Caramel Apple Cheesecake
This Caramel Apple Cheesecake is infused with rich caramel, topped with tender cinnamon-spiced apple filling, generously drizzled with silky caramel and nestled in a buttery Biscoff cookie crust!
Ingredients
Caramel:
- ½ cup water
- 1 ½ cup granulated sugar
- 2 Tablespoons corn syrup
- 1 cup heavy cream
- 1 teaspoon salt
Biscoff Cookie Crust:
- 2 ½ cup crushed Biscoff cookies (about 35 Biscoff cookies)
- 3 Tablespoons brown sugar
- 4 Tablespoons butter, melted
Batter:
- 32 ounces cream cheese, at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅔ cup caramel (from recipe above)
- ¼ cup cornstarch
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 4 eggs
Apple Pie Filling:
- 2 Tablespoons unsalted butter
- 6 cups peeled and thinly-sliced apples (about 5 medium apples*)
- ⅔ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 Tablespoons cornstarch
- ⅓ cup water
To Decorate:
- Caramel (from recipe above)
- Whipped cream
- ½ cup Chopped toasted pecans
Instructions
Make the Caramel:
- Pour the water into a medium stainless steel saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
- Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
- Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.
Make the Crust:
- Preaheat the oven to 350ºF.
- Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes. Remove and cool slightly.
Make the Batter:
- Preheat the oven to 325ºF. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on high until creamy, about 2 minutes. Add both sugars and continue beating for another 2 minutes. Scrape down the sides of the bowl, add the caramel and continue beating until smooth. Add the cornstarch, vanilla, and salt, and beat until incorporated. Beat in the eggs, two at a time, until combined--try not to overmix.
- Pour batter into the crust, smoothing out the top. Bake cheesecake for 60-70 minutes, or until center appears nearly set when shaken. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then, remove it from the oven and let it cool for another hour before placing it into the fridge. Chill for at least 6 hours (overnight is best).
Make the Apple Filling:
- Melt the butter in a large pan set over medium heat. Add the apples, and toss until evenly-coated in the butter. Stir in both sugars, spices and salt. Bring to a simmer, then cook until apples soften, about 10-15 minutes.
- In a small bowl, whisk the cornstarch and water together.
- Pour the cornstarch liquid over the softened apples and carefully stir. Continue cooking and stirring until filling has thickened. Cool completely.
To Assemble:
- Place cheesecake onto a serving dish or platter. Spoon apple filling evenly on top. Drizzle caramel over the top. If desired, pipe whipped cream along the border of the cheesecake and sprinkle pecans on top. Slice, serve, and enjoy!
Notes
*I used Honeycrisp apples.