Caramel Apple Cheesecake
This Caramel Apple Cheesecake is the perfect fall dessert! A creamy, homemade cheesecake topped with warm spiced apples and caramel sauce.
Equipment
- 9" Springform Pan
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs about 12 sheets crushed
- 3 ounces unsalted butter melted
- 3 tablespoons granulated sugar
- 1 pinch cinnamon
Cheesecake Filling
- 24 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 3 large eggs room temperature
Apple Topping
- 4 medium apples about 2 ½ cups, peeled and chopped
- 1 teaspoon lemon juice
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter
- ¼ teaspoon vanilla extract
Caramel Sauce
- 4 ½ ounces granulated sugar or ½ cup + 1 tablespoon
- 1 ounce water
- 1 teaspoon lemon juice
- 4 ounces heavy cream
- 1 tablespoon butter
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Press firmly and evenly into the bottom and up the sides of a 9-inch springform pan.
Cheesecake Filling
- In a stand mix fitted with a paddle, beat the cream cheese until smooth. Add in the sugar, vanilla and spices and mix until fully combined.
- Add in the eggs and mix just until incorporated. Pour into the crust and bake for 30 minutes. Check for doneness by gently tapping the pan, if the center jiggles a lot, bake longer. If it just slightly jiggles, it's ready.
- Turn the oven off and crack the door, leaving the cheesecake inside for 1 hour. Remove, cool completely on the counter, then refrigerate for at least 4 hours (overnight is best).
Apple Topping
- In a small saucepan, combine the chopped apples with lemon juice, sugar, butter, vanilla extract and cinnamon. Cook until the apples are tender. Let cool completely before topping the cheesecake.
Caramel Sauce
- In a small heavy-bottom saucepan, combine the sugar and water over medium-high heat. As the sugar dissolves, brush down the inside of the pan with a wet pastry brush to prevent crystals from forming.
- Once the sugar starts to boil, add the lemon juice and let cook (without stirring) until golden brown, about 5-10 minutes. Turn off the heat and carefully whisk in the heavy cream. Add the butter and whisk until fully incorporated.
- Pour into a heatproof bowl and cool completely before using.
Assembly
- Top the chilled cheesecake with the apples and drizzle with caramel sauce. Enjoy!
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