Caramel Apple Cheesecake gives you the taste of a freshly dipped caramel apple without the mess! With Fall upon us and leaves changing to glorious colors, it just seems like the right time to serve this sweet and delicious cheesecake. I also have a traditional Cheesecake Recipe you may enjoy.
As a kid, I absolutely loved Caramel Apple Pops! I would go through quite a few of these suckers if they were available to me. I still love them as an adult, but sometimes growing up means not sucking on a sucker all day. Apples dipped in lots of gooey caramel is another favorite treat, but they can be a bit cumbersome to eat and leave a sticky mess! Caramel Apple Cheesecake satisfies my taste for both Caramel Apple Pops and Caramel Apples but is much more refined. The fact that I love cheesecake, too, means that this recipe is right up my alley!
Caramel Apple Cheesecake is really quite simple, and the ingredients are easy to find at your local grocery store. There are three main parts to this recipe: the crust, the cheesecake filling, and the topping. I am going to start with the crust. Be sure to preheat your oven to 350°F before you start preparing the cheesecake.
A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. For this classic cheesecake crust, graham cracker crumbs and melted butter were the only two ingredients used!
The butter binds everything together so bits of crust don’t pop up in the cheesecake. No sugar is needed since the sweetness will come from the caramel and apple pie filling.
PRO TIP: When mixing together the ingredients (with a fork) I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see cheesecake recipes that have piles of graham cracker left of the plate, it is usually because they were not coated with butter.
Pour the graham cracker mixture into a 7-inch springform pan. A springform pan is the right choice for cheesecake because it has removable sides. You won’t have to mess up your dessert by trying to get the cheesecake out of the pan! If you do not have a springform pan, I recommend using a disposable pan that you can cut off after your cheesecake is done. A second option would be to line a pan with parchment paper, leaving plenty of the paper hanging over the side. With some help, you and your extra set of hands can carefully lift the cheesecake out of the pan.
Please note, if you use a size other than a 7-inch springform pan, the cooking time may need to be adjusted. You will know when the cheesecake is done when it is set and not jiggly in the middle.
Once you have your graham cracker crust poured into the bottom of your pan, spread the apple pie filling carefully over the crust. In a large bowl, whip the cream cheese until fluffy. Add the sugar, vanilla, and eggs and beat until smooth, which only takes a few seconds. Pour this over the apple pie filling and bake for 50-55 minutes at 350°F. Remember, you want the cake to be set before you take it out to cool.
When a recipe calls for room temperature cream cheese, please use room temperature cream cheese. It really does make a difference! This is one of the most important steps in making sure you have no lumps in your cheesecake. I prefer to let my cream cheese come to room temperature for about 4 hours before using. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. Another trick if you forgot to let your cream cheese get to room temperature is to let it sit in warm water for 10-15 minutes. Be sure to leave it in the foil wrapping if you soak it!
With caramel in the name, we better add some caramel to the recipe! As the cheesecake is cooling, heat up the apple pie filling and caramel in a small saucepan over medium heat. This should only take a minute or so. Then, spoon the mixture evenly over the cheesecake. Put it in the refrigerator to cool until you are ready to serve it. I used a caramel topping I bought from the store, but keep reading if you want to make your own caramel topping!
The sauce has 2 ingredients; caramels and evaporated milk. I have also used half & half, heavy whipping cream, and whole milk in place of the evaporated milk and found them to work just as well.
Simply place caramels and evaporated milk into a saucepan over medium heat and stir until the caramels are melted and the evaporated milk is incorporated. This takes anywhere from 5-10 minutes. Once the sauce is creamy and smooth remove it from the heat.
If you want to make the sauce completely from scratch here is an easy recipe.
Bring brown sugar, butter, and milk to a gentle boil (medium to medium-high heat) and cook until thickened, about 1- 2 minutes. Remove from heat; add vanilla extract, and spoon it over the cheesecake.
I love cheesecake, and I am so glad there are so many varieties out there. Here are some favorites I have made.
Caramel Apple Cheesecake is the perfect fall dessert with a caramel apple flavor!
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