Description

This Caramel Apple Cheesecake features a buttery graham cracker crust, a rich and spiced cream cheese filling, and a warm, tender apple topping with caramel sauce. The cheesecake is baked in a water bath to ensure a creamy, crack-free texture, chilled overnight, and served with warm apples and caramel for the perfect indulgent dessert.

Ingredients

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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 1/4 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon 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

6 Granny Smith apples (about 42 ounces), peeled, cored and chopped into 1/3″ thick pieces
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons unsalted butter (or salted butter and omit salt)
2/3 cup chopped pecans (optional but recommended)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon vanilla extract

For Serving

1/3 cup caramel sauce, homemade or store-bought
Whipped cream or ice cream (optional)

Special Equipment

1 9-inch round, 3-inch high springform pan
1 3-8 quart slow cooker liner or roasting bag
1 large roasting pan
Parchment paper
Foil
Nonstick cooking spray

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Instructions

Prep: Preheat the oven to 325 degrees F. Begin boiling about 4 quarts of water for the water bath. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the entire inside with nonstick cooking spray.
Make the Crust: Crush the graham crackers into fine crumbs using a food processor or a rolling pin in a bag. Mix the crumbs with melted butter and granulated sugar until evenly combined. Press the mixture firmly into the bottom of the greased springform pan to form a compact, even layer. Bake for 10 minutes, then cool completely on a wire rack.
Waterproof the Pan: Place two large pieces of aluminum foil in a plus sign on a flat surface and fold the sides up around the pan to prevent water seepage. Put the foil-covered pan inside a slow cooker liner or oven roasting bag, bringing the liner up and tying it tightly above the pan to secure no water will leak in.
Make the Cheesecake Filling: Beat the softened cream cheese in an electric mixer on medium speed for about 4 minutes until light and fluffy. Add sugar and all the spices and salt, then beat for 4 more minutes. Add sour cream, lemon zest, and vanilla extract and blend. With the mixer on medium-low, add the eggs one at a time, then the egg yolk, mixing just until combined after each addition to avoid overbeating.
Assemble and Bake: Pour the filling onto the cooled crust. Drop the pan on the counter a few times to release air bubbles. Place the springform pan in a large roasting pan and carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cheesecake pan. Bake at 325 degrees F for 90 minutes or until the edges are firm and the center is slightly wobbly. Do not open the oven before 70 minutes to prevent cracking.
Cool and Chill: Turn off the oven and crack the door open 1 inch. Let the cheesecake cool in the oven for 60 minutes, then transfer to a wire rack. After 10 minutes, run a hot knife along the edges to loosen from the pan to prevent cracks. Continue cooling on the wire rack for 2-3 hours until fully cooled. Cover with plastic wrap and refrigerate overnight, preferably 24 hours.
Prepare the Apple Topping: Whisk cornstarch and lemon juice and set aside. Melt butter in a skillet over medium heat. Add apples, lemon juice, cornstarch, sugars, spices, pecans if using, and salt. Cook for 5 minutes stirring constantly, then reduce heat to low and cook 3-5 minutes more until apples are tender. Remove from heat and stir in vanilla extract. Let cool slightly.
Serve: Warm the apple topping and spoon over chilled cheesecake. Drizzle with caramel sauce. Optionally pipe whipped cream around apples after caramel drizzle or serve with ice cream. Use a hot knife dipped in hot water for clean cheesecake slices, wiping the knife between cuts.

Notes

Start this recipe early in the day because it requires at least 4 hours of cooling after baking before refrigeration.
Use gluten-free graham crackers to make this cheesecake gluten free; all other ingredients are naturally gluten free.
Room temperature eggs, sour cream, and cream cheese mix more evenly and reduce the chance of cracking.
To quickly bring eggs to room temperature, place them in warm (not hot) water for 10-20 minutes.
Store the cheesecake without apple topping up to 7 days in the refrigerator; once apples are added, consume within 3 days for best quality.
Freeze cheesecake after chilling 8 hours by wrapping tightly in plastic wrap, foil, and freezer bag for up to 3 months. Apple topping texture will soften after freezing.
Make ahead options: the crust can be baked and cooled 24 hours ahead; cheesecake filling can be mixed and refrigerated up to 48 hours before baking; caramel sauce can be refrigerated up to three weeks and gently reheated.
Reheat apple topping gently before serving rather than cooking it fully ahead to preserve texture and appearance.

Nutrition

Serving Size: 1 slice
Calories: 480 kcal
Sugar: 38 g
Sodium: 280 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 130 mg