As the autumn season rolls in, there’s no better way to celebrate the crisp air and cozy vibes than with a slice of creamy Caramel Apple Cheesecake. This decadent dessert combines the rich flavors of cinnamon, tart apples, and silky cheesecake with a crispy graham cracker crust, all topped with a drizzle of homemade salted caramel sauce. Whether you’re preparing for a holiday gathering or just treating yourself, this Caramel Apple Cheesecake will quickly become your new favorite fall recipe.
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Why This Caramel Apple Cheesecake is the Perfect Fall Dessert
This Caramel Apple Cheesecake is a true standout when it comes to fall desserts. Not only is it incredibly delicious, but it’s also a showstopper. The layers of rich vanilla-cinnamon cheesecake, caramelized apples, and homemade salted caramel sauce create a flavor explosion with every bite. The cheesecake’s smooth, creamy texture contrasts beautifully with the crunchy graham cracker-pecan crust. Best of all, this dessert is perfect for making ahead, which is ideal for busy holiday seasons.
Ingredients for Caramel Apple Cheesecake
Before diving into the preparation, let’s go over the key ingredients that make this cheesecake so irresistible.
For the Crust:
- Graham Cracker Crumbs: Forms the base of the crust and provides a slightly sweet, buttery crunch.
- Chopped Pecans: Adds a nutty flavor and extra texture to the crust.
- Sugar: Sweetens the crust just enough.
- Ground Cinnamon: Infuses a warm, spiced flavor perfect for fall.
- Salted Butter: Binds the crust ingredients and enhances flavor.
For the Cheesecake:
- Cream Cheese: The rich, creamy base for the cheesecake filling.
- Sugar: Sweetens the cheesecake to balance the tanginess of the cream cheese.
- Eggs: Helps to set the cheesecake and provide structure.
- Sour Cream: Adds a slight tang and smoothness to the cheesecake filling.
- Heavy Cream: Gives the cheesecake its ultra-creamy texture.
- Vanilla Extract: Enhances the overall flavor of the cheesecake.
- Cinnamon: Gives the cheesecake a warm, spiced note that pairs beautifully with the apples.
For the Salted Caramel Sauce:
- Heavy Cream: Adds richness to the caramel sauce.
- Sugar: The base for making the caramel sauce.
- Corn Syrup and Water: Helps achieve a smooth texture for the caramel.
- Unsalted Butter: Adds richness to the sauce.
- Sea Salt: Brings out the sweetness of the caramel, making it irresistible.
- Vanilla Extract: Rounds out the flavor of the sauce.
For the Cinnamon Apples:
- Tart Apples (e.g., Granny Smith): Provides a sharp contrast to the sweet cheesecake and caramel.
- Brown Sugar: Adds sweetness and depth to the apples.
- Butter: Helps soften the apples and create a glossy finish.
- Ground Cinnamon: Enhances the spiced apple flavor.
Step-by-Step Instructions for the Perfect Caramel Apple Cheesecake
1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). Melt the unsalted butter and combine it with graham cracker crumbs, chopped pecans, sugar, ground cinnamon, and a pinch of salt in a large bowl. Press this mixture into the bottom of a 9-inch springform pan, pressing it up the sides slightly. Bake for about 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
While the crust is cooling, prepare the cheesecake filling. Use an electric mixer to blend the cream cheese until smooth, then add the sugar and continue blending. Add the eggs one at a time, blending well after each. Mix in the sour cream, heavy cream, vanilla extract, and cinnamon, blending until smooth. Pour the cheesecake filling into the cooled crust.
3. Bake the Cheesecake
Prepare a water bath by wrapping the springform pan with foil to prevent water from seeping into the cheesecake. Place the pan in a roasting dish and fill the dish with hot water until it comes up about 1 inch. Bake the cheesecake in the preheated oven at 325°F (163°C) for 60-65 minutes. The edges should be set, but the center should still jiggle. Turn off the oven and let the cheesecake cool for an hour inside the oven with the door slightly open. After that, move it to the counter to cool for an additional hour before refrigerating for at least 6 hours or overnight.
4. Make the Salted Caramel Sauce
To make the salted caramel sauce, warm the heavy cream in the microwave and set aside. In a saucepan, combine sugar, corn syrup, and water. Stir gently until the sugar dissolves, then stop stirring and let it boil until it turns a light honey color. Carefully add the warmed heavy cream (it will bubble) and stir to combine. Add the butter, sea salt, and vanilla extract, then let the caramel cool.
5. Prepare the Cinnamon Apples
Peel and dice the apples into small pieces. In a skillet, melt butter and add the apples, brown sugar, and cinnamon. Cook for 4-5 minutes, just until the apples begin to soften but still hold their shape. Remove from heat and allow to cool.
6. Assemble the Cheesecake
Once the cheesecake has chilled, carefully remove it from the springform pan. Transfer it to a serving plate or cake stand. Top with the cooled cinnamon apples, drizzle generously with the salted caramel sauce, and sprinkle the reserved crumb mixture on top for a crunchy finish.
Tips & Tricks for a Perfect Caramel Apple Cheesecake
- Make Ahead: This cheesecake is perfect for preparing the day before serving. The flavors develop beautifully overnight.
- Crust Variations: If you’re not a fan of pecans, you can substitute them with crushed almonds or walnuts for a different twist.
