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Caramel Apple Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 122 reviews
  • Author: Sophia
  • 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 combines a buttery graham cracker crust with a luscious cream cheese filling enriched with cinnamon-spiced apples and homemade caramel sauce. Topped with beautifully arranged apple slices dusted with cinnamon sugar, this dessert is perfect for Thanksgiving or any special occasion.

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 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

Topping

  • 1-2 medium sized apples, thinly sliced
  • 1 1/2 tbsp sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Prepare Caramel Sauce: Prepare the caramel sauce beforehand as per your recipe and allow it to cool to at least room temperature. The sauce can be made several days in advance.
  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. In a small bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan. Bake the crust for 8-10 minutes, then remove and let cool.
  3. Seal Pan for Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking. Set aside.
  4. Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake.
  5. Add Apple Filling Layer: Toss the thinly sliced apples designated for the filling with 1/2 tsp ground cinnamon. Spread these cinnamon apples evenly on the bottom of the cooled crust in the springform pan.
  6. Prepare and Pour Caramel Layer: Stir the flour into the cooled caramel sauce to thicken it slightly, then pour it evenly over the apples laid out in the crust.
  7. Mix Cream Cheese Batter: In a large bowl, beat the softened cream cheese, brown sugar, and flour on low speed until smooth and fully combined, scraping down the sides as needed to ensure a uniform mixture without incorporating too much air.
  8. Add Wet Ingredients: Add sour cream, applesauce, vanilla extract, and ground cinnamon to the cream cheese mixture. Continue mixing at low speed until well combined.
  9. Incorporate Eggs: Add the eggs one at a time, mixing slowly after each addition, scraping down the bowl sides to maintain an even consistency.
  10. Assemble Cheesecake: Pour the cream cheese batter over the caramel-covered apples in the crust, spreading evenly.
  11. Create Apple Rose Topping: Arrange the remaining thinly sliced apples on top of the cheesecake batter in concentric circles, slightly overlapping slices to form a rose pattern from the outside edge inward to the center.
  12. Sprinkle Cinnamon Sugar: Combine sugar and cinnamon for the topping and evenly sprinkle it over the arranged apples.
  13. Prepare Water Bath: Place the springform pan inside a larger baking pan, being careful not to jostle it. Add warm water to the outer pan to reach about halfway up the sides of the springform pan, ensuring the water stays below the top edge of the aluminum foil wrapping.
  14. Bake Cheesecake: Bake for 1 hour and 30 minutes. The edges should be set while the center remains slightly jiggly due to the caramel sauce in the filling.
  15. Initial Cooling: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking gently while starting to cool.
  16. Slow Cooling: Crack the oven door open and let the cheesecake cool for another 30 minutes slowly to help prevent cracks.
  17. Refrigerate: Remove the cheesecake from the oven and water bath, unwrap the foil, and refrigerate for 5-6 hours or preferably overnight until firm.
  18. Final Touch and Serve: Remove sides of the springform pan and transfer the cheesecake to a serving dish. Optionally, brush the apple topping with some reserved caramel sauce for extra shine. Cover and keep refrigerated until serving.

Notes

  • This Caramel Apple Cheesecake makes the perfect festive dessert for Thanksgiving or autumn gatherings with its warm cinnamon, apples, and caramel flavors.
  • Using a water bath prevents cracking and ensures even, gentle cooking of the cheesecake.
  • Beating the batter at low speed minimizes air incorporation and helps prevent cracks on the cheesecake surface.
  • The apple rose pattern on top not only looks stunning but adds texture and flavor contrast to each slice.
  • Make the caramel sauce a day or two in advance to save time on the day you bake.

Nutrition

  • Serving Size: 1 slice
  • Calories: 484
  • Sugar: 33 g
  • Sodium: 526.6 mg
  • Fat: 29.4 g
  • Saturated Fat: 16.4 g
  • Unsaturated Fat: approx. 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 50.1 g
  • Fiber: 1.7 g
  • Protein: 7.1 g
  • Cholesterol: 113.7 mg

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