Description
Indulge in decadent Caramel Apple Cheesecake with creamy cheesecake, caramel sauce, and sweet apples. Perfect for fall cravings!
Ingredients
Scale
- 1½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ⅓ cup (75g) unsalted butter, melted
- 3 medium Granny Smith apples (about 1 lb/450g), peeled and diced
- 2 tablespoons (30g) unsalted butter
- ¼ cup (50g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon (15ml) lemon juice
- 3 packages (24 oz/680g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs, at room temperature
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cubed
- ½ cup (120ml) heavy cream
- ½ teaspoon salt (for salted caramel)
Instructions
- Step 1: Prepare your oven and pan. Preheat to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, making sure it comes up the sides to prevent water leakage during baking.
- Step 2: Make the graham cracker crust by combining graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of your prepared springform pan. Use a flat-bottomed glass to compact the crust evenly. Bake for 10 minutes, then remove and cool while preparing the filling.
- Step 3: Prepare the apple layer by melting butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 7-10 minutes, stirring occasionally, until apples are tender but still hold their shape. Remove from heat and cool completely.
- Step 4: Create the cheesecake filling by beating softened cream cheese and sugar on medium speed until completely smooth and fluffy, about 3-4 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain. Add eggs one at a time, mixing on low speed just until each is incorporated. Stir in heavy cream and vanilla extract until just combined. Overmixing will incorporate too much air and cause cracks.
- Step 5: Assemble the Caramel Apple Cheesecake by spooning half of the cheesecake batter over the cooled crust. Gently spoon cooled apple mixture evenly over the batter, leaving a 1-inch border around the edge. Top with remaining cheesecake batter, spreading to completely cover the apple layer.
- Step 6: Prepare the water bath by placing the foil-wrapped springform pan in a larger roasting pan. Place on the oven rack, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Step 7: Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, discard foil, and cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.
- Step 8: Prepare the caramel topping just before serving. Heat sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns amber (about 10 minutes). Add butter and whisk until completely melted. Remove from heat, slowly pour in heavy cream while whisking constantly (mixture will bubble vigorously). Add salt and whisk until smooth. Let cool slightly before drizzling over your perfectly chilled Caramel Apple Cheesecake.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg