Caramel Apple Cheesecake

There’s something undeniably comforting about a slice of Caramel Apple Cheesecake. I remember the first time I made it; the aroma of baked apples and caramel wafted through my kitchen, instantly transporting me to my grandmother’s home during fall. Every Thanksgiving, she would highlight the dessert table with her decadent cheesecakes, but this one, loaded with the flavors of sweet apples and rich caramel, always stole the show. It’s not just a dessert; it’s a celebration in every bite. Whether you’re gathering with family or hosting a special occasion, this cheesecake brings warmth and joy to the table, making it a perfect centerpiece for any fall gathering. My friends and family can’t seem to resist it, and neither will you once you give it a try!

Ingredients to Make Caramel Apple Cheesecake

The ingredients for Caramel Apple Cheesecake are thoughtfully chosen to create a rich, flavorful dessert. Each component plays a role in achieving that perfect balance of creamy and fruity, ensuring a delightful experience with every bite. Let’s take a look at the key players in this sweet symphony.

• 19-inch round, 3-inch high springform pan – Essential for baking and serving your cheesecake.
• 13-8 quart slow cooker liner or roasting bag – This keeps your cheesecake moist and helps with even cooking.
• 1 large roasting pan – Needed to create a water bath for the cheesecake.
• Parchment paper – Prevents sticking and makes removing the cheesecake hassle-free.
• Foil – Used for waterproofing the springform pan.
• Nonstick cooking spray – Ensures easy release of the cheesecake from the pan.
• 14 full sheets honey Graham crackers (2 scant cups crumbs) – Forms the delicious crust that provides texture.
• 3 tablespoons granulated sugar – Sweetens the crust.
• 8 tablespoons butter, melted – Binds the crust together and adds richness.
• 48 oz. pkgs. (32 oz.) full fat cream cheese, very soft – The main ingredient that gives cheesecake its creamy texture.
• 1 ¼ cups granulated sugar – Sweetens the cheesecake filling.
• 1 ½ teaspoons ground cinnamon – Adds warmth and spice.
• ½ tsp EACH ground ginger, ground nutmeg, allspice – Enhances the flavor profile of the cheesecake.
• ¼ teaspoon salt – Balances sweetness.
• 1 cup sour cream at room temperature – Contributes to the creaminess of the filling.
• Zest from 1 lemon – Brightens the flavors.
• 1 tablespoon vanilla extract – Adds a warm sweetness.
• 4 large eggs at room temperature – Provides structure and richness.
• 1 large egg yolk at room temperature – Enhances creaminess.
• 6 Granny Smith apples (about 42 ounces), peeled, cored and chopped into 1/3″ thick pieces – The star of the show, providing flavor and texture.
• 2 tablespoons lemon juice – Prevents apples from browning.
• 1 tablespoon cornstarch – Helps thicken the apple topping.
• 2 tablespoons unsalted butter (or salted and omit salt below) – Adds flavor to the apple topping.
• 2/3 cup chopped pecans (optional but recommended) – Adds a delightful crunch.
• ½ cup packed light brown sugar – Sweetens the apple topping with a hint of caramel flavor.
• ¼ cup granulated sugar – Sweetens the apple topping.
• 2 teaspoons ground cinnamon – Spices up the apple filling.
• ¼ tsp EACH ground ginger, ground nutmeg, salt – Enhanced flavor in the apples.
• 1 tablespoon vanilla extract – Adds sweetness to the apple topping.
• ⅓ cup caramel sauce, homemade or store-bought – A finishing touch for the cheesecake.
• Whipped cream or ice cream (optional) – Perfect for serving alongside the cheesecake.

How to Make Caramel Apple Cheesecake

Creating Caramel Apple Cheesecake is an enjoyable process that results in a stunning dessert. Follow these simple steps to create this masterpiece:

