Description
This Caramel Apple Cheesecake is a delightful fall-inspired dessert featuring a buttery graham cracker crust, creamy cheesecake filling, warm spiced apple topping, and a luscious caramel sauce drizzle. Perfectly balanced in flavors and textures, it’s an ideal treat for celebrations or cozy gatherings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
Apple Topping
- 3 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
Caramel Sauce
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well blended and the mixture holds together when pressed.
- Form and Bake the Crust: Preheat the oven to 325°F (163°C). Press the crust mixture evenly into the bottom of a 9-inch springform pan to form a firm base. Bake for 10 minutes to set, then remove and let cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing thoroughly. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in sour cream until the batter is smooth and homogenous.
- Assemble with Filling: Pour the prepared cheesecake batter over the cooled crust, spreading it evenly.
- Prepare the Apple Topping: In a medium skillet over medium heat, combine diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until apples are just softened but still hold their shape. Allow the topping to cool slightly.
- Add Apple Topping: Spread the cooled apple mixture evenly over the cheesecake batter in the pan.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch drips and bake at 325°F (163°C) for 60–70 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then remove and cool completely at room temperature before refrigerating for at least 4 hours or preferably overnight for best texture.
- Add Caramel Sauce: Before serving, drizzle the caramel sauce generously over the top of the chilled cheesecake.
- Serve: Slice and serve chilled for a rich and flavorful dessert experience that combines creamy cheesecake, spiced apples, and luscious caramel.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the batter.
- Granny Smith apples provide a tart contrast, while Honeycrisp offer a sweeter option; choose based on preference.
- Allow the cheesecake to chill thoroughly to ensure clean slices.
- Store leftovers covered in the refrigerator for up to 4 days.
- Homemade caramel sauce can enhance flavor but store-bought works well for convenience.
