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caramel apple cheesecake

Apple Cheesecake

Rich and creamy fall-spiced cheesecake layered with caramelized apples and a buttery cookie crust.

Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
YIELD 1 9-inch cake

Ingredients

Cookie Crust

  • 1 ½ cups (150g) graham crackers, digestive biscuits, or vanilla wafer crumbs (pulse in a food processor until finely ground)
  • 2 tablespoons granulated sugar
  • 4 ½ tablespoons (65g) unsalted butter, melted

Caramelized Apple Layer

  • 3 medium apples
  • 1 ½ tablespoons lemon juice
  • 3 tablespoons (42g) unsalted butter
  • 4 ½ tablespoons (55g) granulated sugar
  • 3 tablespoons (45 ml) heavy cream

Cheesecake Filling

  • 3 cups (680g) full-fat cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup (120 ml) sour cream or heavy cream
  • 4 large eggs, at room temperature
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 tablespoon cornstarch
  • Caramel Sauce for garnish (optional)

Instructions

  1. Make the crust: Preheat oven to 350°F/180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil, then repeat with another piece. This will ensure that water from the bath doesn’t seep into the cake.

  2. In a medium bowl, mix together crumbs and sugar until combined. Add melted butter and mix until combined and moistened. Press mixture into the bottom of prepared pan to form an even layer of crumbs. Bake for 8-9 minutes until golden brown. Allow to cool completely on a wire rack. Meanwhile, prepare the caramelized apples and reduce oven temperature to 325°F/160°C.
  3. Make the caramelized apples: Peel the apples and cut them into chunks, about ½-inch in size. In a bowl, evenly coat the apples with the lemon juice.

  4. In a large heavy skillet over medium-low heat, melt butter. Add the apples and and sauté for two minutes. Sprinkle the sugar over the apples and cook for another 2-3 minutes until the apples appear golden brown, stirring frequently. Add the heavy cream and continue to cook until the apples are tender, about 7 minutes. Set the apples aside to cool.

  5. Make the cheesecake filling: In a mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add granulated sugar and beat until blended. Scrape down the sides and bottom of the bowl as necessary. Add vanilla extract and sour cream or heavy cream and combine. Then, add the eggs one at a time and beat until fully combined. In a small bowl, whisk together the spices and cornstarch. Add to the filling and combine.

  6. Evenly layer the cooled caramelized apples over the cooled crust, leaving any extra juices behind. Leave about ½-inch rim of empty space around the edges of the crust so the apples do not show around the edges of the cheesecake. Then, slowly pour batter over apples and spread evenly. Place the pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides. Make sure the water does not go above the top of aluminum foil so water doesn't leak in. Place gently in the oven and bake for 60-70 minutes until the sides are set but the center is still slightly wobbly.

  7. Remove the cake pan carefully from the water bath, and place on a wire rack. Let the cake cool slightly, then run a knife around the sides of the pan. Let the cake cool completely. Cover the cake with plastic wrap and refrigerate overnight or for at least 12 hours.
  8. Cheesecake will keep in the refrigerator for up to 5 days.