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Caramel Apple Cheesecake

Caramel apple cheesecake with a graham cracker crust and a creamy vanilla filling studded with cinnamon apples. Baked in a water bath until the edges set and the center jiggles, then chilled until thick, sliceable, and topped with caramel and toasted pecans.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 1.5 cup graham cracker crumbs
  • 0.25 cup packed light brown sugar
  • 0.5 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
Cinnamon apples
  • 2 medium apples about 300 g, peeled and diced
  • 2 tbsp unsalted butter for apples
  • 2 tbsp packed light brown sugar for apples
  • 1 tsp ground cinnamon for apples
Vanilla cheesecake filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.5 cup sour cream at room temperature
  • 2 tbsp all-purpose flour
  • 2 tsp vanilla extract
  • 3 large eggs at room temperature
  • 0.5 cup thick caramel sauce
  • 0.33 cup chopped toasted pecans

Equipment

  • 1 springform pan
  • 1 roasting pan

Method
 

Prep and bake the crust
  1. Preheat the oven to 325 F (165 C) and wrap the outside of a 9-inch springform pan in heavy-duty foil.
  2. Mix the graham crumbs, packed brown sugar, ground cinnamon, and melted butter, then press into the pan and bake for 10 minutes.
Cook the cinnamon apples
  1. Cook the diced apples with 2 tbsp butter, 2 tbsp brown sugar, and 1 tsp cinnamon over medium heat for 5 to 6 minutes until tender.
  2. Cool the cooked apples completely before adding them to the cheesecake.
Make the cheesecake filling
  1. Beat the cream cheese and granulated sugar on low until smooth.
  2. Beat in the sour cream, all-purpose flour, and vanilla extract until fully combined.
  3. Add the eggs one at a time, mixing on low just until each egg disappears.
  4. Fold in half of the cooked apples, then pour the filling over the baked crust.
Bake in a water bath and cool
  1. Place the springform pan in a roasting pan and add hot water halfway up the sides.
  2. Bake for 60 to 70 minutes until the edges are set and the center jiggles slightly, then turn off the oven.
  3. Crack the oven door and leave the cheesecake inside for 1 hour.
Chill and finish
  1. Chill the cheesecake for at least 6 hours or overnight.
  2. Top with the remaining apples, drizzle with thick caramel sauce, and sprinkle with chopped toasted pecans before serving.

Notes

Pro tip: wrap the pan firmly with foil so water can’t seep in during the water bath. Store covered in the refrigerator for up to 4 days; freezing is not recommended for best texture. For a lighter option, use reduced-fat cream cheese (texture may be slightly softer, but still sliceable after full chilling).