Caramel Apple Cheesecake

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Caramel Apple Cheesecake

This amazing Caramel Apple Cheesecake is the ultimate fall dessert. It is layer upon layer of amazingness that you will devour.

Prep Time30

Cook Time35

Cooling Time8

Total Time9 5

Servings: slices

Calories: 867kcal

Author: Lisa Longley

Ingredients

Graham Cracker Crust

1 3/4 cups graham cracker crumbs 13 sheets (200 grams)
1/3 cup granulated sugar (66 grams)
8 tablespoons unsalted butter melted (113 grams)

Cheesecake

24 ounces cream cheese room temperature (678 grams)
3/4 cup granulated sugar (148.5 grams)
3 large eggs room temperature
2 tablespoons flour
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

Apple Topping

3 medium apples peeled and cut into 1 inch pieces
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

Crumb Topping

3/4 cup all purpose flour
3/4 cup brown sugar
1/2 cup quick cooking oats
1/3 cup unsalted butter cold

Caramel Sauce (see note)

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon table salt

Instructions

Graham Cracker Crust

Preheat your oven to 375 degrees Fahrenheit. Cut a circle of parchment paper to match the bottom of a 9 inch springform cake pan. Spray the sides of the pan with cooking spray. Set aside.
Combine the graham cracker crumbs, sugar, and butter. It should resemble wet sand. I like to crush the crackers in a food processor and then add the sugar and butter right to that to combine. Press into the bottom of the prepared pan.
1 3/4 cups graham cracker crumbs, 1/3 cup granulated sugar, 8 tablespoons unsalted butter
Bake the crust for 6 to 8 minutes or until the edges begin to turn golden brown. When you take the crust out of the oven, lower the temperature to 325 degrees Fahrenheit.

Cheesecake

While the crust is baking, beat the cream cheese in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment. Beat until smooth, scraping down the sides of the mixing bowl with a rubber spatula as needed.
24 ounces cream cheese
Beat in the sugar. Then beat in the eggs, one at a time. Beat in the flour. Beat in the vanilla extract and then the seasonings. Beat until smooth, stopping to scrape the sides and mixing bowl to ensure everything is well combined.
3/4 cup granulated sugar, 3 large eggs, 2 tablespoons flour, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice

Apple Topping

Combine the apples and spices, stirring to combine. Set aside.
3 medium apples, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg

Crumb Topping

Using a pastry cutter, cut together the flour, brown sugar, oats, and butter.
3/4 cup all purpose flour, 3/4 cup brown sugar, 1/2 cup quick cooking oats, 1/3 cup unsalted butter

Assembling and Baking Cheesecake

Pour the batter over the hot crust. Gently add the apples to the top. If any liquid has accumulated, avoid adding that to the cheesecake. Then gently add the crumb topping.
Double-check that your oven has been reduced to 325 degrees Fahrenheit. Bake for 35 minutes. Turn the oven off (do not open the door) and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool on the counter for at least another hour, being careful not to move it to the refrigerator too quickly. The slower the cheesecake cools, the less likely it is to crack. Cool in the refrigerator for at least 4 hours.

Caramel Sauce

Add the sugar to a small saucepan, creating an even layer over the bottom of the pan. Place it over medium heat and cook until it begins to melt, stirring consistently.
1 cup granulated sugar
The sugar will first begin to clump together, then it will begin to turn brown, and finally it will melt into a brown liquid. This whole process will take about 5 to 7 minutes. Remember to keep stirring so that the sugar does not burn.
Remove from the heat, then immediately stir in the butter. Continue stirring until the butter is melted. Then quickly stir in the heavy cream. Continue stirring until it is totally incorporated. Finally, stir in the salt and the vanilla. Allow to cool.
6 tablespoons unsalted butter, 1/2 cup heavy cream, 1/2 teaspoon vanilla extract, 1/8 teaspoon table salt

Serving

Remove the cheesecake from the refrigerator. Run a thin knife between the edge of the cheesecake and the sides of the springform pan. Then remove the springform pan. Drizzle the caramel sauce over the cheesecake. Cut and enjoy.

Notes

The caramel sauce will make more than you need, but it is absolutely fantastic and worth making the whole batch. Alternatively, you can use a jarred caramel sauce.

Nutrition