Caramel Apple Cheesecake

Caramel Apple Cheesecake is the best of creamy cheesecake and apple pie baked into one celebratory fall dessert!  

This Caramel Apple Cheesecake is a showstopping dessert for Thanksgiving, Christmas, and every fall occasion in between!  The lusciously creamy cheesecake is infused with cozy fall spices, topped with warm, brown sugar, cinnamon-spiced apples, then generously drizzled with silky caramel sauce all nestled in a buttery Graham cracker crust – need I say more?  I’ve included detailed instructions on how to make Apple Cheesecake so it will be a runaway success even if you’ve never made cheesecake before.  This recipe requires a few steps, but is mostly an assemble and wait dessert – and it’s so much easier than you think!

The fall screams apple dessert recipes!  Don’t miss Dutch apple pie, apple crisp, apple turnovers, apple dump cakeapple oatmeal cookiesmini apple pies, apple dumplings, apple cheesecake bars, apple turnovers and of course this Apple Cheesecake recipe!

How to Make Caramel Apple Cheesecake Video

up close of taking a bite out of caramel apple cheesecake showing the caramel apples
caramel apple cheesecake with slices taken out showing how creamy it is

Ingredients in Caramel Apple Cheesecake 

This homemade Apple Cheesecake recipe can be broken down into three layers: 1) the graham cracker crust, 2) the creamy cheesecake filling and 3) a caramelized spiced apple topping which all get drizzled with caramel sauce! Let’s take a closer look at what you’ll need (full measurements in the printable recipe card at the bottom of the post):

For the Graham Cracker Crust: 

  • Graham crackers: 14 whole graham cracker sheets or a scant 2 cups crumbs of your favorite cookies/crackers.
  • Butter: salted or unsalted butter will work in the crust.  
  • Sugar: granulated sugar, please! 

For the cream cheese layer

  • Cream cheese: I used full fat cream cheese but it will also work with less fat, but remember less fat = less flavor and creaminess. Please do NOT use nonfat cream cheese.
  • Sour cream: please use full fat sour cream at room temperature. It will make your cheesecake luxuriously creamy and never dry.
  • Sugar: granulated sugar will sweeten the cheesecake filling while letting the apple flavor shine.
  • Eggs: use four large eggs and one large egg yolk (so you will need a total of five eggs). The eggs bind the cheesecake together and the extra yolk makes it extra creamy. Take care your eggs are at room temperature.
  •  Lemon zest: the zest of one lemon adds a pop of citrus to cut through the richness of the cheesecake filling but will not make the cheesecake taste “lemony.” Lemon zest is the bright yellow outer layer of the lemon peel. Make sure you stop grating at the yellow part as the white under part (pith) is extremely bitter.
  • Spices: ground cinnamon, ginger, nutmeg, allspice, and salt infuse the cheesecake with fall flavor. 
  • Vanilla: a full tablespoon of extract is mixed into the cheesecake. Use pure vanilla extract if at all possible. 
a slice of caramel apple cheesecake with a bite taken out showing how creamy it is

For the apple layer layer

  • Apples: use firm, fairly tart Granny Smith apples for this recipe.  Granny Smith apples cook up beautifully tender (without being mushy) and are the ideal tartness to offsets the sweetness of the caramel. Be sure to peel & core the apples before cutting them into small pieces, about 1/3-½ of an inch.
  • Butter: use unsalted butter or omit the salt in the filling. The melted butter mixes with the brown sugar to envelop the apple chunks in a caramel-like sauce.
  • Brown sugar: this adds sweetness and a hint of molasses. Use light brown sugar for best results so the molasses flavor isn’t overpowering.
  • Lemon juice: the slight acidity helps balance the sweetness.  
  • Cornstarch: apples release a lot of moisture so we need cornstarch to help thicken the filling back up so it isn’t watery.
  • Spices: cinnamon, nutmeg, ginger, and salt bring the flavor and balance out the sweetness.
  • Vanilla extract: adds an extra oomph of flavor. Use quality extract for the best flavor.
  • Caramel sauce: you may use homemade or store-bought caramel sauce to drizzle all over the apple cheesecake, however, I highly suggest my easy Caramel Sauce recipe. It is rich, creamy, buttery FOOL PROOF, ready in 5 MINUTES and lick-the-spoon delicious! 
top view of caramel apple cheesecake covered in apple topping

How to Make Caramel Apple Cheesecake 

This is an easy, yet time consuming recipe to prepare, so make sure to read through the recipe entirely before beginning. Below is an overview of the baking process with step by step photos. Full instructions with measurements can be found in the recipe card at the end of this post. 