- Caramel Sauce Leftovers: If you have leftover caramel sauce, don’t throw it away! Drizzle it over ice cream or use it as a topping for fresh apples.
Pairing Ideas and Variations
This Caramel Apple Cheesecake pairs beautifully with a warm cup of spiced cider or coffee. For an extra treat, serve it alongside a scoop of vanilla ice cream or whipped cream. If you’re looking for a lighter version, consider using Greek yogurt instead of sour cream for a tangy twist, or try a gluten-free crust using crushed gluten-free cookies.
Storage & Make-Ahead Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake can be made a day or two ahead of time, and the caramel sauce can be stored in the fridge for up to a week.
Why You’ll Love This Caramel Apple Cheesecake
The combination of rich, creamy cheesecake with cinnamon-spiced apples and decadent salted caramel makes this dessert a standout. Whether you’re celebrating a special occasion or simply indulging in the flavors of fall, this Caramel Apple Cheesecake is sure to impress.
Conclusion: Indulge in the Perfect Fall Dessert – Caramel Apple Cheesecake
There’s no better way to embrace the fall season than with a slice of Caramel Apple Cheesecake. This dessert brings together all the beloved flavors of autumn—cinnamon, caramel, and tart apples—into a rich, creamy cheesecake that’s sure to impress. Whether you’re serving it at a family gathering or enjoying it on your own, this cheesecake is the perfect blend of indulgence and comfort. With a few simple steps and some patience, you can create a show-stopping dessert that will become a staple in your fall baking rotation.
Frequently Asked Questions (FAQ) about Caramel Apple Cheesecake
1. Can I make Caramel Apple Cheesecake in advance?
Yes! This Caramel Apple Cheesecake can be prepared a day or even two ahead of time. In fact, allowing the cheesecake to chill overnight in the refrigerator enhances its flavor and texture. The salted caramel sauce can also be made in advance and stored in the fridge for up to a week.
2. Can I use a different type of apple for the cinnamon apples?
While Granny Smith apples are recommended for their tartness and firmness, you can substitute them with other varieties like Honeycrisp or Braeburn if you prefer a sweeter flavor. Just make sure the apples are firm enough to hold their texture when cooked.
3. Is it necessary to use a springform pan for this recipe?
A springform pan is ideal for making cheesecake because it allows you to easily remove the cheesecake from the pan without damaging the delicate edges. However, if you don’t have one, you can use a regular 9-inch round cake pan, but you may need to carefully cut the cheesecake before serving.
More Relevant Recipes
PrintCaramel Apple Cheesecake
This Caramel Apple Cheesecake is a perfect fall dessert that combines a creamy vanilla and cinnamon cheesecake, a crunchy graham cracker-pecan crust, tart apples, and a rich salted caramel sauce. It’s an ideal treat for any autumn celebration, offering the perfect balance of sweetness and spice.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup finely chopped pecans
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup unsalted butter (8 tablespoons), melted
- 24 ounces cream cheese (3 packages)
- 1 1/3 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract or 1 teaspoon extract and 1 teaspoon vanilla bean paste
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream (for caramel sauce)
- 1 cup sugar (for caramel sauce)
- 1 tablespoon corn syrup
- 1/4 cup water
- 3 tablespoons unsalted butter (for caramel sauce)
- 3/4 teaspoon sea salt
- 1 teaspoon vanilla extract (for caramel sauce)
- 2 to 3 tart apples (such as Granny Smith)
- 3 tablespoons brown sugar
- 1/4 cup butter (for apples)
- 1/2 teaspoon cinnamon (for apples)
Instructions
- Preheat the oven to 350°F (175°C). Melt the butter in a large bowl. Combine graham cracker crumbs, chopped pecans, sugar, cinnamon, and salt in the bowl with the melted butter. Press this mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- In a separate bowl, blend cream cheese until smooth. Add sugar and continue blending. Add eggs one at a time, blending after each addition. Stir in sour cream, heavy cream, vanilla extract, and cinnamon. Pour the mixture into the prepared crust.
- Wrap the springform pan with foil and place it in a roasting pan. Add hot water to the roasting pan until it is about 1 inch deep. Bake the cheesecake at 325°F (163°C) for 60-65 minutes until the edges are set and the center jiggles. Turn off the oven and leave the cheesecake to cool for 1 hour in the oven with the door slightly open. Remove from the oven and cool on the counter for another hour. Refrigerate for at least 6 hours or overnight.
- To make the caramel sauce, warm the heavy cream in the microwave. In a saucepan, combine sugar, corn syrup, and water. Stir gently until the sugar dissolves and allow the mixture to boil until it turns a honey color. Carefully add the warmed heavy cream, followed by butter, sea salt, and vanilla extract. Let the caramel sauce cool.
- Peel and dice the apples. In a skillet, melt butter, then add apples, brown sugar, and cinnamon. Cook for 4-5 minutes until the apples soften but retain some texture. Remove from heat and let cool.
- Once the cheesecake has chilled, carefully remove it from the springform pan. Transfer to a serving plate and top with the cinnamon apples. Drizzle with caramel sauce and sprinkle the reserved graham cracker-pecan mixture on top.
Notes
- Make the cheesecake and caramel sauce a day ahead for easier assembly.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan, but be careful when removing the cheesecake.
- Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Leftover caramel sauce can be stored in the refrigerator for up to a week.
