Go Back

Caramel Apple Cheesecake

Caramel apple cheesecake combines a buttery graham cracker crust and creamy baked filling with tender cinnamon apples and a drizzle of caramel. A water bath helps the cheesecake bake gently, then the topping adds a sweet-tart finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 43 minutes
resting and chilling 8 hours
Total Time 10 hours 13 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 2 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
Make the filling
  • 4 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 4 eggs large, room temperature
  • 1 cup sour cream room temperature
  • 2 tsp vanilla extract
Make the apple topping
  • 3 Granny Smith apples medium (about 1 1/4 pounds), peeled, cored, and cut into 1/4-inch slices
  • 2 tbsp water
  • 0.25 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 0.5 cup caramel sauce jarred, divided

Equipment

  • 1 9-inch springform pan
  • 1 electric mixer
  • 1 12x16-inch roasting pan
  • 1 3-quart saucepan

Method
 

Make the crust
  1. Heat the oven to 350°F with a rack in the center, and lightly grease a 9-inch springform pan.
  2. Stir the graham cracker crumbs and melted butter together until evenly moistened.
  3. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the pan.
  4. Bake the crust for 10 minutes.
  5. Set the crust on a rack to cool while you reduce the oven temperature to 325°F.
Make the filling and bake
  1. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth, about 2 minutes.
  2. Add the granulated sugar and flour and beat until combined.
  3. Beat in the eggs one at a time on low speed, mixing just until each is incorporated.
  4. Mix in the sour cream and vanilla until smooth.
  5. Wrap the outside of the springform pan tightly with two layers of heavy-duty foil.
  6. Pour the filling over the crust.
  7. Set the pan in a 12x16-inch roasting pan and pour hot water into the roasting pan to a depth of about 1 inch.
  8. Bake at 325°F for 75 to 90 minutes, until the edges are set and the center 2 inches still jiggle slightly when the pan is gently nudged.
  9. Turn off the oven, prop the door open about 1 inch, and leave the cheesecake in the water bath for 1 hour.
  10. Remove the springform pan from the water bath and carefully remove the foil.
  11. Cool the cheesecake on a rack for 1 hour.
  12. Refrigerate the cheesecake for at least 6 hours, until fully chilled and set.
Cook the apple topping and finish
  1. Combine the apples, water, brown sugar, and cinnamon in a 3-quart saucepan over medium heat.
  2. Cook uncovered for 8 to 12 minutes, stirring gently, until the apples are tender but still hold their shape and the liquid is syrupy.
  3. Remove the saucepan from the heat and stir in the lemon juice and 1/4 cup of the caramel sauce.
  4. Cool the apple topping completely.
  5. Spoon the apples and syrup over the chilled cheesecake.
  6. Drizzle with the remaining 1/4 cup caramel sauce.

Notes

For clean slices, use a sharp knife warmed in hot water and wiped dry between cuts. Store covered in the refrigerator for up to 5 days; freeze yes, tightly wrapped, for up to 2 months. For a gluten-free swap, use gluten-free graham cracker crumbs and a gluten-free all-purpose flour blend.