Decadent and light, homemade healthier caramel apple fall cheesecake is made with a graham cracker crust, topped with caramel apples and caramel sauce. It’s fall heaven.


  • 2 cup graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 3 tablespoons butter, melted
  • 2 (8 oz.) packages cream cheese, at room temperature
  • 1 cup plain Greek yogurt, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 and 1/2 tablespoons butter
  • 2 small apples, peeled, cored and sliced
  • 1 tablespoon packed brown sugar
  • pinch of cinnamon
  • caramel sauce
  • sliced almonds


  1. Pour filling into the cooled crust and smooth out the surface. Wrap the outside of the springform pan tightly with aluminum foil and place the pan in a large baking dish. Fill the baking dish with 1 inch of boiling water.
  2. Move the baking dish to the oven and bake for 1 hour in the boiling water bath (This helps prevent sudden temperature drop and cracking). After an hour, turn off the heat and leave the cheesecake inside the oven for another 1 hour. The cheesecake will continue to bake during this time.
  3. Take the pan out of the oven and run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
  4. Cover the pan with plastic wrap and transfer to the refrigerator overnight.

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