Oct 26, 2024 This luxurious apple caramel cheesecake is a fusion of apple pie with cheesecake, two fall favorites if there ever were. Aside from the best caramel sauce you’ll ever taste, here are a few more reasons to make it:
The flavor and texture pairing is the ultimate in cozy comfort – think creamy, tangy, and sweet. It’s a great make-ahead option if you want an impressive dessert but want to plan the day before. You can easily make it up to 48 hours ahead. You can easily customize the topping with variations like nuts, whipped cream, or a drizzle of chocolate for a personalized touch.
If you love my classic Philadelphia cheesecake recipe and pumpkin cheesecake bars, you’ll love this too!
Here’s What You Need
Get organized and round up the ingredients and tools so they’re ready to go when you are:
Variations and Substitutions
Play around with this base recipe if you’re feeling creative or need an ingredient swap:
For the Graham Cracker Crust:
Graham cracker crumbs: Provide a sweet, slightly crunchy base with a mild flavor that complements the rich cheesecake filling. Granulated sugar: Adds a touch of sweetness to balance the graham crackers’ toasty flavor. Melted butter: Binds the crumbs together, helping to form a sturdy, flavorful crust with a buttery richness.
This is the same kind of simple crust I use in my fan-favorite cherry cheesecake bars.
For the Cheesecake Filling:
Cream cheese (room temperature): Creates a smooth, creamy cheesecake batter with a rich tang, making the base of the cheesecake. Brown sugar: Brings a subtle molasses flavor and sweetness that complements the cream cheese, while adding moisture. Eggs: I always choose a large egg or eggs for baking and use them at room temperature. Cinnamon: Adds a warm, aromatic spice that enhances the flavor of the filling, pairing beautifully with the caramel apple topping.
For the Caramel Apple Topping:
The topping combines homemade caramel sauce and apple pie filling in one.
Firm apples (Granny Smith apples, Fuji, or Gala): Tart apples provide a crisp texture and balance the sweetness of the caramel and the richness of the cheesecake. Butter (cubed): Adds a creamy richness to the caramel, making it smooth and glossy. Vanilla extract: Infuses the topping with a warm, aromatic sweetness, enhancing the flavor of the caramel. Maple syrup: Contributes a rich and toasty caramel sweetness that deepens the flavor in the caramelized apples.
Oreo crust: Replace graham cracker crumbs with crushed Oreo cookies for a chocolatey twist. Nut crust: Use crushed nuts, like pecans or almonds, mixed with a bit of melted butter for a crunchy, nutty base. Greek yogurt: Swap part of the cream cheese with Greek yogurt for a tangier flavor and lighter texture. A little sour cream will work, too. Ricotta cheese: Use ricotta cheese for a slightly lighter and more delicate filling. Spiced apples: Add a pinch of nutmeg or cloves to the apples for extra spice and warmth. A splash of lemon juice can help balance the flavor if it’s too rich. Maple caramel: Replace the maple syrup with honey or agave for a different flavor profile. Gluten-free: Use gluten-free graham crackers or a nut-based crust to make the dessert gluten-free.
Grab these Tools
Gather up your kitchen bits and bobs:
Mixing bowl to make the crust mixture in. A 9″ springform pan to bake in. A stand mixer to whip up the filling ingredients. A frying pan to cook the apple topping. A whisk to make the caramel with. A sharp knife to cut the cheesecake with.
Make Ahead and Storage
You can make the cheesecake up to 48 hours in advance. After baking, let it cool completely, then refrigerate it to let the flavors meld.
Make the crust
Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Press into the bottom and 1″ up the sides of a 9″ springform pan using a dry measuring cup. Bake for 10 minutes. Remove from oven and place the pan inside a large baking dish.
Make the filling
In a stand mixer, beat cream cheese and brown sugar until smooth, about 1 minute. Add eggs one at a time, mixing well after each addition. Stir in cinnamon. Pour the filling into the crust. Pour boiling water into the baking dish, filling it an inch up the sides of the springform pan. Bake for 60 minutes until the center is set but slightly jiggly. Remove from the water bath and cool on a wire rack for 2 hours, then refrigerate until serving (up to 48 hours).
Make the topping
In a 10″ frying pan, combine sugar and water over medium heat. Whisk until sugar dissolves, then stop stirring. Swirl the pan until the mixture turns amber, about 10 minutes. Remove from heat and whisk in butter and cinnamon. Add apple slices and coat in caramel. Return to heat, cooking for about 7 minutes until apples are tender. Stir in vanilla. Cool the apples, then refrigerate until ready to serve.
To assemble
Before serving, run a knife around the edge of the cheesecake to release it. Top with the cooled apples and brush or drizzle with maple syrup. PS. If you love apple treats, you must also try my soft apple ginger cookies!
- Overmixing the cheesecake filling: Mixing the cream cheese filling too much can incorporate excess air, leading to cracks during baking. Beat just until smooth and combined.
- Not using a water bath: Skipping the water bath can result in uneven cooking and cracks in the cheesecake. Ensure you bake the cheesecake in a water bath to maintain even moisture and temperature.
- Undercooking or overcooking the cheesecake: Removing the cheesecake too early can leave it unset in the center while overcooking can lead to a dry texture. Bake until the center is set but still slightly jiggly.
- Burning the caramel: Caramel can quickly go from perfect to burnt. Watch the sugar closely and stop stirring once it starts to caramelize, swirling the pan gently to ensure even cooking.
- Adding apples too early: Adding apples to the caramel too soon can make them mushy. Cook the apples until tender and add them to the cooled caramel to maintain a yummy texture. You can also make the caramel apple topping a day ahead and store it separately in the fridge until ready to serve.
Leftovers
Store the baked cheesecake in an airtight container in the refrigerator for up to 3-4 days. Keep the caramel apple topping separate until serving to maintain the apples’ texture and prevent the crust from getting soggy.
Freezing
For longer storage, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving. Reheat the caramel apple topping gently before adding it to the cheesecake.
How to Serve this Cheesecake Recipe
Take it out of the fridge for at least 10 minutes before serving for the best texture. You could serve with a dollop of whipped cream and a drizzle of store-bought caramel sauce to finish just before serving, for a restaurant-like finish. Just skimming through? Here are a few key takeaways:
Other Apple Recipes You’ll Love
Apple Pie Cake Moist apple cinnamon muffins Caramel Ripple Apple Cake Caramel Apple Cookies Homemade Caramel Apples Chai Apple Cake
