This decadent Caramel Apple Cheesecake recipe, perfectly flavored with apple sauce and topped with homemade silky caramel sauce and tender spiced apples, is a holiday showstopper like this Butter Pecan Cheesecake or this Maple Cheesecake! If you love amazing apple recipes, try this Apple Cider Donut Cake, Apple Fritters, Spiced Apple Cider Cake, Butterscotch Apple Bars and Baked Apples.
The Most Delicious Caramel Apple Cheesecake Ever!
I love fall desserts, and this caramel apple cheesecake recipe is one of the great ones. Fall recipes are normally always composed of fruits and veggies that are in season during the fall months, which include apples, pumpkin, sweet potatoes, butternut squash and cranberries to name a few.
There are so many fall dessert recipes that take use of apples (apple pie, apple turnovers, caramel apples on a stick, apple strudel, apple cobbler and many, many more). This caramel apple cheesecake is right in line with all the other great apple and fall desserts. I think it has a chance to become a new classic!
I haven’t made a cheesecake in quite some time. I almost forgot how to make one. Cheesecake can be made anytime of the year, but I consider it one of those great fall desserts. I’m so happy to share this new cheesecake recipe! I got this Caramel Apple Cheesecake Recipe from my boo Lindsay’s new cookbook Simply Beautiful Homemade Cakes.
I’ve known Lindsay of Life, Love and Sugar since my early blogging days. I have always adored her as a person, and she can bake a mean cake. Her spirit is warm and kind, and her cakes are absolutely stunning. I could not wait to get my hands on her cookbook, especially with the holidays coming full steam ahead.
HOW IS THIS CARAMEL APPLE CHEESECAKE RECIPE DIFFERENT?
This Caramel Apple Cheesecake recipe looked like a hit from the get go. The flavors are spot on. Lindsay didn’t just create a simple cheesecake with a caramel apple topping. She created a cheesecake flavored with both apple and caramel inside the filling! The addition of applesauce blew my mind!
Such a simple and easy way to add that apple essence right inside of each and every bite! The cheesecake also came out perfectly creamy and crack free. Lindsay has several tips inside of her book detailing how to bake the perfect cheesecake. The advice is invaluable.
The homemade caramel was decadent and perfectly sweet and silky. The apples were tender and spiced just right. Each bite was better than the last, and I can’t think of a holiday that this cheesecake wouldn’t be an absolute showstopper at. It just got added to my Thanksgiving menu. I hope it gets added to yours.
3 WAYS TO MAKE A BETTER APPLE CHEESECAKE
I absolutely love how easy to follow along this recipe is. Even if you’ve never attempted to make a cheesecake before Lindsay’s recipe makes you feel like an absolute pro. The result is always a creamy, tangy and decadent dessert that deserves to be both devoured and admired.
But just as with any other recipe, there are always ways to guarantee a better result. Today, I’ve got a few tricks up my sleeve.
ALWAYS USE ROOM TEMPERATURE CREAM CHEESE
Softened cream cheese is creamier when mixed, and it blends better with the other ingredients in the recipe. If the cream cheese is too cold, your mix will be lumpy, and so will your finished cake.
If you don’t have time to wait, or you’ve simply forgotten to leave out the cream cheese, use your microwave to blast your cream cheese (out of the foil) for 10 seconds at a time. Make sure it doesn’t get hot, just warm and malleable.
USE A SPRINGFORM PAN
Springform pans help you to avoid having to invert your regular cake pan just to have the cheesecake completely fall apart. Be sure to grease the bottom and the sides before baking and you’re guaranteed a smooth release.
DO NOT OVERBAKE
You would not believe how easy it is to overbake a cheesecake but it’s almost just as easy to prevent it from happening. Your cheesecake is done when the edges are slightly brown and the entirety of the cake is just about set except for a bit of jiggle in the middle. Look for the jiggle about 4 inches into the cake. Don’t worry, that’ll set in the cooling process.
Be patient with your cheesecake, allow it the proper amount of time to cool and settle. Rushing the baking process, placing it in the fridge before it has come to room temperature and cutting it too early are surefire ways to ruin the cake. If you give yourself, and your cake, just a little grace it will all be worth it. Don’t forget to cut yourself the biggest slice and enjoy!
The homemade caramel was decadent and perfectly sweet and silky. The apples were tender and spiced just right. Each bite was better than the last, and I can’t think of a holiday that this cheesecake wouldn’t be an absolute showstopper at. It just got added to my Thanksgiving menu. I hope it gets added to yours.
- This Spiced Cider Apple Cake recipe is a fall favorite. Seriously Apple cider has never tasted so good!
- I can’t get through fall without these Apple Fritters!
- Simple baking can’t get any easier than these Baked Crumble Apples!
- Butterscotch and apples are a match made in heaven in these Butterscotch Apple Bars!
