Arrow Created with Sketch. Back to The Recipes Caramel Apple Cheesecake Desserts np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 8 Ratings PRINT Prep Time 25-30 minutes Cook Time 1 hour 50 minutes Serving Yield 12-16 servings There's nothing more complementary than apples and caramel, and marrying them in a dessert yields a dish that's beyond harmonious. In this recipe, the quick caramel sauce gets draped over the main event: cheesecake spiced with a trifecta of ground cinnamon, nutmeg, and clove. With layers of apple pie filling and diced Granny Smith in every bite, it's a perfectly balanced orchestra of flavor. By: Foodness Gracious Ingredients For the crust: 1 3/4 cups graham cracker crumbs 2 tablespoons sugar 1/4 teaspoon cinnamon Pinch of nutmeg 1/4 cup (1/2 stick) butter, melted For the batter: 1 cup apple pie filling, homemade or store-bought 1 Granny Smith apple, peeled and diced 24 ounces cream cheese, room temperature 2/3 cup brown sugar 5 teaspoons all-purpose flour 3 Pete and Gerry’s Organic Eggs, plus 1 yolk, room temperature 1 1/2 teaspoons cinnamon Pinch of nutmeg 1/4 teaspoon ground cloves 2/3 cup heavy whipping cream For the caramel sauce: 1 cup brown sugar 1/2 cup butter 1/2 cup heavy cream Nutritional Information Serv. Size: 1 slice, Servings: 14 Amount Per Serving: Calories 530, Fat Cal. 330, Total Fat 36g (55% DV), Sat. Fat 21g (105% DV), Trans Fat 1g, Cholest. 150mg (50% DV), Sodium 270mg (11% DV), Total Carb. 48g (16% DV), Fiber <1g (3% DV), Sugars 36g, Protein 6g, Vitamin A (25% DV), Vitamin C (8% DV), Calcium (10% DV), Iron (6% DV), Vitamin D (6% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the crust: Step 1 Preheat oven to 350F. Grease the bottom and sides of a 9" springform pan with butter or nonstick spray. Step 2 In a large bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and melted butter. Mix with a fork or spatula until fully combined, then add to springform pan. Step 3 Using a flat bottomed glass, press graham cracker mixture into the bottom of pan, compacting it to create a crust. Set aside. To make the batter: Step 1 In a large bowl, combine diced apple with pie filling. Set aside. Step 2 In the bowl of an electric stand mixer, beat cream cheese, brown sugar, and flour until smooth and creamy. Add eggs and extra yolk one at a time, beating well after each addition. Add cinnamon, nutmeg, and cloves, mixing well to combine. Add heavy cream and mix one final time until batter is unform. Step 3 Add half the batter to prepared springform pan, spreading evenly. Top with half the apple mixture, then repeat with remaining batter and apple mixture for a total of four layers. Step 4 Gently swirl a knife or skewer through the top of the cheesecake, allowing some of the apple mixture on top to sink into the batter. Place cheesecake on a sheet pan and bake in the oven for 1 hour and 50 minutes, or until the surface appears dry but the center is still slightly jiggly. Step 5 Turn off oven, remove cheesecake, and gently run a sharp pointed knife around the rim where the sides meet the pan. Return cheesecake to oven for an additional hour to slowly cool. Once cheesecake is close to room temperature, transfer to fridge and let chill overnight. To make the caramel sauce: Step 1 In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a boil, then reduce heat and let simmer for 4-5 minutes, until golden and slightly thickened. Step 2 Drizzle caramel sauce over chilled cheesecake before serving, or cut cheesecake before topping with caramel to achieve cleaner slices. Notes: Letting your eggs and cream cheese come to room temperature before using them is crucial, and will help your batter come together uniformly with no small cream cheese specks throughout. In a pinch, soften your cream cheese by removing the foil wrapper and microwaving in a small bowl for about 20 seconds. Thanks to its high butterfat and low water content, full fat cream cheese works best for this recipe. Avoid low fat substitutions. To avoid cracks in your cheesecake, let it cool very slowly right in the oven once you've turned it off. Some cracks are unavoidable, but can always be concealed with caramel sauce or whipped cream. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Alice Ricci November 14, 2020 come back and write this recipe down or print it- it sounds out of this world delicious!!! Reply Page 1 Created with Sketch. 1 Reply Deneé@peteandgerrys November 14, 2020 We're so glad you like the recipe, Alice! We certainly think this cheesecake is delicious, and we hope you can give it a try soon. Reply Page 1 Created with Sketch.