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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Wesley
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Cheesecake is a decadent dessert featuring a buttery graham cracker and pecan crust, creamy cinnamon-spiced cheesecake filling, homemade salted caramel sauce, and tender cinnamon apples on top. The cheesecake is baked in a water bath to ensure a smooth texture, cooled slowly, and then chilled overnight for the best flavor and consistency. This dessert is perfect for autumn or special occasions and brings together rich caramel, tart apples, and creamy cheesecake in a beautiful presentation.

Ingredients

Scale

Crust/Crumble

  • 1 1/2 cups graham cracker crumbs (from 10-11 full crackers)
  • 1 cup finely chopped pecans
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1/2 cup unsalted butter (8 tablespoons), melted

Cheesecake

  • 24 ounces cream cheese (3 packages)
  • 1 1/3 cups sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract (or 1 teaspoon extract and 1 teaspoon vanilla bean paste)
  • 1/2 teaspoon cinnamon

Salted Caramel Sauce

  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1 tablespoon corn syrup
  • 1/4 cup water
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon good quality sea salt
  • 1 teaspoon vanilla extract

Cinnamon Apples

  • 2 to 3 tart, firm apples (such as Granny Smith)
  • 3 tablespoons brown sugar
  • 1/4 cup butter (4 tablespoons)
  • 1/2 teaspoon cinnamon

Instructions

  1. Prepare Crust/Crumble: Preheat the oven to 350°F. Melt the butter in a large bowl. Crush graham crackers into crumbs and add them along with chopped pecans, sugar, cinnamon, and salt into the melted butter. Stir to combine thoroughly. Remove about 1/4 cup of this crumb mixture and set aside. Press the remaining crumbs firmly into the bottom and about 1 inch up the sides of a 9″ springform pan. Bake for 10 minutes, then allow to cool. Spread reserved crumbs on a baking sheet and bake for 4-5 minutes until crisp, then cool.
  2. Prepare Cheesecake Batter: Bring cream cheese and eggs to room temperature. Using an electric mixer, blend the cream cheese until smooth. Gradually add sugar and continue blending. Add eggs one at a time, mixing well after each. Incorporate sour cream, heavy cream, vanilla, and cinnamon, mixing until fully smooth. Pour this batter into the prepared crust.
  3. Set Up Water Bath and Bake: Wrap the springform pan with foil to prevent water seepage. Place the wrapped pan into a large roasting pan or baking dish, then pour hot water into the outer pan to about one inch depth. Carefully transfer to the oven preheated to 325°F.
  4. Bake Cheesecake: Bake for 60-65 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and prop the door open partway, allowing the cheesecake to cool slowly inside for 1 hour. Remove and cool on counter for another hour. Cover and refrigerate for at least 6 hours or overnight.
  5. Make Salted Caramel Sauce: Warm heavy cream in the microwave and set aside. In a large saucepan, combine sugar, corn syrup, and water, stirring gently to mix. Cook over medium-high heat until sugar dissolves and mixture boils. Stop stirring and allow boiling until the syrup turns a light-medium honey color, watching closely as it darkens fast. Remove from heat and slowly pour in warm cream, stirring as it bubbles. Stir in butter, salt, and vanilla until smooth. Let cool slightly, then pour into a jar and store in the refrigerator once cooled.
  6. Cook Cinnamon Apples: Peel and dice apples into small pieces. In a skillet, combine apples, brown sugar, butter, and cinnamon. Cook over medium-high heat for 4-5 minutes until apples soften but still retain some texture. Remove from heat and cool before using.
  7. Assemble the Cheesecake: Remove the cheesecake from the fridge and carefully take off the springform pan ring. Place cheesecake on a serving plate or cake stand. Top with the cooled cinnamon apples, drizzle generously with salted caramel sauce, and sprinkle reserved crumble over the top. Slice and serve. Store leftovers covered in the refrigerator.

Notes

  • Prepare the cheesecake at least a day before serving to allow for proper chilling and flavor development.
  • Salted caramel sauce can be made a day in advance and stored in the fridge; leftover caramel pairs wonderfully with fresh apple slices as a snack.
  • Make sure to watch the caramel closely when cooking as it can go from perfect caramel to burnt very quickly.
  • Room temperature cream cheese and eggs help prevent lumps in the cheesecake batter.
  • The water bath ensures even baking and prevents cracking on the cheesecake surface.

Nutrition

  • Serving Size: 1 slice (1/14th of cheesecake)
  • Calories: 575
  • Sugar: 46g
  • Sodium: 456mg
  • Fat: 39g
  • Saturated Fat: 20g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 135mg

Find it online: https://lickplates.com/caramel-apple-cheesecake-recipe/