MORE GREAT CHEESECAKE RECIPES
If you like this cheesecake recipe, then you’ll love of my others below:
- RED VELVET CHEESECAKE
- STRAWBERRY CHEESECAKE SHORTCAKE
- SPICED SWEET POTATO CHEESECAKE
- NO BAKE STRAWBERRY CHEESECAKE
- NO BAKE BANANA PUDDING CHEESECAKE
- CHOCOLATE PEPPERMINT CHEESECAKE
Caramel Apple Cheesecake Recipe
Ingredients
Salted Caramel Sauce:
- 1 cup sugar
- 6 tablespoons salted butter cubed, room temperature
- 1/2 cup heavy whipping cream room temperature
Crust:
- 2 cups Vanilla Wafer Crumbs about 1/2-3/4 of an 11 ounce box
- 1/2 cup salted butter melted
- 1/4 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
- 1/2 cup sour cream room temperature
- 1/2 cup applesauce
- 1/4 cup caramel sauce
- 4 large eggs room temperature
Cinnamon Apples:
- 2 1/2 cups chopped apples any variety (about 2-3 apples)
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 3 tablespoons light brown sugar loosely packed
- 1 tablespoon salted butter
- Additional caramel sauce
Instructions
For the Caramel:
- Pour the sugar in an even layer in a large saucepan. Heat the sugar over medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt after about 10 to 15 minutes.
- Once the sugar has melted, stop whisking and allow the sugar to cook until it has turned a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly so don't let it go too long or get too dark or it will burn. Turn off the stove but leave the caramel over the heat.
- Slowly add the butter and whisk until combined. It is very important that the butter is room temperature or warmer. If it's too cold, the caramel will seize. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
- Slowly pour the heavy whipping cream into the caramel and whisk constantly until incorporated. Again temperature is very important. If it's too cold, the caramel will seize. Set the caramel aside to cool.
For the Crust:
- Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- To make the crust, combine the vanilla wafer crumbs, butter, and brown sugar in a small bowl and stir with a fork to combine. Press into the bottom and up the sides of the pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil so that water from the water bath cannot get in. Set the prepared pan aside. Reduce the oven temperature to 300°F.
For the Cheesecake Filling:
- In a large bowl, blend the cream cheese, brown sugar, flour, and cinnamon on low speed until well combined and smooth. Make sure to use low speed while beating to avoid adding excess air, which will cause the cheesecake to crack.
- Scrape down the sides of the bowl. Add in the sour cream, applesauce, and caramel sauce until well combined. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is mixed. Pour the cheesecake filling into the crust.
- Place the cheesecake pan in a larger roasting pan. Place the pan in the oven and then fill the pan with enough warm water to go about halfway up the side of the springform pan. The water should not go above the top of the foil. Bake the cheesecake for 1 hour and 25 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door! After 30 minutes, crack the oven door and leave the cheesecake in the oven for another 20 minutes. Take the cheesecake out of the oven and let it sit at room temperature for 15 minutes, then remove the pan from the water bath and remove the foil. Wrap it with plastic wrap and refrigerate until it's completely cool and firm, 6-7 hours or overnight.
- Don't remove the springform pan from the cheesecake until it's done chilling and you're ready to assemble.
For the Cinnamon Apples:
- Combine apples, brown sugar, lemon juice, cinnamon, and butter in a large saucepan. Cook over medium heat until the apples are tender, about 10-15 minutes.
- Spread the top of the cheesecake with additional caramel sauce, then spoon the apples over the top in the center. Drizzle additional caramel down the sides of the cheesecake if desired. Refrigerate cheesecake until ready to serve.
- It's best eaten within 2-3 days but should last 4-5 days.
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absolutely delicious, and the only cheesecake i’ve ever baked that didn’t crack. the top of the cheesecake (before i covered it with caramel and brown sugar apples) was as smooth as a baby’s bottom. i’m going to cook all my cheesecakes this way! your friend lindsay is a genius. 😀
This was SO good! Made it for a neighbour’s (yes, I’m Canadian) dinner. Everyone raved about it. The directions are perfect.
I’m super glad you enjoyed it!
I I made this tonight for a Christmas party tomorrow.
have made many a cheesecake in my day, but this one came out of the oven perfectly. These instructions were great . I’m going to recommend this book to the next person who asks!
I’m so glad I enjoyed it!
That looks really awesome. I’ve never made cheesecake before, but I really want to try it now.
Thanks Jocelyn
Give it a try and let me know how you like it!
I am about to make this. Wish me luck!
I hope it turned out well for you!!!
This looks amazing! I was wondering if you felt this recipe would work for individual cheesecakes in a cupcake tin? If so, should I change the cooking time at all? I would love to make this for work but individual portions might work better for serving. 🙂 Thank you so much!
Yes you would just need to watch the amount of baking time for this.