Description
With a perfectly smooth cheesecake and a caramel apple topping, this caramel apple cheesecake is the perfect make-ahead entertaining dessert!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- 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
- 4 medium apples, peeled, cored, and chopped
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/2 cup water
- 1 1/4 cups granulated sugar
- 1 rounded teaspoon kosher salt
- 1 cup heavy cream
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Make the crust. Preheat the oven to 350 °F. Combine all crust ingredients together in a small bowl. Press the crumbs along the bottom and extend partway up the sides of a 9-inch springform pan, compacting the crumbs as much as possible. Bake for 10 minutes, then remove from the oven. Reduce the heat to 325 °F.
- Make the cheesecake. Using an electric mixer with the whisk attachment, beat the cream cheese and sugar until creamy and well combined, for 2 to 3 minutes. Mix in the sour cream and salt, stirring until well combined. Add the eggs, one at a time, mixing just until combined after each addition. Do not over-mix the cheesecake – this makes it more likely to crack.
- Prepare the springform pan. Wrap the springform pan in 3 layers of aluminum foil, or create a pan-in-pan water bath by placing the 9-inch springform pan inside a 10-inch cake pan. Pour the cheesecake batter into the graham cracker crust.
- Bake the cheesecake. Place the springform pan inside a larger roasting pan and pour in hot water until the water level comes approximately halfway up the sides of the springform pan. Bake at 325 °F for 70 to 80 minutes, or until the edges have set but a 3 to 4-inch diameter circle in the center of the cheesecake still jiggles and the center of the cheesecake reaches 150 °F. Turn off the oven and open the door slightly; cool in the warm oven for 30 minutes. After 30 minutes, remove the cheesecake from the oven and let it sit at room temperature for 1 hour before placing it in the refrigerator to chill for at least 4 hours, preferably overnight.
- Make the apple topping. While the cheesecake chills, make the apple topping. Combine all the ingredients in a small saucepan set over medium heat. Stir together and cook for 5 to 10 minutes, or until the apples are softened. Set aside to cool.
- Make the salted caramel. Follow the recipe for this easy homemade salted caramel sauce.
- Make the whipped cream. Using a hand mixer, stand mixer, or immersion blender with a whisk attachment, whisk together the heavy cream, sugar, and vanilla extract until medium-stiff peaks form. Refrigerate until ready to use.
- Assemble the cheesecake. Once the cheesecake and apple topping are chilled, assemble the cheesecake. Remove the cheesecake from the springform pan. Pipe or dollop the whipped cream along the outer edge of the cheesecake. Spoon the apple filling into the center. Drizzle the caramel sauce over the entire cheesecake. If the caramel sauce has thickened too much while cooking, warm it slightly on the stovetop while stirring.
Notes
- Cheesecake components can be made ahead of time.
- Cheesecake layer can be stored in the refrigerator for up to 4 days or wrapped in plastic wrap and aluminum foil and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- Apple topping can be made up to 3 days in advance and stored in the refrigerator.
- Salted caramel can be made up to two weeks in advance; gently reheat on the stovetop to return to a pourable consistency.
- Cheesecake should be assembled the same day or the night before serving.
- The fully assembled cheesecake can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg