Description
This Caramel Apple Cheesecake recipe offers a decadent dessert experience, combining the creamy richness of cheesecake with the sweet and tart flavors of apples and caramel. It’s an ideal treat for fall gatherings or any occasion.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- For the Apple Topping:
- 3 cups apples (about 3 medium apples), peeled, cored, and sliced
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- For the Caramel Sauce:
- 1 cup caramel sauce (store-bought or homemade)
- Additional caramel for drizzling, if desired
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes, then let it cool completely.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, beating until fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream until well incorporated.
- Prepare the Apple Topping: In a bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. Set aside to let the flavors meld.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Layer the apple mixture evenly over the filling. Add the remaining cheesecake filling on top of the apples.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and leave the cheesecake in the oven for 1 hour to cool gradually.
- Chill the Cheesecake: Remove from the oven and let it cool at room temperature for about 30 minutes. Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight for best results.
- Serve and Drizzle: Before serving, heat the caramel sauce gently in the microwave or on the stovetop to make it easier to drizzle. Remove the cheesecake from the springform pan and transfer it to a serving platter. Drizzle the caramel sauce over the top and slice into wedges.
Notes
- Use fresh, crisp apples like Granny Smith or Honeycrisp for the best flavor and texture.
- Avoid overmixing the cheesecake filling to maintain a light and creamy texture.
- Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Consider adding chopped nuts like pecans or walnuts to the topping for extra crunch.
- Add nutmeg or ginger to the apple mixture for enhanced flavor.
- This cheesecake can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg