Caramel Apple Cheesecake

Serving 8 people

125 min


  • apples 4 medium apples (I like to mix them: 2 Gala apples, 2 Granny Smith apples), washed, cored, sliced
  • brown sugar 1/2 c brown sugar
  • cream cheese 3 8oz. packages of cream cheese, softened
  • eggs 3 well-beaten eggs
  • flour 2 Tbsp all-purpose flour
  • graham crackers 1 1/2 c finely crushed graham crackers
  • granulated sugar 1 Tbsp granulated sugar
  • greek yogurt 1/2 c Greek yogurt (I used 2% Plain Chobani) or sour cream
  • ground cinnamon 1 tsp ground cinnamon
  • ground cloves 1/4 tsp ground cloves (or nutmeg)
  • heavy whipping cream 1/2 c heavy whipping cream
  • milk 1 Tbsp milk
  • unsalted butter 6 Tbsp unsalted butter
  • vanilla extract 1 tsp vanilla extract
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How to make it

  1. Melt butter in cast iron skillet.
  2. Add apple slices.Sprinkle the apple slices with cinnamon and cloves.cook until soft but not mushy.In a medium mixing bowl, whisk together brown sugar and cream.
  3. Pour over apples.Bring to bubbly over medium heat, stirring constantly.
  4. Remove from heat. Spoon out the apple slices onto a bowl or plate. Cool to room temperature.Pace the skillet with caramel sauce back on the heat and cook until thickens, about 2 more minutes.
  5. Remove from the heat and let cool for 15 minutes.
  6. Pour into a heat-proof jar. Cool to room temperature.Wrap a 8" or 9" springform pan in aluminum foil and set in a roasting pan.Boil 2 cups of water. Set aside.Preheat oven to 325 degrees F.
  7. Place graham crackers in food processor and process until finely crushed.
  8. Add sugar and melted butter and process on low until all comes together.Press the crust into a 9" springform pan.
  9. Bake for 7 minutes in preheated oven.Set aside.
  10. Place cream cheese in food processor and process on low. Process for 15 seconds. Increase the speed to high and process for 5 seconds until smooth.
  11. Add sugar and process on low until combined.
  12. Add flour, yogurt, vanilla, spices and milk and process on low until smooth.
  13. Add eggs and process on low until completely incorporated.No white streaks should remain.
  14. Pour the batter over baked crust. Tap the roasting pan on the counter few times (gently) to release any air bubbles from the batter.
  15. Place the pan with the springform pan in the oven.
  16. Pour enough water into the roasting pan to come at least 1 inch up the sides of the springform pan but not over the foil.
  17. Bake 1 hour and 20 minutes. Replace water after first 50 minutes of baking.When the times is up, turn of the oven leaving the cheesecake inside for one hour. Leave the oven door slightly ajar.Cool the cheesecake completely on the counter.Refrigerate for at least 4 hours, preferably overnight.When chilled completely, spoon the skillet caramel sauce over the cheesecake and spread evenly. Top with apple slices arranging them in a pattern. Sprinkle with a dahs of ground cloves. Slice and serve.Refrigerate any leftovers in a closed container, for up to 3 days.