Caramel Apple Cheesecake: A Sweet Indulgence for Baking Enthusiasts
A spiced brown sugar cheesecake pairs with cooked apples and salted caramel sauce for a decadent holiday dessert. This caramel apple cheesecake will have everyone asking for the recipe!
Affectionately dubbed the Cheesecake Queen by my family and friends, I’ve crafted several cheesecake recipes that I hold dear to my heart. Among my favorites is my pumpkin cheesecake, which has become a Thanksgiving staple for many readers, along with my Nana’s easy cheesecake and classic vanilla cheesecake, popular holiday desserts.
This year, however, I’ve decided to introduce a delightful twist to the holiday treat: caramel apple cheesecake.
Decadent Caramel Apple Cheesecake
When I think of this luscious caramel apple cheesecake, one word stands out: decadence. I start with a gingersnap cookie crust, then fill it with a spiced brown sugar cheesecake mixture. The addition of brown sugar enhances the caramel notes that are central to this dessert.
After baking and allowing the cheesecake to cool, I top it with buttery apples sautéed with brown sugar and apple pie spice, all finished with a drizzle of salted caramel sauce. The resulting combination is irresistible, and each delivery of slices to friends and neighbors has left them equally enamored, wishing for more!
If you’re searching for the ideal dessert for your holiday menu, look no further—this is it!
How to Make Caramel Apple Cheesecake
Though this recipe might seem daunting for novice bakers, I’m here to guide you through each step so that you can feel confident in your baking skills.
Recipe Components
To create this delectable caramel apple cheesecake, you’ll need to prepare four components:
- Gingersnap crust
- Cheesecake filling
- Apple topping
- Salted caramel sauce
A homemade salted caramel sauce is my preference for this recipe, as it’s surprisingly simple to make and versatile. However, feel free to opt for a store-bought salted caramel sauce; just ensure it has a bit of salt to balance the sweetness of the cheesecake.
Making the Cheesecake
Don’t be intimidated! Cooking the cheesecake is the most nerve-wracking part, but it’s entirely achievable. First, tightly wrap the bottom of a 9-inch springform pan in heavy-duty foil to prevent leaks. Then, spray the inside with non-stick spray and set aside.
Next, prepare the crust by mixing the crushed gingersnap cookies with melted butter until fully combined. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Bake the crust for 8 minutes and allow it to cool completely.
In a stand mixer, beat the cream cheese until smooth, then add the brown sugar and mix until well combined. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Scrape the bowl’s sides regularly. Add apple pie spice, vanilla extract, flour, and salt, mixing until the batter is smooth. Pour this mixture into the cooled crust.
Place the springform pan into a larger pan and pour boiling water around it, filling halfway up the sides. Bake for 60 minutes; the cheesecake should be set around the edges but still have a slight jiggle in the center. Turn off the oven, leave the door slightly ajar, and let the cheesecake rest inside for another hour.
After an hour, remove the cheesecake from the water bath and place it on a cooling rack to cool completely. Cover and refrigerate for at least 8 hours before serving.
Making the Topping
Just before serving, you’ll need to prepare the topping. Melt the butter in a large skillet over medium heat, adding the apples, brown sugar, and apple pie spice. Sauté until the apples are softened yet retain some texture. Once done, let them cool.
Top each slice of cheesecake with the cooked apples and drizzle with salted caramel sauce right before serving.
Make-Ahead Tips
If you’re preparing this caramel apple cheesecake for Thanksgiving or another holiday, prepping ahead is highly advisable. You can make each component in advance:
- Homemade salted caramel sauce can be made up to 5 days ahead; store in the fridge. If needed, microwave briefly to regain pourable consistency.
- The cheesecake itself can be prepared up to 2 days in advance. Keep it in the springform pan, covered tightly with foil, in the fridge until ready to serve.
- Apple topping can be made the night before. Store it in an airtight container; microwave briefly if needed before serving.
Recipe FAQs
Are there other crust options for this recipe?
If you prefer a different crust, classic graham cracker or sugar cookie crusts are great alternatives. You can add 1 teaspoon of apple pie spice to a graham cracker crust for more flavor, or use Biscoff cookies in place of gingersnaps.
I don’t have any apple pie spice. What can I use instead?
Ground cinnamon can easily substitute for apple pie spice if you don’t have it on hand.
Can I top this caramel apple cheesecake with apple pie filling?
While I prefer fresh, cooked apples for control over texture and sweetness, commercial apple pie filling is also an option—just know it will introduce additional sweetness.
Do I have to bake the cheesecake in a water bath?
Using a water bath is recommended to prevent cracking on the cheesecake’s surface; however, if you’re concerned about leaks, alternate methods can be used to achieve similar results.
Can you freeze caramel apple cheesecake?
Absolutely! The cheesecake can be frozen for up to one month. Wrap it tightly in plastic wrap and foil, and thaw when ready to serve. Top with apples and caramel before indulging.
