Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 116 reviews
  • Author: Villerius
  • Prep Time: 1 hour 35 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 3 hours 55 minutes
  • Yield: 12–14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Caramel Apple Cheesecake is a luscious dessert featuring a buttery graham cracker crust, a spiced apple layer drenched in homemade caramel sauce, and a creamy cinnamon-infused cheesecake filling. Topped with beautifully arranged thin apple slices sprinkled with cinnamon sugar and finished with a glossy caramel shine, it’s perfect for fall gatherings or any special occasion.

Ingredients

Scale

Caramel Sauce

  • Caramel sauce* (homemade, see note)

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 above)
  • 3 tbsp all purpose flour

Cheesecake Filling

  • 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

Apple 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 according to your preferred recipe and allow it to cool to at least room temperature. This sauce can be prepared up to several days in advance to ease preparation.
  2. Prepare Crust: 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 carefully. In a small bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press this mixture evenly into the bottom and up the sides of the springform pan to form the crust.
  3. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until set and fragrant. Remove and set aside to cool. Wrap the outside of the springform pan with aluminum foil to protect from water bath moisture during baking.
  4. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) to prepare for baking the cheesecake layer.
  5. Prepare Apple Filling Layer: Toss the thinly sliced apples with ground cinnamon, then layer them evenly over the cooled crust in the springform pan. Mix the caramel sauce with the 3 tablespoons of flour, then pour it evenly over the cinnamon-spiced apples. Set this prepared pan aside.
  6. Make Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, brown sugar, and flour on low speed until completely smooth and well combined. Scrape down the sides of the bowl to ensure an even mixture.
  7. Add Remaining Cheesecake Ingredients: Mix in the sour cream, applesauce, vanilla extract, and ground cinnamon on low speed until incorporated. Then, add the eggs one at a time, mixing slowly after each addition to maintain a smooth, even batter. Scrape the bowl sides as necessary for thorough mixing.
  8. Assemble Cheesecake: Pour the cheesecake batter evenly over the apple and caramel layer in the springform pan.
  9. Create Apple Topping Design: Using the thinly sliced apples for topping, arrange them in a decorative rose pattern on top of the cheesecake filling. Begin from the outside edge, slightly overlapping each slice in a circular motion to the center, forming concentric circles.
  10. Sprinkle Cinnamon Sugar: Combine the sugar and ground cinnamon for the topping and sprinkle evenly over the arranged apples to add sweetness and spice.
  11. Prepare Water Bath: Place the springform pan inside a larger pan carefully without jostling. Pour warm water into the outer pan until it reaches about halfway up the sides of the springform pan, ensuring the water does not reach above the aluminum foil lining to prevent moisture from entering the cheesecake.
  12. Bake Cheesecake: Bake the cheesecake at 300°F (148°C) for 1 hour and 30 minutes. The edges should be set while the center will remain a bit jiggly due to the caramel in the filling.
  13. Initial Cooling: Turn off the oven but leave the door closed for 30 minutes so the cheesecake continues gentle cooking and begins cooling gradually.
  14. Slow Cooling: Crack the oven door open slightly and allow the cheesecake to cool for another 30 minutes to help prevent cracks and ensure an even cool down.
  15. Chill: Remove the cheesecake from the water bath and foil wrap, then refrigerate for at least 5-6 hours or ideally overnight until fully set and firm.
  16. Serve: Remove the springform pan and transfer the cheesecake to a serving dish. Optionally brush some reserved caramel sauce over the apple topping to add shine and extra flavor. Keep refrigerated until ready to serve.

Notes

  • Using homemade caramel sauce is recommended as it is thicker and better suited to hold the layers together than thinner store-bought options, which may not perform as well in this recipe.

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 480
  • Sugar: 35g
  • Sodium: 270mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 110mg

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