Step 2: Make and Blind Bake the Crust

  • Grind Graham crackers: First, you’ll want to make crumbs by either pulsing the Graham crackers in your food processor or crushing in a sealable bag with a rolling pin/side of a can. You want very finely ground crumbs because they stick together better.
  • Combine crumbs, sugar and butter: For the food processor, simply add the sugar and butter directly to the processor and process until the crumbs are moistened.  If you don’t have a food processor, add the crumbs, butter and sugar to a bowl and stir until the crumbs are evenly moistened.
  • Make the crust: Transfer the moistened crumbs to your lightly greased, parchment paper-lined springform pan and press firmly into the bottom of the pan in an even layer using a small bowl or bottom of a measuring cup. This helps the crust stay intact and not crumble when sliced. But don’t compact the crumbs too much or the crust will crack when you slice the cheesecake. 
  • Bake the crust: Bake the crust at 325 degrees F for 10 minutes then allow it to cool while you make the cheesecake filling. Baking the crust before adding the cheesecake allows it to seal together and cooling the crust before adding the cheesecake prevents it from becoming soggy.
showing how to make Caramel Apple Cheesecake by adding Graham crackers to a food processor, grinding into crumbs then adding sugar and butter
showing how to make Caramel Apple Cheesecake by pushing Graham crackers into springform pan

Step 3: Waterproof the Springform Pan 

The springform pan needs to be waterproofed so water from the water bath doesn’t seep through the bottom of the springform pan and soak into the cheesecake. You have two options:

  • Option 1: Wrap in foil: First, place two large 18×18-inch pieces of heavy duty aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don’t create any holes) up the sides of the foil around the pan. If you use a slow cooker liner (below), you can use regular foil instead of heavy duty/18-inch. This method, alone, however, is not fool proof, so I highly recommend adding a slow cooker liner or roasting bag (below).
showing how to make Caramel Apple Cheesecake by waterproofing the pan by wrapping foil around it
  • Option 2: Wrap with a slow cooker liner or oven roasting bag (optional but HIGHLY recommended): Next, place the foil lined springform pan in the center bottom of a slow cooker liner or large oven roasting bag. Bring the liner up to the top of the pan then gather excess to one side and tie it in a knot.  If you don’t add the liner, then I suggest 2 more layers of foil around your springform pan.
showing how to make Caramel Apple Cheesecake by waterproofing the pan by wrapping in a slow cooker liner

Step 4: Make the Cheesecake Filling

  • Beat cream cheese and sugar: Beat the cream cheese in the bowl of an electric mixer fitted with the paddle attachment for 4 minutes, then add the sugar. Beat for an additional 5 minutes — don’t try to rush this process! 
  • Add sour cream and lemon zest: Add the sour cream, lemon zest, spices, vanilla, and beat until blended.
  • Add eggs: Add the eggs one at a time followed by the egg yolk, beating as little as possible; overbeating eggs can cause cracks and the cheesecake to deflate.
  • Assemble the cheesecake: Pour the cheesecake filling onto the cooled crust. Drop the pan on the counter a few times to remove excess air bubbles.
showing how to make caramel apple cheesecake by creaming the cream cheese and sugar, then adding the sour cream and eggs

Step 5: Assemble the Water Bath

  • Add cheesecake to a roasting pan: Place the waterproofed cheesecake in a roasting pan, then place the roasting pan in the oven. I like to place the roasting pan in the oven before adding the water bath or else the pan can become heavy and the water can slosh around and threaten to get in your cheesecake while you transfer it.
  • Make a water bath: To add the water, use a glass liquid measuring cup or pitcher (something with a spout) to carefully pour in enough boiling water around the cheesecake until it reaches halfway up the side of the springform pan. Make sure to add the water slowly to the corner of the pan so none of it gets on your cheesecake.
showing how to make caramel apple cheesecake by adding to a roasting pan and adding hot water to make a waterbath

Step 6: Bake the Cheesecake 

  • Bake: Bake the cheesecake at 325ºF until the edges are firm and the center 2-3 inches of the cheesecake is still wobbly.

