Caramel-Apple-Walnut Cheesecake

Caramel-Apple-Walnut Cheesecake

When I first thought up this cheesecake, I did not find any similar recipe that I really loved. The caramel-apple-walnut flavor goes great with wine, coffee, and cider for the perfect fall dessert.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 12 persons



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
  8. Step 8

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

    Bake the cheesecake on the middle rack of the hot oven until set, about 80 minutes.
  10. Step 10

    Turn oven off and let cheesecake sit, untouched, for 1 hour to finish cooking throughout.
  11. Step 11

    Cool on a wire rack until room temperature, about 1 hour. Place cheesecake in the refrigerator for 8 hours to overnight.
  12. Step 12

    Run a knife around the edge of the pan to loosen chilled cheesecake. Remove sides of pan.
  13. Step 13

    Crush remaining nut topping into a crumble and use to decorate around the sides of the cheesecake.
  14. 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.