Description
This Caramel Apple Cheesecake combines a creamy, smooth cheesecake base with a buttery graham cracker crust, topped with tender cinnamon-spiced apples and a rich homemade salted caramel sauce. Accented with whipped cream, it offers a decadent dessert perfect for autumn or any special occasion. The cheesecake is baked in a water bath to ensure a velvety texture, while the apple topping and caramel sauce add layers of flavor and sweetness.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
Apple Topping
- 4 medium apples, peeled, cored, and chopped
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/2 cup water
Salted Caramel Sauce
- 1 1/4 cups granulated sugar
- 1 rounded teaspoon kosher salt
- 1 cup heavy cream
- 1/2 cup heavy cream (for whipped cream)
- 2 tablespoons sugar (for whipped cream)
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Make the crust. Preheat your oven to 350 °F. In a small bowl, combine graham cracker crumbs, sugar, melted butter, and cinnamon. Press this crumb mixture firmly along the bottom and partially up the sides of a 9-inch springform pan. Ensure it’s compacted tightly to hold the crust together. Bake the crust for 10 minutes, then remove from oven and reduce oven temperature to 325 °F.
- Prepare the cheesecake batter. Using an electric mixer with a whisk attachment, beat the cream cheese and sugar together for 2 to 3 minutes until creamy and smooth. Add the sour cream and salt, stirring until well combined. Incorporate the eggs one at a time, mixing just enough to blend after each addition. Avoid over-mixing to prevent cracks.
- Set up for baking. Wrap the outside of the springform pan in three layers of aluminum foil to prevent water leakage. For a water bath, place this pan inside a larger 10-inch cake pan or roasting pan. Pour the cheesecake batter over the pre-baked crust in the springform pan.
- Bake the cheesecake. Pour hot water into the larger pan so that it reaches halfway up the sides of the springform pan. Bake at 325 °F for 70 to 80 minutes. The cheesecake edges should be set, but a 3 to 4-inch center should still jiggle slightly. The internal temperature should reach 150 °F. Turn off the oven and crack the door open; allow the cheesecake to cool there for 30 minutes.
- Cool the cheesecake. Remove the cheesecake from the oven and let it sit uncovered at room temperature for 1 hour. Then refrigerate it for at least 4 hours, preferably overnight, to chill thoroughly.
- Prepare the apple topping. While the cheesecake chills, combine chopped apples, cinnamon, sugar, and water in a small saucepan over medium heat. Cook and stir occasionally for 5 to 10 minutes until the apples become tender but still hold some shape. Remove from heat and let cool completely.
- Make the salted caramel sauce. Prepare a homemade salted caramel sauce by melting sugar carefully on the stovetop until a deep amber color forms, then add kosher salt, warm heavy cream, and stir until smooth. Allow the sauce to cool or gently warm again if it thickens too much before serving.
- Whip the cream. Using a hand mixer, stand mixer, or immersion blender with a whisk attachment, whip 1/2 cup heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla extract until medium-stiff peaks form. Keep refrigerated until assembly.
- Assemble the cheesecake. Carefully remove the cheesecake from the springform pan. Pipe or dollop the whipped cream decoratively around the outer edge. Spoon the cooled apple topping into the center. Drizzle the salted caramel sauce generously over the entire cheesecake for a luscious finish.
Notes
- Using room temperature ingredients ensures a smoother cheesecake batter and prevents cracking.
- The water bath helps create a moist baking environment for a creamier texture without cracks.
- Peeling and coring the apples before cooking results in a more tender and uniform topping.
- Refrigerate the cheesecake overnight for the best texture and flavor development.
- If the caramel sauce hardens, gently warm it on the stovetop while stirring to restore a pourable consistency.
