Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
16 servings (serving size: 1 cheesecake wedge and 1 tablespoon topping)

This creamy cheesecake combines the pleasant tartness of fall apples with the buttery sweetness of caramel to really showcase fall flavors.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.

Step 3

To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.

Step 4

Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.

Step 5

To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.

Step 6

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.

Chef's Notes

Granny Smith apples lend a pleasant tartness, but you can substitute Rome, Braeburn, or your favorite apple variety. Make this cake the night before your gathering.

Ratings & Reviews

cmoz007's Review

Crispy
July 13, 2014
N/A

mlm378's Review

leahmaria60
December 15, 2013
Great apple cheesecake recipe.

th2013's Review

hlazarette
October 19, 2013
N/A

leahmaria60's Review

cmoz007
January 07, 2012
The cheesecake part was tasty. It took me 1hr 25min to actually get it to wear it barely moves in the center and I still think I should have left it in longer. The topping wasn't really that "caramel-apple" tasting and there wasn't enough caramel sauce. I would recommend just buying some caramel sauce from the store.

Betsy53's Review

th2013
November 06, 2011
My husband who doesn't like cheesecake licked the plate, my friend who doesn't eat desserts had seconds & my 2 year old grandson took my plate away! Too say this was a hit is an understatement. Will definitely make again.

SherriRBGR's Review

cashelton
October 10, 2011
I haven't made this yet, and I have a question for the editors or another accomplished cook on here -- can the 1-3/4 cup of sugar in the cake be replaced with Splenda or the Splenda Sugar Blend?

cashelton's Review

Betsy53
September 26, 2011
The caramel took more than 4 minutes to turn golden brown but it came out perfect. I followed the directions and the cheesecake came out perfect. I loved the cinnamon in the cheesecake. It added that something extra. Plus, the caramel sauce really made this complete. I will definitely make this dessert again!

Crispy's Review

SherriRBGR
February 01, 2011
This was exceptionally good. I made it for Thanksgiving a couple of years ago and my husband said that, of all the hundreds of desserts I've made over the years, this was one of the very best. Made it again for this past Christmas and got absolute raves from everyone. I did increase the crust ingredients by 50% the second time.

hlazarette's Review

mlm378
May 10, 2009
The flavors were delicious, but the cake did not hold together well and the sauce was too runny to be considered a caramel sauce.

Afifi514's Review

Vixcancook
November 18, 2008
This dessert was to die for. My friends couldn't believe it was light! I did need to make more crust for the bottom. (Next time I'll double it.) I also loved the topping so much that I'll probably double that part too. Absolutely scrumdiddly!