Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Cheesecake Factory fans, rejoice! This dense and creamy caramel apple cheesecake will satisfy all your cravings. It's not an exact copy of the famed chain's version—it's better (and you should add it to your fall baking bucket list ASAP). A perfectly baked graham cracker crust is topped with apples and drizzled with caramel before the filling goes in, then more apples and caramel are plopped on top. Bottom line: You get buttery apple-cinnamon flavor with each and every bite. And if that's not an apple dessert dream come true, we don't know what is.
Do I need a springform pan?
With its tall sides and expandable collar, a springform pan is the secret weapon for making beautiful cheesecakes. If you don't have one, invest in one now! There are plenty of inexpensive ones on the market, and beyond cheesecake, you can use a springform pan for all sorts of tarts, deep dish pizza, and even pull-apart pigs in a blanket. If you're in a pinch, you can use an 8-inch round cake pan with tall sides (about 3 inches tall) for this cheesecake, but a springform pan is always best.
What're the best apples for caramel apple cheesecake?
You'll want to use apples that hold their shape relatively well when baked. Two of the best? Honeycrisp and Granny Smith apples. These are the types of apples folks reach for most when baking apple pie, and they're perfect for cheesecake recipes, too. Granny Smith apples are tart and firm. Honeycrisp are on the sweeter side and only slightly less firm than Granny Smith. Choose one of these, or use a mix of both in the cheesecake for contrasting flavors and textures.
Can you cook a cheesecake without the water bath?
Technically yes, but a water bath does wonders at preventing the much dreaded cracks on top. By filling a roasting pan with boiling water to come up the sides of a springform pan, the steam helps ensure that the cheesecake will lift and cook more evenly. It will also prevent the cheesecake from shrinking and collapsing as it cools. Just make sure to wrap the pan tightly with aluminum foil to keep out the water and to avoid a soggy crust.
Are there any shortcuts?
To save on time and effort, this recipe calls for microwaving the apple topping. You’ll get perfectly softened apples without the hassle of sautéing. Purchasing graham cracker crumbs for the crust saves you from having to pull out your food processor.
Can I make this ahead of time?
The cheesecake and apple topping can be baked and prepared a day in advance, chilled separately and assembled just before serving.
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 12 hrs 30 mins
Ingredients
For the Crust:
Nonstick cooking spray
- 2 c.
graham cracker crumbs
- 5 tbsp.
salted butter, melted
- 2 tbsp.
light brown sugar
For the Cheesecake:
- 1
medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
- 3 tbsp.
jarred caramel topping
- 3
8-oz. packages cream cheese, softened
- 3/4 c.
light brown sugar
- 1 1/2 tbsp.
all-purpose flour
- 3
large eggs
- 2 tsp.
vanilla extract
- 1 tsp.
ground cinnamon
- 1/4 tsp.
kosher salt
For the Topping:
- 2
medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
- 1/4 tsp.
ground cinnamon
- 1/2 c.
jarred caramel topping
Directions
- Step 1For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F.
- Step 2In a medium bowl, stir together the graham cracker crumbs, butter, and brown sugar. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.
- Step 3For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce.
- Step 4In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon, and salt. Spread the cheesecake batter into an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan.
- Step 5Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours.
- Step 6Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day.
- Step 7For the topping: While the cheesecake is chilling, In a medium microwavable bowl, combine the apples, cinnamon, and 1/2 tablespoon of water. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.
- Step 8Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
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