Description
This decadent Caramel Apple Cheesecake combines a buttery vanilla wafer crust with a creamy cinnamon-spiced cheesecake filling, topped with tender cinnamon apples and homemade salted caramel sauce. Perfect for fall gatherings or special occasions, this cheesecake is baked in a water bath for a smooth texture and beautifully balanced flavors of sweet caramel and tart apples.
Ingredients
Scale
Salted Caramel Sauce
- 1 cup sugar
- 6 tablespoons salted butter, cubed and room temperature
- ½ cup heavy whipping cream, room temperature
Crust
- 2 cups vanilla wafer crumbs (about 1/2-3/4 of an 11 ounce box)
- ½ cup salted butter, melted
- ¼ cup light brown sugar, loosely packed
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 1 cup packed light brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ cup sour cream, room temperature
- ¼ cup heavy whipping cream, room temperature
- ½ cup applesauce
- ¼ cup caramel sauce (from above)
- 4 large eggs, room temperature
Cinnamon Apples
- 2 ½ cups chopped apples (any variety, about 2-3 apples)
- 3 tablespoons light brown sugar, loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon salted butter
- Additional caramel sauce for serving
Instructions
- Make the Caramel Sauce: Pour the sugar evenly into a large saucepan over medium-high heat. Whisk constantly until the sugar melts and transitions from clumpy to a smooth amber-colored liquid, which takes about 10-15 minutes. Remove from heat and immediately whisk in the room temperature butter until fully incorporated. Slowly add the heavy whipping cream while whisking continuously until blended. Set aside to cool.
- Prepare the Crust: Preheat oven to 325°F. Line a 9-inch springform pan bottom with parchment paper and grease the sides. Mix vanilla wafer crumbs, melted butter, and brown sugar in a bowl. Press the mixture evenly onto the bottom and up the sides of the pan. Bake for 10 minutes, then let cool. Wrap the pan sides with foil to prevent water from the water bath from seeping in. Reduce oven temperature to 300°F.
- Make the Cheesecake Filling: In a stand mixer bowl, combine cream cheese, brown sugar, flour, and cinnamon at low speed until smooth, avoiding excess air. Scrape down sides, then add sour cream, heavy cream, applesauce, and caramel sauce; mix until smooth. Add eggs one at a time, mixing slowly after each. Pour filling into the prepared crust.
- Bake Cheesecake in Water Bath: Place the springform pan inside a larger roasting pan. Put in the oven, then pour warm water into the larger pan until it reaches halfway up the sides of the cheesecake pan, ensuring water does not touch the foil. Bake for 45 minutes. Turn off oven; keep cheesecake inside with door closed for 15 minutes. Then crack oven door open slightly and bake for another 30 minutes. Remove cheesecake, cool 15 minutes at room temperature, then remove from water bath and foil. Wrap in plastic and refrigerate for 6-7 hours or overnight until firm.
- Cook Cinnamon Apples: In a saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and butter over medium heat. Cook until apples are tender and caramelized, about 10-15 minutes.
- Assemble and Serve: Spread additional caramel sauce on the chilled cheesecake surface. Spoon cinnamon apples in the center and drizzle more caramel sauce down the sides if desired. Refrigerate until ready to serve. Best eaten within 2-3 days; will keep up to 5 days in the fridge.
Notes
- Storage in Fridge: Keep the cheesecake in the springform pan bottom for support, loosely cover with plastic wrap or airtight container. To prevent wrap sticking to apples, insert toothpicks in surface. Eat within 2-3 days for best quality, up to 5 days still good.
- Freezing: Freeze whole cheesecake or slice first. Wrap with plastic wrap and foil to prevent freezer burn and odor absorption. If freezing slices, freeze them on a parchment-lined tray before wrapping and storing.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg
