Description
This Caramel Apple Cheesecake combines a rich, creamy cheesecake with a buttery graham cracker crust and a warm, spiced apple topping drizzled with caramel sauce. Baked in a water bath for a smooth texture and chilled overnight, it offers a perfect blend of autumn flavors, ideal for dessert lovers seeking a comforting treat.
Ingredients
Scale
CRUST
- 14 full sheets honey Graham crackers (2 scant cups crumbs)
- 3 tablespoons granulated sugar
- 8 tablespoons butter, melted (salted or unsalted)
CHEESECAKE FILLING
- 4 8 oz. packages (32 oz.) full fat cream cheese, very soft
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- ¼ teaspoon salt
- 1 cup sour cream at room temperature
- Zest from 1 lemon
- 1 tablespoon vanilla extract
- 4 large eggs at room temperature
- 1 large egg yolk at room temperature
APPLE TOPPING
- 6 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)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
FOR SERVING
- 1/3 cup caramel sauce, homemade or store-bought
- Whipped cream or ice cream (optional)
Instructions
- Preheat and Prepare Pan: Preheat oven to 325 degrees F. Boil about 4 quarts of water for water bath. Line the bottom of a 9″ springform pan with parchment paper and lightly grease the inside with nonstick cooking spray.
- Make Crust: Crush Graham crackers to fine crumbs, mix with melted butter and sugar until combined. Press firmly into bottom of springform pan for an even layer. Bake crust for 10 minutes. Cool completely on wire rack.
- Waterproof Pan: Place two large pieces of foil under pan in a “+” shape, folding edges up carefully to prevent holes. Place the foil-wrapped pan inside a slow cooker liner or oven roasting bag, gathering excess and tying tightly at top of pan to prevent water leaks.
- Prepare Cheesecake Filling: Beat cream cheese on medium speed for 4 minutes until light and fluffy. Add sugar and spices, beat 4 more minutes. Add sour cream, lemon zest, and vanilla and blend. On medium-low speed, add eggs one at a time and then egg yolk, mixing just until combined after each addition.
- Fill Crust: Pour cheesecake filling into cooled crust and drop pan gently on counter a few times to remove air bubbles.
- Setup Water Bath: Place springform pan into a large roasting pan. Carefully pour boiling water into roasting pan until it reaches halfway up the sides of the springform pan.
- Bake: Bake cheesecake at 325 degrees F for 90 minutes or until edges are firm and the center is still slightly wobbly. Do not open oven before 70 minutes.
- Cool in Oven: Turn off oven and crack door open about 1 inch. Let cheesecake cool in oven for 60 minutes, then remove to wire rack.
- Cool and Chill: Cool on wire rack for 10 minutes, run a hot knife along edges to loosen crust. Continue cooling for 2-3 hours until completely cooled. Cover and chill in refrigerator overnight (best if 24 hours).
- Make Apple Topping: Whisk cornstarch with lemon juice and set aside. Melt butter in skillet over medium heat. Add apples, sugars, nuts, cinnamon, ginger, nutmeg, salt and cook 5 minutes stirring constantly. Reduce heat and cook 3-5 more minutes or until apples tender. Remove from heat, stir in vanilla. Let cool slightly.
- Serve: Spoon warm apple topping over chilled cheesecake and drizzle with caramel sauce. Optionally add whipped cream or ice cream. Use a hot knife dipped in hot water for clean slices, wiping between cuts.
Notes
- Start the cheesecake early since it requires about 4 hours of hands-off time before refrigeration.
- Use gluten free Graham crackers for a gluten free version; all other ingredients are naturally gluten free.
- Room temperature eggs, sour cream, and cream cheese mix better to avoid cracking.
- To quickly bring eggs to room temperature, let them sit in warm (not hot) water for 10-20 minutes.
- Store cheesecake without apples up to 7 days refrigerated; with apples, store up to 3 days for best quality.
- Freeze the cheesecake after chilling 8 hours; wrap tightly. Apple topping softens after freezing.
- You can prep crust and filling up to 48 hours in advance separately; assemble just before baking.
- Caramel sauce can be stored refrigerated for up to 3 weeks, reheat gently adding milk or cream to thin if needed.
- Partially cook apple topping ahead and refrigerate; finish cooking gently before serving for best texture and appearance.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 140 mg