Step 7: Chill the Cheesecake 

  • Cool cheesecake in the oven: Turn off your oven and crack open the oven door. Allow the cheesecake to cool in the oven for 60 minutes.
  • Cool cheesecake on the counter: Remove the cheesecake from the oven and the water bath and place it on a cooling rack on the counter.
  • Cool cheesecake completely: Continue to cool the cheesecake for 2-3 hours on the counter or until the cheesecake is completely cooled.
  • Refrigerate overnight: Cover the cheesecake with foil or transfer to a cake caddy with a lid and chill in the refrigerator overnight, but best if 24 hours.

Step 8: Make the Apple Topping

The apple topping is very best warm over the cooled cheesecake. It can be partially made ahead of time, then warmed, or make it right before serving.

  • Combine the ingredients.  Whisk the cornstarch with the lemon juice; set aside. Melt butter in a medium saucepan over medium heat. Add all the apple filling ingredients. 
  • Sauté the apples.  Cook the apples for and cook for 5 minutes, stirring constantly. Reduce heat to low and cook until the apples are tender, another couple minutes. Remove from heat and stir in the vanilla extract.
  • Add to cheesecake: Gently spoon the diced apple mixture over the cheesecake filling.
a collage showing how to make apple cheesecake recipe by adding apples, brown sugar, cinnamon and butter to a saucepan and then cooking until the apples are softened

Step 9: Serve! 

  • Add caramel: Carefully slide the cheesecake onto a serving platter.  Drizzle with camel sauce, slice into wedges, and dig in!
showing how to make caramel apple cheesecake by drizzling caramel over top

Apple Cheesecake FAQS

How Can I Tell When a Cheesecake Is Done Baking?

Cheesecake is the creamiest when not overbaked. You don’t want to bake the apple cheesecake until completely firm in the middle or it will be overcooked by the time it cools, resulting in dry, heavy, far less creamy cheesecake. Instead, bake the cheesecake until the outside is firm and the center of the cheesecake gently jiggles. 
What does this look like? Gently shake the cheesecake wearing oven mitts so you don’t burn yourself. If the outside of the cheesecake is firm and only a small 2-3-inch circle in the center jiggles slightly, it’s done. If the jiggling circle is larger than a few inches, then bake on.

The baking time can vary due to the differences in ovens, baking pans, beating times, etc., so make sure to check the cheesecake at 75 minutes then add additional time as needed. 

What Is a Water Bath and What Does It Do? 

A water bath may sound exotic but it simply means baking the cheesecake in a springform pan set in a larger roasting pan surrounded by hot water. Cheesecakes require a water bath so the cheesecake doesn’t crack. Here’s how it works:

1. The water bath helps the cheesecake bake evenly. The hot water insulates the outer edges of the cheesecake so the edges don’t bake more quickly than the middle.  This ensures even baking throughout and lessens the likelihood of the cheesecake cracking, sinking, puffing up, darkening or curdling.
2. A water bath creates a moist environment. This is important because cheesecakes are egg-heavy. Eggs need steam caused by the humid environment to properly rise and avoid drying out or burning, which again causes cracking.

WHAT PANS DO I NEED FOR CHEESECAKE?

1. Springform pan:  You will need one 9-inch springform pan or you can use a 10-inch springform pan but be prepared to reduce the baking time.  A springform pan is tall enough to hold the cheesecake and most importantly, it springs open and the outside of the pan is removed.  This allows you to easily remove the cheesecake and slice it.

2. Roasting pan:  You will place the springform pan inside the roasting pan, then pour water around the cheesecake to create a water bath. This prevents the cheesecake from cracking (more on the science below).  

