I absolutely love cheesecakes because they are festive and loved by pretty much everyone. This apple cheesecake is one that is definitely at the top of my list of a favorites along with Lemon Cheesecake, No-Bake Tiramisu Cheesecake, Red Velvet Cheesecake, and Pecan Pie Cheesecake Bars.
Caramel Apple Cheesecake
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This baked apple caramel cheesecake is made with a graham cracker crust, a creamy filling and topped with a choice caramel sauce. It has the right balance of sweetness to it and is truly a great dessert for any time of year.
I love making a delicious cheesecake, and I love apples! Because apples are in season now, I love utilizing them in as many dishes as possible. So this caramel apple cheesecake just makes sense! And, even though this is not the easiest or quickest cake to prepare, it is still a fun process.
The dessert is thick, creamy and full of apples. It is one of those cakes that you will want to eat over and over again. On top of that, it is very decadent and great to make for Thanksgiving. Every bite is pure indulgence!
How Do You Bake A Cheesecake In A Water Bath?
A water bath is notoriously used to bake cheesecakes. Even though the process may be a little tedious, it is well worth it.
This water bath method bakes the cake very gently and evenly, so it won’t darken too much around the edges or crack in the center.
- You will need two pans: the springform pan for the cheesecake, and a larger pan for the bath. A roasting pan would work well for this, so long as it is larger than the springform pan.
- Cover the bottom and outside of the springform pan with tin foil. Be sure it comes all the way up the sides of the springform pan.
- Line the roasting pan with a rack, or even a towel, at the bottom.
- Next, place the cheesecake inside the roaster. Heat water and pour it into the roaster, around the springform pan.
- Now you are ready to bake your cheesecake!
How Long Do I Bake Apple Caramel Cheesecake For?
When baking the cheesecake, it is very important to keep a close eye on it. A few extra minutes of baking time will harden and brown it, so do not over bake!
It is difficult to know exactly when to take it out of the oven. But as a general rule, you should take it out of the oven when the center is still jiggly. Even though you might think the cake is not done yet, the retained heat in the batter will finish baking the cake gently.
Also, it is important not to remove it from the oven right away. Once it is jiggly, simply turn off the oven and open the oven door slightly. Let the cheesecake cool this way for at least 40-60 minutes.
How To Slice Cheesecake?
- Heat a long, thin knife in hot water for a few seconds. Then, using a towel, wipe the bade dry, and make your first slice.
- Repeat this process for every other slice. The hot water makes the blade warm, which cuts perfectly through a chilled cheesecake.
I love how incredibly versatile this recipe is! Sub roasted pecans in place of apples for a delicious caramel pecan cheesecake. Or instead of using a springform pan, use a 9×13″ baking pan to create caramel apple cheesecake bars! Use your imagination and this apple pie cheesecake recipe could be anything you want it to be.
More Appetizing Apple Recipes To Try!
Caramel Apple Dump Cake Recipe – only 4 ingredients!
Cinnamon Apple Crescent Rolls – such a tasty treat.
Apple Walnut Salad – perfect as a salad or dessert.
Caramel Apple Poke Cake – so easy to make!
Crock Pot Apple Cobbler Recipe – an easy slow cooker recipe!
Caramel Apple Cheesecake
- 2 ½ cups graham cracker crumbs
- 2 Tablespoons white granulated sugar
- 1 teaspoon cinnamon
- 1 stick unsalted butter melted
- 24 ounces cream cheese softened to room temperature
- 1 ¼ cups granulated sugar
- 2 Tablespoons all-purpose flour
- ½ teaspoon salt
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream room temperature
- 1 ½ cups chopped apples I used Granny Smith
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1 cup granulated sugar
- 6 Tablespoons unsalted butter room temperature
- ½ cup heavy whipping cream
- 2 large Granny Smith apples peeled, cored and chopped
- 2 Tablespoons white sugar
- ½ teaspoon ground cinnamon
- 1 Tablespoon butter
- Preheat oven to 325˚F.
- Position the top rack in the middle of the oven.
- Combine all the ingredients in a large bowl. Press the mixture along the bottom and up the sides of a 10 1/2" springform pan. Try to spread the crust up to the middle of the pan.
- Refrigerate for at least 30 minutes.
- Cover the bottom and sides of the springform pan with foil, for the water bath.
- In a medium bowl toss chopped apples with lemon juice and lemon zest. Set aside.
- In a large bowl, beat cream cheese for 1 minute then add sugar, salt, and flour. Beat until combined.
- With the mixer on low, add the eggs, one at a time, and beat until just mixed through.
- Add vanilla extract and sour cream, and beat till well mixed. Fold in chopped apples.
- Pour the batter into the prepared pan. Place the cheesecake into a roasting pan and add warm water up to the middle of the pan.
- Bake for 45-55 minutes or until the cheesecake is just slightly wobbly in the center.
- Turn off the oven and slightly crack open the door. Allow to cool completely in the oven.
- Run a butter knife around the edges to release it from the pan and refrigerate it for at least 5-6 hours.
- Place a small saucepan over medium heat, add the sugar and melt until it's in liquid form.
- Chop the butter and add it to the melted sugar, stir to combine.
- While stirring, little by little start adding the heavy cream, let the mixture boil without stirring for one minute.
- Remove from heat and cool.
- Add chopped apples, sugar, cinnamon, and butter to a pan over medium heat. Stir and cook for about 8-10 minutes, or until the apples are just tender.
- Remove cheesecake from springform pan, top it with a layer of caramel.
- Add apples on top of the cheesecake and drizzle with the remaining caramel sauce.
- Refrigerate until ready to serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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