Caramel Apple Cheesecake

Introduction

If you love the combination of creamy cheesecake and warm, sweet apples, then Caramel Apple Cheesecake is the dessert for you! This delicious treat brings together the rich, smooth texture of cheesecake with the comforting flavors of caramel and cinnamon-spiced apples. Whether it’s a special occasion or a cozy night in, this cheesecake will surely impress your friends and family.

Why Make This Recipe

Caramel Apple Cheesecake is not just another dessert—it is a delightful experience! The creamy filling perfectly balances the sweetness of caramel and the tartness of apples. Plus, making this cheesecake in a slow cooker ensures a soft and creamy texture every time. It’s an exceptional dessert that combines the best flavors of fall with a classic cheesecake base.

How to Make Caramel Apple Cheesecake

Ingredients:

1 9-inch round springform pan
1 3-8 quart slow cooker liner or roasting bag
14 full sheets honey graham crackers (about 2 scant cups crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted
4 (8 oz.) pkgs. full-fat cream cheese, very soft
1 1/4 cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon each of ground ginger, ground nutmeg, allspice
1/4 teaspoon salt
1 cup sour cream at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature
3 Granny Smith apples, peeled, cored, and chopped
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter
1/3 cup chopped pecans (optional)
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon each of ground ginger, ground nutmeg, salt
1 1/2 teaspoons vanilla extract
1/3 cup caramel sauce, homemade or store-bought
Whipped cream or ice cream (optional)

Directions:

Preheat your oven to 325°F (163°C) and boil a large pot of water. Line the bottom of the springform pan with parchment paper and grease it with nonstick spray.
Make the crust: In a bowl, pulse the graham crackers, melted butter, and sugar together into crumbs. Press the mixture into the pan and bake for 10 minutes. Let it cool.
Waterproof the springform pan with aluminum foil and place it in a slow cooker liner or bag.
Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add the sugar and spices, then mix in the sour cream, lemon zest, and vanilla. Add the eggs one at a time, mixing well after each addition. Pour the filling into the cooled crust.
Create a water bath by placing the cheesecake in a roasting pan. Pour boiling water halfway up the sides of the cheesecake pan.
Bake for 75-90 minutes. The edges should be firm, and the center should jiggle slightly when done.
Turn off the oven, crack the door open, and let the cheesecake cool for 60 minutes. Chill it in the fridge overnight.
Make the apple topping: In a pan, cook the chopped apples with butter and spices until tender. Stir in the vanilla.
Serve the cheesecake topped with apples and caramel sauce. You can add whipped cream or ice cream if you like!

How to Serve Caramel Apple Cheesecake

Serve your Caramel Apple Cheesecake chilled and topped with the warm spiced apples. Drizzle some caramel sauce on top for extra sweetness. A dollop of whipped cream or a scoop of ice cream can make it even better!

How to Store Caramel Apple Cheesecake

You can store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or keep it in an airtight container. It will stay fresh for up to 5 days.

Tips to Make Caramel Apple Cheesecake

Ensure that the cream cheese is very soft before mixing to avoid lumps.
Room temperature eggs will mix in better and create a smoother filling.
For a crunchier crust, bake it a little longer, but be careful not to burn it.
Use fresh apples for the best flavor, and consider adding walnuts or pecans for extra crunch!

Variation

You can try using different types of apples like Fuji or Honeycrisp for a sweeter flavor. Additionally, you can mix in some chocolate chips for a decadent twist!

FAQs

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake can be made a day or two in advance and stored in the refrigerator until you are ready to serve it.

Q: Can I freeze Caramel Apple Cheesecake?
A: Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator overnight before serving.

Q: What can I use instead of pecans?
A: If you’re not a fan of pecans, you can use walnuts or skip the nuts altogether. The cheesecake will still be delicious!