As the leaves start to paint the trees with vibrant hues of red and gold, and the air turns crisp and chilly, there’s no better way to embrace the beauty of autumn than by indulging in the warm, comforting flavors of the season. And when it comes to fall baking, nothing quite captures the essence of this time of year like a Caramel Apple Crunch Cheesecake!
Recipe tips:
- Use Room Temperature Ingredients: Ensure that your cream cheese, sour cream, eggs, and any other dairy products are at room temperature. This prevents lumps in the batter and results in a smoother cheesecake.
- Prep Your Pan: Grease the sides and bottom of the springform pan or use parchment paper on the bottom to prevent sticking.
- Cool Gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar. Then, cool it at room temperature before transferring it to the refrigerator. Rapid cooling can lead to cracks. Luckily this cheesecake is topped with apples and crumble so if there re cracks you can easily cover them up 🙂
- Chill Thoroughly: Cheesecake needs several hours, or even overnight, to set properly in the refrigerator. Give it enough time to firm up before serving.
- Don’t Open the Oven Door: While baking, resist the urge to open the oven door, as this can cause sudden temperature changes leading to cracks or sinking.
- Avoid Overbaking: The cheesecake should have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools. Overbaking can lead to a dry texture.
Cheesecake is one of those homemade recipes that can seem daunting to make, but truly this is one of the creamiest, best cheesecakes I’ve ever had and it’s a perfect addition to any fall or holiday get together! If you end up trying the recipe please leave a rating and comment below 🙂
Caramel Apple Crunch Cheesecake
This Caramel Apple Crunch Cheesecake the the ultimate fall dessert! It's basically a mash up of creamy cheesecake with caramel apple pie. It's easier than you think to make and perfect for any holiday get together!
Ingredients
For the crust:
- 1 ½ cups Graham cracker crumbs
- 1 tbsp granulated sugar
- 4 tbsp salted butter melted
For the cheesecake:
- 32 oz full fat cream cheese room temperature
- 1 ¾ cups granulated sugar
- 4 eggs room temperature
- ¾ cup sour cream room temperature
- ¼ tsp Diamond Crystal Baking Salt
- 1 tbsp vanilla extract
For the apples:
- 3 large Granny Smith Apples peeled and sliced
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ tsp Diamond Crystal Baking Salt
- 2 tbsp all-purpose flour
- 1 tbsp water
- ½ tsp cinnamon
For the crumble topping:
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- ½ tsp Diamond Crystal Baking Salt
- ½ cup salted butter cubed
Additional ingredients:
- store bought caramel sauce
Instructions
For the crust:
- Preheat the oven to 350 degrees and spray and line the bottom of a 9 inch springform pan with parchment paper. Combine graham cracker crumbs, melted butter and sugar in a medium bowl. Press into the bottom of the pan and refrigerate until needed.
For the cheesecake:
- In the bowl of a stand mixer combine room temperature cream cheese and granulated sugar and beat on medium speed until smooth, about 2 minutes.
- Add in the room temperature sour cream, eggs, salt and vanilla and mix on medium high until smooth. Pour into the pan and place in the oven. Reduce the temperature to 295 degrees and bake for 55 to 60 minutes. Turn off the oven and leave cheesecake inside for 20 minutes. Remove and cool. Chill completely before removing from the pan.
For the crumble:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a food processor combine all of the ingredients and pulse until the mixture resembles wet sand and starts to form clumps. Pour onto the prepared pan and bake for 20-25 minutes, stirring several times until golden brown. Do not worry if it starts to combine, break up when stirring. Remove once golden brown and cool completely
For the apples:
- Peel and slice the apples and place into a sauce pan. Add the rest of the ingredients and cook over medium heat until the apples are tender and the mixture has thickened. Set aside to cool.
For assembly:
- Once the cheesecake and other toppings have cooled completely, top with the cooked apples. Then top with the crumble and right before serving drizzle with caramel sauce. Slice and enjoy! Cover in saran wrap and store in the refrigerator for 3-4 days.