Mediterranean Caramel Apple Cheesecake

This Mediterranean-inspired cheesecake combines the creamy richness of classic cheesecake with warm spiced apples, golden caramel, and a hint of olive oil for a unique twist. The crust can be kept simple with graham crackers or given extra depth with pecans and cinnamon. Perfect for a holiday dessert table or any special occasion.

Total Time: About 1 hour 30 minutes (plus chilling)

Prep: 30 minutes

Bake: 50–60 minutes

Chill: at least 4 hours (overnight preferred)

Ingredients

Crust

2 cups graham cracker crumbs (or vanilla wafer crumbs)

½ cup melted butter

¼ cup sugar (granulated or light brown)

Optional: ½ cup finely chopped pecans, ½ tsp ground cinnamon

Cheesecake Filling

24 oz (3 bricks) full-fat cream cheese, softened

1 cup sugar (granulated or light brown)

3 large eggs, room temperature

1 cup sour cream (or heavy whipping cream)

2 tsp vanilla extract

Optional: 2 tbsp all-purpose flour, ½ tsp ground cinnamon, 2 tbsp applesauce

Apple Layer/Topping

2 large apples, peeled, thinly sliced, and chopped (or 2 cups canned apple pie filling)

3 tbsp brown sugar

1 tsp lemon juice

1 tsp ground cinnamon

1 tbsp olive oil (for cooking apples)

Caramel Sauce

1 cup sugar

2 tbsp olive oil

½ cup heavy whipping cream (warmed)

Optional: ½ cup pre-made caramel topping (to drizzle if short on time)

Streusel Topping (Optional)

½ cup old-fashioned rolled oats

½ cup all-purpose flour

⅓ cup brown sugar

½ tsp ground cinnamon

2 tbsp olive oil

Instructions

Make the Crust

Preheat oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, sugar, and melted butter (plus pecans and cinnamon if using).

Press mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes. Remove and let cool slightly.

Prepare the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until smooth.

Add sugar and mix until creamy.

Beat in eggs one at a time, scraping down sides.

Stir in sour cream and vanilla (plus flour, cinnamon, or applesauce if using).

Pour filling over cooled crust and smooth the top.

Cook the Apples

In a skillet, heat olive oil over medium heat.

Add chopped apples, brown sugar, lemon juice, and cinnamon.

Cook until apples are softened and slightly caramelized (5–7 minutes).

Let cool slightly, then spread evenly over the cheesecake batter.

Make Caramel Sauce

In a saucepan, heat sugar and olive oil over medium-low heat until sugar melts and turns amber.

Carefully whisk in warm cream until smooth (it may bubble vigorously).

Set aside to cool slightly.

Optional Streusel Topping

In a bowl, mix oats, flour, brown sugar, cinnamon, and olive oil until crumbly.

Sprinkle over apples before baking if you’d like extra crunch.

Bake the Cheesecake

Place springform pan on a baking sheet.

Bake at 325°F (160°C) for 50–60 minutes, until edges are set and center is slightly jiggly.

Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

Serve

Before serving, drizzle caramel sauce generously over the top.

Garnish with extra apple slices or chopped pecans if desired.

Tips & Variations

Crust Options: Instead of graham crackers, try crushed digestive biscuits or Biscoff cookies for a deeper caramel flavor. Adding finely chopped pecans or almonds brings a Mediterranean nutty touch.

Cheesecake Texture: For a denser, New York–style cheesecake, add 2 tablespoons of flour to the filling. For a silkier, lighter version, leave the flour out.

Apple Choice: Granny Smith apples add a tart contrast, while Honeycrisp or Fuji give more natural sweetness. Canned apple pie filling works if you want to save time.

Caramel Shortcut: If making caramel from scratch feels tricky, use a high-quality store-bought caramel sauce and stir in a spoonful of olive oil for a Mediterranean hint.

Streusel Crunch: Adding the oat streusel topping makes this dessert feel like a cheesecake-apple crisp hybrid. You can also sprinkle crushed pistachios or hazelnuts on top for extra crunch.

Serving Idea: Serve slices with a drizzle of extra caramel and a dollop of whipped cream or Greek yogurt for a lighter finish.

Make-Ahead Friendly: Cheesecake tastes even better after chilling overnight, so this dessert is perfect to prepare a day ahead.

Q&A

Q: Can I make this cheesecake without a springform pan?
A: Yes, but a springform pan makes serving much easier. If using a deep pie dish or square baking dish, line it with parchment so you can lift slices out neatly.

Q: How do I prevent cracks in my cheesecake?
A: Avoid overmixing the batter, bake at a low temperature, and let it cool gradually in the oven with the door slightly open. If cracks do appear, you can easily cover them with apples, streusel, or caramel sauce.

Q: Can I make this cheesecake ahead of time?
A: Absolutely. Cheesecake actually improves in flavor and texture after chilling overnight. You can also make the caramel and streusel toppings in advance.

Q: What’s the best way to store leftovers?
A: Keep cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.

Q: Can I make it lighter?
A: Yes. Use reduced-fat cream cheese, substitute Greek yogurt for sour cream, and cut down on the caramel drizzle. The flavor will still be rich but a little less indulgent.

Nutrition

(per slice, 1 of 12)

(Values are approximate and will vary based on crust, caramel, and topping choices)

Calories: ~460

Fat: 28g

Saturated Fat: 15g

Carbohydrates: 45g

Sugar: 34g

Protein: 7g

Fiber: 2g

Sodium: 280mg

Conclusion

This Mediterranean Caramel Apple Cheesecake is a beautiful balance of creamy, spiced, and sweet. The olive oil in the apples and caramel gives a subtle twist that sets it apart from traditional versions, while the option of streusel adds comforting crunch. It’s make-ahead friendly, crowd-pleasing, and versatile enough to adapt for different tastes and occasions. Whether you serve it for a holiday, family gathering, or just because, it’s the kind of dessert that makes people ask for seconds.