Caramel Apple Cheesecake (Printable Version)
Creamy cheesecake with spiced apple topping and buttery caramel layers for a perfect fall treat.
# Everything You’ll Need:
→ Graham Cracker Crust
01 -
1 3/4 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
8 tablespoons unsalted butter, melted
→ Cheesecake
04 -
24 ounces cream cheese, room temperature
05 -
3/4 cup granulated sugar
06 -
3 large eggs, room temperature
07 -
2 tablespoons all-purpose flour
08 -
2 teaspoons vanilla extract
09 -
2 teaspoons ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/2 teaspoon ground ginger
12 -
1/4 teaspoon ground allspice
→ Apple Topping
13 -
3 medium apples, peeled and cut into 1-inch pieces
14 -
1 teaspoon ground cinnamon
15 -
1 teaspoon ground nutmeg
→ Crumb Topping
16 -
3/4 cup all-purpose flour
17 -
3/4 cup brown sugar
18 -
1/2 cup quick cooking oats
19 -
1/3 cup unsalted butter, cold
→ Caramel Sauce
20 -
1 cup granulated sugar
21 -
6 tablespoons unsalted butter
22 -
1/2 cup heavy cream
23 -
1/2 teaspoon vanilla extract
24 -
1/8 teaspoon table salt
# Steps to Cook:
01 -
Preheat oven to 375°F. Cut parchment paper to fit bottom of a 9-inch springform pan and line the pan. Spray sides with cooking spray. Mix graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press mixture firmly into the bottom of the prepared pan. Bake 6 to 8 minutes until edges are golden. Reduce oven temperature to 325°F.
02 -
Beat cream cheese in a large bowl until smooth. Gradually add sugar, then eggs one at a time, beating well after each addition. Mix in flour, vanilla extract, cinnamon, nutmeg, ginger, and allspice until fully incorporated and smooth, scraping bowl sides as needed.
03 -
In a separate bowl, toss apples with cinnamon and nutmeg until evenly coated. Set aside.
04 -
Using a pastry cutter, combine flour, brown sugar, oats, and cold butter until mixture reaches coarse crumb consistency.
05 -
Pour cheesecake batter over the warm crust. Evenly distribute apple mixture on top, avoiding any accumulated liquid. Sprinkle crumb topping over apples. Bake at 325°F for 35 minutes. Turn oven off and leave cheesecake inside with door closed for 1 hour. Remove and cool on countertop for at least 1 hour before refrigerating for a minimum of 4 hours.
06 -
In a small saucepan over medium heat, evenly layer sugar. Stir constantly as sugar clumps, browns, and melts into a liquid (approx. 5-7 minutes). Remove from heat and immediately stir in butter until melted. Quickly add heavy cream, stirring until smooth. Incorporate vanilla and salt. Let cool before using.
07 -
Run a knife between cheesecake edges and springform pan. Remove pan sides. Drizzle caramel sauce over cheesecake, slice into 10 pieces, and enjoy.
# Extra Suggestions:
01 -
Allow the cheesecake to cool gradually to prevent cracking. The caramel sauce can be stored or purchased pre-made for convenience.