Caramelised apple cheesecake
Decadent apple and pecan cheesecake with a cinnamon biscuit base, creamy filling, and caramelized apple topping - perfect for a show-stopping dessert.
Updated : 08 September, 2025
Easy
About 30 min.
Ingredients
For the base
175 grams
Cookies
50 grams
Dried apples
50 grams
Pecan
0.5 teaspoon
Cinnamon
100 grams
Butter
For the cream cheese filling
200 grams
Ricotta
300 grams
Cream cheese
0.5 teaspoon
Cinnamon
50 grams
Powdered sugar
pinch
Salt
50 grams
Sour cream
0.5 teaspoon
Vanilla extract
For the caramelised apples
3
Apple
0.5
Lemon
1 teaspoon
Cinnamon
0.5 teaspoon
Allspice
0.25 teaspoon
Cloves
200 grams
Sugar
50 grams
Butter
25 milliliters
Brandy
100 milliliters
Heavy cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the base, blend the biscuits in a food processor until fine. Add the apples and pecans, processing again until evenly combined, then mix in the cinnamon. Melt the butter in a saucepan, stir in the biscuit mixture until well coated, and press it firmly into a lined 20cm round springform tin. Chill in the fridge for at least 30 minutes.
Step 2
For the cheesecake filling, beat the ricotta and cream cheese together until thickened. Incorporate the cinnamon, sugar, a pinch of salt, soured cream, and vanilla extract until smooth. Spread the filling over the chilled base and smooth the top. Return the cheesecake to the fridge to set.
Step 3
For the topping, toss the apples in lemon juice and spices. Caramelize the sugar with water in a wide pan, swirling gently without stirring. Carefully add the apples in a single layer and cook over low-medium heat until knife tender, allowing the sauce to darken and thicken around them. Stir in the butter and a pinch of salt, then add the brandy or calvados and bubble for 1-2 minutes. Pour in the cream, whisking until the sauce becomes smooth. Allow it to cool.
Step 4
Remove the cheesecake from the tin and arrange the caramelized apples on top in a spiral. Serve slices drizzled with the cooled caramel sauce.