Description
Indulge in this creamy Caramel Apple Cheesecake, featuring a graham cracker crust, rich cheesecake filling, and topped with caramelized apples and a luscious caramel drizzle.
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- Pinch of salt
- For the Cheesecake
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp salt
- For the Caramel Apples
- 3 large apples, peeled, cored, and diced
- 2 tbsp unsalted butter
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- Pinch of salt
- For the Caramel Topping
- ¾ cup caramel sauce
- 2 tbsp heavy cream
- ¼ cup chopped pecans, optional
- Flaky sea salt, optional
Instructions
- Prepare the crust: Preheat oven to 325°F. Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, sugar, cinnamon, and salt until evenly combined.
- Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let it cool slightly.
- Make the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed after each addition.
- Mix in the sour cream, vanilla, flour, cinnamon, and salt just until smooth. Avoid overmixing.
- Bake: Pour the filling over the crust. Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour. Refrigerate for at least 6 hours, preferably overnight.
- Prepare the caramel apples: Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg.
- Cook for 6–8 minutes, stirring occasionally, until the apples are tender but still hold their shape.
- Stir in the vanilla, heavy cream, and salt. Cook for another 1–2 minutes until glossy. Let cool completely.
- Prepare the caramel drizzle: Warm the caramel sauce with 2 tablespoons heavy cream until smooth and pourable.
- Assemble: Remove the chilled cheesecake from the springform pan. Spoon the caramel apples over the top, leaving some cheesecake visible around the edges.
- Drizzle generously with the warm caramel sauce. Sprinkle with chopped pecans and a little flaky sea salt if desired.
- Chill and serve: Refrigerate for another 20–30 minutes before slicing. Serve cold or slightly chilled.
Notes
- Let the caramel apples cool completely before placing them on the cheesecake. Warm apples can soften the cheesecake topping and make the caramel run too much.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg