classic cheesecake & apple caramel topping

It’ll take a while, but it’ll be worth it!

Tips

make ahead!

Cheesecake takes at least 8 hours from start to finish. If you want to eat cheesecake for dessert on Sunday, I’d highly recommend making it Saturday. Be sure to allow yourself time, to bake and fully chill your cheesecake.

Water Bath

Cooking your cheesecake in a water bath will help prevent it from cracking and browning. To do this, wrap your springform in foil, before placing it in a roasting pan (or another oven-safe dish that can hold water). Carefully pour warm water into roasting dish, do not get water into the cheesecake.

If you do not (or can not) do a water bath, cook the cheesecake low and slow. Cook at 250F, increase cook time for at least 15 minutes. Follow the same doneness instructions, when the edges are set and the center is giggly.

Slow cooling

Slow cooling, is another tool you can use to keep your cheesecake from cracking. If you have time I recommend a two-step slow cooling process.
1. Turn the oven off, do not open. Let sit for 15-20 minutes. This will finish setting the cheesecake.
2. Crack the oven door open. This will release the steam and allow the cheesecake to come down to room temp. Let sit for 15 minutes. If you did not do a water bath, you can skip this step.

leftovers?

If you find yourself with leftovers apples or caramel, add to your favorite ice cream for a nice little apple treat.

Classic cheesecake with caramel apple topping

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 10 people (9″ cheesecake)

Gather

Graham cracker crust

• 1½ cup graham crackers (about 13-16 crackers), crumbled (like sand) 
• 2 tablespoons of brown sugar
• 7 tablespoons melted, unsalted butter 
  
  Note: Recipe makes thin crust in 9″ springform. If you want to make a thicker crust, you can double the amount of ingredients above or use a smaller diameter springform pan. This may affect cook time

cheesecake

• 32 ounces (908 grams) cream cheese, softened (4 bars)
• 1 cup granulated sugar 
• 1 cup (227 grams) sour cream, room temperature
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 tablespoon lemon or orange zest 

caramelized apples

• 4 large Honeycrisp apples, cubed (about 6-7 cups) 
• 2 lemons (zested and juiced) 
• ⅔ cup brown sugar 
• ⅔ cup white sugar
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon 
• 1 tablespoon cornstarch

caramel

• 1 cup white sugar 
• 6 tablespoons butter 
• ½ cup of heavy whipping cream 

Follow

make crust

1. Preheat oven to 325F degrees. (250F degrees if no water bath)
2. Take a 9-inch springform pan and lay two pieces of foil on a flat surface. Place the springform in the center and tightly wrap in foil. Do not fold foil over and into the springform pan. If it’s too tall, roll and brunch high around the springform. (The foil is being used to prevent water from getting into the pan.) Line bottom of pan with parchment. You can place parchment over the springform disk and clamp the sides around, creating a secure parchment layer over the bottom of the pan
3. Place graham cracker crumbs, sugar and butter into bowl, drizzle melted butter over and mix with rubber spatula. Mixture should look like wet sand. Dump mixture into springform pan, press even layer on the bottom and build crust up at least 1 inch up the pan. Set aside.

make cheesecake

1. Position oven rack to center position. Preheat oven to 325 degrees. Fill a kettle with water and bring to a boil while you make the cheesecake filling 
2. In stand mixture bowl or large bowl, add cream cheese. On medium-low speed, beat until smooth. Scrape the sides so you get all chunks of cream cheese. Be sure not to overmix; you don’t want to put too much air into the cream cheese.
3. Add sugar and whip until combined 
4. Add sour cream and vanilla extract. Continue to beat until combined.
5. If you raised your speed, lower it, and add eggs slowly. Don’t add all at once. Wait until eggs are combined before continuing to add more. When all eggs are combined, mix in lemon zest. 
6. In a large rimmed dish, like a roasting pan or brownie pan, place prepared springform in the center. Slowly pour the cheesecake filling into springform. Place rimmed dish on center rack of oven. Slowly pour in hot water into roasting pan, but be sure not to splash and get any inside of the foil or cheesecake. Bake for 60-75 minutes until center is giggly. Try to refrain from constantly opening the oven. The steam bath helps it evenly cook. If you use a 6- to 8-inch springform, check between 60-65 minutes. If you use a 9-inch springform, check around 70 minutes.  
7. Slow-cooling process: Once your cheesecake is “done” (wavy throughout the middle),  turn off oven. Don’t remove the cheesecake and keep the oven closed. Let sit for 20 minutes. This will finish cooking your cheesecake. Next, open the oven slightly and let sit for an additional 15 minutes. 
8. Take cheescake out the oven and let sit at room temperature until it reaches room temperature. Keep in springform and place in fridge for at least overnight before eating. You can also put this in the freezer.