My Famous Caramel Apple Cheesecake

This is my all time favorite recipe, and by far the one I get asked to share most often. A few years ago I was trying to think of a new special/creative dessert. Two of my favorite things are apple pie and cheesecake, so I figured why not combine them? The apple layer is my Mom's apple pie filling so its obviously the best. The cheesecake is a basic recipe I've used for years.

I know the recipe looks complicated, PLEASE don't be intimidated! I promise it's not as bad as it looks. There are a lot of steps but none of them are hard. It will take a good amount of time (maybe 3 hrs start to finish?), but that's because it cooks/cools at each stage so there is a lot of downtime.

Because there are so many steps, I'm breaking it down into a narrative. I'll re-copy the full uninterrupted recipe at the end so it's easier to copy/print.

Carrie’s Caramel Apple Cheesecake

First, get the apple layer ready to go. I think it tastes better if it simmers in the crock pot, but if you are like me and don't plan that far ahead you can also use a skillet. The combination of apples is really important here, the gala/fuji mix gives it a unique flavor. I slice them to about 1/8 inch thick using a mandolin. Also, I've said it before and I'll say it again: cardamom is a unique and expensive spice that is worth every penny, it really makes the dish. I've been working on the same jar for almost 2 years and there is still well over half left, so the $10-12 will be a one time investment. 

Apple Layer:

• 5-6 cups peeled, chopped, thinly sliced apples equal parts Gala and Fuji
• ¾ c white sugar
• 2 tbsp flour
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp allspice
• ⅛ tsp cardamom
• ¼ tsp salt
• 2 tbsp cold butter

Combine all dry ingredients then sprinkle over apples in crockpot and toss. Place butter on top. Cook on high 3 hrs or until apples are soft, stirring once halfway through

Alternate: Combine all ingredients in large saucepan and simmer over low-med heat approx 30 mins until apples are soft and juices thicken

Pre-cooking

Cooked and ready to cool

The apple mixture takes about 30 mins to cool/set, so I usually turn off the heat then start the crust/filling and the timing works out well.
The crust is as straightforward as it gets. I have (finally) learned a reliable trick to prepare the pan so the cake is portable later. I cut a piece of parchment paper about 2" bigger than my spring form pan, then lay it on the base before I attach the rim. It ends up looking something like this:

Crust:

• 1 ½ c graham cracker crumbs
• ¼ c sugar
• ⅓ c melted butter

Combine all ingredients, firmly press into bottom and 1” up sides of spring form pan. Bake at 375 for 8-10 mins. Cool completely

The cheesecake layer is also pretty foolproof, and comes together in the time it takes for the crust to cool. I usually use Neufchatel (1/3 less fat) cream cheese and you really don't lose any quality in the end result. Make sure you don't over mix it, beat just until the texture is uniform.

Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened to room temperature
• ½ c sugar
• ¼ tsp vanilla
• 2 eggs

Mix first 3 ingredients just until combined, then beat in eggs until smooth

Now you just have to put it all together. Spoon the cooled apple mixture into the crust, then pour the cream cheese mixture over it. It might come up higher than the top of your crust, that's completely fine.

Layer 1

Layer 2, ready to bake

Bake at 350 for 35 mins. You might be tempted to open the oven to see/smell it as it cooks, but resist the urge! Opening the oven door will make the cheesecake crack/fall. Allow it to cool completely, then remove the rim of the pan and use the parchment paper to lift it onto your serving surface. This is a "do as I say, not as I do" moment, the cake was still warm when I took the pan apart so the crust/edge fell apart a bit before I snapped a photo. Lesson learned!


Half the fun if this recipe for me is decorating it at the end. I don't think it has any effect on the taste at all, but it looks very impressive when it's done. I arrange pecan halves around the edge to simulate the look of a pie crust, then arrange 5 in a flower/star pattern in the middle. Drizzle the whole thing with caramel and you're done!


Topping:

• 3-4 tbsp store bought carmel ice cream topping
• ½ c whole pecans

And again, uninterrupted:

Caramel Apple Cheesecake

Crust:

• 1 ½ c graham cracker crumbs
• ¼ c sugar
• ⅓ c melted butter

Combine all ingredients, press into bottom and 1” up sides of spring form pan. Bake at 375 for 8-10 mins. Cool completely

Apple Layer:

• 5-6 cups peeled, chopped, thinly sliced apples equal parts Gala and Fuji
• ¾ c white sugar
• 2 tbsp flour
• 1 tsp cinnamon
• ⅛ tsp nutmeg
• ⅛ tsp allspice
• ⅛ tsp cardamom
• ¼ tsp salt
• 2 tbsp cold butter

Combine all dry ingredients then sprinkle over apples in crockpot and toss. Place butter on top. Cook on high 3 hrs or until apples are soft, stirring once halfway through

Alternate: Combine all ingredients in large saucepan and simmer over low-med heat approx 30 mins until apples are soft and juices thicken

Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened
• ½ c sugar
• ¼ tsp vanilla
• 2 eggs

Mix first 3 ingredients just until combined, then beat in eggs until smooth (do not over mix)

Topping:

• 3-4 tbsp store bought carmel ice cream topping
• ½ c whole pecans

Spoon apple layer into prepared crust. Pour cream cheese mixture over apple layer. Bake at 350 for 35 mins until center is set. Cool completely, remove outside of pan. Arrange pecans around outside edge. Drizzle caramel sauce over top.