Description
This decadent Caramel Apple Cheesecake recipe combines a buttery graham cracker crust with a spiced apple filling layered under a creamy cinnamon-infused cheesecake. Topped with beautifully arranged thin apple slices dusted with cinnamon sugar and finished with a glossy caramel sauce, this dessert is perfect for fall and special occasions.
Ingredients
Scale
Caramel Sauce*
- Use homemade caramel sauce as per the recipe (see notes)
Crust
- 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
Apple Filling Layer
- 1 1/2 medium sized apples (about 260g), thinly sliced
- 1/2 tsp ground cinnamon
- 1/2 cup caramel sauce, from above
- 3 tbsp all purpose flour
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup (144g) loosely packed brown sugar
- 3 tbsp (24g) all purpose flour
- 1/2 cup (115g) sour cream
- 1/2 cup (130g) applesauce
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 3 large eggs
Apple Topping
- 1–2 medium sized apples, thinly sliced
- 1 1/2 tbsp sugar
- 1/2 tsp ground cinnamon
Instructions
- Prepare caramel sauce: Prepare the caramel sauce according to the referenced recipe and allow it to cool to at least room temperature. It can be made several days in advance.
- Preheat and prepare crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment on the bottom and grease the sides.
- Make crust mixture: Combine graham cracker crumbs, sugar, salt, and melted butter in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan.
- Bake crust: Bake the crust for 8-10 minutes until set. Remove from oven and let cool.
- Protect pan for water bath: Cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.
- Adjust oven temperature: Reduce oven temperature to 300°F (148°C).
- Prepare apple filling layer: Toss thinly sliced apples (1 1/2 apples) with ground cinnamon. Spread apples evenly on the bottom of the cooled crust.
- Add caramel and flour: Stir 3 tablespoons flour into the caramel sauce then drizzle it evenly over the apple layer.
- Mix cheesecake batter – part 1: In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth and well combined, scraping down the sides as needed to prevent adding air.
- Mix cheesecake batter – part 2: Add sour cream, applesauce, vanilla extract, and cinnamon to the cream cheese mixture; mix on low speed until fully incorporated.
- Add eggs: Add eggs one at a time, mixing slowly after each addition to combine evenly without over-aerating. Scrape sides as needed.
- Assemble cheesecake: Pour the cheesecake batter over the caramel apple layer in the crust, smoothing the top.
- Create apple topping: Arrange thinly sliced apples (1-2 medium) in overlapping concentric circles on top of the cheesecake filling to form a “rose” pattern from outside to center.
- Sprinkle topping sugar: Mix together 1 1/2 tablespoons sugar and 1/2 teaspoon cinnamon and evenly sprinkle over the apple topping.
- Prepare water bath: Place the springform pan inside a larger roasting pan. Carefully pour warm water into the outer pan until level reaches halfway up the sides of the springform pan, avoiding covering the foil-wrapped edges.
- Bake cheesecake: Bake at 300°F (148°C) for 1 hour 30 minutes. The edges should be set with a slight jiggle in the center due to caramel.
- Initial cooling: Turn off the oven and leave the door closed for 30 minutes to let the cheesecake gently continue cooking and begin cooling.
- Slow cool with door ajar: Crack the oven door open and let cool for an additional 30 minutes to prevent cracking.
- Refrigerate: Remove cheesecake from oven and water bath. Refrigerate uncovered until firm, about 5-6 hours or preferably overnight.
- Serve: Remove sides of springform pan and transfer cheesecake to serving platter. Brush remaining caramel sauce over apple topping for shine. Keep refrigerated until serving.
Notes
- Homemade caramel sauce recommended for best texture and flavor. Store-bought sauces are often too thin and might not hold well in the filling.
- Using low speed when mixing cheesecake batter minimizes air incorporation, reducing risk of cracking.
- Water bath helps to bake cheesecake evenly and prevents cracking by maintaining a moist environment.
- Slow cooling inside the oven and then with door ajar prevents sudden cooling shocks, further reducing cracking.
- Make ahead: caramel sauce and cheesecake can be prepared in advance and refrigerated.
Nutrition
- Serving Size: 1 slice (assuming 14 servings)
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
