Description
Indulge in the rich and comforting flavors of this Caramel Apple Cheesecake, a perfect dessert featuring a buttery graham cracker crust, cinnamon-spiced apple layers, luscious homemade caramel sauce, and a creamy cheesecake filling. Topped with a beautiful rose pattern of thinly sliced apples and a cinnamon-sugar sprinkle, this cheesecake is ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Crust
- 2 1/4 cups (302g) graham cracker crumbs (about 17 full sheet graham crackers)
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
Apple Filling Layer
- 1 1/2 medium sized apples (about 260g), thinly sliced
- 1/2 tsp ground cinnamon
- 1/2 cup caramel sauce, from above
- 3 tbsp all purpose flour
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup (144g) loosely packed brown sugar
- 3 tbsp (24g) all purpose flour
- 1/2 cup (115g) sour cream
- 1/2 cup (130g) applesauce
- 2 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 3 large eggs
Topping
- 1-2 medium sized apples, thinly sliced
- 1 1/2 tbsp sugar
- 1/2 tsp ground cinnamon
Instructions
- Prepare Caramel Sauce: Prepare the caramel sauce according to the recipe and allow to cool to at least room temperature. This step can be done several days ahead if desired.
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
- Make Crust: Combine graham cracker crumbs, sugar, salt, and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
- Bake Crust: Bake the crust for 8-10 minutes until set. Remove from oven and let cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath.
- Reduce Oven Temperature: Lower the oven temperature to 300°F (148°C) for baking the cheesecake later.
- Prepare Apple Filling: Toss 1 1/2 medium apples sliced thinly with 1/2 tsp ground cinnamon. Spread the cinnamon-coated apples evenly on the cooled crust.
- Add Caramel Sauce: Stir 3 tbsp flour into the prepared caramel sauce to thicken slightly, then pour it evenly over the apple layer in the crust.
- Mix Cheesecake Filling: In a large bowl, beat softened cream cheese, brown sugar, and 3 tbsp flour on low speed until smooth and well combined, minimizing air incorporation to prevent cracks. Scrape down sides of the bowl.
- Add Wet Ingredients: Add sour cream, applesauce, vanilla extract, and 1 1/2 tsp ground cinnamon. Mix on low speed until fully incorporated.
- Incorporate Eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed to ensure a smooth batter.
- Assemble Filling: Pour the cheesecake batter gently over the apple and caramel layers in the crust, smoothing the top.
- Create Apple Rose Topping: Arrange the thinly sliced apples (1-2 medium) in overlapping circles starting from the outer edge into the center to create a rose pattern on top of the cheesecake filling.
- Finish Topping: Mix sugar and 1/2 tsp ground cinnamon, then evenly sprinkle this mixture over the arranged apples to add sweetness and spice.
- Prepare Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water does not touch above the top edge of the foil wrap to prevent leaks.
- Bake Cheesecake: Bake the cheesecake for 1 hour and 30 minutes. The edges should be firm while the center remains slightly jiggly due to the caramel sauce.
- Initial Cooling: Turn off the oven and keep the door closed for 30 minutes, allowing the cheesecake to finish cooking slowly while beginning to cool.
- Slow Cooling: Crack the oven door open and continue to cool the cheesecake inside the oven for another 30 minutes to reduce the risk of cracking.
- Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate uncovered or loosely covered for 5-6 hours or overnight until fully firm.
- Serve: Remove the cheesecake from the springform pan and transfer to a serving plate. Optionally, brush top apples with additional caramel sauce for extra shine. Cover and refrigerate until ready to serve.
Notes
- This Caramel Apple Cheesecake is an excellent choice for Thanksgiving and other autumn celebrations, combining the comforting flavors of cinnamon, apples, and homemade caramel.
- Make the caramel sauce ahead of time to save on preparation day.
- Wrap the springform pan tightly with foil to prevent water from the water bath seeping in and ruining the crust.
- Use low mixer speeds to minimize air bubbles that can cause cracks in the cheesecake.
- Slow cooling inside the oven helps prevent cracking and ensures a smooth, creamy texture.
- Ensure all ingredients like cream cheese are softened to room temperature before mixing for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 484
- Sugar: 33 g
- Sodium: 527 mg
- Fat: 29.4 g
- Saturated Fat: 16.4 g
- Unsaturated Fat: 12.5 g
- Trans Fat: 0 g
- Carbohydrates: 50.1 g
- Fiber: 1.7 g
- Protein: 7.1 g
- Cholesterol: 114 mg
