Description
This Caramel Apple Cheesecake is a luscious dessert perfect for fall and holiday gatherings. It features a buttery graham cracker crust, a smooth and creamy baked cream cheese filling, topped with tender caramelized apples and a generous drizzle of caramel sauce. The combination of tart and sweet flavors with a velvety texture makes this cheesecake an irresistible treat for any cheesecake lover.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted butter
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the apple topping:
- 2 apples, peeled, cored, and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the caramel topping:
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the pan and bake for 8 minutes. Remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue beating until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is well combined and smooth.
- Bake the cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the apple topping: In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, and cinnamon. Cook the mixture for 5 to 7 minutes, stirring occasionally, until the apples are tender and caramelized. Remove from heat and let cool completely.
- Assemble and serve: Once the cheesecake is fully chilled, spoon the cooled caramelized apple topping evenly over the surface. Drizzle generously with caramel sauce before slicing and serving for a delicious finishing touch.
Notes
- Use tart apples like Granny Smith for a balanced flavor, or Honeycrisp for a naturally sweeter topping.
- For an added crunch, sprinkle chopped pecans or walnuts on top before serving.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
