Caramel Apple Cheesecake
This Caramel Apple Cheesecake is loaded with all of the warm comforting flavors of fall. Cinnamon sugar apples are cooked in apple cider until tender then layered in between velvety smooth cheesecake. A brown butter caramel sauce is drizzled on top of the apples for an irresistible middle layer in the cheesecake. After baking, the cheesecake is topped with tender cinnamon sugar apples and another drizzle of brown butter caramel. This cheesecake will fill your kitchen with the smell of warm, cozy spices as it bakes.
Cheesecake is one of those desserts that, to me, feels like it should be harder to make, but in fact it is quite easy to make! And every season, I always love making a seasonal cheesecake.
This year, I decided to make this caramel apple cheesecake and let me tell you, it is dreamy! Like I can’t even describe how much I love this cheesecake. The cheesecake features a center layer of tender cinnamon sugar apples. The apples are cooked for a few minutes in an apple cider brown sugar mixture, which really infuses delicious fall flavors into the apples.
The center layer also features a brown butter caramel. Yes, you heard that right…I’ve added brown butter to my caramel and I don’t think I’m going back! The nutty aroma from the brown butter, paired with the caramel notes just takes the flavors of caramel up a notch.
The cheesecake is then baked and topped with more apple cider cinnamon sugar apples and of course another drizzle of that delicious brown butter caramel. There are a few extra steps to make this cheesecake, since you must make the apple filling and apple topping as well as the brown butter caramel, but trust me, it is worth it!!
Here is what you will love about this caramel apple cheesecake
- This Caramel Apple Cheesecake has all of the warm comforting flavors of fall – cinnamon, apple cider, tender, crisp apples and a brown butter caramel. This not only tastes delicious, but it makes your house smell amazing!
- velvety smooth filling – the cheesecake filling in this cheesecake is velvety smooth thanks to the combination of cream cheese, sour cream and heavy cream. It has just the right amount of each to result in a luxuriously smooth cheesecake filling.
- this caramel apple cheesecake makes for a great dessert any time, but it would be an especially great treat to enjoy for special brunches or holiday gatherings (I could see it being a great dessert addition to your Thanksgiving or Christmas tables! 🙂 )
Storage
Store leftover cheesecake wrapped in the refrigerator for up to 5 days.
Frequently Asked Questions
- How can I tell when the cheesecake is done? The edges will be set and not move, while the center including should jiggle slightly. This cheesecake is typically done baking between 50-60 minutes.
- What if I don’t have a nonstick springform pan? Lightly spray your springform pan with nonstick cooking spray before baking.
- How do you get the cheesecake batter ultra smooth? It’s important that the cheesecake ingredients are room temperature, or softened. I like to beat the cream cheese by itself first, scraping the bowl down several times to make sure the cream cheese is fully beaten and softened before adding the other ingredients.
Here are a few of my favorite cheesecakes
- Blueberry Crumble Cheesecake
- Peach Cobbler Cheesecake
- Banana Pudding Cheesecake
- Caramel Apple Cheesecake Bars
Let me know what you thought!
If you make this Caramel Apple Cheesecake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Caramel Apple Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 1 9-inch cheesecake 1x
Description
This Caramel Apple Cheesecake is loaded with all of the warm comforting flavors of fall. Cinnamon sugar apples are cooked in apple cider until tender then layered in between velvety smooth cheesecake. A brown butter caramel sauce is drizzled on top of the apples for an irresistible middle layer in the cheesecake. After baking, the cheesecake is topped with tender cinnamon sugar apples and another drizzle of brown butter caramel. This cheesecake will fill your kitchen with the smell of warm, cozy spices as it bakes.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
Cheesecake Filling
- 24 ounces (3 8-ounces packages) cream cheese, softened
- 1 cup sugar
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon salt
Apple Filling
- 2 medium apples, peeled and chopped (I used honeycrisp)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup apple cider
Brown Butter Caramel
- 1 cup sugar
- 5 tablespoons unsalted butter
- 2/3 cup heavy cream
Apple Topping
- 2 medium apples (I used Honeycrisp), peeled and sliced
- 1/3 cup apple cider
- 3 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- Juice of 1 small lemon
- 2 teaspoons cornstarch + 2 teaspoons cold water
Instructions
1. Preheat oven to 350F.
2. Make the apple filling. In a medium size saucepan, add apples, brown sugar, cinnamon, apple cider and lemon juice. Cook 3-5 minutes over medium heat, stirring frequently, until sugars are dissolved and syrup is slightly thickened. It will thicken more as it cools. Remove from heat and set aside.
3. Make the brown butter caramel. In a medium saucepan, add butter and cook over medium heat, stirring frequently, until the butter is a golden brown color. Remove from heat and pour into bowl until ready to use.
Rinse out the saucepan, then add the 1 cup sugar to the saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved. Add in the brown butter and stir to combine.
Reduce heat to low and very slowly, while stirring, add in the heavy cream. The mixture will bubble.
Increase heat to medium and allow to boil over medium heat for 1 minute, then remove from heat and pour into glass jar, or storage container. Be careful, as the caramel will be hot!
4. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.
Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.
Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.
Reduce oven temperature to 325.
5. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.
Add in the heavy cream and vanilla extract and mix just until combined.
Add in the eggs one at a time, mixing just until combined.
6. Assemble the cheesecake. Pour half the cheesecake batter into the cooled crust. Top with the apple filling mixture. Drizzle with caramel. Pour the remaining half of cheesecake batter on top.
Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.
Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.
7. Bake in 325F preheated oven for 50-60 minutes, or until the edges are set and the center wobbles slightly.
8. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.
9. Place the cheesecake in the refrigerator and allow to cool for 4 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.
10. Make the apple topping. In a medium size saucepan, add all ingredients for the apple topping. Cook over medium-high heat for 8 minutes, or until apple slices are tender. Remove from heat and pour into bowl to fully cool.
11. Top the cooled cheesecake with the apple topping and brown butter caramel. Serve and enjoy!
- Prep Time: 25
- Cook Time: 50
- Category: Dessert
- Method: Oven
- Cuisine: American
