Description
This irresistible caramel apple cheesecake recipe features a creamy cheesecake filling layered with spiced apples and topped with a rich caramel sauce, all on a graham cracker crust. It’s a perfect fall dessert.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- For the Apple Topping:
- 4 cups peeled and chopped apples (about 4 medium)
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Let cool.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
- Pour the filling over the cooled crust.
- Make the apple topping: In a saucepan, combine chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until apples are tender, about 5-7 minutes.
- Spoon the apple mixture evenly over the cheesecake filling.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from oven and let cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
- Make the caramel sauce: In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves. Bring to a boil and cook without stirring until the syrup turns an amber color.
- Carefully stir in heavy cream and butter. The mixture will bubble. Stir until smooth. Remove from heat and stir in vanilla extract. Let cool slightly.
- Release the sides of the springform pan. Drizzle the caramel sauce over the chilled caramel apple cheesecake.
Notes
- For a no-bake caramel apple cheesecake, use a no-bake cheesecake recipe and top with cooked spiced apples and caramel sauce.
- Ensure all cheesecake ingredients are at room temperature for a smooth filling.
- Overmixing the batter can cause cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 450-500
- Sugar: Approx. 40-50g
- Sodium: Approx. 200-250mg
- Fat: Approx. 25-30g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 2-4g
- Protein: Approx. 6-8g
- Cholesterol: Approx. 100-120mg