Apple Caramel Cheesecake Recipe
Combine delicious fall flavors, apple and caramel, for a seasonal twist on creamy cheesecake with this contest-winning recipe.
  • Makes: 8 servings
  • Prep Time: 1 hour
  • Cook Time: 1 hour, 25 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Apples contain cholesterol-lowering soluble fiber and are rich in antioxidants.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
  2. In a small bowl, combine cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on a wire rack; do not turn off oven.
  3. In a heavy saucepan over medium-low heat, cook caramels and milk, stirring constantly, until melted and smooth. Pour 1 cup over crust (making sure it doesn’t go all the way to the edges to avoid sticking), and sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.
  4. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour, and fold into cream cheese mixture. Pour into crust.
  5. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake for 50-55 minutes at 350 degrees, or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  6. Reheat reserved caramel mixture; gently spoon over cheesecake. Sprinkle with remaining pecans. Refrigerate overnight.

Tips & Notes

Choose firm, shiny and smooth-skinned apples with intact stems and fresh smell, not musty.

16 COMMENTS

  1. I made this for a special church function and got many raves about how wonderful it is. And it really is! Not to difficult for a cheesecake recipe and a great rich flavor combined with apple. But a small slice is definetly enough!
    Making this again for Thanksgiving. 🙂

  2. Is the baking temp for the cheese cake the same 350 as for the crust? I’m assuming but recipe is unclear. Thanks

  3. Hi Linda,

    Yes, it is. Sorry for the confusion! We’ve updated the recipe to be more clear. Thanks for your question!

    Jessy Yancey
    editor
    Farm Flavor

  4. Hi Kylie,

    The serving size is located at the top of the recipe with the other information including prep and cooking time. The serving size for the cheesecake is 8 servings. Hope this helps!

    Rachel Bertone
    editor, Farm Flavor

  5. I’ve made this a couple times, and it is truly delicious. But I’ve broken my springform pan, or had my cheesecake collapse every time. Can anyone tell me WHEN to take the edge off of the cheesecake? Before the 1 hour chill, after..??? And my cheesecake sets up wonderfully, but if I let my edge on my pan overnight and try to remove it when the cheesecake is cold, or even cool, I end up bending and breaking the edge due to the caramel being so sticky. If I take the edge off in that first hour time, all of my caramel runs out. Can anyone help me?? I have made this probably 6 times and tried different timing on refrigerating and removing the edge, and nothing works. Thank you!!

  6. Hi Bobbi,

    So sorry to hear you’ve had problems with this recipe! I am checking with the recipe developer to see if they have any tips. Will keep you posted!

    Jessy Yancey
    editor, Farm Flavor

  7. Hi Bobbi,

    Okay, sounds like our instructions were misleading. So sorry! Our resident cheesecake expert (who made the one in the photo) says to make sure the caramel on the crust does not touch the edges, and you shouldn’t have a problem. We’re also changing the step that says to add the caramel on top until after you’ve removed it from your springform pan. That’s likely what’s causing it to stick, and since you’ll be refrigerating it overnight, the caramel sauce can go on later in the process. Hope this helps!

    Jessy Yancey
    editor, Farm Flavor

  8. I’m also curious when to take off the pan.. I understand adding the caramel after but don’t know when to take the pan off.

  9. Hi Samantha,

    I think the proper time to remove the pan is in step 5 while it’s cooling – after it’s removed from the water bath, before you add the caramel. Waiting for it to cool should make it easier to remove from the pan.

    Hope this helps!

    Jessy

  10. Thank you so much for your reply!!! This makes so much sense. I went ahead and made this, and it turned out wonderfully. My only problem I had was water got into my pan and into my crust. I thought I was very careful about wrapping the foil around the pan, but it still happened. It didn’t ruin it completely, just made the crust wet.

  11. I can’t wait to try this, it looks so amazing. I love cheesecake, and apples so I am sure it is going to be sensational. My family all have sweet tooth for just about any great dessert, so thank you for sharing, & I can’t wait to try this. I will most definitely give feed back on it. Thanks again…..

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