is open the oven door in the middle of baking. It messes up the baking temperature which we don’t want. Cheesecakes need even, consistent heat while baking.
- Running a thin, sharp knife around the edges of the cheesecake while it’s cooling on the counter also ensures a no-crack cheesecake. The cake contracts as it cools and if the edges are still sticking to the pan when this happens, cracks will definitely form.
- Over-baking also leads to cracked cheesecakes. You want to take it out of the oven just when it’s set.
But like I said, this apple cheesecake is low maintenance. Got cracks? No problem. Just cover with that delicious topping!
How to tell if cheesecake is done baking

You can tell if a cheesecake is done baking when it’s firm on the edges (even starting to pull away from the sides) but the middle is still ever so slightly jiggly or wobbly.
This wobble is a subtle, almost imperceptible wobble; the middle must not appear soupy at all.
I check by gently lifting the pan (still inside the oven so be careful and wear oven mitts!) and gently shaking it.
The toothpick test doesn’t work on cheesecakes and it will lead to cracks for sure.
Best apples to use for baking

Granny smith apples are my favourite apples to bake with. While other apple varieties get mushy, granny smith apples retain their shape and hold up well.
I also like that they’re tart. It provides a nice contrast to the sweetness of the dessert.
There are so many apple varieties out there though so see what you like best. You can also mix and match your favourites.
Just remember that for baking, you want apples that are firm, crisp and would keep their structure even after an hour or so in the oven.
Can I use quick cooking oats for the topping?
In general, you want to use rolled oats or old-fashioned oats when baking. Quick cooking or instant oats tend to be too mushy to use for crisps and toppings.
Not to say you can’t use them at all. It really depends on the recipe.
Other delicious apple recipes for fall
Pumpkins tend to overshadow apples in the fall but apples are gorgeous this time of the year too. These recipes are delicious using the season’s best apples!
Rustic Apple Galette Apple Crumble Bars Apple Crumble Coffee Cake Apple Buko Sakad
Want apple pie but not all the work that goes into one? This delightfully rustic apple galette recipe is quick and easy to pull off.
Apple crumble bars — melt-in-your-mouth buttery shortbread crust, soft caramel apples, crispy crumble topping. These apple bars are delicious, easy to make and will make your home smell like fall.
The mouth-watering flavour trifecta of apple, cinnamon and cardamom bursts in every bite of this apple crumble coffee cake. Crunchy on the outside, tender on the inside, it’s perfect with coffee or tea on a crisp fall day.
Not in the mood to bake? Apple buko salad is a fresh take on a classic Filipino holiday dessert. Made with young coconuts and apples, it’s sweet, tangy, red, green, delicious!

Apple Crisp Cheesecake
Equipment
Ingredients
For the Shortbread Crust:
- 1½ cups all purpose flour
- ½ cup unsalted butter room temperature and quartered
- ¼ cup granulated sugar
- 1 pc egg yolk from a large egg room temperature
- pinch salt
For the Cinnamon Apple Layer:
- 2 pcs apples peeled, cored and sliced into thin wedges
- 2 tbsp unsalted butter
- 1 tsp ground cinnamon
- ½ cup salted caramel sauce plus more for serving, see notes
For the Apple Cheesecake:
- 2 8-oz block cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 pcs large eggs room temperature
For the Pecan Apple Crisp:
- 2 pcs apple peeled, cored and diced (about the size of chickpeas)
- ½ cup packed brown sugar
- 4 tbsp unsalted butter
- ½ lb pecans roughly chopped
- ½ cup rolled oats or old fashioned oats
Instructions
- Preheat your oven to 400F.
- In a medium bowl using a pastry cutter or a handheld electric mixer, combine 1½ cups flour, ½ cup butter, ¼ cup sugar, 1 egg yolk and a pinch of salt until the mixture resembles coarse crumbs. You should see little bits butter remaining.
- Press onto the bottom of a 9-inch springform pan and bake for 12-15 minutes or until a light golden brown.
- In the meantime, prepare your cinnamon apple layer. In a medium sized skillet or non-stick pan, combine apple wedges with 2 tablespoons butter and 1 teaspoon ground cinnamon. Cook on medium heat until apples are soft and tender (7-10 minutes). Set aside.
