By Lindy Van Schalkwyk, last updated on October 3, 2024
Tired of using the same old topping for cheesecakes? Well, we have a unique recipe for an apple topping for cheesecake with caramel sauce.
Our recipe is easy to make, quick, and can even be made in advance. It goes incredibly well with virtually any type of cheesecake and is easily adaptable!
What Are Some Apple Topping For Cheesecake Ideas?
It may seem like apple topping ideas for cheesecake are pretty limited, but with a little bit of inspiration, you can make these toppings exciting again.
A crumbly texture is always a winner. You can add this crunchy texture with crumbled cookies, chopped nuts, and seeds.
You can also make a more spiced apple topping. The best spices that go with apples include cinnamon, allspice, nutmeg, ginger, and cloves.
And of course, you can play around with the textures of the apples themselves. Not only can you pair them with sauces, but you can make apple puree, diced apples, and wedges.
Why Do We Love This Apple Topping For Cheesecake Recipe?
There are many reasons we love this apple topping for cheesecake. First off, it is very unique and not a boring old cheesecake topping. We have combined traditional flavor pairings with these apples such as caramel, brandy, and butter.
Secondly, altering the flavors to your needs is super easy. You can add more or less of an ingredient without worrying much about how it will affect the consistency and texture of the topping.
And, even if it does, changing the consistency of this apple topping for cheesecake is also very easy. The sauce can be made thinner or thicker, while the texture of the apples can also be coarser or finer.
And finally, the caramel sauce can be made in advance and stored in the fridge for up to a week. The apple topping we recommend making right before you want to serve it. This way, it will have the best texture and flavor.
What You Will Need For This Apple Topping For Cheesecake Recipe
Ingredients for the Apple Topping
- 2 cups apple juice
- 1/4 – 1/3 cup fine caster sugar
- 1 tablespoon vanilla extract
- 1 tablespoon salted butter
- 6 large apples, peeled, seeded, and sliced
- 1/4 cup Calvados
Ingredients for the Caramel Sauce
- 1 cup granulated brown sugar
- 3/4 cup heavy cream
- 1/4 – 1/2 teaspoon sea salt flakes
- 1/4 cup Calvados
- 1/2 teaspoon vanilla extract
Equipment
- Measuring cups and spoons
- Peeler
- Knife
- Medium and large saucepan
- Whisk
- Pastry brush
- Cup with hot water
- Thermometer, optional
Step By Step Instructions For Making An Apple Topping For Cheesecake
Step 1: Make the Apple Topping Liquid Base
To start, combine the apple juice, sugar, and vanilla extract to a boil in a large saucepan. Stir the mixture continuously so that the sugar melts.
Once boiling, lower the heat to medium and allow the mixture to simmer. It should reduce until it only makes about 1/2 cup of liquid.
Step 2: Finish off the Apple Topping
Then, stir in the butter until it melts away completely. Finally, add the thinly sliced apple pieces.
Allow them to cook over medium heat until they begin to caramelize and have gone soft. Finally, add the Calvados and give the mixture a good stir. Again, simmer the mixture over low heat until the sauce has reduced by half.
Once the apples are finished, remove them from the saucepan and place them on a plate to cool.
Step 3: Make a Sugar Syrup
For the caramel sauce, first, place the sugar and water into a heavy-bottom saucepan. Place the pan over medium-high heat and bring it to a boil.
While it heats, continuously brush the sides of the pot with hot water. The hot water will melt the crystals forming on the sides.
Once it starts boiling, lower the heat and allow to color to slowly develop. Once the temperature of the sugar syrup has reached roughly 365-375ºF (185-190.5ºC). Otherwise, wait until it has reached a very deep dark caramel or amber color.
Step 4: Finish the Salted Caramel Sauce
While the sugar syrup is developing, start heating the heavy cream over low-medium heat. Once heated, remove and keep warm until needed.
Once your sugar syrup has reached the right temperature, slowly add the heated cream while whisking constantly. Once you have a uniform mixture, remove it from the heat and add the Calvados and vanilla extract.
Allow the sauce to cool slightly, but not completely. it will become too hard if cooled.
Step 5: Assemble the Cheesecake with the Topping and Sauce
First, pour your caramel sauce over the cheesecake. Make sure to reserve some. Then, top the cheesecake with your homemade apple filling.
And finally, drizzle the apples with the remaining caramel sauce. Serve the cheesecake immediately.