What if I don’t have a large roasting pan? You can purchase a large, disposable foil pan from the grocery store for just a dollar or so if you don’t have a roasting pan.  I suggest double stacking two pans because they are quite flimsy and can buckle under the pressure of the water.  Take care to use oven mitts and two hands when removing the pans from the oven so you don’t lose your cheesecake!  

WHAT HAPPENS IF YOUR CHEESECAKE CRACKS?

If you follow the above tips for success, you shouldn’t have any cracks!  If you happen to have a crack in your cheesecake, cover the entire surface with caramelized apples and no one will know!

How to Chop apples for cheesecake?

Have you been chopping apples the easy or hard way for apple desserts?  The most efficient way is to:

1. Peel the apples
2. Make 4 slices around the core to remove it
3. Lay your 4 remaining apple segments, cut side down, on a cutting board
4. Slice into 1/3-inch slices, rotate 90 degrees, then slice the other direction to create 1/3-inch cubes.

a slice of caramel apple cheesecake with apples piled on top
  • Start the cheesecake early! Always start a cheesecake recipe early in the day because it requires 4 hours of hand’s off time between the baking and cooling before you can transfer it to the refrigerator.  The waiting will be the hardest part!
  • Line the pan.  Lining the base of the springform pan with parchment paper allows you to easily slide the cheesecake onto a platter, otherwise it’s very hard to transfer.
  • Use a water bath: As previously mentioned, the hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
  • Use soft cream cheese.  The cream cheese should be soft enough that you can stick your finger in it. If it is not soft enough, then it will yield lumpy cheesecake.
  • Beat cream cheese until fluffy.  The most important part of making creamy, smooth cheesecake is to beat the cream cheese and the sugar until light and fluffy with your paddle attachment – about 4-5 minutes each. This can seem like a long time, so set your timer and don’t stop early! 
  • Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily which means you’re less likely to overbeat the eggs which causes cracking. 
  • To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit for 10-20 minutes.
  • Don’t overbeat eggs: Eggs trap air, which can rise up and cause cracks and/or the cheesecake to deflate, so mix the eggs/cheesecake filling as little as possible once they’re added.
  • Grease the pan: Spraying the entire springform pan with cooking spray ensures the cheesecake doesn’t stick to the sides of the pan which can cause cracks as it constricts while baking.   
  • Don’t peek! It is paramount that you don’t open the oven while your cheesecake is cooking before 70 minutes to prevent cracking. Opening the door causes drafts which dramatically lowers the temperature – the culprit of large cracks and a sinking center.
  • Don’t overbake: Overbaking the cheesecake causes the filling to shrink and crack.  You want the edges to be firm but the center to wobble slightly when shaken. If there is no wiggle, the cheesecake is overbaked and likely to crack.
  • Cool gradually: Sudden changes in temperature can cause cracks so allow the cheesecake to cool down gradually, first in the oven and then on the counter before placing it in the refrigerator.
  • If using whipped cream: Very warm caramel sauce will cause the whipped cream to melt, so make sure to drizzle the cheesecake with caramel first, and then add the caramel sauce. Alternatively, serve individual servings with whipped cream or caramel.
a slice of easy caramel apple cheesecake recipe drizzled with caramel
  • Swap crust: You may substitute the Graham cracker crust with your favorite cookie such as shortbread, vanilla wafers, or vanilla Oreos. If using shortbread cookies or vanilla wafer cookies, combine them with the sugar and butter per recipe instructions. If using vanilla Oreos, combine them with sugar but reduce the butter to 4 tablespoons because the Oreo filling creates the same binding effect. 
  • Make it gluten-free: Use your favorite gluten-free cookie such as gluten-free Graham crackers.
  • Omit nuts: The pecans add a nice crunch to the topping so I highly recommend them, but they can be omitted if you must.
  • Swap nuts: Use chopped walnuts or almonds instead.
  • Add raisins: Raisins can also be added to the filling. 
  • Add cranberries: Cranberries and apples are heavenly together!  Make sure you swap out an equal amount of apples. 
  • Use salted caramel sauce: Instead of regular caramel sauce, use salted caramel sauce for a sweet and salty flavor combo. 
a bite of caramel apple cheesecake with tender apples
caramel apple cheesecake drizzled with caramel topped with whipped cream