- Once your crust is baked, remove from oven and lower oven temperature to 325F.
- Pour cinnamon apples on your baked crust. Drizzle with ½ cup salted caramel sauce. Set aside while you prepare your cheesecake filling.
- In a large bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and ½ cup sugar on low medium speed until smooth (about 2 minutes). Add eggs one at a time, beating well after each addition. Add vanilla extract and stir until incorporated.
- Pour your cream cheese mixture over your apple layer and smoothen the top.
- Before putting your cheesecake in the oven, prepare a roasting pan (or a 9×13 baking pan) and place it on the bottom shelf of your oven. Pour hot water until the pan is ⅔ full. Place your cheesecake on the middle shelf and bake for 30-35 minutes or until set (see notes).
- In the meantime, prepare your pecan apple crisp (see notes). In a medium-sized skillet or non-stick pan, combine all your apple crisp ingredients and cook on low-medium heat until apples are tender, sugar is completely absorbed and the topping is nice and sticky (about 20 minutes). Remove from heat and allow to cool.
- Once your cheesecake is done baking, take it out of the oven and allow to cool on the counter. After a few minutes – run a thin, sharp knife around the edges to loosen the cake from the pan.
- When your cheesecake and apple crisp topping has cooled to room temperature, place topping on top of cheesecake. Chill cheesecake (still in the pan) in the fridge for 4-6 hours, preferably overnight so it can continue to set.
- To serve, drizzle with salted caramel sauce. Enjoy!
Video
Notes
- The number of servings depends on how big or small you slice the cake.
- I like using granny smith apples in this recipe. You can use whatever apple variety you like. See post for tips on how to choose the best apples for baking.
- For the salted caramel sauce, you can use this recipe and double it, or buy your favourite jar from the store. If making your own, you can make it up to 2 days ahead.
- You’ll know your cheesecake is set when it’s starting to pull away from the sides but the middle is still jiggly/wobbly but not soupy. See post for more tips.
- You can prepare your topping ahead of time and just store in the fridge until you’re ready to assemble your cheesecake.
- See the post for complete step-by-step photos and more cheesecake baking tips.
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make apple crisp cheesecake? I’d love to hear from you in the comments section below.
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Josie says
Hi Jolina, this is a very delicious cheesecake recipe. Me and my husband prefer less decadent desserts but we have so many apples this year. Thank you for the recipe. It is quite the treat.
Jolina says
Hi Josie! Glad you and your husband liked it. And yes, it is quite the treat 🙂 Perfect for sharing (or not lol).
Erica says
This looks delicious! Perfect for fall and thanksgiving!!
Denay says
Oh my goodness, I just want to lick my screen! This apple crisp cheesecake looks divine. And I know it must taste so fabulous. Mmmm…Now I know what I’ll be making for dessert this Sunday. Thanks so much for your recipe. 🙂
Brandi says
I am drooling! That pecan apple crisp topping is everything! Love that salted caramel drizzle too.
Aditi says
This is such a yummy recipe! I love caramel and pecans so it’s a no brainer that I will be trying this for sure. Thanks for sharing!
Jen S says
This looks absolutely scrumptious and perfect for fall! Cheesecake is my absolute favorite, and caramel apple stuff is always awesome. Can’t wait to try this!
Debbie says
Wow, this looks so delicious! I haven’t had a cheesecake in forever (as I am on a diet right now LOL!) But, looking at this is making me fantasize about how amazing it would taste especially with the pecan apple crisp topping!
Jolina says
Maybe this can be your cheat day dessert 🙂 That pecan apple crisp topping is everything if I say so myself!
Nichole says
I’m the same as you, I love apples all year but especially in the fall! Apple cheesecakes are my favorite. Can’t wait to make this!
Yukti says
I loved the combination of apple cheesecake and pecan toppings. Salted caramel syrup is perfect golden. You have perfectly layered all 3 layers and it looks delicious.
Jen Temcio says
I want this SO BADLY but I can not wait long enough to make it…do you have any leftovers for me while I wait for it for it to get done? 😉
Jolina says
LOL we ate them all unfortunately 🙂 This cheesecake doesn’t, won’t last long!
