Caramel Apple Cheesecake: A Decadent Delight for Your Baking Collection

Decadent Caramel Apple Cheesecake

When I think of this caramel apple cheesecake, one word stands out: decadence.

This cheesecake features a gingersnap cookie crust topped with a spiced brown sugar cheesecake filling. The brown sugar lends a subtle caramel flavor to the filling, enhancing the overall taste.

After baking and cooling, the cheesecake receives a generous topping of apples sautéed in butter, brown sugar, and apple pie spice, finished with a drizzle of salted caramel sauce. The result? A treat that’s simply irresistible.

After sharing slices with friends and neighbors, their reactions confirmed my obsession—they were equally smitten and eager for more!

If you’re seeking the perfect dessert for your holiday celebrations, look no further. This is it.

How to Make Caramel Apple Cheesecake

This recipe may seem daunting for beginner bakers, but each step is simple and rewarding. I’m here to guide you through the process.

Recipe Components

• Gingersnap crust
• Cheesecake filling
• Apple topping
• Salted caramel sauce

I recommend using my homemade salted caramel sauce, which is surprisingly easy to make. However, if you prefer convenience, feel free to purchase a jar of salted caramel sauce instead. Just ensure you choose salted over regular caramel to maintain a balanced flavor profile.

Helpful Resources

Making the Cheesecake

The cheesecake preparation is the most intimidating part, but rest assured, you can accomplish this!

Wrap the bottom of a 9-inch springform pan with heavy-duty foil to prevent leaks, then lightly coat the inside with nonstick spray.

Prepare the crust by mixing crushed gingersnap cookies with melted butter until well combined. Press firmly into the bottom and about an inch up the sides of the prepared pan. Bake for 8 minutes and let it cool completely.

In a stand mixer, beat the cream cheese until smooth, then blend in the brown sugar. Add eggs one at a time, mixing well after each addition. Incorporate the apple pie spice, vanilla, flour, and salt, pouring the smooth batter into the cooled crust.

Place the springform pan into a larger roasting pan, filling the larger pan with boiling water halfway up the sides of the springform. Bake for 60 minutes; the edges should be set, but the center will jiggle slightly. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for an hour before transferring to a cooling rack.

Once cooled, refrigerate the cheesecake for at least 8 hours or overnight before serving.

Making the Topping

When ready to serve, prepare the apple topping by melting butter in a skillet over medium heat. Add the apples along with brown sugar and apple pie spice.

Sauté until the apples soften slightly yet maintain some texture, about 3-4 minutes. Remove from heat and let cool.

Before serving, top the cheesecake with the apples and drizzle with salted caramel sauce.

Make-Ahead Tips

If planning for Thanksgiving or a holiday feast, you can prepare all components ahead of time. The salted caramel sauce can be made up to 5 days in advance and stored in the refrigerator. Reheat if necessary before use.

The cheesecake itself can be made 2 days in advance, and the apple topping can be prepared the night before.

Recipe FAQs

Are there other crust options for this recipe?

While I adore the gingersnap crust, you can use a classic graham cracker crust or even a sugar cookie crust as alternatives.

What if I don’t have apple pie spice?

In its absence, you can substitute with an equal amount of ground cinnamon.

Can I use apple pie filling instead of fresh apples?

Using fresh, cooked apples allows for more control over texture and sweetness compared to store-bought apple pie filling, which tends to be sweeter.