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a slice of caramel apple cheesecake with a bite taken out showing how creamy it is

Caramel Apple Cheesecake

This Caramel Apple Cheesecake is a showstopping dessert for Thanksgiving, Christmas, and every fall occasion in between!  The lusciously creamy cheesecake is infused with cozy fall spices, topped with warm, brown sugar, cinnamon-spiced apples, then generously drizzled with silky caramel sauce all nestled in a buttery Graham cracker crust – need I say more?  I’ve included detailed instructions on how to make Apple Cheesecake so it will be a runaway success even if you’ve never made cheesecake before.  This recipe requires a few steps, but is mostly an assemble and wait dessert – and it’s so much easier than you think!
Servings: 12 -12 slices
Total Time: 14 hrs 10 mins
Prep Time: 45 mins
Cook Time: 1 hr 25 mins

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Ingredients

Special Equipment

CRUST

  • 14 full sheets honey Graham crackers (2 scant cups crumbs)
  • 3 tablespoons granulated sugar
  • 8 tablespoons butter, melted (salted or unsalted)

CHEESECAKE FILLING

  • 4 8 oz. pkgs. (32 oz.) full fat cream cheese, very soft
  • 1 ¼ cups granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 tsp EACH ground ginger, ground nutmeg, allspice
  • 1/4 teaspoon salt
  • 1 cup sour cream at room temperature
  • zest from 1 lemon
  • 1 tablespoon vanilla extract
  • 4 large eggs at room temperature
  • 1 large egg yolk at room temperature

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 teasooons cornstarch
  • 1 tablespoon unsalted butter (or salted and omit salt below)
  • 1/3 cup chopped pecans (optional but recommended)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 tsp EACH ground ginger, ground nutmeg, salt
  • 1 ½ teaspoons vanilla extract

For serving

Instructions

PREP

  • Preheat oven to 325 degrees F. 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 entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)

CRUST

  • Add Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add butter and sugar and pulse (or stir) until evenly combined.
  • Add to the greased springform pan and firmly press the crumbs down on the bottom of the pan using the bottom of a small bowl or measuring cup until you have a compact, even layer.
  • Bake the crust at 325 degrees F for 10 minutes. Cool completely on a wire rack before filling. (You can prep the filling while the crust bakes and cools.)

WATERPROOF PAN

  • Waterproofing Step 1: Place 2 large pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan.
  • Waterproofing Step 2: Place foil lined springform pan in the bottom of a slow cooker liner or oven roasting bag. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a tight knot. Make sure the knot is secure at the top of the pan so no water can leak in.

CHEESECAKE FILLING

  • Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and spices (cinnamon through salt) and beat 4 additional minutes on medium speed.
  • Add the sour cream, lemon zest, and vanilla and beat until blended.
  • With the mixer on medium-low, add the eggs, one at a time, followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to deflate).
  • Pour the filling onto the cooled crust. Drop the pan on the counter a few times to eliminate excess air bubbles.

WATER BATH

  • Place cheesecake in a large roasting pan, then place the roasting pan in the preheated oven. Using a glass liquid measuring cup or pitcher, carefully pour in enough boiling water (add it low in the corner of the pan) until it reaches halfway up the side of the springform pan.

BAKE

  • Bake the cheesecake at 325 degrees for 75-90 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON’T open the oven before 70 minutes, this can cause cracks.) Due to many variances (cream cheese temp, water temp, pan, actual oven temp), you may need to bake the cheesecake longer, so be flexible!

CHILL

  • Turn off the oven and crack the oven door open about 1-inch. Allow the cheesecake to cool in the oven for 60 minutes, then remove it to a wire rack.
  • Alllow the cheesecake to cool on the rack for 10 minutes, then gently run a hot knife along the edges of the cheesecake to loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). To quickly heat the knife, you can dip it in the hot water bath water. Continue to cool in the pan for 2-3 hours on the wire rack or until the cheesecake is completely cooled.
  • Cover the cheesecake with plastic wrap (still in the springform pan) or transfer to a cake caddy and chill in the refrigerator overnight, best if 24 hours.

