Caramel Apple Cheesecake
This Caramel Apple Cheesecake is the ultimate fall dessert, perfect for Thanksgiving, Christmas, or any autumn celebration! Creamy cheesecake infused with warm spices is topped with sweet, cinnamon-spiced apples and drizzled with luscious caramel sauce, all nestled in a buttery graham cracker crust. Follow these detailed steps for a show-stopping treat thats sure to impress your guests!
Ingredients:
Special Equipment:
1 9-inch round, 3-inch high springform pan
1 3-8 quart slow cooker liner or roasting bag
1 large roasting pan
Parchment paper
Foil
Nonstick cooking spray
For the Crust:
14 full sheets honey graham crackers about 2 scant cups crumbs 北
3 tablespoons granulated sugar
8 tablespoons butter, melted salted or unsalted 杻
For the Cheesecake Filling:
4 8 oz. pkgs. 32 oz. full-fat cream cheese, very soft 燎
1 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 tsp each ground ginger, ground nutmeg, allspice
1/4 teaspoon salt 蓼
1 cup sour cream at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs at room temperature 讀
1 large egg yolk at room temperature 讀
For the Apple Topping:
3 Granny Smith apples about 21 ounces, peeled, cored, and chopped into 1/3″” thick pieces
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter or salted, omit salt below 杻
1/3 cup chopped pecans optional but recommended 樂
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon each ground ginger, ground nutmeg, salt
1 teaspoons vanilla extract
For Serving:
1/3 cup caramel sauce, homemade or store-bought
Whipped cream or ice cream optional
Instructions:
1. Prep
Preheat your oven to 325F 163C. Begin boiling a large pot of water about 4 quarts for the water bath you may not need all of it.
Line the bottom of a 9″” springform pan with parchment paper and lightly grease the inside of your pan with nonstick cooking spray.
2. Make the Crust
Add the graham crackers to a food processor and pulse until finely ground or crush in a bag with a rolling pin. Add melted butter and sugar, then pulse or stir until evenly combined.
Press the crumb mixture firmly into the bottom of the greased springform pan until you have an even layer.
Bake the crust for 10 minutes. Cool completely on a wire rack before filling.
3. Waterproof the Pan
Waterproofing Step 1: Place 2 large pieces of aluminum foil on a flat surface in a shape. Gently fold up the sides of the foil around the pan.
Waterproofing Step 2: Place the foil-lined springform pan inside the slow cooker liner or roasting bag. Gather the excess liner at the top and tie it tightly to prevent water from leaking in.
4. Make the Cheesecake Filling
Beat the cream cheese in a mixer on medium speed until light and fluffy, about 4 minutes. Add sugar and spices, then beat for another 4 minutes on medium speed.
Mix in sour cream, lemon zest, and vanilla until blended.
With the mixer on medium-low, add the eggs one at a time, followed by the egg yolk, beating just until combined after each addition avoid overbeating.
Pour the filling onto the cooled crust and drop the pan on the counter a few times to eliminate air bubbles.
5. Water Bath
Place the cheesecake in a large roasting pan, then carefully pour in enough boiling water to reach halfway up the side of the springform pan.
6. Bake
Bake at 325F for 75-90 minutes until the edges are firm, and the center 2-3 inches jiggles slightly. Avoid opening the oven before 70 minutes to prevent cracking.
7. Chill
Turn off the oven and crack the door open about 1 inch. Allow the cheesecake to cool in the oven for 60 minutes before transferring to a wire rack.
Cool on the rack for 10 minutes. Run a hot knife around the edges to loosen it from the pan, then continue cooling for 2-3 hours. Chill in the refrigerator overnight or best if 24 hours.
8. Make the Apple Topping Caramel
Whisk cornstarch with lemon juice; set aside.
Melt butter in a nonstick skillet over medium heat. Add all apple filling ingredients except vanilla and cook for 5 minutes, stirring constantly. Reduce heat and continue cooking until apples are tender 3-5 more minutes.
Stir in vanilla extract, let cool slightly, then spoon over the chilled cheesecake. Drizzle with caramel sauce.
9. For Serving:
Serve the cheesecake warm with apples and caramel on top. Add whipped cream or ice cream if desired.
To slice, use a hot knife for clean cuts. Dip the knife in hot water and wipe it clean after each cut.
Notes:
Make Ahead: You can prepare the cheesecake up to the point of adding the apples. The crust can be baked and cooled 24 hours in advance. The cheesecake filling can be made up to 48 hours ahead; let it come to room temperature before baking.
Storage: The cheesecake can be stored without apples for up to 7 days. Once topped with apples, consume within 3 days for best flavor and texture.
Freezing: Freeze the cheesecake without apples for up to 3 months. Thaw in the refrigerator overnight before serving.
Enjoy this Caramel Apple Cheesecake for a truly memorable dessert experience!