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Pioneer Woman caramel apple cheesecake is a dense, creamy fall dessert with a graham cracker crust, cinnamon apples and caramel that comes together in 12 hours 30 minutes. Try this easy fall cheesecake for Thanksgiving, Christmas or a cozy potluck, since it's make-ahead and chills overnight.
Bake the cheesecake in a water bath with the springform pan wrapped in a double layer of foil, because the steam cooks it gently and evenly. Skip it and you risk cracks across the top, a shrunken center and a soggy crust.
Layering apples and caramel under the filling puts fruit in every slice, instead of leaving it all on top. Microwaving the topping apples with cinnamon and a splash of water also softens them in minutes, so you never have to stand over a skillet.
What you need for this recipe
Nordic Ware 9-inch springform pan
The tall sides and release collar let the cheesecake come out whole for slicing.
Buy on AmazonKitchenAid Artisan 5-quart stand mixer
The paddle attachment beats the cream cheese smooth without whipping in too much air.
Buy on AmazonCuisinart 16-inch roasting pan with rack
It holds the springform pan and the boiling water for the water bath.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Caramel Apple Cheesecake
Course: DessertCuisine: AmericanDifficulty: Medium8
servings30
minutes1
hour30
minutes649
kcalA buttery graham crust holds a dense, silky cinnamon filling over a hidden layer of apples and caramel. After a long chill it slices clean, and the soft spiced apples and glossy caramel go on right before you serve.
Ingredients
2 c. graham cracker crumbs
5 tbsp. salted butter, melted
2 tbsp. light brown sugar
1 medium Honeycrisp or Granny Smith apple, peeled, cored and thinly sliced
3 tbsp. jarred caramel topping
3 8-oz. packages cream cheese, softened
3/4 c. light brown sugar
1 1/2 tbsp. all-purpose flour
3 large eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. kosher salt
2 medium Honeycrisp and Granny Smith apples, peeled, cored and thinly sliced
1/4 tsp. ground cinnamon
1/2 c. jarred caramel topping
Directions
- Prep the pan: Spray an 8-inch springform pan with nonstick cooking spray, then wrap the outside with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F while you make the crust.
- Bake the crust: Stir 2 cups graham cracker crumbs, 5 tablespoons melted salted butter and 2 tablespoons light brown sugar together in a medium bowl. Press it into the bottom and 1 1/2 inches up the sides of the pan, then bake for 10 to 12 minutes until golden. Cool it completely for about 30 minutes.
- Layer apples and caramel: Reduce the oven to 325°F, then arrange 1 sliced apple in an even layer in the cooled crust. Drizzle the 3 tablespoons caramel topping over the apples.
- Mix the filling: Beat 3 packages softened cream cheese in a stand mixer with the paddle on medium for about 2 minutes. Add 3/4 cup light brown sugar and 1 1/2 tablespoons flour, then beat for 1 minute until smooth. Add 3 eggs one at a time on low, mixing just until combined.
- Season the batter: Beat in 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Spread the batter over the apples in an even layer.
- Set up the water bath: Place the springform pan in a roasting pan, then carefully pour in boiling water to come halfway up the sides of the springform. The foil keeps the water out of the crust.
- Bake the cheesecake: Bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes, until the center is almost set and jiggles just slightly. Lift it onto a wire rack, remove the foil, and let it cool completely for about 2 hours.
- Chill overnight: Cover the cooled cheesecake and chill for at least 8 hours or up to 1 day. That long rest is what makes it firm enough to slice cleanly.
- Cook the topping apples: While it chills, combine 2 sliced apples, 1/4 teaspoon cinnamon and 1/2 tablespoon water in a microwavable bowl and cover tightly with plastic wrap. Microwave on high for 3 to 4 minutes until tender, then pour off any liquid and let them cool completely.
- Top and serve: Remove the sides of the pan and set the cheesecake on a rimmed serving plate. Pile on the cooled apples, then drizzle 1/2 cup caramel topping over everything just before serving.
Tools for this recipe
- Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Cuisinart 16-inch roasting pan with rack, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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FAQs
Can I swap the graham crackers for another crust?
Crushed gingersnaps or vanilla wafers work well here, because both carry spice and sweetness that go with apples and caramel. Use the same amount of crumbs and keep the butter and brown sugar so the crust still holds together.
How long does caramel apple cheesecake keep in the fridge?
Wrapped well, the plain cheesecake keeps for a few days in the fridge. Add the apples and caramel only to the slices you're serving, since the topping makes the surface wet if it sits.
Can I use jarred apple pie filling instead of fresh apples?
I'd stick with fresh apples, because pie filling is runny and the pieces are soft, so the layer under the batter turns mushy. Sliced apples keep a little bite even after baking.
Why did my cheesecake crack on top?
Cracks usually come from skipping the water bath, overmixing the eggs or cooling the cheesecake too fast. Beat the eggs on low just until combined and let it cool completely on the rack before it goes in the fridge.
Do I have to soften the cream cheese first?
Yes, because cold cream cheese leaves small lumps that never beat out, and a lumpy batter bakes up grainy instead of silky. Leave the blocks on the counter until they feel soft when pressed.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Nordic Ware 9-inch springform pan, KitchenAid Artisan 5-quart stand mixer, Cuisinart 16-inch roasting pan with rack.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
