Description
This Caramel Apple Cheesecake is a decadent dessert featuring a crunchy gingersnap crust, a creamy and smooth cheesecake layer, and a warm, syrupy apple topping with caramel drizzle and toasted pecans. Perfect for fall or any occasion where a comforting, spiced dessert is desired.
Ingredients
Crust
- 1 1/2 cups crushed gingersnaps
- 1/4 cup granulated sugar
- 4 tablespoons melted butter
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) blocks cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon pure vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
Topping
- 3/4 cup apple cider
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold butter
- 2 apples, peeled and thinly sliced
- Pinch salt
- Toasted pecans, chopped (for garnish)
- Caramel sauce, for drizzling
Instructions
- Make crust: Preheat the oven to 325°F (163°C). Grease an 8 or 9-inch springform pan with cooking spray. In a large bowl, combine crushed gingersnaps, granulated sugar, melted butter, and kosher salt. Mix well until the crumbs are evenly coated with butter. Press the mixture firmly into the prepared springform pan, spreading it ⅓ of the way up the sides to form an even crust layer. Set aside.
- Prepare cheesecake batter: In a large bowl, use a hand mixer to beat the softened cream cheese with both sugars until smooth and lump-free. Add eggs one at a time, mixing well after each addition to ensure smooth incorporation. Stir in sour cream and vanilla extract until combined. Add all-purpose flour and kosher salt, and beat until just combined. Pour the cheesecake batter evenly over the prepared crust.
- Bake cheesecake: Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven until the center jiggles slightly when shaken, about 1 hour 30 minutes. Turn off the oven and prop open the door. Let the cheesecake cool inside the oven for 1 hour.
- Chill cheesecake: Remove the springform pan from the water bath, unwrap the foil, and refrigerate the cheesecake for at least 5 hours or overnight to set completely.
- Make apple topping: In a large skillet over medium-high heat, combine apple cider, brown sugar, and ground cinnamon. Bring the mixture to a boil and cook until it thickens and reduces by almost half, stirring occasionally. Stir in cold butter until melted and incorporated. Add the peeled and thinly sliced apples along with a pinch of salt. Cook, stirring occasionally, until the apples are soft and coated in a syrupy glaze, about 5 minutes. Let cool slightly.
- Assemble and serve: Spoon the warm apple topping evenly over the chilled cheesecake. Drizzle caramel sauce generously on top and sprinkle with chopped toasted pecans for added crunch and flavor. Slice and serve chilled or at room temperature.
Notes
- Using a water bath ensures the cheesecake cooks evenly and prevents cracks.
- Make sure cream cheese is softened to avoid lumps in the batter.
- Allow the apple topping to cool slightly before adding to the cheesecake to prevent melting the cream cheese layer.
- For best results, chill cheesecake overnight to let flavors meld and texture set.
- To toast pecans, bake in a dry pan over medium heat for 3-5 minutes until fragrant, stirring often.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American