Caramel Apple Crisp Cheesecake

A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert.

I am so excited about this caramel apple crisp cheesecake recipe because it’s the first cheesecake recipe that I’m sharing on Living Lou.

This cheesecake starts as all good cheesecakes do; with a graham cracker crust. A graham cracker crust is essentially graham cracker crumbs and butter, to add a hint of apple crisp flair, I added some cinnamon to the graham cracker crust. This crust is pressed into the bottom of a spring form pan and pre-baked for 10 minutes, then cooled before adding the cream cheese filling.

This month’s What’s Cooking assignment from Kraft is all about apple crisp recipes. When I saw this caramel apple crisp cheesecake on their site, I knew I had to make it and share it with you.

After all, who knows cheesecake better than Kraft? Whenever I have made cheesecake in the past, I’ve made the recipe on the inside of the block of Philadelphia cream cheese, in fact, it’s my go-to recipe. I thought the idea of experimenting with caramel and apples with cheesecake was pure genius. It didn’t take much convincing, sign me up.

How to make an apple caramel sauce

To give a classic caramel sauce a hint of apple flavour, I start by using frozen apple juice concentrate that has been thawed. This gets boiled with sugar instead of water (as you would in a classic caramel sauce). The key is removing the sugar before it starts to burn–I immediately remove it from the heat once it starts to turn an amber colour.

This is when you add in the butter and then whisk in the cream and remaining apple juice concentrate. To add to the apple crisp flavour I add a touch of cinnamon as well.

You’ll see that I also topped mine with some candied pecans, these were a gift from my mom’s friend, but I felt that they were the perfect addition to this caramel apple cheesecake. The recipe calls for peanuts, but I think toasted walnuts would be delicious as well.

Louisa Clements

Yields 4-6 servings

Caramel Apple Crisp Cheesecake

A recipe for caramel apple cheesecake that uses cinnamon and an apple caramel sauce to bring your favourite fall flavours into a decadent and rich dessert.

15 minPrep Time

1 hr, 30 Cook Time

4 hr, 45 Total Time

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5 based on 3 review(s)

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Ingredients

For the crust:
• ⅔ cup graham cracker crumbs
• 2 tablespoon unsalted butter, melted
• ½ teaspoon cinnamon
For cheesecake filling:
• 2-250g pkg, Philadelphia Brick Cream Cheese, softened
• ½ cup sugar
• ½ teaspoon vanilla
• 2 eggs
• ⅓ cup frozen apple juice concentrate, thawed
• candied pecans or other nuts, optional
For caramel topping:
• ½ cup sugar
• 3 tablespoon frozen apple juice concentrate, thawed, divded
• 3 tablespoon unsalted butter
• ¼ cup 35% whipping cream
• ⅛ teaspoon cinnamon

Instructions

1. Heat oven to 350F.
2. Wrap 6" springform pan in a double layer of aluminum foil, over bottom and sides making sure it comes up to the top edges so that the water bath won't leak in.
3. Stir graham cracker crumbs, butter and cinnamon together in a small bowl to form coarse crumbs. Press into the bottom of the prepare pan. Bake for 10 minutes and cool. Place pan in a shallow roasting pan.
4. Turn on kettle with water. Beat cream cheese, sugar and vanilla in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Stir in juice concentrate; pour into cooled crust. Place in preheated oven.
5. Pour boiling water into pan, enough to come up about 1 - 1 ½" up the side of the foil wrapped pan.
6. Bake for 1 hour to 1 hour and 15 minutes or until centre is almost set.
7. Let stand in water bath until water cools completely. Discard foil and refrigerate cheesecake until completely chilled, at least 4 hours or overnight.
For caramel sauce:
8. In a small saucepan bring sugar and 2 tablespoon juice to a boil whisking occasionally to dissolve sugar. Boil for 5 minutes without whisking, but swirl the pan occasionally.
9. Remove from heat and add butter (the mixture will bubble and foam), stir until smooth. Whisk in cream, remaining juice and cinnamon. Cool then refrigerate until chilled.
10. To Assemble:
11. Carefully remove cheesecake from bottom of springform pan, drizzle with caramel sauce and top with nuts (if using).

Notes

Recipe republished with permission from Kraft Canada.

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 12479
% Daily Value*


• Total Fat: 1240 g 1907.69%
• Saturated Fat: 698 g 3490%
• Cholesterol: 3988 mg 1329.33%
• Sodium: 13341 mg 555.88%
• Potassium: 5286 mg 151.03%
• Total Carbohydrate: 158 g %
• Sugar: 123 g
• Protein: 220 g
• Vitamin A: 977.06%
• Calcium: 3583 mg 358.3%
• Iron: 13 mg 72.22%
* Percent Daily Values are based on a 2000 calorie diet.




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Disclosure: This post was sponsored by Kraft Canada – as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating content like this caramel apple cheesecake recipe!