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Caramel Apple Cheesecake

A creamy and delightful cheesecake topped with sweet apples and rich caramel, perfect for family gatherings and autumn celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 14 sheets full sheets honey Graham crackers about 2 scant cups crumbs
  • 3 tablespoons granulated sugar to enhance the crust’s sweetness
  • 8 tablespoons butter, melted salted or unsalted for richness
For the cheesecake filling
  • 4 packages full-fat cream cheese, very soft total 32 oz.
  • 1.25 cups granulated sugar balancing the creaminess with sweetness
  • 1.5 teaspoons ground cinnamon plus half teaspoon each of ground ginger, nutmeg, allspice
  • 0.25 teaspoon salt enhancing all the flavors
  • 1 cup sour cream at room temperature
  • 1 each zest from lemon for brightness
  • 1 tablespoon vanilla extract infusing delightful fragrance
  • 4 large eggs at room temperature, plus 1 yolk
For the apple topping
  • 6 each Granny Smith apples, peeled and chopped about 42 ounces
  • 2 tablespoons lemon juice preventing browning
  • 1 tablespoon cornstarch for thickening the mixture
  • 2 tablespoons unsalted butter for richness
  • 0.67 cup chopped pecans optional but recommended for crunch
  • 0.5 cup packed light brown sugar for caramel notes
  • 0.25 cup granulated sugar additional sweetness
  • 2 teaspoons ground cinnamon plus 0.25 teaspoon each of ground ginger, nutmeg, and salt
  • 1 tablespoon vanilla extract to tie topping together
  • 0.33 cup caramel sauce homemade or store-bought, preferably homemade
Optional garnishes
  • 1 each whipped cream or ice cream to serve alongside

Method
 

Preparation
  1. Preheat your oven to 325°F and boil a large pot of water (around 4 quarts) for the water bath.
  2. Line the bottom of your springform pan with parchment paper and lightly grease the sides with nonstick cooking spray.
  3. For the crust, pulse the Graham crackers in a food processor until finely ground. Mix in the melted butter and sugar.
  4. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes. Allow it to cool completely on a wire rack.
  5. Prepare a waterproof layer for the cheesecake by placing aluminum foil in a '+' shape under the springform pan and folding it up the sides.
Making the filling
  1. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese on medium speed until light and fluffy for about 4 minutes.
  2. Mix in the granulated sugar, cinnamon, ginger, nutmeg, and salt for another 4 minutes.
  3. Add the sour cream, lemon zest, and vanilla. Beat until just combined.
  4. Gradually add the eggs and yolk one at a time, ensuring minimal mixing.
  5. Pour the creamy filling over the cooled crust and tap the pan to release trapped air bubbles.
Baking
  1. Place the springform pan in a large roasting pan and pour boiling water until it reaches halfway up the sides of the pan.
  2. Bake the cheesecake for 75-90 minutes, until the edges are firm but the center is slightly wobbly.
  3. Allow the cheesecake to cool in the oven with the door cracked open for one hour before removing it.
  4. After cooling on the rack for 2-3 hours, cover with plastic wrap in the springform pan and refrigerate overnight.
Making the apple topping
  1. Whisk the cornstarch with lemon juice and set aside.
  2. Melt butter in a skillet over medium heat and add the apple filling ingredients. Cook for 5 minutes while stirring constantly.
  3. Reduce the heat and cook until the apples are tender, about 3-5 more minutes. Stir in vanilla and let cool slightly.
  4. Spoon the apple topping over the chilled cheesecake and drizzle generously with caramel sauce.
Serving
  1. Pair your cheesecake with whipped cream or ice cream after drizzling with caramel.
  2. Using a hot knife for clean slices is recommended.

Notes

Use room temperature cream cheese and eggs for easier mixing. Ensure thorough mixing but avoid overbeating to prevent cracks.