Ingredients
Scale
For the Crust:
- Nonstick cooking spray
- 2 cups graham cracker crumbs
- 5 tablespoons salted butter, melted
- 2 tablespoons light brown sugar
For the Cheesecake:
- 1 medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
- 3 tablespoons jarred caramel topping
- 3 (8-oz.) packages cream cheese, softened
- 3/4 cup light brown sugar
- 1 1/2 tablespoons all-purpose flour
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
For the Topping:
- 2 medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
- 1/4 teaspoon ground cinnamon
- 1/2 cup jarred caramel topping
Instructions
- Start by prepping your 8-inch springform pan with nonstick cooking spray. Wrap the outside with a double layer of heavy-duty aluminum foil, this prevents water from seeping in during the water bath. Get your oven heating to 350°F.
- Mix the graham cracker crumbs, melted butter, and 2 tablespoons brown sugar in a medium bowl until everything looks evenly combined. Press this mixture firmly into the bottom and about 1 1/2 inches up the sides of your prepared pan. Bake for 10 to 12 minutes until it turns golden brown. Take it out and let it cool completely, which takes around 30 minutes.
- Turn your oven down to 325°F. Arrange the sliced apple from the cheesecake ingredients in an even layer over the cooled crust. Drizzle those apple slices with the 3 tablespoons of caramel sauce.
- In your stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until it’s smooth and creamy about 2 minutes. Add the 3/4 cup brown sugar and flour, beating until the mixture is smooth, roughly 1 minute. Add the eggs one at a time, beating on low speed just until each one is incorporated. Mix in the vanilla, cinnamon, and salt. Pour this batter over the apples in your pan, spreading it evenly.
- Place your springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath method helps the cheesecake bake evenly.
- Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes. You’ll know it’s done when the center is almost set but still has a slight jiggle. Carefully lift the cheesecake out and place it on a wire rack. Remove and throw away the foil. Let it cool completely at room temperature, about 2 hours.
- Cover the cooled cheesecake and refrigerate until it’s firm at least 8 hours, but overnight works even better.
- While the cheesecake chills, prepare the topping. Put the 2 sliced apples, 1/4 teaspoon cinnamon, and 1/2 tablespoon water in a microwave-safe bowl. Cover tightly with plastic wrap and microwave on high for 3 to 4 minutes until the apples are tender. Carefully remove the plastic wrap and drain off any liquid. Let these apples cool completely.
- When you’re ready to serve, remove the sides of the springform pan and transfer the cheesecake to your serving plate. Top with the cooled apple mixture and drizzle with the remaining 1/2 cup caramel sauce right before serving.
Notes
- Make sure your cream cheese is truly softened, take it out at least 2 hours before starting, or cut it into cubes for faster softening
- Don’t skip the water bath; it prevents cracks and keeps the texture silky
- Use a mix of apple varieties for more complex flavor, Honeycrisp adds sweetness while Granny Smith brings tartness
- Run a thin knife around the edges after baking to prevent cracks as it cools
- For clean slices, dip your knife in warm water and wipe it between cuts
- The cheesecake actually tastes better after sitting overnight, the flavors meld together nicely
- If you don’t have a springform pan, you can use a regular 9-inch round pan, but serving will be trickier
- Jarred caramel works fine, but homemade caramel sauce takes this dessert to another level if you have time
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 38 g
- Sodium: 360 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg