Description

Indulge in this luscious Caramel Apple Cheesecake that perfectly combines a crunchy vanilla wafer crust, rich and creamy cinnamon-infused cheesecake filling, and a sweet caramel apple topping. The homemade salted caramel sauce elevates this dessert to a new level of decadence, making it an ideal treat for special occasions or cozy gatherings.

Ingredients

Scale

Salted Caramel Sauce

1 cup sugar
6 tablespoons salted butter, cubed and room temperature
½ cup heavy whipping cream, room temperature

Crust

2 cups vanilla wafer crumbs (about ½ to ¾ 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 (prepared)
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

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Instructions

Make the Caramel Sauce: Pour the sugar in an even layer in a large saucepan and heat over medium-high heat, whisking continuously until it melts. The sugar will clump initially but will fully melt after about 10-15 minutes. Once melted, stop whisking and allow it to cook until it turns a dark amber color with a nutty aroma—be careful not to burn it. Remove from heat but keep the pan on the stove.
Slowly whisk in the room temperature butter; the mixture will bubble but continue whisking until fully combined. Then slowly add the room temperature heavy whipping cream, whisking constantly to incorporate. Set aside to cool.
Prepare the Crust: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Mix vanilla wafer crumbs, melted butter, and brown sugar until combined. Press this mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then cool. Wrap the outside with foil to prevent water from the water bath seeping in. Reduce oven temperature to 300°F and set aside.
Mix the Cheesecake Filling: In a stand mixer bowl, beat cream cheese, brown sugar, flour, and cinnamon on low speed until smooth and well combined, avoiding excess air. Scrape down the bowl, add sour cream, heavy cream, applesauce, and caramel sauce, mixing until smooth. Add eggs one at a time, mixing slowly after each addition. Scrape the sides as needed to ensure thorough mixing. Pour the filling into the prepared crust.
Bake in a Water Bath: Place the springform pan into a larger roasting pan. Fill the roasting pan with warm water halfway up the sides of the springform pan, being careful not to let water get above the foil. Bake for 45 minutes at 300°F.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door closed for 15 minutes—do not open the door. Then, crack the door open slightly and leave it in the oven for another 30 minutes. Remove the cheesecake and let it sit at room temperature for 15 minutes before removing it from the water bath and foil. Wrap with plastic wrap and refrigerate until fully set, 6-7 hours or overnight.
Prepare Cinnamon Apples: In a large saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter. Cook over medium heat until apples are tender, about 10-15 minutes.
Assemble and Serve: Spread additional caramel sauce over the top of the chilled cheesecake. Spoon the cooked cinnamon apples onto the center of the cheesecake and drizzle more caramel sauce down the sides if desired. Refrigerate until ready to serve. Best enjoyed within 2-3 days.

Notes

Storage – Refrigerator: Keep the cheesecake in the springform pan base for support to prevent slipping. Loosely cover with plastic wrap or use an airtight container. Insert toothpicks in the top to prevent plastic wrap from sticking to the apples. Ideal to consume within 2-3 days, but good for up to 5 days.
Storage – Freezer: Freeze the entire cheesecake or slice it first. Wrap tightly in plastic wrap then foil to avoid freezer burn and odors. For slices, freeze individually on a parchment-lined tray before wrapping and storing.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 480
Sugar: 35g
Sodium: 250mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg