Description
A deliciously rich and creamy Caramel Apple Cheesecake topped with cinnamon apples and drizzled with caramel sauce.
Ingredients
- For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- Pinch of salt
- For the Cinnamon Apple Topping
- 3 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- Pinch of salt
- For the Caramel Topping
- ¾ cup caramel sauce, plus extra for serving
- ½ cup whipped cream, optional
- ¼ cup chopped pecans, optional
Instructions
- Preheat the oven to 325°F. Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, cinnamon, and salt. Press the mixture firmly into the bottom of the pan, creating an even layer. Bake for 8–10 minutes, then set aside to cool slightly.
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice. Stir to coat. Cook for 5–8 minutes, stirring occasionally, until the apples begin to soften but still hold their shape. Mix the cornstarch and water in a small bowl until smooth. Stir the mixture into the apples. Cook for another 1–2 minutes, until the juices thicken. Remove from the heat and allow the apples to cool completely.
- In a large bowl, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy. Add the sour cream and vanilla extract. Mix until combined. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing. Add the flour, cinnamon, and salt. Mix gently until the filling is smooth.
- Pour the cheesecake filling over the prepared crust and smooth the top. Spoon the cooled cinnamon apples evenly over the filling. Gently press some pieces into the surface, leaving others visible. For a more even apple layer, reserve a small portion of the apples for decorating the cheesecake after baking.
- Place the springform pan on a baking sheet and bake for 55–70 minutes. The edges should look set, while the center should still have a slight wobble when the pan is gently moved. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 30 minutes. Remove it from the oven and cool at room temperature for about 1½ hours. Once cooled, cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Before serving, carefully remove the sides of the springform pan. Warm the caramel sauce briefly until it is pourable but not hot. Drizzle the caramel over the chilled cheesecake, allowing some to flow down the sides. Add the reserved cinnamon apples, if desired. Finish with whipped cream and chopped pecans for extra texture.
- Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices. Serve chilled, with extra caramel sauce on the side.
Notes
- For best results, use room temperature ingredients.
- Allow the cheesecake to set overnight for optimal texture.
- Feel free to customize the toppings with your favorite nuts or whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 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