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Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

★★★★★

4.7 from 13 reviews
  • Author: Rafael
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Caramel Apple Cheesecake is the ultimate fall dessert, combining a creamy, smooth cheesecake base with a spiced caramel apple topping and a buttery graham cracker crust. Perfectly balanced with flavors of cinnamon, nutmeg, and rich caramel, it’s a seasonal treat that impresses at any gathering or holiday feast.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon

Cheesecake Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Caramel Apple Topping

  • 4 medium Granny Smith apples, peeled, cored, and diced
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Additional

  • 1/2 cup caramel sauce (store-bought or homemade)
  • Optional: Chopped pecans or walnuts for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and later the cheesecake.
  2. Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and ground cinnamon. Mix well until the crumbs are evenly coated and resemble wet sand.
  3. Press Crust: Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.
  4. Bake Crust: Bake the crust for 8-10 minutes, or until it becomes lightly golden brown. Then, remove it from the oven and allow it to cool completely.
  5. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy, free of lumps.
  6. Add Sugar and Sour Cream: Gradually add 1 1/4 cups granulated sugar and 1/4 cup sour cream to the cream cheese, beating until well combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  7. Add Eggs: Add the eggs one at a time, beating gently after each addition. Avoid overmixing to prevent incorporating too much air, which can cause cracking.
  8. Mix in Flavorings: Stir in the vanilla extract and 1/4 teaspoon salt until just combined, ensuring the batter is smooth.
  9. Fill the Pan: Pour the cheesecake batter over the cooled graham cracker crust, spreading it out evenly with a spatula.
  10. Prepare Water Bath: Wrap the bottom of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped pan inside a larger roasting pan.
  11. Add Hot Water: Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath for even baking.
  12. Bake Cheesecake: Bake the cheesecake for 55-70 minutes. The edges should be set while the center will have a slight jiggle; this ensures a creamy texture.
  13. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
  14. Remove from Oven and Water Bath: Carefully take out the cheesecake and remove it from the water bath. Let it cool completely on a wire rack.
  15. Refrigerate: Cover the cooled cheesecake tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to fully set.
  16. Prepare Caramel Apple Topping: In a large skillet, combine diced apples, 1/2 cup granulated sugar, 1/4 cup unsalted butter, 1/4 cup heavy cream, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
  17. Cook Apples: Cook over medium heat, stirring occasionally, until the apples are tender and the sauce thickens, approximately 10-15 minutes. Remove from heat and let the topping cool slightly.
  18. Remove Cheesecake from Pan: Run a thin knife around the edges of the springform pan to loosen the cheesecake, then carefully release the sides.
  19. Add Topping: Spoon the cooled caramel apple topping evenly over the cheesecake’s surface.
  20. Drizzle Caramel Sauce: Drizzle 1/2 cup caramel sauce over the caramel apple topping for extra richness.
  21. Serve and Store: Slice the cheesecake and serve. Store any leftovers refrigerated for up to 4 days.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the batter.
  • Wrapping the pan in foil and using a water bath prevents cracks and ensures even baking.
  • Do not overbeat eggs to maintain cheesecake’s creamy texture.
  • Use Granny Smith apples for tartness that balances the sweetness of caramel.
  • The cheesecake is best when chilled overnight for flavors to meld and texture to firm up.
  • Optional nuts add a nice crunch and enhance flavor.
  • Leftovers should be stored in an airtight container in the fridge and consumed within 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of recipe)
  • Calories: 450 kcal
  • Sugar: 38 g
  • Sodium: 280 mg
  • Fat: 29 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 110 mg

Keywords: caramel apple cheesecake, fall dessert, autumn cheesecake, spiced apple dessert, holiday dessert, creamy cheesecake

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Find it online: https://tastewithrafael.com/caramel-apple-cheesecake-the-ultimate-fall-dessert-recipe/