January 7, 2024
Cheesecake Factory fans, rejoice! This dense and creamy caramel apple cheesecake will satisfy all your cravings. It's not an exact copy of the famed chain's version. It is better, and you should add it to your fall baking bucket list ASAP! A perfectly baked graham cracker crust is topped with apples and drizzled with caramel before the filling goes in, then more apples and caramel are plopped on top. Bottom line: You get buttery apple-cinnamon flavor with each and every bite. And if that's not an apple dessert dream come true, we don't know what is.
This recipe is written by Georgia Goode, and appears in thepioneerwoman.com
About Georgia Goode
Georgia Goode is the Senior Food Editor/Writer at ThePioneerWoman.com. When she’s not editing recipes and sneaking bites from the test kitchen, you can find her scouting out the best eats around town and dreaming up dinner party menus with friends.Â
About Ree Drummond, The Pioneer
Woman
Welcome to The Pioneer Woman! If you’ve been here before, you may notice that things look a little different. I’m usually the one who’s resistant to change, but this is a change I am so excited about. I started this website completely on a whim, and it evolved into something I never could have imagined. Fifteen years later, I can’t believe I’m still here. This brings me to my big announcement! I have been working hard to reimagine this website. Along with a great team of editors, we'll bring you a whole bunch of new content, including recipes, shopping tips, design ideas, and more. Of course, I will be here continually telling stories of my cute husband, and sharing pictures of the dogs, the ranch, and all the things I’m cooking. I can’t wait to see what’s to come. Welcome to my new frontier!
COURSE: Dessert
CUISINE: American
YIELDS: 8 - 10 serving(s)
PREP TIME: 30 mins
TOTAL TIME: 12 hrs 30 mins
AUTHOR: Georgia Goode at thepioneerwoman.com
INGREDIENTS:
FOR THE CRUST:
Nonstick cooking spray
2 c. graham cracker crumbs
5 tbsp. salted butter, melted
2 tbsp. light brown sugar
FOR THE CHEESECAKE:
1 medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
3 tbsp. jarred caramel topping
3 8-oz. packages cream cheese, softened
3/4 c. light brown sugar
1 1/2 tbsp. all-purpose flour
3 tbs. large eggs
2 tsp. Vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
FOR THE TOPPING:
2 medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
1/4 tsp. ground cinnamonÂ
1/2 c. jarred caramel topping
DIRECTIONS:
For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F.
In a medium bowl, stir together the graham cracker crumbs, butter, and brown sugar. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes.
For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce.
In the bowl of stand mixer fitted with a paddle attachment, beat the cream cheese on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon, and salt. Spread the cheesecake batter into an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan.
Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours.
Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day.
For the topping: While the cheesecake is chilling, In a medium microwavable bowl, combine the apples, cinnamon, and 1/2 tablespoon of water. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely.
Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Or, you can just leave it in the same dish that you cooked it in. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving. Enjoy!
NUTRITION:
Calories 519
Fat 35 g
Saturated fat
19 g
Trans fat 1 g
Cholesterol 140 mg
Sodium 449 mg
Carbohydrates 43 g
Fiber 2 g
Sugar 34 g
Protein 7 g
Vitamin D 0 mcg
Calcium 116 mg
Iron 1 mg
Potassium 223 mg