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Caramel Apple Cheesecake Recipe

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★★★★★

4.8 from 594 reviews

This decadent Caramel Apple Cheesecake combines a rich, creamy cheesecake base with a buttery graham cracker crust and a warm spiced apple topping drizzled with luscious caramel sauce. Baked in a water bath to ensure a smooth, crack-free finish and chilled overnight, this dessert delivers comforting autumn flavors with a perfect balance of sweet, tart, and spice.

Ingredients

Scale

Crust

  • 14 full sheets honey Graham crackers (about 2 scant cups crumbs)
  • 3 tablespoons granulated sugar
  • 8 tablespoons butter, melted (salted or unsalted)

Cheesecake Filling

  • 4 (8 oz.) packages (32 oz. total) full fat cream cheese, very soft
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 cup sour cream, at room temperature
  • Zest from 1 lemon
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 large egg yolk, at room temperature

Apple Topping

  • 6 Granny Smith apples (about 42 ounces), peeled, cored, and chopped into 1/3-inch pieces
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons unsalted butter (or salted, omit salt below)
  • 2/3 cup chopped pecans (optional but recommended)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract

Additional

  • 1/3 cup caramel sauce, homemade or store-bought
  • Whipped cream or ice cream (optional, for serving)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Boil about 4 quarts of water for the water bath. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the inside with nonstick cooking spray to ease cheesecake removal later.
  2. Make the Crust: Crush the honey Graham crackers into fine crumbs using a food processor or by crushing in a bag with a rolling pin. Mix the crumbs with melted butter and 3 tablespoons granulated sugar until evenly combined. Firmly press the crust mixture into the bottom of the springform pan, creating a compact and even layer using the bottom of a small bowl or measuring cup.
  3. Bake the Crust: Bake the crust at 325°F for 10 minutes, then allow it to cool completely on a wire rack before filling. Meanwhile, prepare the cheesecake filling.
  4. Waterproof the Pan: Place two large sheets of foil on a flat surface in the shape of a plus sign (+). Fold the foil edges up around the springform pan to wrap it securely without any holes. Place the foil-wrapped pan inside a slow cooker liner or oven roasting bag, bring the bag up to the top of the pan, gather excess, and tie tightly to prevent water from leaking in during the water bath.
  5. Prepare the Cheesecake Filling: Using an electric mixer with a paddle attachment, beat the softened cream cheese on medium speed for about 4 minutes until light and fluffy. Add the sugar, cinnamon, ginger, nutmeg, allspice, and salt, and beat for another 4 minutes. Mix in the sour cream, lemon zest, and vanilla extract until blended. Then, on medium-low speed, add the eggs one at a time followed by the egg yolk, mixing just until combined after each addition to avoid overbeating.
  6. Assemble and Remove Air Bubbles: Pour the filling over the cooled crust and gently drop the pan a few times on the counter to release any trapped air bubbles.
  7. Set up Water Bath and Bake: Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake at 325°F for 75-90 minutes until the edges are set but the center still jitters slightly (about 2-3 inches in the center). Avoid opening the oven before 70 minutes to prevent cracks.
  8. Cool the Cheesecake: Turn off the oven and crack the door open about 1 inch. Let the cheesecake cool inside the oven for 60 minutes. Then transfer to a wire rack and run a hot knife along the edges to loosen the crust from the pan, which helps prevent cracks. Continue cooling for 2-3 hours until fully cooled.
  9. Chill Overnight: Cover the cheesecake with plastic wrap (still in the pan) or place it in a cake caddy and refrigerate overnight (at least 24 hours) for best texture and flavor.
  10. Make the Apple Topping: Whisk cornstarch and lemon juice together and set aside. In a nonstick skillet over medium heat, melt the butter. Add apples, pecans, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt (all apple filling ingredients except vanilla). Cook for 5 minutes, stirring constantly, then reduce heat to low and cook 3-5 more minutes until apples are tender. Remove from heat and stir in vanilla extract. Let cool slightly.
  11. Serve: Spoon the warm apple topping over the chilled cheesecake and drizzle with caramel sauce. For serving, cheesecake is best with warm caramel and apples. Optionally, add whipped cream or ice cream on the side, taking care to pipe whipped cream after caramel drizzling to avoid melting.
  12. Slicing Tip: Use a hot knife to cut clean slices. Dip the knife in hot water before each cut and wipe clean with a paper towel for smooth edges.

Notes

  • The apple topping ingredients have been doubled as of 10/27/24 to increase flavor and volume.
  • The apple topping is best served warm over the chilled cheesecake; you can prepare the caramel sauce ahead and reheat as needed to keep it pourable.
  • Using full-fat cream cheese and sour cream ensures a rich, creamy texture in the cheesecake.
  • Do not open the oven before 70 minutes during baking to prevent cracks in the cheesecake.
  • Waterproofing the pan with foil and placing it inside a roasting bag prevents water from leaking into the springform pan during the water bath, protecting the cheesecake while baking.
  • Using a hot knife for slicing prevents cracking and gives clean cheesecake slices.
  • If you prefer, pecans in the apple topping can be omitted without affecting the core flavors.
  • For a smoother caramel, gently reheat before drizzling to ensure it flows easily over the apples and cheesecake.

Keywords: Caramel Apple Cheesecake, cheesecake recipe, caramel sauce, apple topping, Graham cracker crust, fall desserts

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