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Caramel Apple Cheesecake Recipe

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4.1 from 72 reviews

This luscious Caramel Apple Cheesecake combines a buttery graham cracker crust with a smooth, creamy cheesecake filling swirled with rich homemade caramel and topped with tender, cinnamon-spiced apple chunks. Baked in a water bath for a silky texture and finished with extra caramel drizzle, this dessert is perfect for cozy gatherings or holiday celebrations.

Ingredients

Crust

  • 10 sheets of graham crackers
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 4 blocks (32 ounces) cream cheese, room temperature
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • ¼ cup homemade caramel sauce (or good-quality storebought caramel sauce)
  • 3 large eggs, room temperature
  • 1 egg yolk, room temperature

Apple Topping

  • 3 cups chopped apples, peeled, cored and cut into chunks (Granny Smith or Honeycrisp recommended)
  • 1 tablespoon water
  • 3 tablespoons brown sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For Serving

  • Additional caramel sauce for drizzling

Instructions

  1. Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan with butter and set it aside. Use a food processor to crush the graham crackers into fine crumbs, then add the granulated sugar and melted butter. Pulse together until well combined. Press this mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup for even pressing.
  2. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool. Wrap the outside of the springform pan tightly with aluminum foil to prepare it for the water bath during cheesecake baking.
  3. Adjust oven temperature: Reduce the oven temperature to 300°F for baking the cheesecake filling.
  4. Make the cheesecake filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese along with the granulated and brown sugars on medium-high speed until smooth, about 4 minutes. Scrape the bowl periodically to ensure even mixing.
  5. Add remaining filling ingredients: Add sour cream, vanilla extract, and caramel sauce to the cream cheese mixture and beat until combined, about 1 minute. Scrape down the bowl again. Add eggs and egg yolk one at a time, beating just until incorporated after each addition. Avoid over-mixing to keep the filling smooth and creamy.
  6. Transfer to springform pan: Pour the cheesecake batter over the cooled graham cracker crust in the prepared pan.
  7. Prepare the water bath: Fill a roasting pan with hot tap water to about 1 inch in depth. Place the roasting pan in the oven and then carefully place the springform pan with the cheesecake into the water-filled roasting pan to prevent cracking and ensure even baking.
  8. Bake the cheesecake: Bake at 300°F for 60 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, prop the door open slightly, and leave the cheesecake in the water bath for an additional hour to finish setting gently.
  9. Cool and chill: Remove the cheesecake from the water bath and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
  10. Prepare the apple topping: In a heavy saucepan, combine chopped apples, water, brown sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the apples are tender and the topping is fragrant, about 10 minutes. Remove from heat and let cool.
  11. Serve: Spoon the cooled apple topping generously over the chilled cheesecake. Drizzle additional caramel sauce over the top before serving for an extra indulgent touch.

Notes

  • Using room temperature ingredients helps achieve a creamy, smooth cheesecake filling without lumps.
  • Wrapping the springform pan tightly with foil is key to preventing water from leaking into the cheesecake during the water bath baking process.
  • The water bath method is critical for preventing cracks and ensuring a smooth, delicate cheesecake texture.
  • You can prepare the cheesecake a day ahead; it tastes even better after resting overnight in the fridge.
  • For the best flavor contrast, Granny Smith or Honeycrisp apples provide tartness that balances the rich caramel and cheese flavors.
  • Homemade caramel sauce enhances flavor, but a good-quality store-bought version works well too.

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