This Caramel Apple Cheesecake is a dreamy fusion of creamy indulgence and autumn-inspired warmth. A velvety cheesecake base meets layers of spiced apple compote, all crowned with a luscious caramel drizzle. Each bite offers a perfect balance of rich, tangy, and sweet flavors, with a delightful contrast of smooth and tender textures. In just 30 minutes of prep and 90 minutes of baking, you’ll create a dessert that feels both comforting and luxurious.
The aroma of cinnamon and caramel wafting from your oven will instantly set the mood for cozy gatherings. Whether it’s a holiday centerpiece or a weekend treat, this cheesecake promises to impress with its decadent layers and irresistible charm. It’s a dessert that tastes as stunning as it looks, making every moment spent in the kitchen absolutely worth it.
Ingredients for Caramel Apple Cheesecake
- 2 medium Granny Smith apples (about 13½ oz/380 g, peeled, cored, and sliced)
- 1 tablespoon butter (for cooking the apples)
- 1 recipe Cookie Crust (prepared, for the base)
- 4 cups (32 oz/900 g) cream cheese (at room temperature)
- 1 cup (6 oz/170 g) dark brown sugar (packed)
- 3 large eggs (at room temperature)
- ¼ cup (2 oz/57 g) sour cream (at room temperature)
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice (freshly squeezed preferred)
- 2 tablespoons all-purpose flour
- ½ cup (5 oz/142 g) Salted Caramel Sauce (warmed slightly for drizzling)
Step-by-Step Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with aluminum foil and set aside.
- Prepare the apples: Peel, core, and slice the apples into ¼-inch (6-mm) thick pieces. Cook them in a small saucepan with butter over medium heat for about 5 minutes, until slightly softened. Drain any liquid and let cool completely.
- Prepare the crust: Press the prepared cookie crust into a 9-inch (23-cm) springform pan. Set aside.
- Make the cheesecake batter: In a stand mixer or with a handheld electric mixer, beat the cream cheese and brown sugar until smooth and lump-free. Add the eggs one at a time, scraping down the bowl after each addition. Mix in the sour cream, vanilla extract, and lemon juice. Gently fold in the flour until combined.
- Assemble the cheesecake: Pour half of the batter onto the crust. Layer the cooled apples on top and drizzle with half of the salted caramel sauce. Add the remaining batter, then drizzle the rest of the caramel sauce on top. Use a thin knife to swirl the caramel into the batter in a zigzag pattern, avoiding the crust.
- Bake: Bake for about 1 hour and 30 minutes, until the edges are set and the center jiggles slightly. If the top starts to darken, cover with foil for the remaining baking time.
- Cool: Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator to cool completely for at least 5 hours or overnight.
- Serve and store: Slice and enjoy! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the salted caramel sauce is a star in this recipe, you can elevate your Caramel Apple Cheesecake with additional toppings. Try a drizzle of warm chocolate ganache or a sprinkle of toasted pecans for extra crunch. For a festive touch, add a dollop of whipped cream and a dusting of cinnamon before serving.
Serve It Right: Presentation Tips
For a stunning presentation, slice the cheesecake with a warm, clean knife to ensure smooth edges. Garnish each slice with a thin apple slice or a drizzle of caramel sauce. Serve on a decorative plate with a side of vanilla ice cream or a cup of hot coffee for a cozy dessert experience.
Keep It Fresh: Storage and Reheating Tips
Store your cheesecake in an airtight container in the refrigerator for up to 3 days. To maintain its texture, avoid freezing. If you prefer a slightly warm slice, let it sit at room temperature for 10-15 minutes or microwave a single slice for 10-15 seconds on low power.
Time-Saving Hacks for Busy Bakers
To save time, prepare the cookie crust and caramel sauce a day ahead. You can also use pre-sliced apples or a store-bought caramel sauce for convenience. If you’re short on time, reduce the cooling period in the oven to 30 minutes, but ensure the cheesecake is fully chilled before serving.
Common Questions Answered
Can I use a different type of apple? Yes, Honeycrisp or Fuji apples work well for a sweeter flavor. What if I don’t have a springform pan? A deep 9-inch pie dish can work, but be cautious when removing slices. How do I prevent cracks? Avoid overmixing the batter and cool the cheesecake gradually in the oven.
Caramel Apple Cheesecake
Ingredients
- 2 medium Granny Smith apples (about 13½ oz/380 g)
- 1 tablespoon butter
- 1 recipe Cookie Crust
- 4 cups (32 oz/900 g) cream cheese, at room temperature
- 1 cup (6 oz/170 g) dark brown sugar
- 3 large eggs, at room temperature
- ¼ cup (2 oz/57 g) sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- ½ cup (5 oz/142 g) Salted Caramel Sauce, warmed slightly to pour
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with aluminum foil. Set aside.
- Peel, core, and cut the Granny Smith apples into ¼-inch (6-mm) thick slices and place in a small saucepan with the butter. Cook over medium heat for about 5 minutes, until the apples have softened slightly. Drain any liquid, then let the apples cool completely.
- Press the cookie crust into a 9-inch (23-cm) springform pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the cream cheese and brown sugar until very smooth and no lumps from the cream cheese remain.
- Beat in the eggs, one at a time. Scrape down the sides of the bowl after each addition.
- Mix in the sour cream, vanilla extract, and lemon juice, then gently fold in the flour until evenly combined.
- Pour half of the cheesecake batter onto the cookie crust, then layer in the cooled apples. Drizzle the apples with half of the salted caramel sauce, then top with the remaining cheesecake batter.
- Drizzle the remaining salted caramel sauce on top of the cheesecake.
- With a thin knife, swirl the caramel sauce into the cheesecake batter in a zigzag pattern, taking care not to scrape the cookie crust.
- Bake for about 1 hour and 30 minutes until the edges of the cheesecake are set and the center jiggles slightly. (If it starts to darken on top, cover the cheesecake with foil for the remainder of the baking.)
- Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool for an hour before transferring to the refrigerator to cool completely for at least five hours or overnight.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
