Feast your eyes on this Caramel Apple Cheesecake! When we got our hands on the season’s first crisp apples, we just knew that an caramel apple cheesecake had to be in our near future. This is totally worth making for your next holiday get-together!
Cheesecakes show up at every holiday or birthday around here. Bruce has mastered his craft, and has made so many different ones over the years. I can admit now that this caramel apple cheesecake makes the list for me! I love the layers of apple and the caramel sauce that is drizzled over the top!
Oh but don’t you worry, Bruce has several different cheesecake recipes to choose from. From Pumpkin Cheesecake to Philadelphia Oreo cheesecake, to Milk Chocolate Cheesecake and MORE! You are gonna wanna plan this out, as your cheesecake needs to rest in the fridge overnight. This actually works out for holidays as Bruce makes it a few days in advance!
Ingredients you will need to make this Caramel Apple Cheesecake:
- Graham Crackers
- Brown sugar
- Cream Cheese
- Sour cream
Bruce starts with a pecan graham cracker crust. He fills it with fluffy cheesecake filling with pieces of apple.
Oh, but there’s more. This Apple Caramel Cheesecake also has a caramelized apples on top!
And in case that isn’t enough, we cover those apples with a layer of caramel. Do we have your attention yet?
- 16 Graham Crackers
- ¾ cup pecans
- 3 Tablespoons brown sugar
- 6 tablespoons butter melted
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3 apples peeled cored and sliced into 1/4 - 1/2 inch pieces
- 1 cup sugar
- 6 tablespoons butter
- 1/2 cup heavy cream
- Preheat oven to 325.
- Line the bottom of a 9-inch cheesecake pan with parchment paper.
- Place the graham crackers and pecans into a food processor and pulse until no large pieces remain.
- Add three tablespoons of brown sugar and pulse to combine. Pour in the melted butter and mix until combined and no dry pieces remain.
- Spread the mixture into the prepared cheesecake pan. Use the flat bottom of a measuring cup to press the crust mixture flat into the pan and slightly up the side.
- Bake for 12-14 minutes until golden. Remove from the oven and allow to cool completely in the pan.
- Melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the diced apples and cook for 3 more minutes, stirring frequently. Remove from the heat and allow to cool.
- Place a 9 X 13 pan half filled with water on the bottom shelf of the oven. Put the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add in the sugar and mix until smooth. Add in the eggs one at a time until incorporated. Add in the vanilla and sour cream and mix for 30 seconds. Stir in the flour. Stir in the cooled diced apples. Pour the filling into the cheesecake pan and place the pan on a rimmed baking sheet. Bake at 325 for 1 hour and 5 minutes. Rotate 180 degrees half way through. Bake until the edges are set but the center still has a slight jiggle. Turn off the oven off and leave the door cracked open. Allow the cake to sit in the warm oven for another 45 minutes. Remove the cake from the oven to cooling rack until completely cooled. Cover and refrigerate for at least 4 hours or overnight.
- For the apple topping, melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the sliced apples and cook for 3 more minutes, stirring frequently, until slightly softened. Remove from the heat and allow to cool.
- For the caramel sauce, heat the sugar over medium heat until it melts and turns a golden brown / amber color. Remove from the heat and stir in the butter. When the butter has melted, carefully stir in the heavy cream. Pour the mixture into a glass jar and allow to cool.
- To assemble. Remove the cheesecake from the pan. Arrange the cooled sliced apples on top. Drizzle with the caramel sauce and serve.