Caramel Apple Cheesecake
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A layered cheesecake starting with a crunchy graham crust baked briefly to hold form. Cream cheese and sour cream whipped thoroughly, eggs folded in carefully to avoid gaps. Baked in a water bath wrapped twice in foil to prevent cracks. Apples cooked with sugars and spices then thickened with cornstarch for a lively topping. Dulce de leche combined with heavy cream warmed to spread easily, adding creamy caramel richness. Pecans chopped and sprinkled last for texture contrast. Timing flexible; watch textures over clock. Substitutions included and kitchen tips to keep the cheesecake intact and luscious.
Prep:
25 min
Cook:
Total:
Servings:
12 servings
#dessert
#cheesecake
#baking
#apple
#caramel
#American cuisine
Crusts baked till just golden, crisp enough for support but not dry. Cheesecake batter whipped just so; no air bubbles to avoid cracks, eggs added slow like coaxing a delicate dance. And water bath? Non-negotiable to keep edges intact, texture creamy. Apples cooked with sugars until glossy, not limp, thickened with cornstarch mixture for perfect topping consistency; touch that lemon to keep brightness alive. Caramel warmed with cream melts silky, spreads without breaking the surface. Final assembly layered, pecans added so that crunch cuts through creamy. Bake, rest, chill. Patience key here; less fuss if you understand the why behind each step.
Ingredients
- 1 1_4 cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 24 ounces cream cheese softened
- 1 cup sour cream softened
- 3_4 cup granulated sugar
- 2 teaspoons cornstarch
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 medium apples thinly sliced
- 1 tablespoon lemon juice
- 1_4 cup water
- 2 tablespoons granulated sugar
- 2 tablespoons packed light brown sugar
- 1_2 teaspoon apple pie spice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 3_4 cup dulce de leche caramel topping
- 1_4 cup heavy cream
- 1_3 cup chopped pecans
About the ingredients
Butter melted can go clarified for stronger toasted notes; graham cracker crumbs can swap with digestive biscuits for a different crunch or flavor. I swapped sour cream once for Greek yogurt — the tang lifts the cheesecake unexpectedly. Coriander can stand in for apple pie spice giving a different aroma profile — experiment but gently. Dulce de leche caramel swap for homemade caramel making makes a mess but taste reward worthy. If no fresh apples, canned apples cut in bigger pieces work but sauce thinner. Drink-ready crust requires no over-mixing dry ingredients, pressing crust while still warm transfers buttery aroma. Keep foil wrapping double thick; water bath leaks ruin texture. Common pitfall: over-mixing eggs—bubbles cause cracks, no, steady hand needed.
Method
Crust
- Oven to 350F straightaway. Line bottom of 9_ inch springform pan with parchment. Spray crust well, no corners dry. Mix melted butter, graham crumbs, sugar, cinnamon in bowl till sticky, clumped. Press firmly bottom of pan flat, edges tidy. Bake about 6_8 minutes; edges browning gently, smell of baked butter. Then drop heat to 320F, no rush.
Cheesecake
- Whip cream cheese and sour cream on medium low speed until velvety, no lumps, about 1 to 1_5 minutes. Add sugar and cornstarch, beat in for a minute to blend but not aerate too much. Slow mixer down to low, add eggs one at a time, just until mixed; no overbeating or bubbles. Add vanilla last; stir briefly. Wrap pan sides twice with foil — this protects from water bath steam, prevents soggy edges.
- Pour batter over crust carefully, lack of bubbles critical here. Place wrapped pan inside deep baking pan, pour 1_5 to 2 inch hot water around it — water bath keeps heat even, stops cracks. Bake at 320F for about 1 hour 25_30 min. Oven off: crack door open a few inches; cheesecake rests in there a good 20_25 minutes, sets slowly, avoids sudden shrink or cracks.
- Cool 30 minutes on rack. Run thin knife gently around edges, free release helps avoid tearing when unmolding. Cover and refrigerate at least 7 hours; overnight better for full set and flavor melding. Take sides off slowly before serving.
Apple Topping
- Toss apple slices with lemon juice, keep apples from browning, fresh bite. In saucepan over high heat, combine apples, water, sugars, apple pie spice. Boil until lively, then simmer medium heat 6_8 minutes, apples tender but holding shape, juice thickening. Mix cornstarch slurry well; stir into hot apples constantly, thickening fast. Remove from heat; cool until no longer hot but not set hard.
Caramel Topping
- Mix dulce de leche and cream in heat-safe container. Microwave 25_30 seconds; stir creamy, spreadable. Spread evenly over chilled cheesecake. Just before serving, spoon apple topping atop caramel, scatter pecans for crunch.
- Note: Watch apple tenderness, not mush. Caramel must stay warm but not runny. If pecans wilt, toast lightly beforehand for aroma boost.
Cooking tips
No rushing the crust bake; look for edges turning darker, smell buttery, not just the timer. Cheesecake batter texture will tell—run a spatula through; it should slowly settle but not drip. Eggs folded one at time—watch for overbeating ‘airy’ batter leads to cracks. Foil wrapped multiple layers avoids water seepage; water bath not just optional but dance partner here. Baking time flexible; tacky center is okay after 1 hour 25 minutes. Oven off and cracked door rest cuts sudden temperature drop, stabilizes cheesecake. Rest out prior to fridge helps condensation not form on crust. Apple topping done when juices thicken and apples a little translucent but hold shape. Cornstarch slurry stirred constantly; lumps happen fast if not careful. Caramel topping warmed just until fluid; if overheat, can separate. Final assembly timing crucial; apples best added last minute to keep texture. Pecans toasted or fresh? Both have merits, toasted deeper flavor, fresh more contrast.
Chef's notes
- 💡 Crust needs right moisture level. Butter melted but not hot. Press crumbs firmly, edges tidy. Bake till smell deep but watch close; quick browning. Cooler oven downshift prevents overbake later.
- 💡 Cheesecake batter - whip cream cheese soft first. No lumps or bubbles. Sugar+cornstarch folded slow, eggs gently one by one. Over mixing traps air, cracks follow. Vanilla last, stir short, no fluff.
- 💡 Foil wrap pan sides double thick. Water bath steam leaks ruin edges, soggy crust kills texture. Use deep pan, pour hot water same temp as oven, 1.5 to 2 inches high. Heat even, cracks drop.
- 💡 Apple topping simmered till thick but slices hold crisp edges. Cornstarch slurry ready to whisk fast once apples simmer slows. Hot syrup thickens instantly. Cool before spreading or topping sets weird.
- 💡 Caramel and cream warmed short in microwave. Watch texture, stir often to stop separation. Spread smooth when still warm, not hot or cool. Pecans toasted or fresh, scatter just before serve for crunch pop.
Common questions
How to prevent cracks in cheesecake?
Mix slow, no bubbles. Eggs folded one at a time. Water bath essential. Chill slow after bake. Foil double wrap sides stops steam leaks. Timing flexible but no overbake.
Can I swap apples for canned?
Use big chunks, expect thinner sauce. Adjust cooking time. Fresh lemon juice still needed to stop browning. Can coriander sub apple pie spice for different aroma, careful usage.
What if crust soggy?
Likely water bath leak or underbaked crust. Press crumbs firmly, bake longer till edges smell buttery, deep color but not burnt. Butter clarified ups flavor, texture better hold.
How to store leftovers?
Cover well. Fridge up to 4 days fine, keeps texture. Freezing possible but topping might separate, best eaten fresh. Bring to room temp before serve to avoid dense mouthfeel.
