Description
Apple Cheesecake combines a buttery graham cracker crust, creamy spiced cheesecake filling, cinnamon apples, a crisp oat crumble, and rich caramel sauce. This make-ahead fall dessert is perfect for holidays, family gatherings, or special occasions.
Ingredients
Graham Cracker Crust
1 3/4 cups graham cracker crumbs
1/3 cup granulated sugar
8 tablespoons unsalted butter, melted
Cheesecake Filling
24 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 large eggs, room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
Apple Topping
3 medium apples, peeled and cut into 1-inch pieces
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Crumb Topping
3/4 cup all-purpose flour
3/4 cup brown sugar
1/2 cup quick-cooking oats
1/3 cup unsalted butter, cold
Caramel Sauce
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon table salt
Instructions
1. Preheat the oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan.
4. Bake the crust for 6 to 8 minutes, then reduce the oven temperature to 325°F.
5. Beat the cream cheese until completely smooth, scraping down the bowl as needed.
6. Add the granulated sugar and mix until combined.
7. Beat in the eggs one at a time.
8. Mix in the flour, vanilla extract, cinnamon, nutmeg, ginger, and allspice until smooth.
9. Toss the chopped apples with cinnamon and nutmeg, then set aside.
10. Prepare the crumb topping by cutting the cold butter into the flour, brown sugar, and oats until coarse crumbs form.
11. Pour the cheesecake batter over the warm crust.
12. Scatter the apples evenly over the filling, leaving behind any excess liquid.
13. Sprinkle the crumb topping evenly over the apples.
14. Bake at 325°F for 35 minutes.
15. Turn off the oven without opening the door and leave the cheesecake inside for 1 hour.
16. Remove the cheesecake from the oven and allow it to cool at room temperature for at least 1 hour.
17. Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
18. To make the caramel sauce, spread the granulated sugar evenly in a small saucepan and cook over medium heat while stirring until it melts into a smooth amber liquid.
19. Remove the pan from the heat and immediately stir in the butter until melted.
20. Carefully stir in the heavy cream until completely incorporated.
21. Stir in the vanilla extract and salt, then allow the caramel to cool.
22. Run a thin knife around the edge of the chilled cheesecake and remove the springform pan.
23. Drizzle with caramel sauce, slice, and serve.
Notes
Use room-temperature cream cheese and eggs for a smoother cheesecake filling.
Avoid overmixing after adding the eggs because too much incorporated air can contribute to cracking.
Cool the cheesecake gradually to reduce the chance of cracks.
Do not open the oven door during the 1-hour cooling period.
Leave behind any excess liquid released by the apples before adding them to the cheesecake.
Granny Smith and Honeycrisp apples both work well because they hold their texture during baking.
You can replace homemade caramel sauce with a good-quality store-bought caramel sauce.
Store covered in the refrigerator for up to 5 days.
To freeze, chill completely, wrap tightly, and place in a freezer-safe container.
Thaw frozen cheesecake overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice