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CARAMEL APPLE CHEESECAKE are two delicious treats that everyone loves. So why not combine them for an extra special dessert that’s perfect for the fall season? Introducing caramel apple cheesecake, a decadent and mouth-watering dessert that’s sure to be a hit with anyone who loves sweet and indulgent treats.
The creamy and tangy cheesecake filling is perfectly complemented by the spiced apple filling and the decadent caramel sauce. The combination of these flavors creates a dessert that’s both comforting and delicious, making it perfect for any occasion.
Whether you’re hosting a dinner party or just looking for a dessert to enjoy with your family, caramel apple cheesecake is sure to please. With its creamy, rich filling, perfectly spiced apples, and luscious caramel sauce, this dessert is the ultimate indulgence that everyone will love. So, roll up your sleeves, preheat your oven, and get ready to make one of the most delicious and satisfying desserts you’ve ever had.
CARAMEL APPLE CHEESECAKE
This delicious cheesecake boasts the flavors of the season with its spiced apple and dulce de leche caramel topping over a luscious cream cheese filling, all nestled in a graham cracker crust.
The recipe features four components, each simple yet essential. First, the graham cracker crust is easily made in a food processor and prebaked before filling.
Next, the filling is prepared by beating together a pound and a half of cream cheese, sugar, lemon zest, eggs, and sour cream, and then poured over the crust to bake in a water bath. To prevent the cheesecake from cracking, it’s important to not over-beat the filling and to allow it to cool gradually in the oven with the door slightly ajar.
For the caramel, dulce de leche is used, which is a simple sweetened condensed milk caramel that can be easily made in the oven. The result is a thick, sweet, soft caramel that is incredibly versatile and can be used on everything from ice cream to cookies.
Lastly, the spiced apple topping is like a classic apple pie filling. Sliced apples are cooked in a frying pan with butter, brown sugar, cinnamon, and nutmeg until tender and fragrant. The topping can be arranged by hand or piled on top of the cheesecake.
Overall, this cheesecake is a sweet and decadent dessert that’s perfect for any occasion, especially during the fall season. With a rich and creamy filling, a sweet and spiced apple topping, and a luscious caramel drizzle, this dessert is sure to be a hit with anyone who loves cheesecake and all things apple.
CARAMEL APPLE CHEESECAKE
List of ingredients for this CARAMEL APPLE CHEESECAKE:
Crust:
5 tablespoons unsalted butter, melted, plus more for greasing the pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/8 teaspoon salt
Filling:
24 ounces of bar cream cheese, at room temperature
1 + 1/4 cups sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sour cream, take out of fridge 1/2 hour ahead of time
Topping:
1 can sweetened condensed milk
4 apples, peeled and cut into 1/4-inch slices
1 tablespoon butter
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
a dash of vanilla
a pinch of nutmeg
How to make CARAMEL APPLE CHEESECAKE:
Make the crust:
Preheat oven to 375 degrees F. Butter a 9-by-3-inch springform pan.
Using a food processor pulse the graham crackers into fine crumbs.
Add the melted butter, sugar, and salt. Pulse to combine.
Dump the crumb mixture into the pan and press it into the bottom as evenly as you can from edge to edge.
Bake 14 minutes and cool on a wire rack.
Reduce oven to 325 degrees F.
Make the filling:
Set a kettle of water to boil.
On low speed beat the cream cheese 2 – 3 minutes, scraping down the sides of the bowl once.
Gradually add the sugar and beat on low 2 minutes.
Beat in the vanilla and salt.
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream.
Wrap the bottom half of the pan in foil and set in a large roasting pan.
Scoop the cheesecake filling into the pan. Set the pan on the middle rack of the oven. Pour the boiling water into the roasting pan so it reaches halfway up the side of the springform pan.
Bake until just set in the center about 1 hour 25 minutes. Once it’s set in the center turn off the heat, crack open the door and leave the cheesecake in there for another 30 minutes.
Remove the cheesecake from the roasting pan and cool on a wire rack then refrigerate 8 hours or overnight.
Make the caramel:
Set a kettle of water to boil. Preheat oven to 400 degrees F.
Grease a small casserole or loaf pan and pour in the sweetened condensed milk. Cover tightly with aluminum foil and set it in a roasting pan on the center rack
Pour boiling water until it reaches halfway up the side. Bake 1 hour. Remove and cool on a wire rack.
Make the apple topping:
Melt the butter in a medium frying pan over medium heat. Add the apples, sugar, lemon, cinnamon, vanilla and nutmeg.
Cook, stirring often until the apples are fork tender but not mushy. Remove from heat and cool.
Assemble the cheesecake:
Remove the side ring from the pan and set the cheesecake on a cake dish or platter. Spoon some of the caramel over the top, enough to spread a thin layer from edge to edge.
Top with the apples. You can pile them on top or arrange them by hand. Start with the outer circle and work your way in. The apples will have some liquid to them you can discard it or save it to spoon over top when you serve it.
To serve: Dip a knife into hot water, dry it and cut the cheesecake into wedges, wiping the knife clean after each cut. Drizzle generously with the remaining caramel.
Refrigerate leftovers up to 5 days.
CARAMEL APPLE CHEESECAKE
Tips and suggestions for successfully making caramel apple cheesecake:
- Use high-quality ingredients: To get the best flavor and texture, it’s important to use high-quality ingredients, such as fresh apples, high-quality cream cheese, and homemade caramel sauce.
