Caramel Apple Cheesecake is one of those desserts that is perfect year-round, but something about it makes it unique around holidays like Independence Day, Thanksgiving, and Christmas. The recipe is simply indulgent because of the crown apple infused caramel sauce, thinly sliced sautéed apples, and rich caramel cheesecake.

Caramel Apple Cheesecake (Crown Apple Edition)?

What makes this recipe so great is it takes the plain cheesecake and add a little adult magic. You have to traditional graham cracker crust that is filled with a thick, creamy caramel cheesecake, topped with thinly sliced apples tossed in a sugary spiced coating, and a buttery crumbled topping baked to perfection. Then finally topped with sautéed apples in a crown apple caramel sauce. What more could you ask for in a cheesecake?

This recipe is broken down into four parts.

Part One: The Crust

Like most cheesecake recipes, this recipe begins with the “foundation,” aka the crust. Since there is a lot of flavors already packed into this cheesecake, a basic crust helps to round out the apples, caramel, and crown apple. This crust is easy to put together and prebakes before the caramel cheesecake filling is added.

My recommendation is to use a springform pan and take parchment paper, place it over the round piece and latch the top over it before adding the crust. This will help later when you remove the cake. It makes getting the cheesecake out of the pan super easy and hassle-free.

The next recommendation I have for the crust is to use a food processor to combine to the ingredients. I know some like to use a zip lock and rolling pin, BUT if you have a food processor, USE IT, and thank me later. For some reason, it helps with combining the butter, cinnamon, sugar, and graham cracker.

Part Two: The Caramel Cheesecake

In this part, the cheesecake is made; an essential element of cheesecake is to make sure the mixture is smooth. Let’s be real no one likes a lumpy cheesecake. To do this, a standing mixer like a Kitchenaid helps. I recommend beating the mixture for a good ten to fifteen minutes to get a smooth and creamy cheesecake.

The second recommendation I have when making any cheesecake is to add the eggs after the mixture is made and mix just to combine. The reason for this is eggs hold air in the mixture, which raises and can cause your cheesecake to crack. So hold the eggs till the end and mix to combine and STOP.

If you are an extra type of person and want to go the extra mile, feel free to make your own caramel sauce, but if you have not already noticed, this cheesecake is a little tiny bit over the top. All I can say is it’s worth it.

Part Three: The Topping

For the apple topping, I recommend using three types of apple to spruce things up. I like Granny Smith, Gala, and Ambrosia. I feel using a combination of apples enhances the flavor and provides a varying texture and crunch.

Don’t forget, in this part, to use a couple of tablespoons of crown apple to help the sugar and spices stick to the apples.

For the crumble topping, I find clean hands work best to create the little crumbly pieces.

Part Four: The Sauté

If you have made it to this part, you are in luck because this is where the magic happens. I recommend starting with the caramel then adding the crown apple and sautéing for a bit. Once evenly heated and combined, add the rest of ingredients and cook to desired consistency. You can add more or less crown apple, depending on your audience. I say, know your audience, and the rest is easy!