1. Preheat your oven to 325 degrees Fahrenheit. Begin boiling a large pot of water (about 4 quarts) for the water bath—this is crucial for keeping your cheesecake creamy.
2. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the inside with nonstick cooking spray. This will help with removing your cheesecake later.
3. Add the Graham crackers to a food processor and pulse until finely ground. Alternatively, you can crush them in a bag with a rolling pin. Add the butter and 3 tablespoons of sugar, and pulse until thoroughly combined.
4. Transfer the crumb mixture to the prepared springform pan, pressing it firmly into the bottom using the bottom of a small bowl or measuring cup to create an even layer.
5. Bake the crust in the preheated oven for 10 minutes, then allow it to cool completely on a wire rack before adding the filling.
6. To create a waterproof barrier, place two large pieces of aluminum foil on a flat surface, forming a plus shape. Gently fold the foil up around the sides of the springform pan to avoid any leaks.
7. Place the foil-lined springform pan inside a slow cooker liner or oven roasting bag, ensuring it fits snugly. Gather the excess bag up to the top of the pan and tie it in a tight knot to secure.
8. In a large mixing bowl, add the cream cheese and beat on medium speed until light and fluffy, about 4 minutes. Then, add the granulated sugar, cinnamon, and other spices. Beat for an additional 4 minutes.
9. Add the sour cream, lemon zest, and vanilla extract, mixing until well combined.
10. With the mixer on medium-low, add the eggs, one at a time, mixing just until combined after each addition to avoid overbeating.
11. Pour the cheesecake filling over the cooled crust, gently tapping the pan on the counter to eliminate air bubbles.
12. Place the cheesecake in a large roasting pan. Carefully pour the boiling water into the pan until it reaches halfway up the sides of the springform pan.
13. Bake the cheesecake for 75 to 90 minutes, or until the edges are firm and the center has a slight wobble. Be patient—resist the urge to open the oven before 70 minutes.
14. Once baked, turn off the oven and crack the door open about 1 inch, allowing the cheesecake to cool gradually for about 60 minutes.
15. After cooling, remove it from the oven and let it cool on a wire rack for 10 minutes. Use a hot knife to run along the edges to loosen the cheesecake from the pan.
16. Let it cool in the pan for 2 to 3 hours or until completely cooled. Cover it with plastic wrap or transfer to a cake caddy, chilling in the refrigerator overnight for the best flavor.
17. For the apple topping, whisk together the cornstarch and lemon juice in a bowl and set aside.
18. Melt the butter in a nonstick skillet over medium heat. Add all the apple filling ingredients except the vanilla extract and cook for 5 minutes, stirring constantly.
19. Reduce the heat to low, continuing to cook until the apples are tender—about 3 to 5 more minutes. Stir in the vanilla extract and remove from heat.
20. Allow the apple topping to cool slightly before spooning it over the chilled cheesecake. Drizzle with caramel sauce just before serving, and enjoy!

Recipe Notes about Caramel Apple Cheesecake

It’s important to keep a few tips in mind when making Caramel Apple Cheesecake. These insights can help ensure your dessert turns out perfectly every time.

• Storage: Store leftovers in the refrigerator for up to 7 days without the apples; with apples, consume within 3 days for the best taste.
• Freezing: This cheesecake can be frozen for up to 3 months. Wrap tightly to prevent freezer burn.
• Make Ahead: The cheesecake can be made 48 hours in advance and stored in the refrigerator. It often tastes better after resting.
• Caramel Sauce: Homemade caramel sauce can be stored in an airtight container for up to three weeks, reheating gently before use.
• Serving: Serve warm caramel and apple topping over the cheesecake for an enhanced experience.

Accompaniments for Caramel Apple Cheesecake

Pairing your Caramel Apple Cheesecake with the right accompaniments can elevate your dessert experience. Here are some ideas:

• Warm Apple Compote: A scoop of warm apple compote enhances the flavors of the cheesecake.
• Whipped Cream: Light and airy whipped cream complements the richness of the cheesecake beautifully.
• Ice Cream: Vanilla or caramel ice cream makes a delicious pairing, adding a creamy texture to each bite.
• Seasonal Fruits: Fresh seasonal fruits like berries can add a refreshing contrast to the richness of the cheesecake.
• Nutty Crumble: A sprinkle of chopped nuts or a nutty crumble can enhance the texture and provide an additional flavor layer.
• Occasional Pairing: Perfect for Thanksgiving or fall gatherings, this cheesecake is sure to impress guests.

FAQ

Conclusion

In conclusion, Caramel Apple Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the warm flavors of caramel and apples. It’s a perfect way to celebrate the fall season or any special occasion. I encourage you to try making it for your next gathering—you won’t regret it! Enjoy each slice and the smiles it brings to your friends and family.

