Caramel Apple Cheesecake

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Caramel Apple Cheesecake with a buttery crumble top

A showstopper dessert with great apple flavor and terrific textures

Our Caramel Apple Cheesecake may look over-the-top sweet and decadent, but it’s actually very well balanced with hints of a classic apple pie.

Tart diced apples pair well with the tangy cream cheese filling and the whole thing is crowned with a buttery crumble topping.

This is a celebratory dessert that can be served year-round. Who wouldn’t love this for a special birthday cake, or as a terrific ending to a holiday meal?

Our cheesecake is great with or without the caramel sauce topping. However it won’t be Caramel Apple Cheesecake without the drizzle!

You don’t need a lot of caramel topping to seal the deal. I recommend drizzling a little on top then passing the rest to your guests to add as desired.

Overview of ingredients

For the crust:

• crushed graham cracker crumbs – you’ll need about 14 sheets
• melted unsalted butter
• granulated sugar – just a few tablespoons
• ground cinnamon
• a pinch of salt

For the crumble topping:

• melted unsalted butter
• granulated sugar
• a pinch of salt
• ground cinnamon
• all-purpose flour
• vanilla extract

For the apple layer:

• 2 medium apples, peeled and diced – we like a tart apple such as Granny Smith but Golden Delicious or Honey Crisp work well too
• lemon juice to prevent the apples from turning brown once diced
• ground cinnamon
• granulated sugar or brown sugar
• cornstarch to help thicken any juice from the apples

For the cream cheese filling:

• cream cheese at room temperature
• granulated sugar
• all-purpose flour
• large eggs at room temperature
• vanilla extract
• room temperature sour cream

For serving:

• 1/2 cup of caramel sauce, either store-bought or homemade.

When buying store-bought, look for a good quality salted caramel sauce.

If you’re able to plan ahead, I highly recommend making homemade caramel sauce.

For the best flavor it’s hard to beat our recipe for Apple Cider Caramel Sauce. It’s silky smooth with an incredibly delicious, intense apple flavor and of course it’s prefect drizzled over the top of this apple cheesecake.

Overview: how to make Caramel Apple Cheesecake

Our Caramel Apple Cheesecake is made in simple, easy steps; one for each of the five layers.

1. First, make the graham cracker crumb crust

For this step you can use a rolling pin or food processor to crush the graham crackers. Once processed into fine, even crumbs, add sugar, cinnamon and salt to combine. Slowly add the melted butter until the mixture resembles wet sand.

Press the graham cracker crumbs into the bottom and up the sides of a springform pan. Bake for 10 minutes then cool for 30 minutes while preparing the other ingredients.

2. Next prepare the crumble topping

Mix the melted butter, sugar, salt, cinnamon and flour in a small bowl. Refrigerate until needed.

3. Prepare the apple layer

Toss the diced apples with lemon juice. Next combine the cinnamon, sugar and cornstarch. Pour over the apples and toss to coat. Set aside while preparing the filing.

4. Make the cheesecake filling

In a large bowl beat the cream cheese until smooth. Combine the sugar and flour then add to the cream cheese.

With the mixer running on low, add the eggs, one at a time.

Finally add the vanilla and sour cream and blend together just until combined.

(continued below)

5. Assemble the cheesecake

• Wrap the springform pan in a double or triple layer of heavy-duty foil. Place the foil wrapped pan inside a large roasting pan for the hot-water bath;
• Pour the cream cheese filling into the prepared pan and smooth the top;
• Sprinkle the diced apples over the cream cheese mixture; and finally
• Scatter the buttery crumble topping over the apples.

6. Bake the cheesecake

Preheat oven to 350 degrees F. Fill the roasting pan with enough hot tap water to come halfway up the side of the springform pan. Bake until the cheesecake center jiggles slightly and the sides are puffed, about 90 to 100 minutes.

Turn the oven off and prop the door open slightly using a pot holder or a wooden spoon handle. Leave the cheesecake in the oven in the hot water bath for 1 hour.

Remove from the oven and run a small thin knife around the top edge of the cheesecake to ensure release from the side of the pan. Remove the foil and cool to room temperature, about 2 hours.

Cover with plastic wrap and refrigerate until ready to serve.

7. To serve the cheesecake

Remove the sides of the pan and carefully slide the cheesecake onto a serving platter. Drizzle with caramel sauce and slice into wedges to serve.

How to freeze Caramel Apple Cheesecake

Cheesecake will keep in the refrigerator for up to 5 days. Set out at room temperature about 30-minutes before serving.

To freeze individual slices:

Place the pieces of cheesecake on a rimmed baking pan and flash freeze until firm. Wrap each frozen piece in plastic wrap, then seal in an airtight container.

To thaw, unwrap and refrigerate in a sealed container overnight or until ready to serve.

For all our cheesecake lovers

If you love cheesecake, like we love cheesecake, check out some of our other recipes, too.

