Caramel Apple Cheesecake

Caramel Apple Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • Crust:

  • 1½ cups graham cracker crumbs

  • 3 tbsp. sugar

  • ½ tsp. cinnamon

  • 5⅓ tbsp. unsalted butter, melted

  • ½-¾ cup caramel

  • 1 cup chopped pecans

  • Apple Filling:

  • 5 tbsp. unsalted butter

  • ½ cup light brown sugar, tightly packed

  • ¼ tsp. salt

  • 1 tsp. cinnamon

  • 5-6 Granny Smith apples, peeled, cored and thinly sliced

  • Cheesecake:

  • 8 oz. cream cheese

  • ¼ cup sugar

  • 1 tsp. vanilla extract

  • 1 large egg

  • 1 tbsp. freshly squeezed lemon juice

  • For the topping:

  • ¾ cup heavy cream

  • 3-4 tbsp. confectioners’ sugar

  • ¼-½ cup caramel

  • Topping:

  • ¾ cup heavy cream

  • 3-4 tbsp. confectioners’ sugar

  • ¼-½ cup caramel


Preheat the oven to 375° F. Spray a 9-inch round springform pan with cooking spray. In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon and melted butter. Toss with a fork the ingredients are combined and the crumbs are moistened. Transfer the mixture to the prepared pan and press the crumbs in an even layer over the pan bottom and about half to two-thirds of the way up the sides of the pan. Bake for 6-8 minutes, until golden in color. Cool for about 10 minutes. Pour a layer of caramel into the bottom of the crust and sprinkle evenly with the chopped pecans. Refrigerate the crust while you prepare the filling. For the apple filling, melt the butter in a large skillet over medium heat. Add the brown sugar, salt, and cinnamon, and cook for 1 minute, or until it begins to bubble. Add the apples and toss to combine well, then allow to cook 15-20 minutes, or until they are softened and most of the liquid has been absorbed. Pour into the springform pan and set aside. To make the cheesecake layer, decrease the oven temperature to 350. Cream the sugar and cream cheese in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the egg, vanilla, and lemon, and continue to mix until fully incorporated. Pour over the apples, and use a spatula to smooth the top. Bake until just set but not browned, about 30 minutes. A knife inserted into the center will come out clean with its done. Allow to cool to room temperature, then chill for at least 4 hours before topping with whipped cream and serving. To make the whipped cream, combine the heavy cream and confectioner's sugar into a clean bowl fitted with the whisk attachment. Beat over medium-high speed just until stiff peaks form. Be careful not to over-whip. Carefully spread over the cheesecake layer, then drop caramel by dollops on top. Use a knife to swirl into the whipped cream. Serve.


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