Caramel Apple Cheesecake

Indulge in the ultimate comfort dessert with Caramel Apple Cheesecake. Creamy cheesecake meets sweet apples and rich caramel in this decadent treat. Perfect for fall gatherings, it's a showstopper that's sure to impress your guests!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 each 19-inch round, 3-inch high springform pan
• 1 each 13-8 quart slow cooker liner or roasting bag
• 1 each large roasting pan
• 1 each parchment paper
• 1 each foil
• 1 each nonstick cooking spray
• 14 sheets full sheets honey Graham crackers (2 scant cups crumbs)
• 3 tablespoons granulated sugar
• 8 tablespoons butter, melted (salted or unsalted)
• 48 oz. pkg. full fat cream cheese, very soft
• 1.25 cups granulated sugar
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon allspice
• 0.25 teaspoon salt
• 1 cup sour cream at room temperature
• 1 each zest from 1 lemon
• 1 tablespoon vanilla extract
• 4 each large eggs at room temperature
• 1 each large egg yolk at room temperature
• 6 each Granny Smith apples (about 42 ounces), peeled, cored and chopped into 1/3" thick pieces
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter (or salted and omit salt below)
• 2/3 cup chopped pecans (optional but recommended)
• 0.5 cup packed light brown sugar
• 0.25 cup granulated sugar
• 2 teaspoons ground cinnamon
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 1 tablespoon vanilla extract
• 1/3 cup caramel sauce, homemade or store-bought HIGHLY recommend homemade!
• 1 each whipped cream or ice cream (optional)

Equipment

• Oven
• Wooden Spoon
• Peeler
• Whisk
• Slow Cooker
• Blender
• Baking Sheet
• Skillet
• Food Processor
• Chef's Knife
• Mixing Bowl
• Frying Pan
• Large Pot

Method

 

1. Preheat your oven to 325 degrees Fahrenheit. Begin boiling a large pot of water (about 4 quarts) for the water bath—this is crucial for keeping your cheesecake creamy.
2. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the inside with nonstick cooking spray. This will help with removing your cheesecake later.
3. Add the Graham crackers to a food processor and pulse until finely ground. Alternatively, you can crush them in a bag with a rolling pin. Add the butter and 3 tablespoons of sugar, and pulse until thoroughly combined.
4. Transfer the crumb mixture to the prepared springform pan, pressing it firmly into the bottom using the bottom of a small bowl or measuring cup to create an even layer.
5. Bake the crust in the preheated oven for 10 minutes, then allow it to cool completely on a wire rack before adding the filling.
6. To create a waterproof barrier, place two large pieces of aluminum foil on a flat surface, forming a plus shape. Gently fold the foil up around the sides of the springform pan to avoid any leaks.
7. Place the foil-lined springform pan inside a slow cooker liner or oven roasting bag, ensuring it fits snugly. Gather the excess bag up to the top of the pan and tie it in a tight knot to secure.
8. In a large mixing bowl, add the cream cheese and beat on medium speed until light and fluffy, about 4 minutes. Then, add the granulated sugar, cinnamon, and other spices. Beat for an additional 4 minutes.
9. Add the sour cream, lemon zest, and vanilla extract, mixing until well combined.
10. With the mixer on medium-low, add the eggs, one at a time, mixing just until combined after each addition to avoid overbeating.
11. Pour the cheesecake filling over the cooled crust, gently tapping the pan on the counter to eliminate air bubbles.
12. Place the cheesecake in a large roasting pan. Carefully pour the boiling water into the pan until it reaches halfway up the sides of the springform pan.
13. Bake the cheesecake for 75 to 90 minutes, or until the edges are firm and the center has a slight wobble. Be patient—resist the urge to open the oven before 70 minutes.
14. Once baked, turn off the oven and crack the door open about 1 inch, allowing the cheesecake to cool gradually for about 60 minutes.
15. After cooling, remove it from the oven and let it cool on a wire rack for 10 minutes. Use a hot knife to run along the edges to loosen the cheesecake from the pan.
16. Let it cool in the pan for 2 to 3 hours or until completely cooled. Cover it with plastic wrap or transfer to a cake caddy, chilling in the refrigerator overnight for the best flavor.
17. For the apple topping, whisk together the cornstarch and lemon juice in a bowl and set aside.
18. Melt the butter in a nonstick skillet over medium heat. Add all the apple filling ingredients except the vanilla extract and cook for 5 minutes, stirring constantly.
19. Reduce the heat to low, continuing to cook until the apples are tender—about 3 to 5 more minutes. Stir in the vanilla extract and remove from heat.
20. Allow the apple topping to cool slightly before spooning it over the chilled cheesecake. Drizzle with caramel sauce just before serving, and enjoy!

Notes

Storage: Store leftovers in the refrigerator for up to 7 days without the apples; with apples, consume within 3 days for the best taste.

Freezing: This cheesecake can be frozen for up to 3 months. Wrap tightly to prevent freezer burn.

Make Ahead: The cheesecake can be made 48 hours in advance and stored in the refrigerator. It often tastes better after resting.

Caramel Sauce: Homemade caramel sauce can be stored in an airtight container for up to three weeks, reheating gently before use.

Serving: Serve warm caramel and apple topping over the cheesecake for an enhanced experience.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.