Ingredients
Scale
For the Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 2 tbsp brown sugar
- 6 tbsp unsalted butter, melted
For the Apple Filling
- 1 1/2 cups chopped apples (approximately 1 medium apple)
- 1/2 tbsp flour
- 1/4 tsp cinnamon
For the Cheesecake Batter
- 4 packages (8 oz each) cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup apple sauce
- 3 large eggs (room temperature)
- 1 large egg yolk
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
For the Caramel Apple Topping
- 3 cups sliced apples (about 3 apples)
- 2 tbsp brown sugar
- 1 tsp cinnamon powder
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Instructions
Step 1: Prepare the Caramel Sauce
- Make Ahead: Prepare the caramel sauce a day or two in advance. Store it in a sealed container in the refrigerator. When ready to use, gently microwave it to soften.
- Reserve Some: Save a portion for drizzling over the finished cheesecake.
Step 2: Graham Cracker Crust
- Preheat Oven: Set your oven to 325°F (163°C).
- Crust Preparation: In a food processor, crush graham crackers into fine crumbs. Combine with brown sugar and melted butter.
- Bake: Press the mixture into the bottom of an 8” or 9” cheesecake pan. Bake for 10 minutes, then allow to cool.
Step 3: Apple Filling
- Combine Ingredients: Mix chopped apples with flour and cinnamon in a bowl. Set aside.
Step 4: Cheesecake Batter
- Cream Cheese Base: Beat softened cream cheese until creamy. Add both sugars and beat until smooth.
- Add Sour Cream and Applesauce: Mix in sour cream and apple sauce, followed by cinnamon.
- Incorporate Eggs: Add eggs one at a time, mixing gently to avoid over-mixing, which can cause cracks.
- Final Touches: Stir in the egg yolk, vanilla, salt, and mix until combined.
Step 5: Assemble the Cheesecake
- Layering: Pour a quarter of the batter over the cooled crust. Add half of the apple filling, then another quarter of the batter followed by caramel sauce.
- Repeat Layers: Continue layering until all ingredients are used, finishing with a layer of batter on top.
- Swirl: Drizzle caramel sauce on top and swirl gently with a spatula.
Step 6: Baking Process
- Water Bath: Wrap the bottom of the pan with foil and place it in a larger roasting pan. Fill the roasting pan with hot water to create a water bath—this prevents cracking.
- Bake: Bake for 60-75 minutes. The center should jiggle slightly when done.
- Cool Down: Turn off the oven and leave the cheesecake inside for an additional hour. Then refrigerate for at least 6 hours, or overnight for best results.
Step 7: Apple Caramel Topping
- Cook Apples: In a saucepan, cook sliced apples with brown sugar, cinnamon, and lemon juice for about 10-15 minutes until softened.
- Thicken: Mix cornstarch with water and add to the apples, cooking until thickened. Cool in the fridge.
Step 8: Serve
- Final Assembly: Once the cheesecake is chilled, remove from the pan and top with the apple mixture and additional caramel sauce before slicing.
Notes
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter.
- Avoid Over-Mixing: When adding eggs, mix just until incorporated to prevent cracks.
- Water Bath: This is key to a creamy cheesecake without cracks. Make sure to use hot water to maintain a steady temperature.
- Cooling Time: Letting the cheesecake cool in the oven helps prevent sudden temperature changes that can lead to cracks.
- Prep Time: 1 hour
- Cook Time: 1 hour