Home Caramel Apple Cheesecake

A showstopper dessert with layers of flavor and textures from a buttery crumb topping to the tender sweet apples. Our Caramel Apple Cheesecake may look over-the-top sweet and decadent, but it’s actually very well balanced with hints of a classic apple pie.

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Ingredients

For the crust:

2 cups graham cracker crumbs (225g) about 14 sheets

3 tablespoons granulated sugar

¼ teaspoon ground cinnamon

pinch of salt

5 tablespoons unsalted butter melted (2 ½ ounces)

For the crumble topping:

4 tablespoons unsalted butter melted (56g or 2oz)

½ teaspoon vanilla extract

⅓ cup granulated sugar (80g)

pinch of salt

½ teaspoon ground cinnamon

¾ cup all-purpose flour (100g)

For the apple layer:

2 medium apples peeled and diced (or 1 ½ large apples)

juice of ½ lemon

½ teaspoon ground cinnamon

1 tablespoon granulated sugar

1 teaspoon cornstarch

For the filling:

32 ounces cream cheese room temperature

1 cup granulated sugar (222g)

2 tablespoons all-purpose flour

4 large eggs room temperature

1 tablespoon vanilla extract

1 cup sour cream room temperature (8oz or 227g)

For serving:

½ cup caramel sauce homemade or store-bought (4 oz)

Instructions

To prepare the crust:

Preheat oven to 350°F.

Invert the bottom of a 9-inch springform pan so the cheesecake can easily slide off onto a serving platter once chilled. Line with parchment paper if desired.

In a food processor, process the graham crackers to fine, even crumbs, about 30-seconds. Add the sugar, cinnamon and salt. Pulse to combine. Add the warm melted butter in a slow, steady stream while processing. Pulse until the mixture is evenly moistened and resembles wet sand.

Transfer to the prepared 9-inch springform pan. Using the bottom of a dry measuring cup, press the crumb mixture into the bottom and 1-inch up the sides of the pan. Don’t press too hard; slightly firm is good. Bake until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool for about 30-minutes before filling.

Reduce the oven temperature to 325°F.

Once cooled, wrap the bottom and sides of the pan in a double or triple layer of heavy-duty foil. Set the wrapped pan inside a large roasting pan for the hot water bath.

To prepare the crumble topping:

Melt the butter in a measuring cup. Add the vanilla, sugar, salt, cinnamon and flour. Mix with a fork until combined. Refrigerate until needed.

To prepare the apple layer:

Place the diced apple in a small bowl and toss with lemon juice. Combine the cinnamon, sugar and cornstarch. Pour over the apples and toss to coat. Set aside.

To prepare the filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Scrape down the sides and bottom of the bowl. In a small bowl combine the sugar and flour. With the mixer running on medium-low, slowly add the sugar mixture. Beat until smooth, scraping down the sides as needed.

With the mixer set on medium-low add the eggs one at a time, beating just until the yolk disappears before adding the next. Scrape down the sides and bottom of the bowl and blend again. Don’t over-beat.

Add the vanilla and sour cream and beat on low until combined. Scrape down the sides and bottom of the bowl with a spatula and fold together to ensure the mixture is well blended.

To assemble the cheesecake layers:

Pour the cheesecake filling into the baked, cooled crust. Gently spoon the diced apple mixture over the filling taking care not to mound it all in the middle.

Use a fork to break the crumble topping apart leaving some pieces in large clumps. Sprinkle over the apples taking care not to overload the center of the cheesecake.

Fill the outer roasting pan with enough hot tap water to come halfway up the side of the springform pan. Bake at 325°F until the center jiggles slightly, the sides are puffed and the topping is golden brown, about 90 to 100 minutes.

Turn off the oven and prop the door open slightly using a thin pot holder or wooden spoon handle. Allow the cheesecake to cool in the hot water bath for 1 hour. Transfer the cheesecake to a wire rack and remove the foil wrap. Slide a small thin knife around the inside edge of the pan to loosen the cheesecake. Leave the cheesecake in the springform pan and cool to room temperature, about 2 hours.

Once cooled, cover with plastic wrap and refrigerate overnight or up to 24 hours.