Description
This luscious Caramel Apple Cheesecake combines a rich cream cheese filling infused with cinnamon, applesauce, and homemade salted caramel sauce atop a buttery vanilla wafer crust. Topped with tender cinnamon-spiced apples and drizzled with extra caramel, this dessert offers the perfect blend of creamy, fruity, and sweet flavors. Baked in a water bath for a smooth, crack-free texture, it’s an ideal crowd-pleaser for any occasion.
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 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 (from above recipe)
- 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 Salted Caramel Sauce: Pour sugar into a large saucepan in an even layer and heat over medium-high heat, whisking continuously. The sugar will first clump and then melt completely after about 10 to 15 minutes. Stop whisking once melted and allow the sugar to reach a slightly darker amber color and emit a nutty aroma, watching carefully to avoid burning. Remove from heat but keep the pan on the stove.
- Add Butter: Slowly whisk in the room temperature salted butter, which will cause bubbling. Continue whisking until the butter is fully melted and incorporated, ensuring it doesn’t seize.
- Incorporate Heavy Cream: Gradually pour in the room temperature heavy whipping cream while whisking constantly until fully combined. Set the caramel aside to cool.
- Prepare the Crust: Preheat oven to 325°F (163°C). 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 together until combined. Press mixture firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then remove and let cool. Cover the outside of the pan with aluminum foil to protect from water bath moisture. Reduce oven temperature to 300°F (149°C).
- Make the Cheesecake Filling: Using a stand mixer on low speed, beat cream cheese, brown sugar, flour, and cinnamon until smooth and well combined, avoiding excess air incorporation to prevent cracking. Scrape down the bowl.
- Add Wet Ingredients: Mix in sour cream, heavy cream, applesauce, and cooled caramel sauce until fully combined. Add eggs one at a time, blending slowly after each addition. Scrape the sides as needed to ensure thorough mixing.
- Assemble and Bake: Pour the filling into the prepared crust. Place the springform pan inside a larger roasting pan. Put both in the oven and carefully pour warm water into the roasting pan until it reaches halfway up the sides of the springform pan, keeping water below the foil line. Bake for 45 minutes.
- Cool Gradually in Oven: Turn off the oven and leave the cheesecake inside with the oven door closed for 15 minutes. Then, slightly crack the door open and leave it there for an additional 30 minutes.
- Finish Cooling: Remove cheesecake from the oven and let sit at room temperature for 15 minutes. Remove from the water bath and foil, wrap the springform pan tightly in plastic wrap, and refrigerate for 6-7 hours or overnight until completely firm and cool.
- Prepare Cinnamon Apple Topping: In a large saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter. Cook over medium heat until apples are tender but still hold shape, about 10-15 minutes.
- Serve: Spread additional caramel sauce over the chilled cheesecake surface, then spoon cinnamon apples in the center. Drizzle extra caramel around the sides if desired. Refrigerate until ready to serve. Consume within 2-3 days for best quality, up to 5 days.
Notes
- Storage in Fridge: Keep cheesecake in springform pan for support. Loosely cover with plastic wrap or place in an airtight container. Insert toothpicks if plastic touches the apples to prevent sticking. Best within 2-3 days but good up to 5 days.
- Freezing: Freeze whole cheesecake or individual slices. Wrap tightly with plastic wrap and then foil to prevent freezer burn and absorb odors. If slicing before freezing, freeze slices first on parchment-lined tray, then wrap and store.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 460
- Sugar: 34g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
