Best Caramel Apple Spice Cheesecake

Slice of Caramel Apple Spice Cheesecake with the end cut off.

5 from 18 votes

Best Caramel Apple Spice Cheesecake

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 apple spice glaze on top.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Keyword: apple, apples, baked, caramel, cheesecake, cinnamon, classic, cream cheese, crust, dessert, easy, fall recipe, fluffy, holidays, homemade, indulge, pecans, pie, plant-based, recipe, spices, sweet, traditional, vegetarian

Servings: servings

Calories: 647kcal

Author: Shanika

Ingredients

GRAHAM CRACKER CRUST:

2 cups Graham crackers, chopped (About 12-14 Graham Crackers)
3 Tbsps organic brown sugar
1 teaspoon ground cinnamon
3 Tbsps unsalted butter, melted + more, if needed

CHEESECAKE + FILLING:

16 ozs. organic cream cheese, softened at room temp. (That's 2 packs!)
¾ cup organic cane sugar
4 Tbsps organic all-purpose flour
2 tsps vanilla extract
2 large organic eggs, at room temp.
3 Tbsps low-fat or full-fat sour cream
¼ teaspoon finely-ground sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 medium Granny smith apple, peeled + chopped

CARAMELIZED APPLES:

2 medium Granny Smith apples, peeled + sliced in wedges
3 Tbsps unsalted butter
4 Tbsps organic brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon allspice
pinch of sea salt

HOMEMADE CARAMEL SAUCE:

1 cup organic brown sugar
6 Tbsps unsalted butter, cut into cubes
½ cup organic heavy whipping cream
pinch of finely-ground sea salt

US Customary - Metric

Instructions

PECAN GRAHAM CRACKER CRUST:

Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
Grind the 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 Graham crackers, cinnamon, brown 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:

In the bowl of an electric mixer, mix together on low speed: the cream cheese, 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 spices and continue mixing until combined.
Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth. Fold in chopped apples.
Pour the batter into the prepared pan until ¾ 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.
In the meantime, make the caramelized apples and caramel sauce.

HOMEMADE CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over 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.

CARAMELIZED APPLE TOPPING:

In a medium saucepan over medium-high heat, add the butter and heat until melted. Add the brown sugar, cinnamon, nutmeg, allspice, and sea salt and stir until combined and everything begins to bubble a bit, about 2-3 minutes.
Add the sliced apples and toss until well coated and cook for 8-10 minutes, until tender and the sauce has thickened. Remove from heat.

ASSEMBLY:

Once done, remove the cheesecake from the oven and allow it to continue to cool for another 15-20 minutes, before putting it in the refrigerator for at least an hour.
Once cheesecake has fully chilled, top with caramelized apples, and caramel sauce. Slice and enjoy.
Bon Appetit!

Notes

STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.

Nutrition