Description
A delicious Loaded Apple Cheesecake topped with a cinnamon apple mixture and drizzled with caramel sauce, perfect for dessert lovers.
Ingredients
- 2½ cups graham cracker crumbs, divided
- ½ cup unsalted butter, melted
- 24 oz full-fat brick cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1½ cups cold heavy whipping cream
- 5 medium apples, peeled, cored, and diced into ½-inch pieces (about 5 cups)
- 2 tbsp unsalted butter
- ⅓ cup packed light brown sugar
- 1½ tsp ground cinnamon
- 1 tbsp lemon juice
- ⅛ tsp fine salt
- ½ cup thick caramel sauce
Instructions
- Set a 9 × 13-inch foil pan on a baking sheet for support. Mix 2¼ cups graham cracker crumbs with the melted butter. Press firmly into the pan and refrigerate while you make the filling.
- Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold cream to stiff peaks. Gently fold it into the cream cheese mixture.
- Spread the filling over the crust, cover, and refrigerate for at least 6 hours or overnight.
- Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, lemon juice, and salt. Cook for 10–12 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices look syrupy. Cool completely, then refrigerate until ready to use.
- Spoon the chilled apples over the set cheesecake. Sprinkle with the remaining ¼ cup graham cracker crumbs and drizzle with caramel just before serving.
Notes
- For best results, refrigerate the cheesecake overnight.
- Use a variety of apples for a more complex flavor.
- Ensure the cream cheese is softened for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg