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Caramel Apple Cheesecake Recipe

4.5 from 116 reviews
  • Author: Alvarez
  • 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 Caramel Apple Cheesecake is a decadent dessert perfect for any occasion, especially Thanksgiving. It features a buttery graham cracker crust, a spiced apple layer topped with smooth caramel sauce, and a rich cream cheese filling accented with applesauce and cinnamon. The cheesecake is crowned with thinly sliced apples arranged in a rose pattern and a cinnamon-sugar sprinkle. Baked in a water bath for a creamy texture and finished with a glossy caramel glaze, this cheesecake offers a perfect balance of sweet, tart, and spiced flavors.

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 (prepared separately)
  • 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

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 a separate recipe. Allow it to cool to room temperature before using. The sauce can be made several days in advance for convenience.
  2. Preheat Oven and Prepare Pan: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides to prevent sticking.
  3. Make Crust: 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 prepared springform pan to form the crust.
  4. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes, then remove and allow to cool. Once cooled, wrap the outside of the pan with aluminum foil tightly to protect against water when using a water bath.
  5. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake.
  6. Prepare Apple Layer: Toss 1 1/2 sliced apples with 1/2 teaspoon ground cinnamon. Arrange the cinnamon-coated apples evenly over the cooled crust in the springform pan.
  7. Add Caramel Sauce Layer: Mix 3 tablespoons of flour into the cooled caramel sauce to thicken it. Pour the caramel sauce evenly over the cinnamon apples in the crust.
  8. Make Cheesecake Batter: In a large bowl, beat the softened cream cheese, brown sugar, and 3 tablespoons flour on low speed until smooth and fully combined, scraping down the bowl as needed to avoid incorporating too much air and to reduce cracking risk.
  9. Add Wet Ingredients: Mix in sour cream, applesauce, vanilla extract, and 1 1/2 teaspoons ground cinnamon on low speed until blended.
  10. Add Eggs: Add eggs one at a time, mixing slowly after each addition to ensure thorough incorporation and maintain a smooth batter. Scrape the bowl as needed.
  11. Assemble Cheesecake: Pour the prepared cheesecake batter over the caramel-coated apples and crust in the pan, spreading evenly.
  12. Create Apple Rose Topping: Arrange thinly sliced apples (1-2 medium) on top of the cheesecake batter in concentric circles, creating a rose pattern starting from the outer edge moving inward.
  13. Sprinkle Cinnamon Sugar: Combine 1 1/2 tablespoons sugar with 1/2 teaspoon ground cinnamon and sprinkle evenly over the apple topping.
  14. Prepare Water Bath: Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, ensuring it does not surpass the aluminum foil wrap to prevent water from leaking inside.
  15. Bake Cheesecake: Bake the cheesecake for 1 hour 30 minutes. The edges should be set while the center remains slightly jiggly.
  16. Initial Cooling: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to cook gently and start cooling.
  17. Slow Cooling: Crack the oven door open and let the cheesecake cool inside for an additional 30 minutes to prevent cracks by reducing temperature gradually.
  18. Refrigerate: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for at least 5-6 hours or overnight until firm.
  19. Remove from Pan and Serve: Carefully remove the cheesecake from the springform pan. Optionally, brush some reserved caramel sauce over the apples on top for a glossy finish. Cover and refrigerate until serving.

Notes

  • This Caramel Apple Cheesecake is an ideal dessert for Thanksgiving, combining warm cinnamon spices, fresh apples, and rich caramel for a comforting flavor.
  • Prepare the caramel sauce ahead of time to save time on the day of baking.
  • Wrapping the springform pan in foil prevents water from seeping into the crust during the water bath baking.
  • Slow cooling inside the oven helps prevent cracking in the cheesecake surface.
  • Use firm apples for topping to achieve the ideal rose pattern without them becoming too soft.

Nutrition

  • Serving Size: 1 slice
  • Calories: 484
  • Sugar: 33 g
  • Sodium: 527 mg
  • Fat: 29.4 g
  • Saturated Fat: 16.4 g
  • Unsaturated Fat: 13.0 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.1 g
  • Fiber: 1.7 g
  • Protein: 7.1 g
  • Cholesterol: 114 mg

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