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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 80 reviews
  • Author: Emily
  • 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

A luscious Caramel Apple Cheesecake featuring a crunchy graham cracker and pecan crust, a creamy cinnamon-spiced cheesecake filling, topped with tender cinnamon apples and rich homemade salted caramel sauce. Perfectly baked in a water bath for a smooth texture and chilled overnight for best flavor.

Ingredients

Units Scale

Crust/Crumble

  • 1 1/2 cups graham cracker crumbs (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

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. In a large bowl, melt the butter. Crush the graham crackers and combine the crumbs with chopped pecans, sugar, cinnamon, and salt. Stir in the melted butter until well mixed. Remove about 1/4 cup of this mixture and set aside. Press the remaining mixture firmly into the bottom and about 1 inch up the side of a 9″ springform pan using a glass or measuring cup. Bake for 10 minutes, then set aside to cool. Spread the reserved crumbs on a baking sheet and bake for 4-5 minutes until crisp; then cool.
  2. Prepare Cheesecake: Allow cream cheese and eggs to come to room temperature. Using an electric mixer, blend the cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, blending continuously. Incorporate sour cream, heavy cream, vanilla, and cinnamon and blend until fully combined and smooth. Pour this batter into the prepared crust.
  3. Set Up Water Bath and Bake: Wrap the springform pan bottom and sides tightly with foil to prevent water leakage. Place the wrapped pan in a larger roasting pan or baking dish. Carefully pour hot water into the roasting pan until about 1 inch deep, making sure not to splash water into the cheesecake. Bake in the preheated oven at 325°F for 60-65 minutes, until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then let it cool on the counter for another hour before refrigerating.
  4. Chill Cheesecake: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to fully set and develop flavor.
  5. Make Salted Caramel Sauce: Warm heavy cream in the microwave and set aside. In a saucepan, combine sugar, corn syrup, and water over medium heat, stirring gently until sugar dissolves. Stop stirring and allow the mixture to boil undisturbed until it turns a light-medium honey color. Remove from heat, slowly add warm cream while stirring (mixture will bubble). Add butter, sea salt, and vanilla, stirring until smooth. Let cool slightly, then transfer to a jar. Cool to room temperature before covering and refrigerating.
  6. Prepare Cinnamon Apples: Peel and dice apples into small pieces. In a skillet over medium-high heat, melt butter and add apples, brown sugar, and cinnamon. Cook for 4-5 minutes until apples soften but retain texture. Remove from heat and let cool.
  7. Assemble Cheesecake: Remove cheesecake from fridge and carefully release from springform pan. Place on serving plate or cake stand. Top with cooled cinnamon apples. Drizzle generously with caramel sauce, then sprinkle with the baked crumble topping. Slice and serve. Store leftovers in the refrigerator.

Notes

  • Prepare the cheesecake the day before you plan to serve it to allow for proper chilling and best texture.
  • Salted caramel sauce can also be made a day in advance. Leftover sauce keeps well refrigerated and is excellent with fresh apple slices as a snack.
  • Use room temperature cream cheese and eggs to avoid lumpy batter and ensure a smooth cheesecake.
  • Ensure the water bath is tightly wrapped with foil to prevent water from leaking into the cheesecake pan.
  • Be vigilant when cooking caramel to avoid burning; remove from heat as soon as it reaches a honey color.

Nutrition

  • Serving Size: 1 slice (1/14th of cheesecake)
  • Calories: 575
  • Sugar: 46g
  • Sodium: 456mg
  • Fat: 39g
  • Saturated Fat: 20g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 135mg

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