This Caramel Apple Spice Cheesecake is the perfect Fall-inspired dessert with every bite. This cheesecake comes completely based with a thick tasty Pecans + Graham Cracker crust, a velvety delicious caramel cheesecake filling and a scrumptious caramelized apple spice glaze on top. Perfect for any day, family gathering, or any special occasion.
Sponsored Post: This post is sponsored by Organic Valley, but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
This recipe is definitely something special to me. Not only was I able to use one of my favorite brands (Organic Valley), but it also features one of my favorite desserts—-cheesecake.
Cheesecake was actually one of the first desserts I ever mastered. Crazy, right? I know. Interestingly enough, it became easier and easier to master with time, although I often used a store-bought crust and canned toppings. Haha. Don’t judge!
Now that I enjoy making my cheesecakes from scratch, I must say that every bite means something!
Not only does it mean that it’s so much more delicious, BUT it means that you truly are able to evolve into something that you never thought you could, once you keep trying and cultivating your skills.
I know—-you must be wondering how did I become so deep over a mere slice of cheesecake? Haha. Sorry. I just wanted to share a little back story and word of encouragement!
So, back to the sweets! OK. I’ve been a real, true lover of cheesecake for years! If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably already aware of how this love even begun.
Moving to NYC at the age of 13 was such a huge transition (in more ways than one), but more importantly, the food was a major transition.
Fast forward to a year or two later, when I first introduced to my first real slice of Cheesecake and never putting down a fork whenever I see one close enough to grab a bite. Haha. Yup. My obsession is that real!
Don’t believe me? Checkout these Delicious Pecan Pie Cheesecake Bites, which are one of my faves! They are an awesome rendition of traditional Southern pecan pie except for the velvety texture of cheesecake.
Oh and then there are these Southerner’s Banana Pudding Cheesecake Bites, which of course pays a great homage to the ultimate dessert that I grew up eating ALL the time—- Banana pudding!
Flashback to last year during my Birthday when I decided to make these Mango Cheesecake + Chocolate Graham Cracker Crust instead of a Birthday Cake, because I just love doing things differently. I definitely have regrets because they turned out perfect!
OK, so can I be honest for sec? I couldn’t be more excited to share this recipe in collaboration with Organic Valley. If you’ve been an avid follower of Orchids + Sweet Tea, then you’re aware that I chose my collaborations with brands VERY carefully, because I want to ensure that they represent this blog’s mission in every way possible.
Honestly, I’d rather turn down a company that doesn’t coincide with what I stand for and of, I often already use Organic Valley products so I can ensure that you’ll love it too.
When it comes to Organic Valley, I enjoy their premium, organic options for the most common ingredients.
Organic Valley has a real commitment to organic and as stated as their mission—-they believe that organic farming is a better, more sustainable way to feed a hungry planet; and they’re always organic.
They believe in more than just making organic products, but rather a better world!
While Organic Valley’s products include milks, protein shakes, grassmilk yogurt, butter, cheese, cream, half & half, cream cheese, egg, and more; I honestly use most of these products from their line ONLY and not from any other brand. They are really my go-to!
As previously mentioned, cheesecake was one of my very first baked desserts that I mastered. While I’ve felt like my Cheesecake Bites are the most perfected, I was super excited to go back to the original version—a whole cheesecake pie with this recipe!
For this Cheesecake, I used my usual go-to Organic Valley eggs as well as their Cream Cheese. Of course, if you’d like to incorporate 1/3 less of the fat, you can always substitute the cream cheese for their Neufchatel Cheese.
It’s super easy to make.
Done in under 45 minutes.
Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip out!
The epitome of DELICIOUS.
Super velvety and smooth.
Jam-packed with Fall Spices!
Did I mention that it’s just TOO GOOD TO PASS UP!?
When it comes to this Apple Cranberry Ginger Lemon Detox Juice, it’s all about the spicy ginger and cranberry flavors paired with the bit of tartness from the lemon and granny apples.
These Homemade Vegan Apple-Cinnamon Pop Tarts are nothing short of flaky, naturally sweet, and bursting with comforting spice flavors, both inside + out and topped with a beautiful Maple frosting.
This Cinnamon Chia Oatmeal with Caramelized Apple is the ultimate healthy + hearty recipe. This Oatmeal is creamy, packed with warm spices, and will surely keep you full all morning!
Now, let’s dig right into this recipe, shall we?
PECAN GRAHAM CRACKER CRUST:
Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch cheesecake pan by lightly greasing it with butter.
Grind the pecans + graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Pecan-Graham cracker mixture, cinnamon, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.
CHEESECAKE + FILLING:
Begin by making the Caramel sauce. Heat the brown sugar in a medium skillet on medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark ‘amber-like’ color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
In the bowl of an electric mixer, mix together on low speed: the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the sour cream and cinnamon, and continue mixing. Lastly, add in the caramel sauce.
Change mixer attachment to a whisk and beat on medium-high speed for 5 minutes or so until completely smooth and lump-free.
Pour the batter into the prepared pan until 3/4 filled. **NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.**
Bake the cheesecake for 35-40 minutes (until center comes out mostly clean when tested with a toothpick or knife), then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecake from deflating. **NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.**
Remove cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting them in the refrigerator for at least an hour.
Once cooled, top with Caramelized Apple Spice topping (See Recipe below) and enjoy.
If you choose to make these Caramel Apple Spice Cheesecake or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Best Caramel Apple Spice Cheesecake.