Instructions
- 1
Preheat oven to 175°C (350°F). Wrap the bottom and sides of a 23 cm (9-inch) springform pan tightly with heavy-duty aluminum foil to prevent water bath leakage.
- 2
For the crust: In a medium bowl, combine graham cracker crumbs, 50g (¼ cup) granulated sugar, and melted butter. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly. Reduce oven temperature to 160°C (325°F).
- 3
For the caramelized apples: In a large skillet over medium heat, melt 30g (2 tablespoons) butter. Add diced apples, light brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until apples are tender-crisp and the liquid has thickened, about 8-10 minutes. Set aside to cool completely.
- 4
For the cheesecake filling: In a large bowl with an electric mixer (or stand mixer with paddle attachment), beat softened cream cheese and 200g (1 cup) granulated sugar on medium speed until smooth and creamy, about 2-3 minutes, scraping down the bowl as needed.
- 5
Add eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix. Stir in vanilla extract and sour cream until just incorporated.
- 6
Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (creating a water bath).
- 7
Bake for 65-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour.
- 8
Carefully remove the cheesecake from the water bath, remove the foil, and transfer to a wire rack to cool completely at room temperature. Once cool, refrigerate for at least 6 hours, or preferably overnight, before serving.
- 9
Before serving, spread the cooled caramelized apples evenly over the top of the chilled cheesecake. Drizzle generously with additional caramel sauce and, if desired, sprinkle with a pinch of flaky sea salt.
Baker's Tip
To prevent cracks in your cheesecake, ensure all dairy ingredients are at room temperature. This creates a smoother batter that bakes more evenly, and avoid overmixing the eggs, which can incorporate too much air.
Frequently Asked Questions
Why do I need a water bath for cheesecake?
A water bath creates a moist, even heat environment in the oven, which helps the cheesecake bake slowly and prevents it from cracking. It also contributes to a silky-smooth texture, ensuring the center cooks gently without drying out the edges.
Can I use store-bought caramel sauce?
Absolutely! Using a good quality store-bought caramel sauce is perfectly fine and saves time. For the best flavor, look for a brand with natural ingredients or consider making your own if you have extra time.
How do I know when my cheesecake is done?
The edges of the cheesecake should appear set and slightly puffed, while the very center (about 5-7 cm or 2-3 inches in diameter) will still have a slight jiggle like gelatin when gently shaken. It will continue to set as it cools and chills.
How long does Caramel Apple Cheesecake last?
Stored properly in an airtight container in the refrigerator, this cheesecake will stay fresh and delicious for 4-5 days. For best results, add the apple topping and caramel drizzle just before serving.
About This Recipe
Indulge in a luscious Caramel Apple Cheesecake, featuring a buttery graham cracker crust, creamy vanilla cheesecake, and a dreamy topping of spiced caramelized apples drizzled with rich caramel sauce. A perfect autumn dessert!
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