The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Caramel Apple Cheesecake


For crust:

¾ cup flour

¾ cup graham cracker crumbs

1/3 cup (heaping) brown sugar

½ cup cold butter, cubed

For caramel apple filling:

3 apples, peeled and diced

¼ cup butter

½ cup sugar

1 teaspoon apple pie spice

1/8 cup heavy cream

For cream cheese filling:

1½ pounds cream cheese

1 cup brown sugar

3 eggs

¾ cup sour cream

¾ teaspoon vanilla extract

For pecan streusel:

½ cup brown sugar

½ cup flour

½ cup pecans

2 tablespoons butter

For caramel sauce:

1 pound granulated sugar

½ cup water

1½ teaspoons lemon juice

1½ cups heavy cream


  1. Preheat oven to 350 degrees.
  2. For the crust: Pulse flour, graham cracker, and brown sugar in food processor. Add cubed, cold butter and pulse until crumbly. Press in bottom of a 9x12-inch sheet pan with low sides. Bake 10 minutes; cool.
  3. For the apple filling: Cook apples in pan with the butter until softened. Add sugar and spice and cook until caramelized. Stir in heavy cream. Layer apples on top of baked crust.
  4. For the cream cheese filling: In a mixer, cream together cream cheese and brown sugar until fluffy. Add eggs one at a time, combining after each addition. Mix in sour cream and vanilla. Pour mixture over the apples and baked crust. Bake for 40 minutes.
  5. For the streusel: Pulse brown sugar, flour, and nuts in the food processor. Add cubes of cold butter and pulse until crumbly. Spread on sheet tray and bake until brown. Cool and crumble with hands. Reserve for assembly.
  6. For the caramel sauce: Combine sugar, water, and lemon juice in a small saucepan and cook over medium heat until caramelized, being careful not to let mixture crystallize. Remove from heat. Carefully whisk in cream. Caramel will bubble up quite a bit when cream is added.
  7. To assemble: Finish cheesecake by sprinkling on streusel. Cut cheesecake into 10 pieces and place on small plates. Pour on caramel sauce just before serving
Print Recipe