- Be patient and let it chill: One of the most important steps in making cheesecake is allowing it to chill properly. After the cheesecake has baked and cooled, it needs to be refrigerated for at least a few hours, or preferably overnight. This allows the cheesecake to set up and develop the perfect texture and flavor.
- Allow the cheesecake to come to room temperature before serving: Before serving, be sure to take the cheesecake out of the refrigerator and allow it to come to room temperature. This will make it easier to slice and give it a smoother texture.
- Use a water bath: To prevent the cheesecake from cracking during baking, use a water bath. This involves placing the cheesecake pan in a larger pan filled with hot water, which helps regulate the temperature and prevent the cheesecake from overheating.
- Don’t overmix the cheesecake filling: Overmixing the cheesecake filling can cause it to become too light and fluffy, which can lead to cracking during baking. Mix the ingredients just until they are combined and smooth.
- Choose the right pan: Use a springform pan for easy removal and make sure it’s the right size for the recipe. A 9-inch pan is a common size, but be sure to check the recipe to ensure the right fit.
Check out the printable recipe below and let me know what you think about CARAMEL APPLE CHEESECAKE (comments below).
Print CARAMEL APPLE CHEESECAKE
This cheesecake sings of the season with it’s apple and dulce de leche caramel topping over a sweet cream cheese filling tucked into a graham cracker crust.
- Total Time: 30 minute
- Yield: 9 Servings 1x
Ingredients
Crust:
5 tablespoons unsalted butter, melted, plus more for greasing the pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/8 teaspoon salt
Filling:
24 ounces of bar cream cheese, at room temperature
1 + 1/4 cups sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sour cream, take out of fridge 1/2 hour ahead of time
Topping:
1 can sweetened condensed milk
4 apples, peeled and cut into 1/4-inch slices
1 tablespoon butter
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
a dash of vanilla
a pinch of nutmeg
Instructions
Make the crust:
Preheat oven to 375 degrees F. Butter a 9-by-3-inch springform pan.
Using a food processor pulse the graham crackers into fine crumbs.
Add the melted butter, sugar, and salt. Pulse to combine.
Dump the crumb mixture into the pan and press it into the bottom as evenly as you can from edge to edge.
Bake 14 minutes and cool on a wire rack.
Reduce oven to 325 degrees F.
Make the filling:
Set a kettle of water to boil.
On low speed beat the cream cheese 2 – 3 minutes, scraping down the sides of the bowl once.
Gradually add the sugar and beat on low 2 minutes.
Beat in the vanilla and salt.
Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream.
Wrap the bottom half of the pan in foil and set in a large roasting pan.
Scoop the cheesecake filling into the pan. Set the pan on the middle rack of the oven. Pour the boiling water into the roasting pan so it reaches halfway up the side of the springform pan.
Bake until just set in the center about 1 hour 25 minutes. Once it’s set in the center turn off the heat, crack open the door and leave the cheesecake in there for another 30 minutes.
Remove the cheesecake from the roasting pan and cool on a wire rack then refrigerate 8 hours or overnight.
Make the caramel:
Set a kettle of water to boil. Preheat oven to 400 degrees F.
Grease a small casserole or loaf pan and pour in the sweetened condensed milk. Cover tightly with aluminum foil and set it in a roasting pan on the center rack
Pour boiling water until it reaches halfway up the side. Bake 1 hour. Remove and cool on a wire rack.
Make the apple topping:
Melt the butter in a medium frying pan over medium heat. Add the apples, sugar, lemon, cinnamon, vanilla and nutmeg.
Cook, stirring often until the apples are fork tender but not mushy. Remove from heat and cool.
Assemble the cheesecake:
Remove the side ring from the pan and set the cheesecake on a cake dish or platter. Spoon some of the caramel over the top, enough to spread a thin layer from edge to edge.
Top with the apples. You can pile them on top or arrange them by hand. Start with the outer circle and work your way in. The apples will have some liquid to them you can discard it or save it to spoon over top when you serve it.
To serve: Dip a knife into hot water, dry it and cut the cheesecake into wedges, wiping the knife clean after each cut. Drizzle generously with the remaining caramel.
Refrigerate leftovers up to 5 days.
Notes
The baking time for caramel apple cheesecake is typically around 60-75 minutes, and the cheesecake should then be chilled for at least a few hours, or preferably overnight, before serving.
In total, including the time for prepping, baking, and chilling, it can take around 9-10 hours to make caramel apple cheesecake from start to finish. While this may seem like a long time, the end result is a delicious and impressive dessert that’s perfect for any occasion.
- Prep Time: 20-30 minutes
- Cook Time: 60 minutes
- Category: DESSERT
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 597
- Sugar: 62.4 g
- Sodium: 514.7 mg
- Fat: 18.7 g
- Carbohydrates: 100.5 g
- Protein: 9.4 g
- Cholesterol: 99.6 mg
Keywords: CARAMEL APPLE CHEESECAKE
If you’re a fan of caramel apples, cheesecake, or just sweet and decadent desserts, then you have to try making caramel apple cheesecake for yourself. With its creamy and tangy filling, spiced apple topping, and luscious caramel sauce, this dessert is sure to impress.
1 comment
i like it