Caramel Apple Cheesecake

This Caramel Apple Cheesecake is the BEST cheesecake recipe for fall, filled with caramel and apples and a Nilla Wafer Crust!

👥 12 Servings⏱️ Prep & Cook: 26h⏳ Prep: 1h🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●oven
●bowl
●saucepan

📝 Preparation Steps

Make the crust

Preheat oven to 325°F. Grease the sides and bottom of a 9-inch springform pan with nonstick cooking spray. (You can also line the bottom of the pan with parchment paper, if you wish.) Wrap the bottom of the pan in two sheets of heavy duty aluminum foil so that when you bake your cheesecake in a water bath it won't leak.

Combine the cookie crumbs, butter, and brown sugar in a medium sized bowl and stir with a fork to combine. Press into the bottom and up the sides of the pan. Bake for ⏱️ 10 minutes, then set aside to cool while you prepare the cheesecake.

Make the cheesecake:

Lower oven temperature to 300°F.

Beat cream cheese, brown sugar, flour, and cinnamon on low speed using a hand or a stand mixer until smooth. It's important that all your ingredients are room temperature to avoid lumps. Make sure to use low speed while beating to avoid adding excess air, which will cause the cheesecake to crack.

cream cheese (room temperature)24 ounces(200g) packed light brown sugar1 cup(23g) all-purpose flour3 tablespoons(38g) light brown sugar3 tablespoons(14g) salted butter1 tablespoonground cinnamon1 teaspoon

Scrape down the sides of the bowl and mix 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.

(200g) packed light brown sugar1 cup(23g) all-purpose flour3 tablespoonslarge eggs (room temperature)4(38g) light brown sugar3 tablespoons(14g) salted butter1 tablespoon

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.

Make the topping and assemble:

Place 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.

(200g) packed light brown sugar1 cup(23g) all-purpose flour3 tablespoonslemon juice2 teaspoons(38g) light brown sugar3 tablespoons(14g) salted butter1 tablespoonground cinnamon1 teaspoon

Frost the top of the cheesecake with additional caramel sauce, then spoon the apples over the top. 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.

(200g) packed light brown sugar1 cup(23g) all-purpose flour3 tablespoons(38g) light brown sugar3 tablespoons(14g) salted butter1 tablespoonAdditional caramel sauce (for topping)

Nutrition Facts

calories

530 kcal

fat Content

35 g

serving Size

1 serving

fiber Content

1 g

sugar Content

37 g

sodium Content

384 mg

protein Content

7 g

cholesterol Content

145 mg

carbohydrate Content

51 g

saturated Fat Content

19 g

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