Caramel Apple Cheesecake - Fall Festival Recipe

This Caramel Apple Cheesecake isn’t just a dessert; it’s a celebration of fall, a velvety smooth cheesecake infused with the warm spices of apple pie, crowned with tender, caramelized apples and a luscious caramel drizzle. If you’re searching for the ultimate fall festival showstopper or simply a comforting treat to enjoy with loved ones, you’ve found it.

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Prep Time 45

Cook Time 1 30

Chilling Time 4

Total Time 6 5

Servings: 12 slices

Course: Cheesecake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Graham Cracker Crust:

1.5 cups graham cracker crumbs finely crushed
0.25 cup granulated sugar
0.5 cup unsalted butter melted

For the Apple Topping:

3 medium Granny Smith apples about 1 ½ lbs, peeled, cored, and sliced ¼-inch thick
2 tbsp unsalted butter
0.25 cup granulated sugar
0.5 tsp ground cinnamon
0.125 tsp ground nutmeg
1 tbsp lemon juice
1 pinch ground cloves optional

For the Cheesecake Filling:

3 8-ounce packages full-fat cream cheese softened, (226g each)
1 cup granulated sugar
2 large eggs at room temperature
1 tsp vanilla extract
0.25 cup sour cream at room temperature
2 tbsp all-purpose flour

For the Caramel Drizzle:

0.5 cup store-bought or homemade caramel sauce

Equipment

9-inch springform pan
Food processor (optional, for crumbs)
Large skillet
Electric mixer
Large Roasting Pan (for water bath)
Wire rack

Method

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs (1), ¼ cup granulated sugar (2), and melted butter (3). Mix until even.
1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 0.5 cup unsalted butter
Press mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then cool slightly. Reduce oven temperature to 325°F (160°C).
In a large skillet over medium heat, melt 2 tbsp butter (6).
2 tbsp unsalted butter
Add sliced apples (5), ¼ cup granulated sugar (7), cinnamon (8), nutmeg (9), and lemon juice (10) (and optional cloves (11)). Sauté for 8-10 minutes until tender-crisp. Set aside to cool.
3 medium Granny Smith apples, 0.25 cup granulated sugar, 0.5 tsp ground cinnamon, 0.125 tsp ground nutmeg, 1 tbsp lemon juice, 1 pinch ground cloves
In a large bowl, using an electric mixer, beat softened cream cheese (13) until smooth (2-3 minutes). Scrape down sides.
3 8-ounce packages full-fat cream cheese
Gradually add 1 cup granulated sugar (14), beating until smooth.
1 cup granulated sugar
Beat in eggs (15) one at a time, just until incorporated. Do not overmix.
2 large eggs
Stir in vanilla extract (16), sour cream (17), and all-purpose flour (18) until just combined and smooth.
1 tsp vanilla extract, 0.25 cup sour cream, 2 tbsp all-purpose flour
Pour filling over the cooled crust. Arrange about two-thirds of the cooled apple slices (5) over the top, gently pressing them into the batter.
3 medium Granny Smith apples
Optional water bath: Wrap springform pan with foil. Place in a larger roasting pan, pour hot water halfway up the sides.
Bake for 70-80 minutes at 325°F (160°C) until edges are set and center jiggles slightly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Remove from oven (and water bath). Cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight.
Before serving, remove springform sides. Drizzle generously with caramel sauce (20) and arrange any remaining apple slices on top.
0.5 cup store-bought or homemade caramel sauce

Notes

Ensure all dairy ingredients are at room temperature for a smooth, lump-free cheesecake. The water bath helps prevent cracks and ensures a creamy texture.