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Caramel Apple Cheesecake

A rich and creamy cheesecake infused with tart Granny Smith apples and drizzled with decadent caramel, perfect for fall gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 14 sheets 14 full sheets honey Graham crackers, finely crushed
  • 3 tablespoons granulated sugar Adds sweetness to the crust
  • 8 tablespoons butter, melted Creates a rich, buttery flavor
For the cheesecake filling
  • 32 oz full-fat cream cheese, very soft Ensure it's at room temperature
  • 1.25 cups granulated sugar For sweetness in the filling
  • 1.5 teaspoons ground cinnamon Infuses warmth and spice
  • 0.5 teaspoon ground ginger Adds aromatic complexity
  • 0.5 teaspoon ground nutmeg Adds aromatic complexity
  • 0.5 teaspoon allspice Adds aromatic complexity
  • 0.25 teaspoon salt To balance flavors
  • 1 cup sour cream Adds moisture and richness
  • 1 zest from 1 lemon For a refreshing brightness
  • 1 tablespoon vanilla extract Adds depth of flavor
  • 4 large eggs At room temperature for smooth incorporation
  • 1 large egg yolk
For the apple topping
  • 6 Granny Smith apples, peeled, cored, and chopped into 1/3" thick pieces For tartness
  • 2 tablespoons lemon juice To prevent browning
  • 1 tablespoon cornstarch For thickening
  • 2 tablespoons butter For a silky finish
  • 0.67 cup chopped pecans (optional) Adding crunch
  • 0.5 cup packed light brown sugar For caramelization
  • 0.25 cup granulated sugar Adds sweetness to the topping
  • 2 teaspoons ground cinnamon For warmth
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract For flavor
  • 0.33 cup caramel sauce Homemade or store-bought for drizzling
For serving
  • 1 Whipped cream or ice cream (optional) For indulgence

Method
 

Preparing the Crust
  1. Preheat your oven to 325°F (160°C). Boil a large pot of water (about 4 quarts) for the water bath.
  2. Line the bottom of a 9-inch round springform pan with parchment paper and lightly grease the sides with nonstick cooking spray.
  3. In a food processor, pulse the Graham crackers until finely ground. Combine with melted butter and granulated sugar.
  4. Press the crumb mixture firmly into the bottom of the prepared springform pan.
  5. Bake the crust for 10 minutes. Let it cool completely on a wire rack.
Waterproofing the Pan
  1. Form a waterproof barrier with aluminum foil and secure it around the pan.
  2. Place the foil-lined springform pan inside a slow cooker liner or oven roasting bag to prevent water leakage.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese on medium speed until light and fluffy (about 4 minutes).
  2. Gradually add the granulated sugar, spices, and salt, beating for another 4 minutes.
  3. Incorporate the sour cream, lemon zest, and vanilla extract, beating until well combined.
  4. Add the eggs one at a time, mixing just until combined after each addition.
  5. Pour the filling onto the cooled crust and drop the pan on the counter to eliminate air bubbles.
Baking the Cheesecake
  1. Place the cheesecake in a roasting pan and pour boiling water into the roasting pan until halfway up the sides.
  2. Bake at 325°F for 75-90 minutes until the edges are firm and the center has a slight wobble.
  3. Turn off the oven and crack the door, letting the cheesecake cool for 60 minutes before moving to a wire rack.
  4. Run a hot knife around the edges to loosen it, then let it cool completely for 2-3 hours.
  5. Chill overnight for best flavor.
Preparing the Apple Topping
  1. Whisk together cornstarch and lemon juice in a bowl; set aside.
  2. In a skillet, melt butter over medium heat, add apples and other topping ingredients (except vanilla), and cook for about 5 minutes.
  3. Reduce heat and cook until apples are tender (about 3-5 more minutes), then stir in vanilla and let cool slightly.
Assembling and Serving
  1. Spoon the apple topping over the chilled cheesecake and drizzle with caramel sauce.
  2. Serve warm with whipped cream or ice cream if desired.

Notes

Ensure your cream cheese is at room temperature for smoother mixing. Avoid overbeating eggs to prevent cracks. The cheesecake can be made ahead of time and stored in the fridge before adding apple topping.