Go Back
Caramel Apple Cheesecake
Sarah namedy

Caramel Apple Cheesecake

This caramel apple cheesecake is the ultimate fall dessert: a creamy spiced cheesecake layered over a gingersnap crust, topped with buttery caramelized apples and finished with a drizzle of salted caramel.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 6 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz gingersnap cookies, crushed
  • 4 tbsp unsalted butter, melted
  • 32 oz cream cheese, room temperature
  • 1 cup lightly packed light brown sugar
  • 4 large eggs, room temperature
  • 2 tsp apple pie spice
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp all-purpose flour
  • 1 pinch sea salt
  • 3 large Honeycrisp apples, peeled, cored, and sliced into ¼-inch slices
  • 1 1/2 tbsp unsalted butter
  • 2 tbsp lightly packed light brown sugar
  • 1/2 tsp apple pie spice
  • salted caramel sauce, for drizzling

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • sauté pan
  • Oven
  • refrigerator

Method
 

  1. Preheat oven to 325°F (163°C). Crush gingersnap cookies into fine crumbs using a food processor or rolling pin.
  2. In a medium bowl, mix cookie crumbs with melted butter. Press into the bottom of a 9-inch springform pan.
  3. Bake crust for 8–10 minutes until golden. Let cool while preparing filling.
  4. In a large bowl, beat cream cheese until smooth. Add brown sugar and beat until fluffy.
  5. Add eggs one at a time, then mix in apple pie spice, vanilla, and salt.
  6. Mix in flour until smooth. Pour batter over cooled crust and tap pan to release air bubbles.
  7. Bake cheesecake 55–65 minutes until edges are set and center jiggles slightly.
  8. Turn off oven and cool inside for 1 hour with door ajar.
  9. Refrigerate at least 4 hours or overnight.
  10. Prepare apple topping: melt butter in a pan, add apples and cook 5 minutes until soft.
  11. Stir in brown sugar and spice, cook 3–5 minutes until tender and caramelized. Let cool.
  12. Release cheesecake from pan, place on serving plate. Arrange apples on top and drizzle with caramel sauce.

Notes

Make ahead and chill overnight for best texture and flavor. Serve with extra salted caramel sauce and whipped cream. Store covered in the refrigerator for up to 5 days. For clean slices, dip your knife in hot water and wipe between cuts.