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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 96 reviews
  • Author: Emily
  • Prep Time: 1 hr 35 min
  • Cook Time: 2 hr 20 min
  • Total Time: 3 hr 55 min
  • Yield: 12-14 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Cheesecake is a luscious and festive dessert perfect for fall gatherings and Thanksgiving. Featuring a buttery graham cracker crust, spiced apple layers, a rich caramel sauce, and a creamy cinnamon-infused cheesecake filling, it’s topped with beautifully arranged apple slices that form a rose pattern. Baked in a water bath for a smooth, crack-free finish, this cheesecake combines the perfect blend of tart apples, sweet caramel, and creamy texture, making it a crowd-pleaser for any occasion.

Ingredients

Units Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Apple Filling Layer

  • 1 1/2 medium sized apples (about 260g), thinly sliced
  • 1/2 tsp ground cinnamon
  • 1/2 cup caramel sauce, prepared (see recipe notes)
  • 3 tbsp all purpose flour

Cheesecake Filling

  • 24 ounces (680g) cream cheese, softened
  • 1 cup (144g) loosely packed brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1/2 cup (115g) sour cream
  • 1/2 cup (130g) applesauce
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 3 large eggs

Topping

  • 1-2 medium sized apples, thinly sliced
  • 1 1/2 tbsp sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Prepare Caramel Sauce: Make the caramel sauce according to your preferred recipe and allow it to cool completely to room temperature. This can be done several days before assembling the cheesecake.
  2. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
  3. Make the Crust: Mix graham cracker crumbs, sugar, salt, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of the prepared springform pan to form an even crust layer.
  4. Bake the Crust: Bake the crust in the preheated oven for 8 to 10 minutes. Remove and set aside to cool slightly.
  5. Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil securely to prevent water leakage during baking. Set the pan aside.
  6. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake.
  7. Prepare Apple Filling: Toss 1 1/2 sliced apples with 1/2 tsp ground cinnamon. Spread the cinnamon-coated apples evenly over the cooled crust.
  8. Add Caramel Sauce Layer: Stir 3 tablespoons of flour into the cooled caramel sauce until smooth, then pour the caramel mixture evenly over the apple layer in the crust.
  9. Mix Cream Cheese Base: In a large bowl, beat softened cream cheese, brown sugar, and 3 tablespoons of flour on low speed until smooth and fully combined, avoiding overmixing to reduce air incorporation.
  10. Add Wet Ingredients: Mix in sour cream, applesauce, vanilla extract, and 1 1/2 teaspoons ground cinnamon on low speed until well incorporated.
  11. Add Eggs: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl sides to ensure even mixing without over-whipping.
  12. Assemble Cheesecake Filling: Pour the cheesecake batter gently over the apple and caramel layers in the crust.
  13. Create Apple Topping: Arrange the remaining thinly sliced apples over the cheesecake batter in concentric circles to form a rose pattern, starting from the outer edge and working toward the center.
  14. Add Sugar Cinnamon Topping: Combine sugar and ground cinnamon, then sprinkle evenly over the apple topping.
  15. Prepare Water Bath and Bake: Place the springform pan inside a larger roasting pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan without surpassing the foil edge. Bake for 1 hour and 30 minutes. The edges should be set, but the center will remain slightly jiggly.
  16. Initial Cooling: Turn off the oven, close the door, and let the cheesecake sit inside for 30 minutes to continue gentle cooking and slow cooling.
  17. Slow Cool with Door Ajar: Crack the oven door open and allow the cheesecake to cool for an additional 30 minutes to prevent cracking.
  18. Chill: Remove the cheesecake from the oven and water bath. Refrigerate for 5 to 6 hours or overnight until fully set and firm.
  19. Serve: Remove the springform pan sides, transfer the cheesecake to a serving plate, brush the apple topping with additional caramel sauce if desired for shine, cover, and refrigerate until serving.

Notes

  • This cheesecake is perfect for fall and Thanksgiving celebrations with its warm cinnamon and apple flavors combined with rich caramel.
  • Preparing the caramel sauce ahead of time saves effort on baking day and enhances flavor integration.
  • Wrapping the pan in foil is crucial to prevent water from the water bath from seeping into the crust and batter.
  • Using low mixer speed minimizes air incorporation, helping to prevent cracks in the finished cheesecake.
  • Slow cooling inside the oven helps the cheesecake set properly while avoiding cracks on the surface.
  • Serve chilled and store leftover cheesecake in the refrigerator for optimal freshness.

Nutrition

  • Serving Size: 1 slice
  • Calories: 484
  • Sugar: 33 g
  • Sodium: 527 mg
  • Fat: 29.4 g
  • Saturated Fat: 16.4 g
  • Unsaturated Fat: 11.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.1 g
  • Fiber: 1.7 g
  • Protein: 7.1 g
  • Cholesterol: 114 mg

Find it online: https://emilyquickdinners.com/caramel-apple-cheesecake-recipe-3/