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a slice of caramel apple cheesecake with a bite taken out showing how creamy it is
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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!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Chilling 12 hours
Total Time 14 hours 10 minutes
Servings 12 -12 slices

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.