This Caramel Apple Cheesecake is a sweet treat that brings the flavors of fall to your table! With creamy cheesecake, crisp apples, and a drizzle of caramel, it’s a real crowd-pleaser.
When I make this, I can’t resist sneaking a slice before it cools down. 🍏 Plus, the combo of crunchy apples and rich cheesecake makes every bite amazing!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for a crunchy base. If you’re out, you can use crushed digestive biscuits or oreo cookies (if you want a chocolate twist). Just make sure to adjust the sugar based on the sweetness of your choice!
Cream Cheese: This gives the cheesecake its creamy texture. If you’re looking for a lower-fat option, use reduced-fat cream cheese. You can also try mascarpone for a richer flavor, but it may change the texture slightly.
Red Apples: I love using Granny Smith for their tartness, which balances the sweetness. But you can substitute any apple you have on hand, like Honeycrisp or Fuji, for a sweeter flavor.
Sour Cream: It adds richness and helps the cheesecake set. Greek yogurt can be a great substitute, lending a tangy taste with a similar consistency.
Unsalted Butter: Always my top choice for better control of salt levels. If you’re in a pinch, margarine can replace it, but I prefer the taste of real butter.
How Do You Bake a Cheesecake in a Water Bath?
Using a water bath (or bain-marie) helps the cheesecake bake evenly and prevents cracks. Here’s how to do it:
- Wrap the outside of your springform pan with aluminum foil to prevent water from leaking in.
- Prepare your cheesecake batter and pour it into the crust.
- Place the springform pan inside a larger roasting pan.
- Before baking, carefully add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan. This will create steam and keep your cheesecake moist.
- Follow the baking times carefully—this method makes a big difference in texture!
Also, leaving the cheesecake in the oven after turning it off helps it cool gradually. This step can prevent cracks as well!
Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Apple Topping:
- 2 medium red apples, thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cut into cubes
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature, cut into pieces
- 1/2 cup heavy cream, room temperature
- Pinch of salt
How Much Time Will You Need?
This delicious Caramel Apple Cheesecake will take about 20 minutes of prep time, plus around 1 hour for baking. After that, it needs about 4 hours to chill (or overnight for the best flavor). So, total time is approximately 5 hours, but most of it is waiting while it cools!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until everything is mixed well. Press this mixture firmly into the bottom of a 9-inch springform pan to form your crust. Bake it in the oven for about 10 minutes, then let it cool completely.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth. Gradually add the granulated sugar and vanilla extract, mixing until everything is blended well. Add eggs one at a time, mixing on a low speed after each egg. Finally, mix in the sour cream and flour until you have a smooth and creamy mixture. Pour this filling over the cooled crust.
3. Bake the Cheesecake:
For best results, place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan so it comes halfway up the sides of the springform pan (this is called a water bath). Bake in your preheated oven for about 1 hour or until the center is slightly jiggly. Once done, turn off the oven and let the cheesecake sit inside with the door slightly open for an additional hour. Then, remove it from the water bath and allow it to cool to room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare the Streusel Topping:
While the cheesecake is chilling, you can prepare the streusel. In a bowl, mix together the flour, brown sugar, and cinnamon. Cut the cold butter into this mixture using a pastry cutter or a fork until you have a crumbly texture. Spread the streusel on a baking sheet and place it in a 350°F (175°C) oven for about 10-12 minutes or until it’s golden brown. Once done, set it aside to cool.
5. Cook the Apple Topping:
In a skillet, melt 2 tablespoons of butter over medium heat. Add the brown sugar and cinnamon, stirring to combine. Once mixed, add the thinly sliced apples and cook for 3-4 minutes until they are just tender but still have their shape. Remove the skillet from heat and let the apples cool.
6. Make the Caramel Sauce:
In a medium saucepan over medium heat, pour in the granulated sugar and stir it constantly until it melts and becomes a deep amber color. Carefully add in the butter while stirring until it melts. Gradually pour in the heavy cream while continuing to stir. Be cautious, as it will bubble up! Mix until it’s smooth, then take it off the heat and add a pinch of salt. Let it cool slightly.
7. Assemble the Cheesecake:
Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Arrange the cooked apple slices on top, sprinkle the streusel topping around them, and finally, drizzle the caramel sauce generously over everything, letting some drip down the sides for extra flair!
8. Serve:
Slice up your Caramel Apple Cheesecake and serve it chilled. If you have leftovers, simply store them in the refrigerator for later enjoyment. Happy eating!
Enjoy your luscious Caramel Apple Cheesecake with rich creamy cheesecake, warm spiced apples, crunchy streusel, and decadent caramel sauce!
Can I Use Other Types of Apples for the Topping?
Absolutely! While I recommend red apples for their sweetness, you can use any variety you like. Granny Smith apples add a nice tartness and hold their shape well, or try Honeycrisp for a sweeter option.
How Do I Know When the Cheesecake Is Done Baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Using a water bath helps prevent cracks and keeps it moist!
Can I Make This Cheesecake in Advance?
You bet! This cheesecake stores well in the refrigerator for up to 5 days. Just cover it securely with plastic wrap or remove the sides of the springform pan and cover the top with parchment paper.
What Should I Do If My Caramel Sauce Becomes Hard?
If your caramel sauce hardens, simply reheat it slowly over low heat, adding a splash of water or cream to help it return to a pourable consistency. Be patient, and stir gently until it smooths out!
