Caramel-Apple-Walnut Cheesecake

The caramel-apple-walnut flavor of this cheesecake goes great with wine, coffee, and cider for the perfect fall dessert.

• Preparation Time: 60 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr 30 mins
• Calories: 980 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 egg yolk
• 4 eggs
• 2 tablespoons lemon juice
• 2 egg yolks
• 1 tablespoon lemon juice
• 3 tablespoons melted butter
• 3 tablespoons all-purpose flour
• 5 (8 ounce) packages cream cheese, softened
• 1 tablespoon grated lemon peel
• 1 teaspoon cinnamon
• 6 tablespoons cold butter, diced
• 4 Gala apples, thinly sliced
• 1 (16 ounce) container caramel dip (such as Marzetti®)
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.75 cup all-purpose flour
• 0.5 teaspoon ground cloves
• 0.25 cup white sugar
• 0.25 cup chopped pecans
• 1.5 cups chopped walnuts
• 1.75 cups white sugar
• 0.25 teaspoon ground cloves
• 0.33333334326744 cup dark brown sugar
• 0.25 cup heavy whipping cream

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then close the ring around it for each removal of the cheesecake after baking.

Step 2

Place walnuts in a bowl and drizzle melted butter on top. Toss until evenly coated. Sprinkle dark brown sugar, cinnamon, and cloves on top and toss nut topping well.

Step 3

Place sliced apples in a bowl, add lemon juice, and toss well. Add cinnamon and cloves and toss apple topping. Set both toppings aside.

Step 4

Mix flour, sugar, chopped pecans, and lemon peel together in a bowl until well combined. Cut in butter slowly, 1 tablespoon at a time. Add egg yolk and vanilla extract and mix well. Press crust mixture into the bottom of the prepared springform pan.

Step 5

Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove from oven and cool crust on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C).

Step 6

Place cream cheese in a bowl and beat with an electric mixer until smooth. Add sugar slowly, 1/4 cup at a time, mixing well to ensure it is dissolved after each addition. Add flour, vanilla extract, lemon juice, and salt.

Step 7

Combine egg and egg yolks in a bowl and add to cream cheese mixture. Beat in heavy cream and whip on high speed for 2 to 3 minutes. Pour into the cooled crust and decorate with the cinnamon apples. Sprinkle just some of the nut topping on top.

Step 8

Fill a 9x13-inch baking pan with water and place on the bottom rack of the hot oven.

Step 9

Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.

Step 10

Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.

Step 11

Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.

Step 12

Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.

Step 13

Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.

Step 14

Melt caramel topping in a microwave oven for 30 seconds at a time until pourable. Drizzle on top of cheesecake and top with more walnuts, if desired.