Caramel Apple Cheesecake

Have ready 3 cups (900g) caramel sauce. If the sauce has been made ahead and refrigerated, let 1 cup (300g) come to room temperature while you prepare the cheesecake; the remaining 2 cups (600g) can be refrigerated.  

Preheat the oven to 325°F with a rack in the center. Wrap the bottom and sides of a 9" springform pan with aluminum foil. Lightly grease and place a 9" parchment round in the bottom of the pan. Set aside a roasting pan that’s large enough for the springform pan to sit inside. 

In a medium bowl, place the graham cracker crumbs, confectioners' sugar, apple pie spice, and salt, and stir to combine. Add the melted butter and stir until the mixture resembles wet sand. 

Transfer the crust mixture to the prepared pan and use the bottom of a glass or measuring cup to press it evenly across the bottom and 1/2" to 1" up the sides of the pan. 

Bake the crust for 10 to 15 minutes, until it’s a shade darker and smells fragrant. Remove from the oven and let it cool at room temperature for at least 15 minutes. Meanwhile, prepare the filling (next step). 

In the bowl of a stand mixer fitted with the flat beater attachment, place the cream cheese, brown sugar, apple pie spice, and salt. Mix on low speed until no lumps remain, scraping the bottom and sides of the bowl halfway through, about 4 minutes. 

Scrape the bottom and sides of the bowl and add 1/2 cup (150g) of the room-temperature caramel sauce. Mix on low speed until fully incorporated, about 1 minute.

Scrape the bottom and sides of the bowl and add the eggs one at a time, mixing on low speed and waiting until each egg is fully incorporated before adding the next. The mixture should be smooth and shiny. 

Scrape the bottom and sides of the bowl and add the cream, boiled cider, and vanilla. Mix on low speed until fully incorporated, about 1 minute. 

Pour the mixture into the pan on top of the cooled crust and use a flexible spatula or small offset spatula to smooth the filling into an even layer.

Place the springform pan into the roasting pan and place it in the oven. Carefully pour enough hot water (110°F to 115°F) into the roasting pan so that it rises no more than 3/4" up the side of the springform pan. 

Bake the cheesecake for 1 hour; the edges will look just barely set. Without opening the oven door, decrease the oven temperature to 275°F and bake for another 50 to 55 minutes. The edges will be set and the center of the cheesecake will be very jiggly. A digital thermometer inserted 1" from the edge should read 160°F when it’s done.

Turn off the oven, prop the door open a few inches, and let the cheesecake cool inside the turned-off oven for 1 hour. (This helps prevent cracking.) Remove the cheesecake from the roasting pan and let it rest on a cooling rack at room temperature for 1 hour with the foil still attached. The cheesecake may still be jiggly in the middle but will finish cooking as it cools. 

Remove the foil and leave the cheesecake in the pan. Drizzle the remaining 1/2 cup (150g) room-temperature caramel sauce on top of the cheesecake and use a flexible spatula or small offset spatula to smooth it into a thin, even layer, covering the top (it’s OK if some caramel drips down the sides). 

Cover the pan with plastic or your favorite reusable wrap. Refrigerate for 8 hours or overnight. The caramel will set (but not harden) while the cheesecake chills. 

In a large bowl, add the apples and lemon juice and stir to combine. In a large skillet, melt the butter over medium-high heat. Add the apple pie spice to the butter and stir to combine. 

Add the apples to the skillet and stir to coat in the butter mixture. Cook for about 5 minutes, stirring occasionally, until the apples just begin to soften. 

Sprinkle the sugar evenly over the apples and stir to combine. Cook, stirring occasionally, for 6 to 10 minutes. Initially, the apples will release a lot of liquid; continue to cook until most of the liquid has evaporated. Remove from the heat once the mixture has become just slightly sticky. (The apples may not be fully tender.)  

Stir the boiled cider into the apple mixture and allow it to cool slightly in the pan off the heat. (The apple topping can be made up to 2 days ahead; store it in the refrigerator in an airtight container and reheat the mixture slightly in the microwave or on the stovetop until the apples are slightly warm, before using). 

Carefully run a small offset spatula around the edge of the pan to loosen the cheesecake from the sides before releasing the springform mold. Slide the cheesecake off the base and onto a serving plate, if desired.  

Remove the remaining 2 cups (600g) caramel sauce from the refrigerator, place it in a microwave-safe bowl or measuring cup, and heat until it’s pourable. Use a slotted spoon to spoon the apples on top of the cheesecake (either on top of individual slices or the whole cheesecake). Spoon some of the juice from the apples on top as well, if you like. Drizzle the caramel sauce generously over the apple topping, as desired. (You may have some caramel sauce leftover; store extra sauce in the refrigerator in a jar for up to 2 weeks.) 

Store leftover Caramel Apple Cheesecake in the refrigerator, well wrapped, for up to a week. Freeze (without the top caramel layer) for longer storage, up to 1 month.