Kuleigh says
This would be perfect to bring over to Thanksgiving dinner instead of a traditional pecan pie!
Jolina says
I agree! I know Thanksgiving and pies have a special…relationship 🙂 but this is really lovely to serve to company.
Eloise says
This apple cheesecake looks incredible! I would love this for dessert right now : ) I’ll have to try making this for the family some time soon! YUM
Jessica Bradshaw says
Absolutely saving this. My husband would go crazy for it! These are all of his favorite things. <3
Brittany Poulson says
This looks delicious! Easing into fall with a delicious apple dessert is a good idea to me!
Lois Alter Mark says
All you really had to say was salted caramel, and I was in! The rest is just icing on the cake. It looks amazing and because it’s got apples in it, you can eat a whole one a day, right?!
Jolina says
Haha yes it’s literally icing on this yummy cheesecake. And good news, this recipe has more than 1 apple so that’s more than your daily required intake!
Corey says
Anything with pecans and apples and caramel is a winner to me. This cheesecake looks divine.
Sara says
Ummm, yummy!!!! I love me some cheesecake!!! Can’t wait to try this with this fall twist!!!
Tanya says
Living abroad, I haven’t baked much because I just can’t figure out all of the items I need and how to measure without American measuring cups. (I’ve been measuring in grams here!) This looks like something I could do here with ingredients I can find. Except they don’t sell All-Purpose flour here, but I can improvise on that. This would bring back memories of my mother’s kitchen. I love her cheesecake! Looks delicious!
Jolina says
Hi Tanya! I tried to include the grams equivalent in as much of the ingredients list as I can…I hope it helps! I’m curious – what’s the equivalent of AP flour there (are you in Croatia?). Anyhoo…hope you guys enjoy the cheesecake! Hope it’s almost as good as your mom’s 🙂
Holly says
I love that it’s apple season again! This looks delicious! 🙂
Lizzie Jones says
Good god this looks good!
Pecan pastry are my usual go to and I’ve never thought about trying it in a cheesecake but I’m literally sitting here mouthwatering about how much I want to go and give this a go!
Jolina says
Mmmmm pecan pastry sounds delicious. Now you’re making ME hungry and it’s almost midnight here haha! Thanks Lizzie! Hope you get to try this and hope you like it!
Hannah Vu says
OMG looks so delicious!! It’s the middle of the night and this makes my so hungryyyy to deathhh. I love sweet so much, especially cheesecake. I’ve tried to make some basic ones. This one is a little but harder but it looks so fantastic I’ll have to try this weekend. Thansk for sharing the recipe!
Jolina says
Thanks Hanna! I say go for it 🙂 It’s easier than it looks I promise. It’s just a little bit more steps because of the components but it’s worth it!
Alok Rana says
I have never heard about salted caramel apple cheesecake. And this recipe is looking so delicious to me. Thank you so much for sharing all the recipe details with us. I would like to try it once.
Anne says
This looks like THE perfect fall dessert!! My family will love this at Thanksgiving
April says
This looks absolutely scrumptious! Your pictures are amazing as well. The No-Bake Mango cheesecake in one of your previous posts looks to-die-for!
Elizabeth O says
That salted caramel apple crisp cheesecake looks so delicious and tasty. I will definitely try to do this next week. I am pretty sure that my love ones will love this.
Margarette Puno says
Wow! This apple crisp cheesecake looks really so delicious! I will definitely try this.
Gabi says
Love the idea of the pecan apple crisp topping. All your recipes look so good! Thanks for sharing!
Mayuri says
Your apple crisp cheesecake looks amazing…and that pecan topping! I am not good at cooking but this recipe looks easy. I am going to try it and let you know. 🙂
Jolina says
Awesome! I’d love to hear how it goes 🙂
Pooja says
Nice recipe but is there any substitue for egg?
Jolina says
Hi Pooja. I tried making cookies with applesauce once but that’s about the extent of my knowledge. This link might help: http://www.sheknows.com/food-and-recipes/articles/955371/baking-without-eggs
Marielle Altenor says
This looks so good. Especially with the caramel! I love cheesecakes, but I’ve never made it myself.
