Caramel Apple Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
75 grams unsalted butter, melted
03 -
25 grams granulated sugar
→ Filling
04 -
907 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
4 large eggs, room temperature
07 -
2 teaspoons vanilla extract
08 -
120 milliliters sour cream
→ Caramel Apple Topping
09 -
3 medium apples, peeled and thinly sliced
10 -
60 grams unsalted butter
11 -
110 grams packed brown sugar
12 -
1 teaspoon ground cinnamon
13 -
60 milliliters heavy cream
# Step-by-Step Directions:
01 -
Preheat the oven to 165°C. Combine graham cracker crumbs, melted butter, and granulated sugar until mixture resembles wet sand. Press firmly into the base of a 23 cm springform pan. Bake for 8 to 10 minutes until lightly golden. Set aside to cool.
02 -
Beat softened cream cheese on medium speed for 2 to 3 minutes until smooth. Add granulated sugar and vanilla extract; beat for 1 minute. Add eggs one at a time on low speed to avoid incorporating air. Gently fold in sour cream until just combined.
03 -
Pour filling over cooled crust and smooth top. Place springform pan inside a larger pan and add hot water halfway up the pan's side to create a water bath. Bake at 165°C for 55 to 60 minutes until edges are set but center slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
04 -
Melt butter in a saucepan over medium heat. Stir in brown sugar and cinnamon until sugar dissolves and mixture bubbles. Add apple slices and cook for 5 to 6 minutes until tender but firm. Reduce heat and slowly whisk in heavy cream, cooking until sauce thickens and becomes glossy.
05 -
Remove cheesecake from water bath and cool on a wire rack for 30 minutes. Refrigerate uncovered for at least 4 hours or overnight. Before serving, run a thin knife around edges and release springform. Spoon warm caramel apple topping over cheesecake and optionally drizzle extra caramel or sprinkle sea salt.
# Helpful Notes:
01 -
Use room-temperature ingredients to ensure smooth batter and prevent lumps.
02 -
Wrap the bottom of the springform pan with foil to prevent water seepage during the water bath.
03 -
Avoid overmixing eggs to reduce chances of cracks on the surface.
04 -
Chilling the crust before baking helps maintain a crisp texture.