APPLE TOPPING + Caramel

  • The Apple Topping is best added warm to the chilled cheesecake when ready to serve. See Notes for Make Ahead Option. If using homemade caramel sauce, make it before the apples, then reheat as needed to thin.
  • Whisk the cornstarch with the lemon juice; set aside.
  • Melt the butter in a nonstick skillet over medium heat. Add all the apple filling ingredients except the vanilla (lemon juice through salt) and cook for 5 minutes, stirring constantly. Reduce heat to low and continue to cook until the apples are tender, 3-5 more minutes (test early!).
  • Remove from heat and stir in the vanilla extract. Let cool slightly, then spoon over the chilled cheesecake. Drizzle with desired amount of caramel sauce.

FOR SERVING:

  • The cheesecake is very best served when the caramel and apples are warm.
  • If adding whipped cream, pipe it around the apple topping after drizzling with caramel, otherwise, the warm caramel can cause the whipped cream to melt. Alternatively, serve individual servings with whipped cream or ice cream.
  • To slice:  Using a hot knife is crucial for clean cuts as the hot knife glides right through the cheesecake. Fill a large glass with hot water, dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat.

Video

Notes

  • Start the cheesecake early! Always start a cheesecake recipe early in the day because it requires 4 hours of hand’s off time between the baking and cooling before you can transfer it to the refrigerator.  The waiting will be the hardest part!
  • Gluten free: Use gluten free Graham crackers; the rest of the ingredients are gluten free.
  • Room temperature ingredients: Room temperature eggs, sour cream and cream cheese allow them to mix more easily which means you’re less likely to overbeat the eggs which causes cracking.
  • To quickly bring eggs to room temperature: Fill a bowl with warm water (not hot) and add eggs and let sit for 10-20 minutes.
  • To store:  The cheesecake without the apples will store in the refrigerator for up to 7 days. Once you add the apples, the cheesecake will last for up to 3 days, however, it is at its prime while the apples are still warm.  Store in a cake caddy/container, otherwise, use a large inverted bowl or tent with foil.
  • To freeze:  Again, I prefer this Caramel Apple Cheesecake with the warmed apple topping, but you may freeze the cheesecake. The apple topping will soften after being frozen. After the cheesecake has chilled 8 hours, freeze it uncovered on a baking sheet just until firm.  Wrap the cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag. Freeze for up to 3 months. To thaw, remove cheesecake from the freezer to the refrigerator.  Let thaw overnight.

Make Ahead

You can make the cheesecake up to the point of adding the apples or in stages: 
  • Crust: bake, cool then cover with foil 24 hours ahead of filling. No need to refrigerate.
  • Cheesecake filling: beat the cheesecake ingredients together, cover and chill for up to 48 hours. When ready to bake, let the filling come to room temperature, then give it a whisk before layering onto the cooled crust just before baking.
  • Cheesecake: can be made 48 hours ahead of time and tightly covered in the refrigerator (highly recommend – tastes better this way!).
  • Caramel sauce:  can be stored in an airtight container in the refrigerator for up to three weeks. Gently reheat, stirring in additional evaporated milk or heavy cream, as needed, to reach desired consistency. 
  • Caramelized apples:  can be sautéed for 5 minutes, until almost tender, then, cooled and refrigerated with all the juices.  Don’t cook them until tender, or they will overcook when reheated and won’t look as pretty.  When ready to serve, reheat the apples over low, until the apples are warmed and tender.  

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2 Comments

  1. Dawn Kirsch says

    Hello, I’m getting ready to make the Carmel Apple Cheesecake and I’m wondering when to remove it from the springform pan? Should it be after you let it continue to cool for 2 – 3 hours in the pan and before you put it in refrigerator for 24 hours?

    • Jen says

      Hi Dawn, great question! I would refrigerate the cheesecake in the springform pan, I will clarify in the recipe. Enjoy!

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