Description
This Caramel Apple Cheesecake is a luscious dessert combining a rich, creamy cheesecake filling with warm cinnamon-spiced apples and homemade salted caramel sauce. Featuring a crunchy vanilla wafer crust, this indulgent treat bakes in a water bath to ensure a smooth, crack-free finish, topped with sautéed cinnamon apples and extra caramel drizzle for a perfect balance of sweet and tangy flavors. Ideal for fall or any special occasion, this cheesecake is sure to impress with its layers of taste and texture.
Ingredients
Scale
Salted Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
Crust:
- 2 cups vanilla wafer crumbs (about 1/2-3/4 of an 11-ounce box)
- ½ cup salted butter, melted
- ¼ cup light brown sugar, loosely packed
Cheesecake Filling:
- 24 ounces cream cheese, room temperature
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- ½ cup applesauce
- ¼ cup caramel sauce
- 4 large eggs, room temperature
Cinnamon Apples:
- 2 ½ cups chopped apples (any variety, about 2-3 medium apples)
- 3 tablespoons light brown sugar, loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon salted butter
- Additional caramel sauce for topping
Instructions
- Make the Caramel Sauce: Pour the sugar evenly into a large saucepan and heat over medium-high heat, whisking until it melts completely. Initially, the sugar will clump but will melt fully after 10 to 15 minutes. Once melted, stop whisking and allow the sugar to cook until it reaches a darker amber color with a nutty aroma, being careful not to burn it. Turn off the heat but keep the pan on the stove.
- Slowly add the room temperature butter while whisking constantly; the mixture will bubble up. Continue whisking until the butter has fully melted and combined with the caramel. Then, slowly pour in the room temperature heavy whipping cream while whisking continuously to incorporate. Set the caramel sauce aside to cool.
- Prepare the Crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix the vanilla wafer crumbs, melted butter, and brown sugar in a bowl, then press this mixture firmly onto the bottom and up the sides of the pan. Bake the crust for 10 minutes, remove from oven, and let cool. Wrap the outside of the pan with aluminum foil to prevent water from entering during baking. Reduce oven temperature to 300°F (149°C).
- Make the Cheesecake Filling: Using a stand mixer, beat the cream cheese, brown sugar, flour, and cinnamon on low speed until smooth and well combined, avoiding excess air. Scrape down the bowl. Add sour cream, heavy whipping cream, applesauce, and ¼ cup of cooled caramel sauce, mixing until combined. Add the eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed. Pour the filling into the prepared crust.
- Bake the Cheesecake: Place the springform pan into a larger roasting pan. Put both pans into the oven, then carefully pour warm water into the larger pan until it reaches halfway up the side of the springform pan, ensuring water does not go above the foil. Bake for 45 minutes.
- After baking, turn off the oven and leave the cheesecake inside with the door closed for 15 minutes to prevent cracking. Then crack the oven door open slightly and leave the cheesecake for an additional 30 minutes. Remove from oven and let cool at room temperature for 15 minutes. Remove the springform pan from the water bath, peel off the foil, wrap tightly with plastic wrap, and refrigerate until completely cooled and firm, 6-7 hours or overnight. Do not remove the springform pan until ready to serve.
- Prepare the Cinnamon Apples: In a large saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter. Cook over medium heat, stirring occasionally, until apples are tender, about 10-15 minutes.
- Assemble the Cheesecake: Spread additional caramel sauce over the top of the chilled cheesecake. Spoon the warm cinnamon apples in the center on top of the caramel. Drizzle more caramel sauce down the sides if desired. Refrigerate until ready to serve.
- Storage: The cheesecake is best enjoyed within 2-3 days but can last up to 4-5 days refrigerated. For longer storage, freeze whole or sliced cheesecake pieces, wrapped tightly in plastic and foil to prevent freezer burn.
Notes
- Storage in Fridge: Keep the springform pan bottom on to support cheesecake. Cover loosely with plastic wrap or place in an airtight container. To prevent the plastic wrap from sticking to the apples, insert toothpicks through the wrap.
- Freezing: Freeze the whole cheesecake or pre-sliced portions. Wrap tightly in plastic wrap then foil. Freeze slices initially on a parchment-lined tray to prevent sticking before wrapping.
- Room Temperature Ingredients: Using room temperature butter, cream cheese, eggs, and cream is crucial to ensure smooth caramel and cheesecake batter without seizing or lumps.
- Water Bath: Baking the cheesecake in a water bath helps prevent cracking and ensures an even, creamy texture.
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 480
- Sugar: 35g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
