Caramel Apple Cheesecake recipe is perfect for any occasion, whether you’re hosting a dinner party or looking for a special dessert to enjoy with your family. The creamy cheesecake filling is perfectly balanced by the sweet and tart flavors of the caramel apple topping, making it a dessert that is sure to please even the most discerning palates.
To take this recipe to the next level, try experimenting with different types of apples to find the perfect flavor combination. Granny Smith apples are a great choice for a tangy and tart taste, while Honeycrisp apples will add a touch of sweetness. You can also try adding a pinch of cinnamon or nutmeg to the caramel apple topping for a warm and cozy flavor.
How to make Caramel Apple Cheesecake
Prep Time : 45 mins
Cook Time : 1 hr
Cooling & Chiling : 7 hrs
Total Time : 8 hrs 45 mins
Servings : 12 pieces
- 2 ½ cups graham crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 10 tablespoons unsalted butter melted
Caramel Cheesecake :
- 24 ounces full-fat cream cheese* softened to room temperature
- 1 cup granulated sugar
- ¾ cup salted caramel sauce
- 1 teaspoon vanilla extract
- ¾ cup sour cream room temperature
- 3 large eggs room temperature
Cinnamon Apple Topping :
- 3 large apples* pealed, cored, and sliced into pieces
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 2 tablespoons water
- ¼ cup white sugar
- ¼ cup salted caramel
1. Preheat the oven to 350F (180C) degrees.
2. Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil. Wrap it at least 4 times so that all the seams are covered.
3. In a medium bowl stir together the graham crumbs, brown sugar and cinnamon.
4. Stir in the melted butter – it should feel like wet sand.
5. Press the mixture into the bottom and up the sides (about ½ way to ¾) of the pan.
6. Bake in the preheated oven for 8-10 minutes. Remove from the oven and keep the oven turned on.
7. In a large bowl beat the cream cheese until soft.
8. Beat in the sugar, salted caramel sauce and vanilla extract.
9. Mix in the sour cream, scraping down the sides and bottom of the bowl as needed.
10. Whisk the eggs in a small bowl, then beat them into the cheesecake batter.
11. Place the crust (with the springform pan still wrapped in aluminum foil) into a large roasting pan. Pour the cheesecake filling into the pan and smooth the top. Then pour about ½-1 inch of water into the roasting pan.
12. Place the roasting pan (with the cheesecake inside) into the oven (still at 350F degrees). Bake for 55-70 minutes, or until the top looks set except for in the very middle, and when you give the pan a gentle nudge there’s a slight wobble (like a bowl of jello).
13. Turn off the oven, open the oven door, and let the cheesecake cool in oven for 30 minutes. Remove the roasting pan (with the cheesecake inside) from the oven and continue cooling until room temperature.
14. Remove the cheesecake from the roasting pan (still in the springform pan), cover with aluminum foil and refrigerate for at least 6 hours before serving.
Apple Topping :
15. Add the butter and cinnamon to a medium frying pan or saucepan over low heat to melt the butter.
16. Add in the chopped apples, sugar and water. Stir the mixture around a bit to coat them in the butter and cinnamon.
17. Cover and cook for 3-5 minutes for the apples to soften. Occassionally, remove the lid of the pan and give the apples a stir.
18. Once the apples have softened to your liking (I prefer mine a bit crunchier), remove the lid and stir in caramel sauce.
19. Remove the cheesecake from the fridge and carefully trace around the edges of the crust with a thin knife.
20. Unclamp the outer ring of the springform pan.
21. Optionally, top the entire cheesecake with cinnamon apples (this is best if you plan to finish the entire cheesecake immediately), or slice into pieces and top each slice with a spoonful or two of the cinnamon apples. Slice the cheesecake using a sharp, thin knife such as a paring knife (do not use a table knife).