Description
This Caramel Apple Cheesecake is a delightful dessert combining a creamy, rich cheesecake base with warm cinnamon-spiced apple topping and a luscious salted caramel drizzle, all resting on a buttery graham cracker crust. Perfect for fall or any time you crave a comforting, indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
Apple Topping
- 4 medium apples, peeled, cored, and chopped
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/2 cup water
Salted Caramel Sauce
- 1 1/4 cups granulated sugar
- 1 rounded teaspoon kosher salt
- 1 cup heavy cream
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Whipped Cream
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the crust: Preheat the oven to 350 °F. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a small bowl. Press the mixture firmly along the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven. Reduce the oven temperature to 325 °F.
- Make the cheesecake: Using an electric mixer with a whisk attachment, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 to 3 minutes. Add sour cream and salt and mix until combined. Add eggs one at a time, mixing just until incorporated after each addition. Avoid over-mixing to prevent cracks.
- Prepare the springform pan: Wrap the pan with 3 layers of aluminum foil to prevent water from seeping in. Alternatively, place the 9-inch pan inside a 10-inch cake pan to create a water bath. Pour the cheesecake batter into the prepared graham cracker crust.
- Bake the cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 325 °F for 70-80 minutes, or until the edges are set and the center still jiggles slightly (3-4 inch diameter), reaching 150 °F internally. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove and cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Make the apple topping: Combine chopped apples, cinnamon, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, for 5 to 10 minutes until the apples soften. Let cool completely.
- Make the salted caramel sauce: Prepare homemade salted caramel by melting sugar until amber, adding salt and heavy cream (carefully), and stirring until smooth. Add vanilla extract last and stir to combine. Warm gently if caramel thickens too much.
- Make the whipped cream: Using a hand mixer or stand mixer with a whisk attachment, whip 1/2 cup heavy cream with sugar and vanilla extract until medium-stiff peaks form. Refrigerate until ready to use.
- Assemble the cheesecake: Remove the chilled cheesecake from the springform pan. Pipe or dollop whipped cream around the outer edge of the cheesecake. Spoon the chilled apple topping in the center. Drizzle generously with the salted caramel sauce. Serve and enjoy.
Notes
- Room temperature ingredients help to create a smooth, crack-free cheesecake.
- Using a water bath prevents cracking and promotes even baking.
- Do not overmix the cheesecake batter once eggs are added to avoid cracks.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- If caramel sauce becomes too thick, gently warm it on the stovetop while stirring.
- The apple topping can be made a day ahead and refrigerated.
- Ensure the springform pan is well wrapped to avoid water seeping in during baking.
