Description
This luscious Caramel Apple Cheesecake combines a buttery graham cracker crust with a creamy, smooth cheesecake filling, topped with tender cinnamon-spiced apples and a rich dulce de leche caramel drizzle. Perfectly baked in a water bath for a velvety texture, this cheesecake is a decadent dessert ideal for fall gatherings and special occasions.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 8 tablespoons salted sweet cream butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Cheesecake Filling
- 32 ounces cream cheese, softened (4×8-ounce packages)
- ¾ cup sour cream
- 1½ cups granulated sugar
- 2½ tablespoons cornstarch
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Apple Topping
- 2 cups apples, peeled, cored and sliced (your favorite variety)
- 1 teaspoon lemon juice
- ¾ cup water
- ¼ cup granulated sugar, plus 2 tablespoons
- ¼ cup light brown sugar, packed
- ¾ teaspoon apple pie spice
- 1½ tablespoons cornstarch
- 1½ tablespoons cold water
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 3 tablespoons heavy cream
- ¼ cup chopped pecans (optional garnish)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray it with nonstick cooking spray. In a small bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined. Press evenly into the pan bottom and bake for 6 minutes. Reduce oven temperature to 325°F.
- Make the Cheesecake Filling: Using a stand or handheld mixer, beat softened cream cheese and sour cream on medium-low for 1 to 1½ minutes until smooth. Add sugar and cornstarch; mix for 1 minute. Lower speed and add eggs one at a time, beating just until incorporated. Mix in vanilla extract.
- Bake the Cheesecake: Wrap the outside of the springform pan with two layers of foil. Pour batter over crust. Place the pan into a larger baking dish and add 1½ to 2 inches of water to create a water bath. Bake for 1 hour 30 minutes. Turn off the oven, crack the door, and let rest for 20 minutes. Remove and cool on a rack for 30 minutes, then run a knife around edges. Cover and chill in refrigerator for 8 hours or overnight.
- Prepare the Apple Topping: Toss sliced apples with lemon juice. In a saucepan over high heat, combine apples, water, granulated sugar, brown sugar, and apple pie spice. Bring to a low boil, reduce to medium, and cook for 5-7 minutes. Mix cornstarch and cold water until smooth and stir into the apple mixture, cooking while stirring constantly until thickened. Remove from heat and cool.
- Prepare the Caramel Topping: Combine dulce de leche caramel and heavy cream in a microwave-safe bowl. Heat for 30 seconds and stir well.
- Assemble and Serve: Remove sides of cheesecake pan just before serving. Spread caramel topping evenly over cheesecake using a spatula or spoon. Spoon cooled apple topping over caramel and sprinkle with chopped pecans if desired.
Notes
- Use room temperature cream cheese and eggs for a smooth, lump-free batter.
- Wrapping the springform pan with foil prevents water from the bath from leaking in.
- Chilling the cheesecake overnight helps it set perfectly for clean slices.
- The water bath ensures gentle, even baking to prevent cracks in the cheesecake.
- Choose tart apples like Granny Smith for balance against the sweet caramel.
- Feel free to omit pecans for a nut-free dessert.