Jolina says
Hi Marielle. Once you make your first cheesecake, you’d find it hard to stop! 🙂 And this would be perfect for Thanksgiving that’s right around the corner (can you believe it’s almost October??)
Janella Panchamsingh says
Yes do you deliver! this cheesecake looks so delicious and I am totally with you celebrating fall
Jolina says
LOL! My neighbours/taste testers get free delivery all the time 🙂
Trish says
Look at that pecan crisp topping and caramel sauce! Drool! I am actually more of an apple and pear type of gal more than pumpkins so two thumbs up for this one!
Jolina says
Hi Trish! Score for Team Apple 🙂 This is a great fall dessert but what’s up with this heatwave eh??
Joanna says
How amazing this cheesecake must be! I can only imagine the delicious apples cooked with cinnamon and then added on top of the cheesecake with the salted caramel. A perfect autumn dessert!
Dawn says
If this counts as an apple a day, I’m a-ok with that 😉 Mise en place – hubby is super good at that. So organized and neat. Me? Not so much, but I’m sure that this wicked dessert is totally worth it. And being a fan of salty/sweet combos I’m totally swooning over that salted caramel over top. If all of the fall food looks this good, I’m a happy girl 🙂
Jolina says
Hi Dawn! I’d say yes, this totally counts as your one apple for the day LOL! And I’m really trying to get better organized before I start baking but Red is better at that too. Sometimes in the middle of prep I discover I’ve run out of sugar or some other random ingredient haha. Ah food blogger problems!
John says
Oh, this cheesecake looks amazing! Thank you for sharing, Jolina. Hope you have a wonderful week, dear.
Derya says
Cinnamon apples are pretty tasty. I’ve tried it recently with a different recipe. This has been quite successful in sharing.
Oursamyatra says
I love the flavor of apple. This cheesecake cake looks so delicious and so classic. Perfect for autumn.
Carrie says
Can you please deliver this to me ASAP! This looks amazing like I must absolutely have a piece! Aghh I guess I will be baking this weekend!
Jolina says
Hi Carrie! You know I’d fly out to Norway in a heartbeat! Though maybe let’s wait until winter is over? LOL!
Georgia Stallcop says
Looks delicious. I can’t wait to try this recipe. Are Granny Smith apples a must or could you get away with any apple type in your pantry?
Jolina says
Hi Georgia. Granny Smith is just my preferred apple because it’s tart and sturdier. Here’s an article you might find useful: http://www.midwestliving.com/food/fruits-veggies/great-apples-for-baking/ Hope it helps!
Bhumi says
I loved the recipe! Sounds super delicious. Thanks for putting the short recipe at the en. I’ll take it’s print out. That’ll help a lot:)
Anastasia says
‘ouuuh!’ it looks so yummy. Excellent fall recipe. The images are mouthwatering. I must make this.
Heather Johnson says
Your salted caramel apple cheesecake looks and sounds ridiculously amazing. What a great combination of yummy fall flavors!
Star says
I bet this is delicious! Especially the salted caramel sauce. I love anything with apples in and cinamon goes really well with apple. As soon as I have the ingredients for this I think I may have to make it!
Jolina says
You bet correctly! 🙂 Hope you guys like it!
Jaime says
This looks delightful I think I’ll add this to my Thanksgiving spread. Thanks for the recipe.
Jolina says
Awesome! This would make for a perfect ending to a thanksgiving dinner! Hope you and your guests like it!
Liz Mays says
That topping looks super good and cheesecake will always be a favorite of mine. I think I’d love these flavors!
Jaime says
I love all apple desserts and apple cheesecakes are at the top of the list! Must make this soon
Libni Winsett says
I made this caramel apple cheesecake for my family and was gone by the next day, it is so
delicious and smooth and creamy. Thank you for sharing this recipes and keep baking.
Jolina says
That’s great to hear Libni! Glad you and the fam liked it 🙂
Sharon says
You have me at cheesecake and the rest is cherry on top! I love a good yummy cheesecake with salted caramel but this one is perfection. It looks so good I can eat the whole cake. YUM!!!
Neely Moldovan says
This is the perfect fall dessert! Sound so yummy and comforting. Need to have this stat!