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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 105 reviews
  • Author: Harper
  • Prep Time: 1 hr 35 min
  • Cook Time: 2 hr 20 min
  • Total Time: 3 hr 55 min
  • Yield: 12-14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Caramel Apple Cheesecake combines a buttery graham cracker crust with a creamy cinnamon-spiced cheesecake filling layered with tender apple slices and topped with a beautiful rose pattern of thinly sliced apples. Finished with a luscious homemade caramel sauce, this dessert is perfect for fall gatherings and holiday celebrations.

Ingredients

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, from homemade caramel sauce recipe
  • 3 tbsp all purpose flour

Cheesecake Batter

  • 24 ounces 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 homemade caramel sauce first according to your recipe and allow it to cool to at least room temperature. It can be made several days ahead.
  2. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides thoroughly.
  3. Make Crust: In a small bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Press this mixture evenly into the bottom and up the sides of the prepared springform pan.
  4. Bake Crust: Bake the crust for 8-10 minutes until set, then remove and allow it to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath.
  5. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) for the cheesecake baking.
  6. Prepare Apple Filling Layer: Toss 1 1/2 medium sliced apples with 1/2 tsp ground cinnamon. Spread these apples evenly on the cooled crust bottom.
  7. Add Caramel Sauce Layer: Stir 3 tablespoons all-purpose flour into the cooled caramel sauce, then pour the caramel mixture evenly over the cinnamon apples in the crust.
  8. Mix Cheesecake Batter: In a large bowl, beat softened cream cheese, brown sugar, and 3 tablespoons flour on low speed until completely smooth and combined. Scrape down the bowl sides.
  9. Add Wet Ingredients: Mix in sour cream, applesauce, vanilla extract, and 1 1/2 teaspoons cinnamon on low speed until well combined.
  10. Add Eggs: Add the eggs one at a time, mixing slowly and thoroughly after each addition. Scrape down the bowl as needed to ensure even mixing.
  11. Assemble Cheesecake: Pour the cheesecake batter gently over the caramel apple layer in the crust, smoothing the top.
  12. Arrange Apple Topping: Create a decorative ‘rose’ pattern on top using the 1-2 medium thinly sliced apples. Start at the outside edge, slightly overlapping each slice, forming concentric circles until the center is filled.
  13. Sprinkle Sugar and Cinnamon: Combine 1 1/2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle evenly over the arranged apple slices on top.
  14. Prepare Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, taking care not to exceed the foil edge.
  15. Bake Cheesecake: Bake in the preheated 300°F oven for 1 hour and 30 minutes. The edges will be set while the center remains a bit jiggly due to the caramel filling.
  16. Initial Cooling in Oven: Turn off the oven and close the door, leaving the cheesecake inside for 30 minutes to allow gradual cooking and cooling.
  17. Slow Cooling With Door Ajar: Crack the oven door open and let the cheesecake cool another 30 minutes slowly to prevent cracking.
  18. Chill: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate the cheesecake until firm, about 5-6 hours or overnight.
  19. Serve: Remove the cheesecake from the springform pan, place on a serving dish, and optionally brush additional caramel sauce over the top of the apples for shine. Keep refrigerated until ready to serve.

Notes

  • This Caramel Apple Cheesecake is a perfect dessert for Thanksgiving and other fall celebrations.
  • The homemade caramel sauce enhances the flavor and can be made ahead.
  • Using low mixer speed reduces air incorporation which helps prevent cracks in the cheesecake.
  • The water bath ensures even baking and a creamy texture.
  • Slow cooling in the oven minimizes cracking on the surface.

Nutrition

  • Serving Size: 1 slice
  • Calories: 484
  • Sugar: 33 g
  • Sodium: 527 mg
  • Fat: 29.4 g
  • Saturated Fat: 16.4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.1 g
  • Fiber: 1.7 g
  • Protein: 7.1 g
  • Cholesterol: 114 mg

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