This creamy caramel apple cheesecake is a dreamy dessert that combines smooth cheesecake with sweet, cinnamon-spiced apples. Topped with yummy caramel, it’s a slice of happiness!
I love how the flavors remind me of cozy fall days. This treat is perfect for family gatherings or just when you’re craving something special. Grab a fork and enjoy! 🍏🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the crust. You can substitute with crushed digestive biscuits or even oats if you want a gluten-free option. I often use cinnamon-flavored crackers for an extra kick!
Apples: Granny Smith apples bring that nice tartness that balances the sweetness of caramel. Fuji or Honeycrisp work too! If you prefer, pears can work as a tasty substitute.
Cream Cheese: The star of the filling! If you’re looking for a lighter option, you can use Neufchâtel cheese. It’s similar in flavor but has less fat. I love using reduced fat to keep it a bit lighter!
Caramel Sauce: You can use store-bought caramel for convenience. If you want to make it simpler, a drizzle of store-bought chocolate sauce can also do the trick!
How Can You Prevent Cracks in Your Cheesecake?
Cracks can happen in cheesecakes, but there are simple tricks to help avoid this. First, the water bath method (or bain-marie) is essential. It provides moisture and gentle heat, preventing drying out. Here’s how:
- Ensure the springform pan is tightly wrapped in foil to prevent leaks.
- Carefully place the pan in a larger roasting pan and fill it with hot water halfway up the sides.
- Remove the cheesecake from the oven and let it cool slowly. Leaving it in the oven with the door cracked helps prevent sudden temperature changes.
With these tips, your cheesecake should come out smooth and creamy every time!
How to Make Creamy Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Layer:
- 3 medium apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes to prepare, plus an additional hour to bake and then at least 4 hours to chill. If you can plan to make it a day ahead, that’s the best way to enjoy its full creamy goodness!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Cook the Spiced Apples:
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add your thinly sliced apples, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Stir occasionally and cook until the apples are tender and nicely caramelized, which should take about 7-10 minutes. Once done, remove them from the heat and let them cool a bit.
3. Make the Cheesecake Filling:
In a large mixing bowl, grab your softened cream cheese and beat it with an electric mixer until it’s smooth and creamy. Gradually add in the sugar, continuing to beat until the mixture is fluffy. Then, mix in the vanilla extract. Add the eggs one at a time, mixing on low speed just until incorporated. Finally, blend in the sour cream and heavy cream until the filling is smooth and creamy.
4. Assemble the Cheesecake:
Now, it’s time to put it all together! Pour half of your cheesecake filling over the baked crust, spreading it out evenly. Next, layer the cooked apple mixture over this filling. Finally, pour the remaining cheesecake filling on top of the apples, gently spreading it to cover them.
5. Bake the Cheesecake:
To help your cheesecake bake evenly, place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan—this is your water bath to prevent cracks. Bake the cheesecake for 55-65 minutes. You’ll know it’s done when the center is almost set but still slightly jiggly.
6. Cool and Chill:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour—this helps prevent cracks too! After that, take it out, run a knife around the edges to loosen it, and let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours or preferably overnight to let it set completely.
7. Prepare the Caramel Sauce:
While the cheesecake chills, you can make the caramel sauce! In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Be careful not to burn it! Once melted, add the butter and stir until it’s melted and combined smoothly. Slowly pour in the heavy cream while stirring (it will bubble up a lot), then remove from heat and stir in vanilla and a pinch of salt. Let it cool to a thick but pourable consistency.
8. Serve:
When you’re ready to serve, remove the cheesecake from the springform pan. Generously drizzle the caramel sauce over the top, slice it up, and enjoy your creamy caramel apple cheesecake!
FAQ for Creamy Caramel Apple Cheesecake
Can I Use Different Types of Apples?
Absolutely! While Granny Smith apples provide a nice tartness, you can use Fuji, Honeycrisp, or even a mix for added flavor. Just ensure they’re firm to hold up during cooking.
What If I Don’t Have a Springform Pan?
No problem! You can use a regular 9-inch round cake pan, but keep in mind it’ll be a bit trickier to remove the cheesecake once it’s set. Just line the bottom with parchment paper for easier removal.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, you can also freeze slices wrapped tightly in plastic wrap for up to 2 months!
Can I Make This Cheesecake Ahead of Time?
Yes! In fact, this cheesecake tastes even better after chilling for a full day. Prepare it a day in advance and let it chill overnight in the refrigerator for optimal flavor and texture.
