Description
This Caramel Apple Cheesecake is a luscious dessert combining a rich cream cheese filling, a crunchy pecan and graham cracker crust, tender cinnamon-spiced apples, and a decadent homemade salted caramel sauce. Baked in a water bath for a silky smooth texture and topped with warm cinnamon apples and a buttery crumble, this cheesecake is perfect for autumn 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 the butter in a large bowl, then crush the graham crackers into crumbs and add them along with chopped pecans, sugar, cinnamon, and salt to the melted butter. Mix well. Remove about 1/4 cup of this crumb mixture and set aside for later. Press the remaining mixture firmly into the bottom and up the sides (about 1 inch) of a 9″ springform pan using the bottom of a glass or measuring cup. Bake for 10 minutes and then allow to cool. Spread the reserved crumbs on a baking sheet and bake them for 4-5 minutes until lightly toasted; set aside to cool.
- Prepare Cheesecake Batter: Bring cream cheese and eggs to room temperature for smooth blending. In an electric mixer bowl, beat the cream cheese until smooth. Gradually add sugar and continue mixing. Add eggs one at a time, mixing thoroughly after each addition. Then add sour cream, heavy cream, vanilla, and cinnamon, mixing until the batter is completely smooth and well combined. Pour this batter into the prepared crust in the springform pan.
- Set Up Water Bath for Baking: Wrap the springform pan’s bottom and sides tightly with foil to prevent water leakage. Place the foil-wrapped pan inside a large roasting pan or baking dish, then pour hot water into the roasting pan until it reaches about 1″ deep. Carefully transfer to the oven.
- Bake Cheesecake: Bake at 325°F for 60-65 minutes until the edges are set but the center still jiggles slightly when nudged. Turn off the oven, partially open the door, and let the cheesecake cool slowly inside the oven for 1 hour. Then transfer to the counter to cool an additional hour. Refrigerate covered for at least 6 hours or overnight to fully set.
- Make Salted Caramel Sauce: Warm the heavy cream in the microwave and set aside. In a large saucepan, combine sugar, corn syrup, and water. Gently stir to dissolve sugar and bring to a boil over medium to medium-high heat. Stop stirring and allow the mixture to boil undisturbed until it reaches a light to medium honey color, watching closely to prevent burning. Remove from heat and carefully pour warm heavy cream into the syrup, stirring constantly; expect hissing and bubbling. Add butter and sea salt, stir until incorporated, then add vanilla extract. Let cool slightly before transferring to a jar. Cool completely at room temperature and then refrigerate.
- Cook Cinnamon Apples: Peel and dice apples into small pieces. In a skillet over medium-high heat, combine apples, brown sugar, butter, and cinnamon. Cook for 4-5 minutes until apples soften but still retain some texture. Remove from heat and let cool before using.
- Assemble Cheesecake: Remove the cheesecake from the refrigerator and carefully take off the springform pan. Place the cheesecake on a serving plate or cake stand. Top with the cooled cinnamon apples, drizzle generously with the salted caramel sauce, and sprinkle the toasted crumble on top. Slice and serve. Store leftovers in the refrigerator.
Notes
- Prepare the cheesecake at least a day in advance to allow proper chilling and flavor development, unless starting very early on the serving day.
- The salted caramel sauce can be made a day ahead. Leftover caramel sauce keeps well refrigerated and is delicious with fresh apple slices as a snack.
Nutrition
- Serving Size: 1 slice (1/14th of cheesecake)
- Calories: 575 kcal
- Sugar: 46 g
- Sodium: 456 mg
- Fat: 39 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 135 mg
