Description
This Caramel Apple Cheesecake combines a creamy, spiced cheesecake with a buttery graham cracker crust and a warm, spiced apple topping drizzled with rich caramel sauce. Baked in a water bath for perfect texture and served best with whipped cream or ice cream, this dessert is an indulgent crowd-pleaser perfect for fall and holiday occasions.
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. pkgs. (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, omit salt)
- 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
- ⅓ cup caramel sauce, homemade or store-bought
- Whipped cream or ice cream (optional)
Special Equipment
- 1 9-inch round, 3-inch high springform pan
- 1 large roasting pan
- 1 slow cooker liner or roasting bag (3-8 quart)
- Parchment paper
- Foil
- Nonstick cooking spray
Instructions
- Prep: Preheat oven to 325 degrees F. Boil about 4 quarts of water for the water bath. Line the bottom of a 9″ springform pan with parchment paper and grease the entire inside with nonstick spray.
- Make Crust: Pulse Graham crackers in a food processor until finely ground. Add melted butter and sugar, pulse or stir until combined. Press crumb mixture firmly in the bottom of the pan in an even layer. Bake for 10 minutes. Cool completely on a wire rack.
- Waterproof Pan: Place 2 large pieces of foil under the pan in a plus shape and fold sides up without holes. Put the foil-lined pan into a slow cooker liner or roasting bag, bring the bag up and tie a tight knot to prevent water leakage.
- Make Cheesecake Filling: Beat cream cheese on medium speed for 4 minutes until light and fluffy. Add sugar and spices and beat 4 more minutes. Blend in sour cream, lemon zest, and vanilla. On low speed, add eggs and yolk one at a time, mixing just until combined to avoid cracks.
- Assemble and Bake: Pour filling onto cooled crust and drop pan on counter to release air bubbles. Place in roasting pan and fill with boiling water halfway up springform pan. Bake at 325 degrees for 90 minutes until edges are firm but center wobbly. Do not open oven before 70 minutes.
- Cool: Turn off oven, crack door open about 1 inch, cool cheesecake in oven for 60 minutes. Remove and cool on wire rack 10 minutes. Run hot knife around edges to loosen, continue cooling 2-3 hours. Cover and refrigerate overnight, best if 24 hours.
- Prepare Apple Topping: Whisk cornstarch and lemon juice. Melt butter in skillet over medium heat. Add apples, sugars, spices, pecans (if using), and cook 5 minutes stirring constantly. Lower heat and cook 3-5 minutes until apples tender. Remove from heat and stir in vanilla. Let cool slightly.
- Serve: Spoon warm apple topping over chilled cheesecake. Drizzle with caramel sauce. Add whipped cream or ice cream if desired. Use a hot knife dipped in hot water and wiped clean between slices for neat cuts.
Notes
- Start early as cheesecake requires 4+ hours of cooling time before refrigeration.
- Use gluten free Graham crackers for gluten free version; other ingredients are gluten free.
- Room temperature eggs, sour cream, and cream cheese improve mixing and prevent cracking.
- Bring eggs to room temperature quickly by placing in warm (not hot) water for 10-20 minutes.
- Store cheesecake without apples up to 7 days in refrigerator; with apples up to 3 days. Best served while apple topping is warm.
- Freeze cheesecake after chilling 8 hours by wrapping tightly; freeze up to 3 months. Thaw overnight in refrigerator.
- Make ahead options: bake crust and cool 24 hours ahead; cheesecake filling can be mixed and chilled 48 hours ahead; cheesecake can be baked and refrigerated 48 hours ahead.
- Homemade caramel sauce stores in refrigerator up to 3 weeks; reheat with milk or cream to desired consistency.
- Apple topping can be sautéed until almost tender, cooled, and refrigerated with juices; reheat gently before serving.
- For clean slices, use a hot knife dipped in hot water and wiped clean between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 140 mg
