Caramel Apple Cheesecake

The apple layer on the top of this gorgeous cheesecake makes it a bit difficult to tell when it's cooked through and set. To double-check doneness, insert an instant-read thermometer into the center of the cheesecake. It should register 145°F to 150°F.

Caramel Apple Cheesecake on white plate and pink and white background
Photo: Dera Burreson
Prep Time:
40 mins
Bake Time:
45 mins
Cool Time:
90 mins
Chill Time:
4 hrs
Total Time:
6 hrs 55 mins
Servings:
12

Ingredients

  • 1 ½ cup graham cracker crumbs

  • 2 tablespoon granulated sugar

  • ¼ cup butter, melted

  • 4 large Granny Smith apples

  • cup packed brown sugar

  • 2 tablespoon butter

  • 3 8 ounce packages cream cheese, softened

  • 1 ½ cup granulated sugar

  • 1 teaspoon apple pie spice

  • ½ cup unsweetened applesauce

  • 2 tablespoon lemon juice

  • 3 eggs

  • cup heavy cream

  • 1 tablespoon butter

  • cup coarsely chopped toasted pecans

Directions

  1. Preheat oven to 350°F. Grease a 9-inch springform pan. Place pan on a double layer of 18x12-inch heavy-duty foil. Bring edges of foil up and mold around outside of pan to form a watertight seal. For crust, combine crumbs and 2 Tbsp. sugar. Stir in 1/4 cup melted butter; toss gently. Press onto bottom and 1 inch up sides of prepared pan. Bake about 10 minutes or until edges begin to brown. Cool slightly on a wire rack.

  2. Peel and core apples. Cut into 1/2-inch-thick wedges. Toss together apples and 1/3 cup brown sugar. In a large skillet, melt 2 Tbsp. butter over medium-high. Add apples and cook 6 to 8 minutes or until tender and golden and sugar is melted and bubbly, stirring occasionally. Cool completely (about 30 minutes).

  3. For filling, in a large bowl combine cream cheese, 1 cup of the sugar, and apple pie spice. Beat until fluffy. Beat in applesauce and lemon juice. Beat in eggs until combined.

  4. Pour filling into crust in pan. Arrange apples over filling. Place springform pan in a roasting pan. Add boiling water to pan to reach halfway up sides of springform pan. Bake until top is lightly browned and cheesecake is set around edges but still jiggly in middle, 1 hour to 1 hour and 15 minutes. Remove cheesecake from water bath, and transfer to a wire rack to cool completely, about 2 hours. Chill at least 4 or up to 24 hours.

  5. For sauce, in a small heavy saucepan melt the remaining 1/2 cup sugar over medium-high until sugar begins to melt, shaking pan often (do not stir). Reduce heat; cook about 5 minutes more or until sugar is melted and golden. Stir as necessary after sugar begins to melt (only when mixture bubbles). Remove from heat. Carefully pour in 1/2 cup heavy cream. Add the 1 Tbsp. butter. Return to heat. The sugar may form lumps. Cook and stir 1 to 2 minutes more or until melted again and smooth. Stir in 1/3 cup coarsely chopped pecans. Cool. Cover and chill up to 24 hours. To serve, cut cheesecake into wedges; top with sauce.

Nutrition Facts (per serving)

607 Calories
36g Fat
68g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 607
% Daily Value *
Total Fat 36g 46%
Saturated Fat 19g 95%
Cholesterol 137mg 46%
Sodium 332mg 14%
Total Carbohydrate 68g 25%
Total Sugars 57g
Protein 7g
Vitamin C 1.2mg 6%
Calcium 84mg 6%
Iron 0.8mg 4%
Potassium 221mg 5%
Fatty acids, total trans 1g
Folate, total 15mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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