Caramel Apple Cheesecake

If you love caramel apples + cheesecake, you're in for a real treat! This Caramel Apple Cheesecake recipe is where creamy, spiced cheesecake meets luscious caramel sauce and cinnamon-spiced apples. It’s perfect for cozy get-togethers or anytime you need a sweet, comforting dessert. Gluten-free Option.

I have a cheesecake recipe obsession and LOVE to get creative with flavors. To be honest, cheesecake was one of the first desserts I ever mastered. When I graduated from store-bought crusts + canned toppings to making my own from-scratch cheesecakes, I fell in love with the process of baking and experimenting with flavors and this Caramel Apple Cheesecake is one of my faves by far.

As you can see, when you search 'cheesecake' on Orchids + Sweet Tea you will find some of my all-time faves like Sweet Potato Caramel Cheesecake, Creamy Spiced Orange Cheesecake, and White Chocolate Cranberry Cheesecake.

Okay but let's get back to this Caramel Apple Cheesecake recipe ---- Prepare to be captivated by the perfect balance of warming sweet apples, + buttery caramel notes in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This fall + winter dessert recipe is sure to be a crowd-pleaser!

Why You'll Love This Caramel Apple Cheesecake

• It’s super easy to make.
• Ready in less than 45 minutes.
• Only requires ONE baking dish---a cheesecake baking pan allows for an easy slip-out!
• The epitome of DELICIOUS.
• Super velvety + smooth texture.
• Jam-packed with fall spices!

How to Make Caramel Apple Cheesecake

There are four components to this layered cheesecake recipe: the crust, the filling, caramelized apples + the caramel sauce topping. I recommend making the components in that order. 

Ingredients

GRAHAM CRACKER CRUST:

• Graham crackers. Provide a sweet, sturdy base for the crust. Use GF graham crackers for a GF option.
• Brown sugar. Enhances sweetness and caramel undertones.
• Butter. Make sure it's unsalted + melted. This is what binds the crust ingredients for the perfect texture.
• Cinnamon. For a hint of warming flavor.

CHEESECAKE + FILLING:

• Cream cheese. Softened at room temp. 
• Cane sugar. Sweetens and helps to achieve the desired texture.
• Organic all-purpose flour. This is optional but it prevents the cheesecake from cracking. I use and love the brand Bob's Red Mill.
• Eggs. At room temp. 
• Vanilla extract. Use pure vanilla extract for the best vanilla flavor. 
• Greek yogurt or sour cream. Offers tanginess and creaminess to the filling.
• Spices. Sea salt, cinnamon + nutmeg.
• Granny Smith apple. Peeled + chopped

CARAMELIZED APPLES:

• Granny Smith apples. Peeled + sliced in wedges.
• Butter. Again unsalted is best.
• Brown sugar. For caramelization.
• Spices. Ground cinnamon, nutmeg, allspice + pinch of sea salt.

How To Make Homemade Caramel

• Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
• Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

INGREDIENTS

• Brown sugar. For sweetness, this is our key ingredient for making caramel.
• Unsalted butter. Cut into cubes.
• Heavy whipping cream. See my homemade whipped cream or use store-bought!
• Pinch of finely-ground sea salt. This helps bring out the flavor!

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHEESECAKE!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Caramel Apple Cheesecake recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for Making The Perfect Strawberry Cheesecake

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!

USE THE RIGHT PAN.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that it is FULLY cooled before covering. This prevents condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

How Do You Know When The Cheesecake Is Done Baking?

When the edges look set and are slightly pulling away from the pan, and the center has a gentle jiggle when you shake it, it's likely done. You can also do the toothpick test: insert one into the center, and if it comes out with a few moist crumbs, it's ready. Just remember, it'll continue setting as it cools, so a slightly underdone cheesecake is better than an overdone one.

How To Serve Caramel Apple Cheesecake

Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wipe clean between cuts for smooth edges. You can enhance the experience by adding some whipped cream, or a scoop of vanilla ice cream (or even some caramel ice cream)

Caramel Apple Cheesecake Q + A's

More Creamy Cheesecake Recipes To Try

If you love this Caramel Apple Cheesecake recipe, you'll love my other delicious cheesecake recipes!

• Sweet Potato Caramel Cheesecake
• Eggnog Cheesecake + Snickerdoodle Crust
• Southern Peach Cobbler Cheesecake
• Caramel Apple Cheesecake
• Mango Cheesecake with Chocolate Graham Cracker Crust

MADE OUR RECIPE(S)?

If you tried this Caramel Apple Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Best Caramel Apple Spice Cheesecake

October 8, 2019 •

By Shanika

5 from 18 votes

If you love caramel apples + cheesecake, you're in for a real treat! This Caramel Apple Spice Cheesecake recipe is where creamy, spiced cheesecake meets luscious caramel sauce and cinnamon-spiced apples. It’s perfect for cozy get-togethers or anytime you need a sweet, comforting dessert. Gluten-free Option.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

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Ingredients

GRAHAM CRACKER CRUST:

• 2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
• 3 Tbsps organic brown sugar
• 1 teaspoon ground cinnamon
• 3 Tbsps unsalted butter, melted + more, if needed

CHEESECAKE + FILLING:

• 16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
• ¾ cup organic cane sugar
• 4 Tbsps organic all-purpose flour 
• 2 tsps vanilla extract
• 2 large organic eggs, at room temp. 
• 3 Tbsps low-fat or full-fat sour cream
• ¼ teaspoon finely-ground sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 medium Granny smith apple, peeled + chopped

CARAMELIZED APPLES:

• 2 medium Granny Smith apples, peeled + sliced in wedges
• 3 Tbsps unsalted butter
• 4 Tbsps organic brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon allspice
• pinch of sea salt

HOMEMADE CARAMEL SAUCE:

• 1 cup organic brown sugar
• 6 Tbsps unsalted butter, cut into cubes
• ½ cup organic heavy whipping cream
• pinch of finely-ground sea salt

Instructions

PECAN GRAHAM CRACKER CRUST:

• Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
• Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham crackers, cinnamon, brown sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
• Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
• Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + FILLING:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and spices and continue mixing until combined.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in chopped apples.
• Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
• Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• In the meantime, make the caramelized apples and caramel sauce.

HOMEMADE CARAMEL SAUCE:

• Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
• Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.

CARAMELIZED APPLE TOPPING:

• In a medium saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
• Add the sliced apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. Remove from heat.

ASSEMBLY:

• Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
• Once cheesecake has fully chilled, top with caramelized apples, and caramel sauce. Slice and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
• STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
• CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.

Nutrition

Calories: 647kcal | Carbohydrates: 92g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 656mg | Potassium: 383mg | Fiber: 3g | Sugar: 72g | Vitamin A: 911IU | Vitamin C: 3mg | Calcium: 295mg | Iron: 2mg

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