Dessertsbiggerbolderbaking4.7
Caramel Apple Cheesecake Recipe
My Caramel Apple Cheesecake brings together tart apples, silky cream cheese, and irresistible caramel drizzle for the ultimate fall treat.
👥 12 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 30 min🔥 Cook: 1h 35m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- bowl
- knife
- wooden spoon
📝 Preparation Steps
1
To Make the Cookie Crust
2
Make the Cookie Crust according to my recipe and press into a 9 inch (23 cm) springform pan.
3
To Make the Caramel Apple Cheesecake Filling
4
Preheat the oven to 325°F (165°C).
5
Peel, core, and cut the Granny Smith apples into ¼-inch (6-mm) thick slices and place in a small saucepan with the butter. Cook over medium heat for about ⏱️ 5 minutes, until the apples have softened slightly. Drain any liquid, then let the apples cool completely.
medium Granny Smith apples (about 12 oz/340 g)2(0.5 oz/14 g) butter1 tablespoon(32 oz/900 g) cream cheese (, at room temperature)4 cups(6 oz/170 g) dark brown sugar1 cup
6
In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the cream cheese and brown sugar until very smooth and no lumps from the cream cheese remain.
7
Beat in the eggs, one at a time. Scrape down the sides of the bowl after each addition.
(0.5 oz/14 g) butter1 tablespoon(32 oz/900 g) cream cheese (, at room temperature)4 cups(6 oz/170 g) dark brown sugar1 cuplarge eggs (, at room temperature)3
8
Mix in the sour cream, vanilla extract, and lemon juice, then gently fold in the flour until evenly combined.
(0.5 oz/14 g) butter1 tablespoon(32 oz/900 g) cream cheese (, at room temperature)4 cups(6 oz/170 g) dark brown sugar1 cuplemon juice1 tablespoon
9
Pour half of the cheesecake batter onto the cookie crust, then layer in the cooled apples. Drizzle the apples with half of the salted caramel sauce, then top with the remaining cheesecake batter.
10
Drizzle the remaining salted caramel sauce on top of the cheesecake.
11
With a thin knife, swirl the caramel sauce into the cheesecake batter in a zigzag pattern, taking care not to scrape the cookie crust.
12
To Bake the Caramel Apple Cheesecake
13
Bake for about ⏱️ 1 hour and ⏱️ 30 minutes or until the edges of the cheesecake are set and the center jiggles slightly. (If it starts to darken on top, cover the cheesecake with foil for the remainder of the baking.)
14
Turn off the oven, prop the door open with a wooden spoon and let the cheesecake cool for an hour before transferring to the refrigerator to cool completely for at least five hours or overnight.
15
Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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