Caramel-Apple Brandy Cheesecake Recipe

Cook Time: 50 minutes

Ingredients

This recipe yields 10 servings. Quantities are adjusted automatically for scaling, but cooking times and steps remain the same. Not all recipes scale perfectly.

• 1 cup graham cracker crumbs (about 14 squares)
• 1/2 cup toasted pecans, finely chopped, plus extra for garnish
• 1/4 cup butter, melted
• 2 tablespoons plus 1/4 cup packed brown sugar, divided
• 2 1/2 teaspoons apple pie spice, divided
• 1/4 cup butter
• 4 medium apples, peeled and thinly sliced
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup white sugar
• 2 tablespoons apple brandy
• 3 large eggs
• High-quality caramel sauce, for serving

Directions

1. In a medium bowl, combine graham cracker crumbs, chopped pecans, 1/4 cup melted butter, 2 tablespoons brown sugar, and 1/2 teaspoon apple pie spice. Mix until evenly combined. Press the mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
2. Melt 1/4 cup butter in a large skillet over medium heat. Add the sliced apples and cook, stirring occasionally, until tender, about 10-15 minutes. Remove from heat, then stir in the remaining 1/4 cup brown sugar and 2 teaspoons apple pie spice. Let cool; note that some liquid will be present.
3. Preheat the oven to 350F (180C).
4. In a large bowl, beat cream cheese, white sugar, and apple brandy with an electric mixer on medium speed until smooth. Beat in eggs until just combined.
5. Pour half of the cream cheese mixture over the prepared crust. Spoon half of the apple mixture, including any juices, over the cream cheese layer. Repeat with the remaining cream cheese and apple mixtures. Gently swirl the apples with a spoon to reveal some of the cream cheese.
6. Place the cheesecake in a shallow baking pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and slightly puffed while the center still jiggles slightly. An instant-read thermometer should register 145F (63C) in the center.
7. Cool in the pan on a wire rack for 15 minutes. Run a knife around the edges, remove the springform pan sides, and let the cheesecake cool to room temperature for about 1 hour. Chill until completely cool, at least 4 hours or overnight.
8. Serve slices with caramel sauce and extra pecans. Store covered in the refrigerator for up to 3 days.

Nutrition Facts (per serving)

• Calories: 545
• Total Fat: 39g (50% DV)
• Saturated Fat: 21g (103% DV)
• Cholesterol: 149mg (50% DV)
• Sodium: 366mg (16% DV)
• Total Carbohydrate: 44g (16% DV)
• Dietary Fiber: 2g (8% DV)
• Total Sugars: 35g
• Protein: 7g (15% DV)
• Vitamin C: 3mg (3% DV)
• Calcium: 99mg (8% DV)
• Iron: 1mg (5% DV)
• Potassium: 224mg (5% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary based on ingredient availability. Consult a healthcare professional if following a medically restrictive diet.

The Rich Heritage of Caramel-Apple Brandy Cheesecake

The Caramel-Apple Brandy Cheesecake is a modern dessert with roots tracing back to the fusion of American cheesecake traditions and European apple brandy distillation. Cheesecake itself has ancient origins, dating back to Greece, but the creamy, decadent version we recognize today was popularized in the United States during the 19th century. The addition of apple brandy, such as Calvados, brings a uniquely French twist, combining the tart sweetness of apples with the depth of aged spirits, creating a dessert that is both sophisticated and comforting.

Regional Influences

This dessert showcases a strong connection to the Northeastern United States and parts of France. In the U.S., particularly in New England, apples and local brandies are widely produced, making it natural to incorporate them into baked desserts. In France, Calvados is a traditional apple brandy from Normandy, often enjoyed with rich desserts. The combination of graham cracker crusta distinctly American basewith apples cooked in brandy creates a harmonious East-meets-West culinary experience, highlighting local ingredients and craftsmanship.

How It Differs from Similar Desserts

While many cheesecakes incorporate fruit toppings or swirl-ins, the Caramel-Apple Brandy Cheesecake is distinct for its layered approach. The apples are sauted in butter and brown sugar, infused with apple pie spices, and then paired with cream cheese mixed with brandy, giving the dessert a balanced sweetness and complex aroma. Unlike a traditional caramel apple pie or a plain cheesecake, this recipe melds spiced fruit, smooth cheesecake, and the subtle warmth of alcohol, resulting in a multi-dimensional flavor profile that sets it apart from ordinary desserts.

Where Its Typically Served

This cheesecake is a favorite for festive occasions and special gatherings. It is commonly served at Thanksgiving and holiday dinners in the U.S., where apple-based desserts are seasonal staples. Upscale restaurants and bakeries may also feature it as a signature dessert, often accompanied by a drizzle of homemade caramel and a sprinkle of toasted pecans, elevating both presentation and taste. Its indulgent richness makes it ideal for celebrations and as a show-stopping dessert for dinner parties.

Interesting Facts

• Apple brandy, like Calvados, is distilled from fermented apples and aged in oak barrels, which imparts its signature amber color and complex flavors.
• The graham cracker crust, paired with pecans, adds a crunchy contrast to the creamy cheesecake, reflecting a classic American texture combination.
• Swirling the cooked apples through the cheesecake batter creates a marbled visual effect, making each slice visually striking.
• Though often paired with caramel sauce, some variations use spiced whipped cream or a thin layer of apple jelly for an alternative twist.
• This dessert bridges culinary traditions, combining elements of French distillation, American baking, and seasonal autumn flavors in one decadent dish.

FAQ about Caramel-Apple Brandy Cheesecake Recipe