Cheesecake with Caramel Apple Topping

5 from 2 votes

Two desserts in one with this Cheesecake with Caramel Apple Topping! This dessert combines a creamy cheesecake and a warm apple pie filling.

Prep Time20

Cook Time55

Idle Time1

Total Time2 15

Course: Desserts

Cuisine: American

Keyword: Cheesecake with Caramel Apple Topping

Servings: servings

Calories: 539kcal

Author: Lois

Get Recipe Ingredients

Prepare a springform pan lined with parchment paper on the bottom and around the sides.
Mix graham cracker crumbs with the melted butter and brown sugar together.
Press into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the cheesecake filling.
Set aside to prepare cheesecake filling.

Preheat oven to 325°F. Beat cream cheese until smooth, then add sugar, salt, and flour.
Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
Remove the springform pan from the freezer and pour the filling into the pan. Use a rubber spatula to smooth the top.

Before adding the cheesecake to the oven, create a water bath by placing a large roasting pan with about 2 inches of hot water on the oven rack. Wrap the springform pan in aluminum foil and then place it inside the roasting pan. Make sure the water level remains consistent throughout baking.
Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking in the oven for another hour.
Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.

Melt butter in a skillet over medium heat.
Once it melts, add the chopped apples, brown sugar, white sugar, nutmeg, cinnamon and salt. Mix together over the heat until combined.
Then add in the vanilla, lemon juice, and cornstarch, mixing again until combined. Let the apples cook for about 10 minutes, stirring every few minutes until it thicken and the apples soften.
Once the cheesecake has chilled, remove from the fridge and top with this apple topping.Finish by drizzling with caramel sauce and topping with fresh chopped pecans.

A water bath helps cheesecakes bake more evenly and prevents them from cracking by creating a humid and gently heated environment in the oven. This leads to a smoother, creamier cheesecake.
Make sure the water level remains consistent throughout baking.
Lining your springform pan with parchment paper is a simple trick with big benefits for cheesecake baking!
It prevents the cheesecake and crust from sticking, making it easier to remove and serve.
The parchment also protects the crust from over-baking and simplifies cleanup.