For a great ending to Thanksgiving try our Pumpkin Cheesecake. Loaded with pumpkin puree and pumpkin spice – so good!

We’ve also shared our best no-bake Pumpkin Cheesecake with Turtle Topping. Since the filling is not baked, there’s no need to worry about cracks.

In the summer months, everybody loves our bright Lemon Cheesecake with tangy Lemon Curd topping.

Who doesn’t love a great New York Style Cheesecake with Blueberry Topping? Such a great flavor combo!

And finally, check out this crazy indulgent Chocolate Cheesecake with a chocolate ganache topping. Oh my!

Thanks for PINNING!

Caramel Apple Cheesecake

Prep Time: 45 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 14 hours hrs 15 minutes mins

Yield: 12

Course: Dessert

Author: Tricia

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5 from 9 votes

A showstopper dessert with layers of flavor and textures from a buttery crumb topping to the tender sweet apples.

Ingredients

For the crust:

• 2 cups graham cracker crumbs (225g) about 14 sheets
• 3 tablespoons granulated sugar
• ¼ teaspoon ground cinnamon
• pinch

  of salt


• 5 tablespoons unsalted butter, melted (2 ½ ounces)

For the crumble topping:

• 4 tablespoons unsalted butter melted (56g or 2oz)
• ½ teaspoon vanilla extract
• ⅓ cup granulated sugar (80g)
• pinch of salt
• ½ teaspoon ground cinnamon
• ¾ cup all-purpose flour (100g)

For the apple layer:

• 2 medium apples peeled and diced (or 1 ½ large apples)
• juice of ½ lemon
• ½ teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 1 teaspoon cornstarch

For the filling:

• 32 ounces cream cheese, room temperature
• 1 cup granulated sugar (222g)
• 2 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup sour cream, room temperature (8oz or 227g)

For serving:

• ½ cup caramel sauce, homemade or store-bought (4 oz)

Instructions

To prepare the crust:

• Preheat oven to 350°F.
• Invert the bottom of a 9-inch springform pan so the cheesecake can easily slide off onto a serving platter once chilled. Line with parchment paper if desired.
• In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar, cinnamon and salt. Pulse to combine. Add the warm melted butter in a slow, stead stream while processing. Pulse until the mixture is evenly moistened and resembles wet sand.
• Transfer to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don’t press too hard; slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for about 30-minutes before filling.
• Reduce the oven temperature to 325°F.
• Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the wrapped pan inside a large roasting pan for the hot water bath.

To prepare the crumble topping:

• Melt the butter in a measuring cup. Add the vanilla, sugar, salt, cinnamon and flour. Mix with a fork until combined. Refrigerate until needed.

To prepare the apple layer:

• Place the diced apple in a small bowl and toss with lemon juice. Combine the cinnamon, sugar and cornstarch. Pour over the apples and toss to coat. Set aside.

To prepare the filling:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. In a small bowl combine the sugar and flour. With the mixer running on medium-low, slowly add the sugar mixture. Beat until smooth, scraping down the sides as needed.
• With the mixer set on medium-low add the eggs one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and blend again. Don’t over-beat.
• Add the vanilla and sour cream and beat on low until combined. Scrape down the sides and bottom of the bowl with a spatula and fold together to ensure the mixture is well blended.

To assemble the cheesecake layers:

• Pour the cheesecake filling into the baked, cooled crust. Gently spoon the diced apple mixture over the filling taking care not to mound it all in the middle.
• Use a fork to break the crumble topping apart leaving some pieces in large clumps. Sprinkle over the apples taking care not to overload the center of the cheesecake.
• Fill the outer roasting pan with enough hot tap water to come halfway up the side of the springform pan. Bake at 325°F until the center jiggles slightly, the sides are puffed and the topping is golden brown, about 90 to 100 minutes.
• Turn off the oven and prop the door open slightly using a thin pot holder or wooden spoon handle. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil wrap. Slide a small thin knife around the inside edge of the pan to loosen the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.
• Once cooled, cover with plastic wrap and refrigerate overnight or up to 24 hours.

To serve:

• Remove the sides of the springform pan and carefully slide the cheesecake onto a serving platter. Drizzle with caramel sauce, slice into wedges and serve.

Recipe Notes

• For clean pretty slices warm the knife under hot running water then carefully dry. Repeat between slices for best results.
• Cheesecake can be frozen in individual slices. Flash freeze sliced cheesecake and a baking pan. Once frozen wrap each slice tightly in plastic wrap then seal in an airtight container. Unwrap and thaw overnight in the refrigerator

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 

 

Nutrition

Calories: 630kcal | Carbohydrates: 58g | Protein: 9g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 406mg | Potassium: 232mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1502IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg

We’re kinda nuts for this Caramel Apple Cheesecake and hope you’ll love it too!