Description
A creamy cheesecake topped with warm, spiced apples and drizzled with caramel, perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
Store any leftover cheesecake in the refrigerator for up to 5 days. Wrap it tightly to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, caramel, apple, dessert, fall recipe, sweet treats