Q1: What are the absolute most important secrets to a perfect, crack-free cheesecake?

There are three main secrets! First, make sure all of your dairy ingredients and eggs are at room temperature . Second, do not over-mix the batter , especially after you add the eggs. And third, you must bake the cheesecake gently and cool it down slowly. The combination of baking it in a water bath and letting it cool down slowly in the turned-off oven is the ultimate, foolproof method for a beautiful, flawless, crack-free top.

Q2: What are the best apples to use for a baked topping?

For a topping like this, you want to use a combination of apples for the best flavor and texture. A firm-tart apple that will hold its shape, like a Granny Smith , is perfect for structure, while a firm-sweet apple that will soften a bit more, like a Fuji or a Honeycrisp , will create a nice sauce.

Q2: What are the best apples to use for a baked topping?

For a topping like this, you want to use a combination of apples for the best flavor and texture. A firm-tart apple that will hold its shape, like a Granny Smith , is perfect for structure, while a firm-sweet apple that will soften a bit more, like a Fuji or a Honeycrisp , will create a nice sauce.

Q3: My caramel sauce seized up and became hard. What did I do wrong?

This usually happens if your cream was too cold when you added it to the hot caramel, which causes the sugar to rapidly cool and harden. The key is to make sure your heavy cream is hot , as directed in the recipe, before you slowly and carefully whisk it into the finished caramel.

Q4: What is a springform pan, and do I really need one?

A springform pan is a type of cake pan that has sides that can be removed with a latch. For a delicate, tall dessert like a cheesecake, it is highly recommended . It is the only way to release the cheesecake cleanly without having to flip it over, which would destroy it.

Q5: Can I make this cheesecake several days in advance?

Yes, absolutely! Cheesecake is the perfect make-ahead dessert. Its flavor and texture actually improve after a long, uninterrupted chill in the refrigerator. You can bake the entire cheesecake completely up to 3 days ahead of time . Keep it covered in the refrigerator and wait to add the toppings until just before you serve it.

The Ultimate Gourmet Caramel Apple Cheesecake

An elaborate and decadent caramel apple cheesecake featuring multiple homemade components. The dessert has a rich graham cracker and walnut crust. The creamy filling is made from cream cheese, sour cream, and sugars, flavored with orange zest and fresh vanilla bean, and baked in a water bath for a perfect texture. The cheesecake is served with two from-scratch toppings: a warm apple mixture made by cooking sliced apples in a reduced apple juice and brandy syrup, and a rich, homemade apple-caramel sauce.

Author: Grace
Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Total Time: 8 hours 40 minutes (includes extensive cooling and chilling)
Yield: 12-16 servings 1x
Category: Dessert
Method: Baking, Sautéing, Making Caramel
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crust:
8 whole graham crackers
1 cup lightly toasted walnuts
2 tablespoons light brown sugar
5 tablespoons unsalted butter, melted
For the Cheesecake:
1/2 cup plus 2 tablespoons granulated sugar
1 tablespoon orange zest
3 (8-ounce) packages cream cheese, at room temperature
1/2 cup plus 2 tablespoons packed light muscovado sugar
4 large eggs, at room temperature
1 large vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
For the Apple Mixture:
2 cups apple juice
1/4 cup granulated sugar
1 reserved vanilla bean pod
1 tablespoon cold butter
3 Granny Smith apples, peeled, seeded and thinly sliced
3 Fuji apples, peeled, seeded and thinly sliced
1/4 cup apple brandy (e.g., Calvados)
For the Apple-Caramel Sauce:
1 1/2 cups granulated sugar
1/4 cup water
3/4 cup heavy cream
Pinch salt
3 tablespoons apple brandy (e.g., Calvados)
1/2 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F.
Make the Crust: In a food processor, grind the graham crackers, 1/2 cup of walnuts, and brown sugar until fine. Add the melted butter and process until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 8 minutes. Let cool completely.
Make the Cheesecake Filling: Beat the cream cheese in a stand mixer until fluffy. Add the sugars and orange zest and beat until incorporated. Add the eggs one at a time. Mix in the vanilla seeds, vanilla extract, salt, and heavy cream until just combined.
Pour the filling into the prepared crust. Wrap the pan in foil and place it in a large roasting pan. Create a water bath by pouring hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
Bake for about 55 minutes, until the sides are set but the center still jiggles.
Cool the Cheesecake: Turn the oven off, prop the door open, and let the cake cool in the water bath for 1 hour. Remove from the water bath and cool to room temperature for 2 hours. Cover and refrigerate for at least 4 hours or up to 24 hours.
Make the Apple Topping: In a large saute pan, boil the apple juice, sugar, and vanilla bean pod until reduced to 1/2 cup. Stir in the butter. Add the apples and cook until soft and caramelized. Add the apple brandy and cook until reduced by half. Let cool slightly.
Make the Caramel Sauce: In a saucepan, cook the sugar and water over high heat without stirring, until it turns an amber color (10-12 minutes). Meanwhile, warm the heavy cream. Slowly whisk the warm cream into the caramel. Remove from heat and stir in the salt, apple brandy, and vanilla.
To Serve: Top the chilled cheesecake with the warm apple mixture, drizzle with the caramel sauce, and sprinkle with the remaining 1/2 cup of toasted walnuts.

Notes

This is a complex, multi-component recipe perfect for a special occasion. Many components, like the sauces, can be made in advance.
Baking the cheesecake in a water bath (bain-marie) is a crucial step that ensures a creamy, crack-free texture.
The slow cooling process—in the oven, then at room temperature, then in the refrigerator—is essential for the cheesecake to set properly.
Do not stir the sugar and water when making the caramel sauce; simply swirl the pot to ensure even cooking.

Nutrition

Serving Size: 1 slice (1/16 of cake)
Calories: 600-750
Sugar: 60-75 g
Sodium: 250-350 mg
Fat: 40-50 g
Saturated Fat: 25-30 g
Trans Fat: 0 g
Carbohydrates: 65-80 g
Fiber: 2-4 g
Protein: 8-10 g
Cholesterol: 180-220 mg

Find it online: https://www.eatswithsoul.com/caramel-apple-cheesecake/