Caramel Apple Pecan Cheesecake is a caramel cheesecake topped with cooked apples and pecans tossed in caramel sauce.
The other day I decided to have a little fun and count how many cheesecake-related recipes I had on the blog and how many blocks of cream cheese I’ve used. The answer: 38 recipes and 63 blocks of cream cheese (not including any recipe testing/redos or any non-cheesecake recipes using cream cheese). Needless to say, I use a ton of cream cheese (and somehow I still use more butter than that). Now the count is up to 39 recipes and 66 blocks of cream cheese with this Caramel Apple Pecan Cheesecake. Last month I brought you a no bake caramel apple cheesecake. This month, I wanted to bake a full-sized cheesecake that screamed fall. Since October also means going to the local apple festival, I knew I would have tons of apples to use in my baking. What goes better with apples than caramel? Funny thing is I actually hate caramel apples on a stick but love the flavor combination. It’s mainly a texture thing; the apples in this cheesecake are much softer and easier to eat. Plus this is cheesecake. Everything is better when you add cheesecake to it.
I’ve talked about going to a local apple festival pretty much every year on this blog (you can read last year’s recap). This year was no different except it was much, much colder to the point where I wish I had gloves! We didn’t even get ice cream with our apple dumpling because it was that cold outside. A few cups of hot apple cider was definitely in order. We left with a bushel of freshly picked apples and quarts of freshly pressed apple cider.
I actually almost didn’t make this cheesecake because I couldn’t decide how to add the apples. I didn’t want to fold apples into the batter. I thought about arranging apple slices on top in a pretty, circular pattern, but I didn’t want the apples to be raw. I decided to cook them in the skillet for a few minutes then arrange on top, but that idea flopped, so I just piled the apples on top. I also added caramel sauce to the cheesecake itself to tie the base and topping together.
Oh and can we talk about spoons for a minute? All of my life, I’ve eaten cheesecake, pies, and cake with a spoon, yet I was told recently that everyone uses forks. Forks? For cheesecake? I don’t get it. It’s creamy. Why wouldn’t you use a spoon? And pies and cake – they come with ice cream. How do you eat ice cream with a fork? So tell me in the comments below – are you Team Spoon or Team Fork?
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Caramel Apple Pecan Cheesecake
Yield: 12
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/3 cup (5 1/3 tablespoons) unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup caramel sauce (homemade or store bought)
- 1 large apple, peeled, cored, and sliced 1/8-inch thick
- 1 tablespoon unsalted butter, softened
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350F. Have an 8 1/2-inch or 9-inch springform pan ready.
- In a medium bowl, mix together the graham cracker crumbs and 1/3 cup melted butter. Press into the bottom and up the side of the pan. Place on a cookie sheet and set aside.
- In a large bowl, beat together the cream cheese and sugar until smooth. Add the eggs one at a time, beating after each addition. Beat in vanilla and 1/2 cup caramel sauce. Make sure there are no lumps because they will remain after baking.
- Pour the batter into the pan. Bake for 35-40 minutes or until the center is almost set (it will still jiggle but the top should be solid when you touch it. If your oven is older, you may need to bake another 5 minutes; however, don't bake it too long or it'll crack on top). Cool for 10 minutes on a wire rack. Take a knife and run it around the edge of the pan to loosen it. Let cool on wire rack for an hour then refrigerate at least 4 hours or overnight.
- Right before serving, make the caramel apple topping: In a large skillet, melt the 1 tablespoon butter. Add the apples and pecans. Cook for 5 minutes or until the apples start to soften. Add the remaining 1/4 cup caramel sauce and stir. Remove from the heat and cool 15 minutes. Remove the top part of the springform pan and spoon the apples on top of the cheesecake. Serve immediately. Store in the refrigerator in an airtight container for up to 1 week.
Source: Adapted from Taste Of Home
You May Also Like These Fall Recipes
No Bake Caramel Apple Cheesecake Parfaits
No Bake Caramel Swirl Apple Butter Cheesecake
Caramel Apple Sugar Cookie Pizza
Leslie says
I am team “whatever is clean”! If I am out of forks, then a spoon it is! If I am out of spoons, then forks it is! I don’t have a preference and I truly never gave the debate a thought before now. I guess I will have to pay more attention to who typically grabs the forks v spoons now :)
Carla says
Ha I love your thinking ;)
Anita at Hungry Couple says
Um, yeah. Want. Big time.
Carla says
Um, yeah me too ;)
Carol at Wild Goose Tea says
Gosh too cold to have ice cream on your apple dumplings! Girl that is COLD. You took some great shots for this post. The main presentation for the cheesecake was reminded me of oil still lifes. You know I hear you about the spoon, but I would automatically grab a fork. Now I will second guess myself every time I have cheesecake. Ha!
Carla says
Yes, THAT cold. I’m totally cool with eating ice cream in the winter (indoors, of course), but being outside where my hands were almost numb. Yea, no ice cream that day.
Linda | Brunch with Joy says
I can imagine how cold it must be. The weather here is still warm that we’re in our 80s yesterday. Your cheesecake definitely looks mouthwatering and I’m grabbing my spoon this time. :)
Carla says
80s?! Wow still warm! It’s been in the 60s lately although that day at the apple festival was much colder.
Erin @ The Almond Eater says
66 blocks of cream cheese…. that’s quite impressive! And YES I eat cheesecake with a fork so who’s the weirdo now? ;)
Carla says
Well you don’t like ranch dressing, so I’ll eat my cheesecake with a spoon and you can go be ranch-less :D
Thalia @ butter and brioche says
A caramel and apple chessecake sounds seriously delicious.. loving the pecan and apple topping especially. Great recipe!
Carla says
It is definitely one of my new favorite cheesecakes. Thanks, Thalia!
Nancy @ gottagetbaked says
Whoa mama, this cheesecake is amazing, Carla! That thick crust (my favourite part of cheesecake), that creamy filling, that delectable topping…I love everything about this. To answer your question, I’ll use whatever I have to do get cheesecake in my mouth: spoon, fork, chopsticks, hand. It’s all good!
Jennifer Farley says
It looks amazing :)
Meriem @ Culinary Couture says
This looks SO good, I cant wait to try it!
Medeja says
Gorgeous.. just gorgeous!
Erin @ The Spiffy Cookie says
Caramel cheesecake!? Excuse me while I swoon.
Gina L. says
This has become by far one of my favorite recipes and has become a fan favorite. Everyone always “oooooohs” and “ommmgggggs” while they eat it. I’m actually making it AGAIN tonight for my mother in law’s birthday. Carla, thank you for making me look like the best baker ever.
Carla says
That’s awesome! Glad everyone is enjoying it!
Cynthia Thornlow says
I’ve been looking through these recipes and have come to the conclusion that a plain cheesecake is best but have topping to serve on top. I like the caramel/apple idea. I’d have it warmed up to drizzle over the top, making the apple in smaller pieces. And those seedless jams by Smuckers are great for warming up to drizzle over it too. Blackberry, Raspberry or Strawberry, maybe add a drizzle of a flavored liqueur in the jam…?
Carla says
Love your ideas! You can even have a cheesecake party and offer all kinds of choices for toppings.