Description

This delectable Caramel Apple Cheesecake features a smooth and creamy cream cheese filling infused with warm spices, nestled on a buttery honey graham cracker crust, topped with tender caramelized Granny Smith apples and drizzled with rich caramel sauce. Perfect for a festive dessert or special occasion, it combines classic fall flavors in a luscious, crowd-pleasing treat.

Ingredients

Scale

Crust

14 full sheets honey Graham crackers (2 scant cups crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted (salted or unsalted)

Cheesecake Filling

4 8 oz. pkgs. (32 oz.) full fat cream cheese, very soft
1 ¼ cups granulated sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon allspice
¼ teaspoon salt
1 cup sour cream at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature

Apple Topping

6 Granny Smith apples (about 42 ounces) peeled, cored, and chopped into 1/3″ thick pieces
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons unsalted butter (or salted, omit salt below)
2/3 cup chopped pecans (optional but recommended)
½ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon vanilla extract

For Serving

1/3 cup caramel sauce, homemade or store-bought
Whipped cream or ice cream (optional)

Special Equipment

1 9-inch round, 3-inch high springform pan
1 3-8 quart slow cooker liner or roasting bag
1 large roasting pan
Parchment paper
Foil
Nonstick cooking spray

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Instructions

Preheat and Prepare Pan: Preheat oven to 325 degrees F. Boil about 4 quarts of water for the water bath. Line the bottom of a 9″ springform pan with parchment paper, then lightly grease the entire inside with nonstick cooking spray.
Make Crust: Pulse honey graham crackers in a food processor until finely ground or crush in a bag with a rolling pin. Add melted butter and sugar, then pulse or stir until combined. Press mixture firmly and evenly onto bottom of prepared pan. Bake crust for 10 minutes at 325 degrees F. Cool completely on a wire rack.
Waterproof Pan: Place two large pieces of foil in a plus shape on a flat surface. Fold and wrap foil up the sides of the springform pan to prevent water leaks. Place the foil-wrapped pan inside a slow cooker liner or roasting bag, gather excess plastic at the top, and secure tightly with a knot to ensure no water enters.
Make Cheesecake Filling: In an electric mixer with paddle attachment, beat cream cheese on medium speed for about 4 minutes until light and fluffy. Add sugar and spices (cinnamon, ginger, nutmeg, allspice, salt) and beat another 4 minutes. Add sour cream, lemon zest, and vanilla; beat until blended. On medium-low, add eggs one at a time, followed by egg yolk, beating just until combined after each addition to avoid overmixing.
Assemble Cheesecake: Pour filling over cooled crust. Drop pan a few times on the counter to release air bubbles.
Water Bath: Place springform pan in a large roasting pan. Pour boiling water carefully into roasting pan until it comes halfway up springform pan sides.
Bake Cheesecake: Bake at 325 degrees F for 90 minutes or until edges are set and center is still slightly wobbly. Do not open oven before 70 minutes to prevent cracks. Adjust baking time if needed depending on oven and ingredient temperatures.
Cool in Oven: Turn off oven and leave oven door open about 1 inch. Let cheesecake cool in oven for 1 hour.
Cool on Rack: Remove from oven. Cool 10 minutes on a wire rack. Run a hot knife around edges to loosen from pan to prevent cracking. Continue cooling in pan on wire rack for 2-3 hours until completely cooled.
Chill Cheesecake: Cover cheesecake with plastic wrap or transfer to cake caddy. Refrigerate overnight or up to 24 hours for best flavor and texture.
Prepare Apple Topping: Whisk cornstarch and lemon juice; set aside. Melt butter in a nonstick skillet over medium heat. Add apples, lemon juice, cornstarch mixture, sugars, pecans, cinnamon, ginger, nutmeg, and salt. Cook for 5 minutes stirring constantly, then reduce heat to low and cook 3-5 minutes until apples are tender. Stir in vanilla extract and let cool slightly.
Serve: Warm the apple topping and caramel sauce. Spoon apple topping over chilled cheesecake and drizzle with caramel. Serve immediately, optionally with whipped cream or ice cream. Use a hot knife, dipped in hot water and wiped clean, for clean slices.

Notes

Start the cheesecake early; it requires long chilling and cooling times.
To make gluten-free, use gluten-free graham crackers; other ingredients are naturally gluten-free.
Use room temperature eggs, sour cream, and cream cheese for smoother mixing and to prevent cracking.
To bring eggs to room temperature quickly, let them sit in warm (not hot) water for 10-20 minutes.
The cheesecake without the apple topping stores refrigerated up to 7 days; add apples for up to 3 days fresh, ideally served warm.
Freeze cheesecake after chilling 8 hours by wrapping tightly; freeze up to 3 months. Thaw overnight in refrigerator.
Make ahead options: bake and cool crust 24 hours ahead; cheesecake filling can be mixed and refrigerated up to 48 hours; cheesecake can be fully baked and refrigerated 48 hours ahead.
Caramel sauce can be stored refrigerated for up to 3 weeks; reheat gently with cream to desired consistency.
Apple topping can be sautéed until almost tender and refrigerated; finish cooking gently when reheating to avoid overcooking.
Use a hot knife dipped in hot water and wiped clean between cuts for clean slices.

Nutrition

Serving Size: 1 slice (1/12th of cheesecake)
Calories: 520 kcal
Sugar: 38 g
Sodium: 300 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 130 mg