Description
This Caramel Apple Cheesecake is a decadent dessert combining a smooth, creamy cheesecake filling with the warmth of cinnamon-spiced apples and a luscious homemade salted caramel sauce. The crunchy vanilla wafer crust complements the rich layers, making for an irresistible treat perfect for autumn or any special occasion.
Ingredients
Scale
Salted Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter, cubed, room temperature
- ½ cup heavy whipping cream, room temperature
Crust:
- 2 cups Vanilla Wafer Crumbs (about 1/2-3/4 of an 11 ounce box)
- ½ cup salted butter, melted
- ¼ cup light brown sugar, loosely packed
Cheesecake Filling:
- 24 ounces cream cheese, room temperature
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- ½ cup applesauce
- ¼ cup caramel sauce
- 4 large eggs, room temperature
Cinnamon Apples:
- 2 ½ cups chopped apples, any variety (about 2-3 apples)
- 3 tablespoons light brown sugar, loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon salted butter
- Additional caramel sauce for topping
Instructions
- Make the Caramel Sauce: Pour the sugar evenly into a large saucepan and heat over medium-high heat, whisking continuously until the sugar melts into a smooth amber liquid. Stop whisking and allow to cook until slightly darker amber, smelling nutty but not burnt. Remove from heat, then slowly whisk in room temperature butter until melted and combined. Gradually add room temperature heavy whipping cream, whisking constantly until smooth. Set aside to cool.
- Prepare the Crust: Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix vanilla wafer crumbs, melted butter, and brown sugar until combined. Press this mixture into the bottom and up the sides of the pan. Bake for 10 minutes and then cool. Cover outside of pan with aluminum foil to prevent water ingress during water bath baking. Lower oven temperature to 300°F.
- Make the Cheesecake Filling: In a stand mixer bowl, blend cream cheese, brown sugar, flour, and cinnamon on low speed until smooth and well combined. Scrape the bowl sides, then add sour cream, heavy whipping cream, applesauce, and caramel sauce, mixing until combined. Add eggs one at a time, mixing slowly after each addition, scraping bowl sides as needed. Pour the filling evenly into the crust.
- Bake the Cheesecake: Place the springform pan inside a larger roasting pan. Put the pans in the oven, then carefully fill the larger pan with warm water halfway up the sides of the springform pan, making sure water doesn’t touch the foil top. Bake at 300°F for 45 minutes. Turn off the oven and keep cheesecake inside with door closed for 15 minutes. Then crack oven door and leave cheesecake inside for another 30 minutes. Remove from oven and allow to rest at room temperature for 15 minutes before taking out of water bath and removing foil. Wrap cheesecake in plastic wrap and refrigerate for 6-7 hours or overnight until fully firm.
- Prepare Cinnamon Apples: In a large saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter. Cook over medium heat, stirring occasionally until apples are tender, about 10-15 minutes.
- Assemble and Serve: Spread additional caramel sauce over the top of the chilled cheesecake. Spoon the cinnamon apples in the center of the cheesecake and drizzle more caramel sauce down the sides if desired. Refrigerate until ready to serve. Best eaten within 2-3 days, lasts up to 4-5 days.
Notes
- Storage (Fridge): Keep the cheesecake supported on the springform pan bottom. Cover loosely with plastic wrap or store in an airtight container. Use toothpicks to prevent wrap from sticking to apples. Best within 2-3 days, good up to 5 days.
- Storage (Freezer): Freeze whole or sliced. Wrap tightly in plastic wrap followed by foil to prevent freezer burn and odors. For slices, freeze on parchment-lined pan before wrapping for easy storage.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 520
- Sugar: 39g
- Sodium: 230mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
