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Caramel Apple Cheesecake
Caroline

Caramel Apple Cheesecake

A rich and creamy cheesecake with a gingersnap crust, spiced apple topping, and a drizzle of salted caramel sauce — the perfect fall dessert.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz gingersnap cookies, crushed
  • 4 tbsp unsalted butter, melted
  • 32 oz cream cheese, softened
  • 1 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 tsp apple pie spice
  • 2 tsp vanilla extract or paste
  • 2 tbsp all-purpose flour
  • 1 pinch sea salt
  • 3 Honeycrisp apples, peeled, cored, and sliced
  • 1 1/2 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1/2 tsp apple pie spice
  • salted caramel sauce, for drizzling

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • food processor or rolling pin
  • spatula
  • saucepan or skillet

Method
 

  1. Preheat oven to 325°F (163°C).
  2. Crush gingersnap cookies, mix with melted butter, and press into a springform pan. Bake 8–10 minutes. Cool.
  3. Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in spices, vanilla, salt, and flour.
  4. Pour filling over crust. Bake 55–65 minutes, until edges are set and center jiggles slightly.
  5. Turn off oven, leave cheesecake inside with door ajar for 1 hour. Chill at least 4 hours or overnight.
  6. Cook apples with butter, sugar, and spice until tender and caramelized. Cool completely.
  7. Top chilled cheesecake with apples and drizzle with caramel sauce before serving.

Notes

  • Add nuts to the crust for crunch.
  • Swap apple varieties for different flavors.
  • Store leftovers properly to maintain freshness.