caramel apple pecan cheesecake
This decadent caramel apple pecan cheesecake is perfect for fall!
As Thanksgiving draws near, many of us will gather around the table with family or friends to share a meal and celebrate our blessings. This is the year to mix things up and add a caramel apple pecan cheesecake to your dessert table, a most welcome addition to the classic fall pies and tarts.
Rich and creamy cheesecake is paired with a press-in cookie crust, warm caramelized-apple topping, caramel drizzle, and a sprinkle of pecans for one sensational Thanksgiving dessert. Perfect for sharing with a crowd and absolute bliss for cheesecake lovers!
Tips for the best cheesecake
Homemade cheesecake is easy to make from scratch. You’ll need a 10-inch springform pan for this recipe, and I highly recommend reading through the recipe completely before beginning.
First make the cookie crust, and bake at 350°F for about 18 minutes or until golden and set. Allow the crust to cool completely and reduce the oven temperature to 325°F while preparing the filling.
For the filling, use room temperature cream cheese, Greek yogurt, and eggs for a smooth and uniform cheesecake batter. Pour the batter over the cooled crust and smooth the top with an offset spatula. Bake at 325°F for 55 minutes, until the edges are slightly puffed and the center wobbles ever so slightly when you bump the pan.
Once the cheesecake is done baking, turn off the oven, prop oven the door, and let the cheesecake cool for an hour – this gradual cooling helps prevent cracks. From there, let the cheesecake cool for 2 hours on a wire rack. When the cheesecake reaches room temperature, cover and chill overnight in the refrigerator.
This cheesecake (without topping) can also be made in advance, wrapped tightly, and frozen for up to a month. Thaw the cheesecake overnight in the refrigerator.
On the day you plan to serve the cheesecake, make the salted caramel sauce and apple topping. When you’re ready to serve, simply remove the sides of the springform pan and transfer the cheesecake to a plate. Top with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.
Caramel Apple Pecan Cheesecake
- Yield: 1 10-inch cheesecake (16 servings)
Ingredients
Crust
- 1 1/2 cups flour
- 6 Tbsp graham flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 10 Tbsp unsalted butter, melted
- 6 Tbsp sugar
- 1/4 cup light brown sugar
Filling
- 24 oz full fat cream cheese, cubed, at room temperature
- 1 cup sugar
- 1 cup plain fat-free Greek yogurt, at room temperature
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 large eggs, at room temperature
Salted Caramel Sauce
- 6 Tbsp light brown sugar
- 3 Tbsp unsalted butter, cubed
- 3 Tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Apple Topping
- 1 Tbsp unsalted butter
- 3 Tbsp light brown sugar
- 4 Honeycrisp apples, peeled and thinly sliced
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1/3 cup pecans, chopped
Instructions
- Preheat oven to 350°F and spray a 10-inch springform pan with nonstick spray. For the crust, whisk together flours, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter and sugars in a medium bowl. Add flour mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake crust for 18 minutes, until golden and set. Transfer to a wire rack to cool completely.
- Reduce oven temperature to 325°F. For the filling, beat cream cheese and sugar in a large mixer bowl at medium speed until smooth and creamy, about 3 minutes. Scrape down bowl with a spatula as needed. Add yogurt, vanilla, cinnamon, and salt, and beat until combined, about 1 minute. Reduce speed to low, add the eggs one at a time, and mix until just incorporated. Pour filling over cooled crust; smooth top with an offset spatula.
- Bake at 325°F for 55 minutes, until the sides of the cheesecake are slightly puffed. Turn oven off, prop open oven door with a wooden spoon, and let cheesecake sit in the oven for 1 hour. Remove cheesecake from oven and cool to room temperature on a wire rack for 2 hours. Run a knife around the top edge of the cheesecake to loosen it from pan; cover and chill overnight.
- For the salted caramel sauce, combine brown sugar, butter, and heavy cream in a heavy saucepan. Bring to a boil over medium heat, stirring constantly until butter has melted completely. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and salt until smooth. Pour sauce into a glass bowl to cool to room temperature.
- For the apple topping, combine butter and brown sugar in a large skillet and melt over medium-high heat. Add apples, cinnamon, and nutmeg, and cook until lightly caramelized and soft, about 5 minutes. Transfer apples to a bowl and cool slightly.
- When ready to serve, remove side of pan and transfer cheesecake to a plate. Top cheesecake with warm apple topping, drizzle with caramel sauce, and sprinkle with pecans.
Notes
Make ahead: Cheesecake (without topping) can be made ahead, wrapped tightly, and frozen for up to a month. Thaw overnight in the refrigerator before serving with topping.
Nutrition
- Calories: 450
- Carbohydrates: 46
Keywords: Caramel, Apple, Pecan, Cheesecake
Craving more cheesecake?
Salted Caramel Cheesecake Bars
Chai Spice Cheesecake Bars
Chocolate Truffle Cheesecake Bars
22 comments
Superb, Laura! Philly Cream Cheese is the BEST! Since it is gluten free, I enjoy using it when I develop gluten free recipes, too. I love your press in cookie crust and that you incorporated graham flour…one of your favorite flours to work with…for added flavor. The Caramel Apple Pecan topping looks divine! Thank you for sharing, my friend! xo
Many people will have either an apple or pecan pie or cheesecake on the table this Thanksgiving but you’ve combined them into one delicious dessert. 🙂
What a lovely addition to any Thanksgiving table this would be! Love cheesecake and especially this Fall version 🙂
Caramel and apples go so well together. I bet this is amazing!
What a fabulous cheesecake! Perfect for the season of apple!
This must be the ultimate fall cheesecake. I bet it’s delicious, we just finished an apple cake covered in cream cheese frosting and I can reassure everyone that the mix of flavors is just divine. Well done!
This cheesecake looks unreal! Pinning 🙂
Absolutely beautiful. I can only imagine how wonderful this tastes. I think I could make everyone of your recipes – thanks!
This is one KILLER cheesecake! I think it could be my new favorite!
This cheesecake looks insanely amazing! Pecans and apples are always a perfect match!
This looks like PERFECTION! I love the combo of two desserts, just what the Thanksgiving table needs! Also, I am a huge fan of Philadelphia Cream Cheese too, it’s all I buy! 🙂
All of these things make me think of Fall or Autumn! It looks decadent and rich 😀
Laura, I LOVE this cheesecake!!!! such a gorgeous and festive caramel apple pecan topping, I LOVE this! perfect for the holidays!
Oh my… xxx
Only you could turn me into a cheesecake fan. This looks amazing!!
Happy 5th to your splendid blog. 🙂
That does look sensational! Love the fresh apple topping, looks like the perfect accompaniment to creamy cheesecake 🙂
I am in love! Cheesecake is one of my favorite desserts and the seasonal flair to this recipe is perfect!
Such a gorgeous cheesecake! Caramel apple is so classic but SO good, and I looove the sound of that crust. Also love how you have added greek yogurt to the cheesecake filling – something I need to try! <3
I can imagine your Thanksgiving feast will end with amazing dessert spreads… 🙂 This cheesecake looks phenomenal. Everything is so beautifully presented!!
This cheesecake looks and sounds perfect Laura! Those apples with that salted caramel sauce look heavenly!
OMG This cheesecake looks amazing! I’ve never tried an apple cheesecake but your recipe did convince me easily 😉
WHAT a beautiful cake! Your presentation is gorgeous and the flavors in this beauty sound heavenly. Have a wonderful Thanksgiving, Laura!