Caramel Apple Cheesecake is rich and creamy, made with fresh apples and topped with a delicious caramel sauce. This is a great dessert to enjoy during the fall season.
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.
Cheesecake Filling:
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.
Caramel:
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.
Cinnamon Apples:
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.
Assemble:
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.