Tips And Tricks For Making Our Apple Topping For Cheesecake
- Calvados is the name for brandy made from apples. You can however use any type of brandy. Calvados simply helps enhance the apple flavor while adding that sharp bite of brandy.
- You can also use any type of apple that you’d like. Granny Smith apples will add a nice sour flavor that will be balanced by all the caramel sweet flavors. Golden Delicious apples add a ton of sweetness, while Fuji apples will add juiciness too.
- if you want a chunky apple topping for cheesecake, we recommend dicing the apples instead of making thin slices. You will need to cook them for slightly longer (because they are thicker), but this is a small price to pay to get a sauce that is perfectly suited to your liking.
- The level of caramelization is very easy to control. The more caramel flavor you want, the longer you will need to cook the sugar syrup for the caramel sauce. Another way to look at it is that the caramel should be a darker color. If you don’t like a heavy bitter caramel, naturally you shouldn’t allow the sugar syrup to cook as long.
- You can remove the salt from the caramel sauce if you don’t want to make a salted caramel sauce.
Preparation Times And Servings
| Preparation Times | Cooking Times | Servings |
| 10 minutes | 20 minutes | 1 cheesecake |
Conclusion – Easy Apple Topping For Cheesecake Recipe
We know that you will love this apple topping for cheesecake recipe as much as we do! Hopefully, it has now made the staple baking recipe binder!
If you have any questions, let us know in the comments below. And, don’t forget to share it with your family and friends!
FAQs
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Apple Topping For Cheesecake Recipe
Equipment
- Measuring cups and spoons
- Peeler
- Knife
- Medium and large saucepan
- Whisk
- Pastry brush
- Cup with hot water
- Thermometer, optional
Ingredients
- 2 cups apple juice
- 1/4 - 1/3 cup fine caster sugar
- 1 tablespoon vanilla extract
- 1 tablespoon salted butter
- 6 large apples peeled, seeded, and sliced
- 1/4 cup Calvados
- Ingredients for the Caramel Sauce
- 1 cup granulated brown sugar
- 3/4 cup heavy cream
- 1/4 - 1/2 teaspoon sea salt flakes
- 1/4 cup Calvados
- 1/2 teaspoon vanilla extract
- Equipment
Instructions
- To start, combine the apple juice, sugar, and vanilla extract to a boil in a large saucepan. Stir the mixture continuously so that the sugar melts.
- Once boiling, lower the heat to medium and allow the mixture to simmer. It should reduce until it only makes about 1/2 cup of liquid.
- Then, stir in the butter until it melts away completely. Finally, add the thinly sliced apple pieces.
- Allow them to cook over medium heat until they begin to caramelize and have gone soft. Finally, add the Calvados and give the mixture a good stir. Again, simmer the mixture over low heat until the sauce has reduced by half.
- Once the apples are finished, remove them from the saucepan and place them on a plate to cool.
- For the caramel sauce, first, place the sugar and water into a heavy-bottom saucepan. Place the pan over medium-high heat and bring it to a boil.
- While it heats, continuously brush the sides of the pot with hot water. The hot water will melt the crystals forming on the sides.
- Once it starts boiling, lower the heat and allow to color to slowly develop. Once the temperature of the sugar syrup has reached roughly 365-375ºF (185-190.5ºC). Otherwise, wait until it has reached a very deep dark caramel or amber color.
- While the sugar syrup is developing, start heating the heavy cream over low-medium heat. Once heated, remove and keep warm until needed.
- Once your sugar syrup has reached the right temperature, slowly add the heated cream while whisking constantly. Once you have a uniform mixture, remove it from the heat and add the Calvados and vanilla extract.
- Allow the sauce to cool slightly, but not completely. it will become too hard if cooled.
- First, pour your caramel sauce over the cheesecake. Make sure to reserve some. Then, top the cheesecake with your homemade apple filling.
- And finally, drizzle the apples with the remaining caramel sauce. Serve the cheesecake immediately.
Notes
- Calvados is the name for brandy made from apples. You can however use any type of brandy. Calvados simply helps enhance the apple flavor while adding that sharp bite of brandy.
- You can also use any type of apple that you'd like. Granny Smith apples will add a nice sour flavor that will be balanced by all the caramel sweet flavors. Golden Delicious apples add a ton of sweetness, while Fuji apples will add juiciness too.
- if you want a chunky apple topping for cheesecake, we recommend dicing the apples instead of making thin slices. You will need to cook them for slightly longer (because they are thicker), but this is a small price to pay to get a sauce that is perfectly suited to your liking.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.