Caramel Apple Cheesecake

Caramel Apple Cheesecake combines creamy cheesecake with sweet caramel apples for a delightful dessert that's perfect for any occasion.

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Course: Dessert

Cuisine: American

Keyword: baking, Caramel Apple Cheesecake, Cheesecake, dessert, fall desserts

Prep Time: 30

Cook Time: 1 10

Total Time: 5

Servings: servings

Calories: 420kcal

Ingredients

For the crust

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

For the cheesecake filling

32 oz. full fat cream cheese softened
1.25 cups granulated sugar
1.5 teaspoons ground cinnamon
0.5 teaspoon ground ginger
0.5 teaspoon ground nutmeg
0.25 teaspoon ground allspice
0.25 teaspoon salt
1 cup sour cream at room temperature
1 tablespoon lemon zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature

For the apple topping

6 large Granny Smith apples about 42 ounces, peeled, cored, and chopped into ⅓ inch thick pieces
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons unsalted butter or salted, omit additional salt
0.67 cups chopped pecans optional but recommended
0.5 cup packed light brown sugar
0.25 cup granulated sugar
2 teaspoons ground cinnamon
0.25 teaspoon ground ginger
0.25 teaspoon ground nutmeg
0.25 teaspoon salt
1 tablespoon vanilla extract
0.33 cups caramel sauce homemade or store-bought (homemade is recommended)

For serving

whipped cream or ice cream optional

Instructions

Preparation

Preheat your oven to 325°F (165°C) and prepare your springform pan by spraying it with nonstick cooking spray. Line the bottom with parchment paper.

Crust

Crush the honey Graham crackers in a food processor or by placing them in a plastic bag and smashing them. Mix 2 cups of the crumbs with 3 tablespoons of sugar and the melted butter. Press this mixture firmly into the bottom of the prepared pan to form a crust.

Waterproof Pan

Wrap the outside of the springform pan with aluminum foil to keep water from seeping in during baking.

Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add 1 ¼ cups of sugar, cinnamon, ginger, nutmeg, allspice, and salt, mixing until combined. Then add sour cream, lemon zest, and vanilla extract, and mix again. Add the eggs and egg yolk, one at a time, mixing on low until just blended.

Water Bath

Place the springform pan inside a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides.

Bake

Carefully place the roasting pan in the oven and bake the cheesecake for about 60-70 minutes, or until the center is set. Leave the cheesecake in the oven with the door slightly open for 1 hour after turning off the oven.

Chill

Remove the cheesecake from the water bath and let it cool at room temperature for about 30 minutes. Then cover it and refrigerate for at least 4 hours or overnight for best results.

Apple Topping

While the cheesecake is chilling, melt 2 tablespoons of butter in a large skillet. Add the chopped apples, lemon juice, cornstarch, and spices, cooking until the apples are tender. Stir in the chopped pecans, remove from heat, and let cool.
Top the chilled cheesecake with the apple mixture and drizzle with caramel sauce when ready to serve.

Notes

Ensure the cream cheese is very soft before mixing. Use room temperature eggs for smoother batter. Avoid opening the oven door while baking to prevent cracking. Use homemade caramel for a richer taste. Leftovers can be stored in the refrigerator for up to 5 days.

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