Feast your eyes on this Caramel Apple Cheesecake! When we got our hands on the season’s first crisp apples, we just knew that an caramel apple cheesecake had to be in our near future. This is totally worth making for your next holiday get-together!
Cheesecakes show up at every holiday or birthday around here. Bruce has mastered his craft, and has made so many different ones over the years. I can admit now that this caramel apple cheesecake makes the list for me! I love the layers of apple and the caramel sauce that is drizzled over the top!
Oh but don’t you worry, Bruce has several different cheesecake recipes to choose from. From Pumpkin Cheesecake to Philadelphia Oreo cheesecake, to Milk Chocolate Cheesecake and MORE! You are gonna wanna plan this out, as your cheesecake needs to rest in the fridge overnight. This actually works out for holidays as Bruce makes it a few days in advance!
Ingredients you will need to make this Caramel Apple Cheesecake:
These ingredients are key in a caramel apple cheesecake because they contribute to the overall flavor, texture, and structure of the dessert. Here’s why each ingredient is important:
Graham Crackers: Graham crackers are used to make the crust of the cheesecake. They provide a crunchy and slightly sweet base that complements the creamy filling.
Pecans: Pecans add a rich and nutty flavor to the crust, enhancing the overall taste of the cheesecake.
Apples: Apples are a central element in this caramel apple cheesecake, providing natural sweetness, texture, and a delicious fruity taste. They add a refreshing contrast to the rich and creamy cheesecake filling.
Brown Sugar: Brown sugar adds a deeper, molasses-like flavor compared to regular white sugar. It plays a significant role in the caramel aspect of the cheesecake, infusing it with a warm, sweet taste.
Butter: Butter is essential for binding the graham cracker and pecan crust together, giving it a desirable texture and helping it hold its shape.
Cinnamon: Cinnamon is a spice that complements the flavors of apples and caramel. It adds warmth and a cozy, comforting taste to the cheesecake.
Cream Cheese: Cream cheese is the primary ingredient that creates the creamy, smooth, and luscious texture of the cheesecake. Its tangy flavor balances the sweetness of the other ingredients.
Sugar: Regular granulated sugar is added to sweeten the cream cheese filling further, enhancing the overall taste of the cheesecake.
Eggs: Eggs serve as a binding agent in the filling. They also contribute to the structure and stability of the cheesecake during the baking process.
Flour: A small amount of flour may be added to the filling to give it a slightly denser texture and help prevent cracks during baking.
Vanilla: Vanilla extract is used to enhance the overall flavor profile of the cheesecake, providing a subtle but essential sweet and aromatic note.
Sour Cream: Sour cream is another key ingredient that adds richness and a tangy flavor to the filling. It also contributes to the creamy texture of the cheesecake.
In combination, these ingredients create a delightful caramel apple cheesecake with a flavorful, sweet, and slightly tangy taste, a creamy texture, and a crunchy, nutty crust.
Bruce starts with a pecan graham cracker crust. He fills it with fluffy cheesecake filling with pieces of apple.
Oh, but there’s more. This Apple Caramel Cheesecake also has a caramelized apples on top!
Ingredients
Crust
- 16 Graham Crackers
- ¾ cup pecans
- 3 Tablespoons brown sugar
- 6 tablespoons butter melted
Cheesecake:
Apple topping:
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3 apples peeled and cored and sliced into 1/4 - 1/2 inch pieces
Instructions
Directions:
- Preheat oven to 325.
- Line the bottom of a 9-inch cheesecake pan with parchment paper.
- Place the graham crackers and pecans into a food processor and pulse until no large pieces remain.
- Add three tablespoons of brown sugar and pulse to combine. Pour in the melted butter and mix until combined and no dry pieces remain.
- Spread the mixture into the prepared cheesecake pan. Use the flat bottom of a measuring cup to press the crust mixture flat into the pan and slightly up the side.
- Bake for 12-14 minutes until golden. Remove from the oven and allow to cool completely in the pan.
- Melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the diced apples and cook for 3 more minutes, stirring frequently. Remove from the heat and allow to cool.
- Place a 9 X 13 pan half filled with water on the bottom shelf of the oven. Put the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add in the sugar and mix until smooth. Add in the eggs one at a time until incorporated. Add in the vanilla and sour cream and mix for 30 seconds. Stir in the flour. Stir in the cooled diced apples. Pour the filling into the cheesecake pan and place the pan on a rimmed baking sheet. Bake at 325 for 1 hour and 5 minutes. Rotate 180 degrees half way through. Bake until the edges are set but the center still has a slight jiggle. Turn off the oven off and leave the door cracked open. Allow the cake to sit in the warm oven for another 45 minutes. Remove the cake from the oven to cooling rack until completely cooled. Cover and refrigerate for at least 4 hours or overnight.
- For the apple topping, melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the sliced apples and cook for 3 more minutes, stirring frequently, until slightly softened. Remove from the heat and allow to cool.
- For the caramel sauce, heat the sugar over medium heat until it melts and turns a golden brown / amber color. Remove from the heat and stir in the butter. When the butter has melted, carefully stir in the heavy cream. Pour the mixture into a glass jar and allow to cool.
- To assemble. Remove the cheesecake from the pan. Arrange the cooled sliced apples on top. Drizzle with the caramel sauce and serve.
Nutrition
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This cheesecake is delicious and a crowd pleaser! I will be making it every year! Thank you