Description
This Caramel Apple Cheesecake is a luscious dessert combining a crunchy graham cracker and pecan crust, creamy cinnamon-spiced cheesecake filling, a homemade salted caramel sauce, and tender cinnamon apples. Each component adds texture and rich flavor, creating an indulgent treat perfect for fall gatherings or special occasions.
Ingredients
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 vanilla extract plus 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 extract
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
- Prepare Crust/Crumble: Preheat your oven to 350°F. Melt butter and combine with crushed graham crackers, chopped pecans, sugar, cinnamon, and salt until well mixed. Remove about 1/4 cup of this mixture to bake separately as crumble topping. Press the remaining crust mixture firmly into the bottom and up the sides of a 9″ springform pan. Bake crust for 10 minutes, then set aside. Bake the reserved crumbs separately for 4-5 minutes, then cool.
- Prepare Cheesecake Batter: Bring cream cheese and eggs to room temperature. Using an electric mixer, blend cream cheese until smooth. Gradually add sugar and blend. Add eggs one at a time, then mix in sour cream, heavy cream, vanilla, and cinnamon until fully incorporated and smooth. Pour batter into prepared crust.
- Set up Water Bath: Wrap the springform pan with foil to prevent leaks. Place the pan in a large roasting pan and add hot water about 1 inch deep. Carefully transfer to oven.
- Bake Cheesecake: Bake at 325°F for 60-65 minutes until edges are set but center jiggles slightly. Turn off oven and leave cheesecake inside with door ajar for 1 hour. Then cool at room temperature for an additional hour. Chill in refrigerator for at least 6 hours or overnight.
- Make Salted Caramel Sauce: Warm heavy cream and set aside. In a saucepan, combine sugar, corn syrup, and water; stir gently and cook over medium-high heat until sugar dissolves and mixture bubbles. Do not stir afterward; allow to boil undisturbed until syrup turns a light-medium honey color. Remove from heat; slowly whisk in warm cream (mixture will bubble). Stir in butter, salt, and vanilla. Let cool, then store in jar covered in refrigerator.
- Prepare Cinnamon Apples: Peel and dice apples. In a skillet, melt butter and add apples, brown sugar, and cinnamon. Cook over medium-high heat for 4-5 minutes until apples soften but retain texture. Cool before topping cheesecake.
- Assemble Cheesecake: Remove chilled cheesecake from pan and place on serving plate. Top with cinnamon apples, drizzle with caramel sauce, then sprinkle with the baked crumble topping. Slice and serve. Store leftovers in refrigerator.
Notes
- For best results, prepare the cheesecake a day before serving to allow proper chilling and flavor development.
- The salted caramel sauce can also be made a day in advance. Leftover caramel sauce keeps well refrigerated and is delicious with fresh apple slices as a snack.
- Be careful when making caramel; timing is critical to avoid burning the syrup.
- The water bath ensures even baking and prevents cracking on the cheesecake surface.
- Use room temperature cream cheese and eggs to achieve a smooth, lump-free cheesecake batter.
Nutrition
- Serving Size: 1 slice (approx. 1/14 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
