Description
A classic caramel apple cheesecake recipe that combines the richness of cheesecake with the comforting flavors of spiced apples and homemade caramel. Perfect for fall gatherings.
Ingredients
- For the crust: 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling: 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- For the apple topping: 2 medium apples, peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
- Pinch of nutmeg
- For the caramel sauce: 1 cup granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, room temperature
- Pinch of salt
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs and sugar. Stir in melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan, slightly up the sides. Bake for 10 minutes. Set aside to cool.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar and vanilla; mix. Add eggs one at a time, beating until blended. Stir in sour cream until silky smooth. Pour filling into the crust. Wrap pan in foil and place in a roasting pan. Add hot water to the roasting pan halfway up the springform sides. Bake for 55–65 minutes until the center is just set. Let cheesecake sit in the oven with the door cracked for 1 hour. Chill for at least 4 hours or overnight.
- Cook the Apple Topping: Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples are tender. Set aside to cool.
- Make the Caramel Sauce: Melt sugar in a saucepan over medium heat, stirring constantly until it becomes a deep amber liquid. Add butter carefully; it will bubble. Slowly pour in cream and stir until smooth. Add salt. Let cool slightly.
- Assemble and Serve: Top the chilled cheesecake with the apple mixture and caramel sauce. Slice and serve.
Notes
- Homemade caramel sauce provides a rich, buttery depth.
- Mini cheesecakes can be made in muffin tins for individual servings.
- Use firm apple varieties like Honeycrisp or Granny Smith for the best texture.
- Let cream cheese soften to room temperature to avoid lumps.
- Do not overmix the filling to prevent cracking.
- Cool cheesecake completely before slicing for clean cuts.
- Leftovers can be refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx.)
- Calories: 480
- Sugar: 28g
- Fat: 34g
- Carbohydrates: 39g
- Protein: 6g
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