Description
Creamy spiced Caramel Apple Cheesecake with a buttery graham cracker crust, warm cinnamon apples, optional pecans, and rich caramel sauce.
Ingredients
Scale
- 14 full sheets honey graham crackers, finely crushed
- 3 tablespoons granulated sugar
- 8 tablespoons butter, melted
- 32 ounces full-fat cream cheese, very soft
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup sour cream, room temperature
- Zest of 1 lemon
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 6 Granny Smith apples, peeled, cored, and chopped
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 2/3 cup chopped pecans, optional
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup caramel sauce
- Whipped cream or vanilla ice cream, optional
Instructions
- Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and lightly grease the inside.
- Crush the graham crackers finely and combine with 3 tablespoons sugar and melted butter. Press firmly into the pan and bake for 10 minutes. Cool completely.
- Wrap the outside of the springform pan securely with heavy-duty foil to protect it during the water bath.
- Beat cream cheese until smooth and fluffy. Add 1 1/4 cups sugar, cinnamon, ginger, nutmeg, allspice, and salt and mix until smooth.
- Mix in sour cream, lemon zest, and vanilla.
- Add eggs one at a time on medium-low speed, followed by the egg yolk. Mix only until incorporated.
- Pour filling over the cooled crust and place the springform pan inside a large roasting pan.
- Carefully pour hot water into the roasting pan until it reaches halfway up the springform pan.
- Bake for 75 to 90 minutes, until the edges are firm while the center still wobbles gently.
- Turn off the oven, crack the door about 1 inch, and leave the cheesecake inside for 60 minutes.
- Transfer cheesecake to a wire rack. After 10 minutes, run a warm knife around the edge. Cool completely, then refrigerate overnight.
- Whisk lemon juice and cornstarch together for the apple topping.
- Melt 2 tablespoons butter in a skillet. Add apples, pecans, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, and the cornstarch mixture.
- Cook for 5 minutes while stirring. Reduce heat and continue cooking until the apples become tender.
- Remove from heat and stir in vanilla.
- Spoon warm apples over the chilled cheesecake and drizzle with caramel sauce before serving.
Notes
- Use room-temperature cream cheese, sour cream, eggs, and egg yolk for a smoother filling.
- Avoid overmixing after adding the eggs.
- Keep the cheesecake chilled until ready to add the warm apple topping.
- Use a hot, clean knife for neat cheesecake slices.
- Store cheesecake without apples in the refrigerator for up to 7 days.
- Once topped with apples, refrigerate leftovers and enjoy within about 3 days.
- Freeze the cheesecake without apple topping for up to 3 months.
- Pecans are optional but add a pleasant toasted crunch.
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 730
- Sugar: 58
- Sodium: 410
- Fat: 45
- Saturated Fat: 24
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 74
- Fiber: 3
- Protein: 10
- Cholesterol: 175