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Creamy Caramel Apple Cheesecake with Homemade Salted Caramel Drizzle

A decadent slice of caramel apple cheesecake topped with spiced apples and rich caramel sauce.
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You will love this creamy caramel apple cheesecake, which combines a buttery graham cracker crust, a smooth cream cheese filling, spiced apples, and a rich salted caramel topping. This dessert is perfect for fall gatherings or holiday baking.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Spiced Apples: 3 large Granny Smith apples, peeled, cored, and diced
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the Cheesecake Filling: 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • For the Salted Caramel Drizzle: 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon sea salt

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly while you prepare the apples.
  2. Cook the Spiced Apples: In a medium saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, for 8 to 10 minutes until the apples are tender but still hold their shape. Remove from heat and set aside.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar until combined. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooked spiced apples evenly over the batter. Pour the remaining batter over the apples. Top with the remaining apples. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
  5. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  6. Make the Salted Caramel Drizzle: In a medium, heavy-bottomed saucepan, combine the 1 cup sugar and water. Cook over medium heat without stirring until the sugar dissolves and the mixture turns a deep amber color. Watch carefully to prevent burning.
  7. Remove the caramel from the heat. Carefully whisk in the warm heavy cream (it will bubble vigorously). Whisk in the butter pieces until smooth, then stir in the sea salt. Let the caramel cool slightly until it thickens enough to drizzle.
  8. To Serve: Release the cheesecake from the springform pan. Drizzle generously with the homemade salted caramel sauce before slicing and serving your creamy cheesecake dessert.

Notes

  • For the smoothest cheesecake texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • If you skip the water bath, you risk cracks, but you can cover any surface cracks later with extra caramel and apples.
  • You can substitute the graham cracker crust with a shortbread crust for a different flavor profile.

Nutrition

Find it online: https://www.purecookingjoy.com/caramel-apple-cheesecake-recipe/

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