Caramel Apple Cheesecake: The Ultimate Fall Dessert Recipe

Introduction

As the leaves start to turn and the air becomes crisp, nothing signals the arrival of fall quite like the warm, comforting flavors of apple and caramel. The Caramel Apple Cheesecake not only combines these seasonal favorites but also adds a creamy, decadent twist that makes it the ultimate fall dessert. In this article, we will take you through every step of making the perfect Caramel Apple Cheesecake, from the crust to the topping.

Ingredients

To create this delicious cheesecake, we will need the following ingredients:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
• For the cheesecake filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup sour cream
• For the apple topping:
  • 3-4 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
  • ¼ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
• For the caramel sauce:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • ½ tsp vanilla extract

Preparing the Crust

The first step in our cheesecake-making process is to prepare the crust. This will form the base of our dessert and add a delightful crunch.

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
3. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
4. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.

Making the Cheesecake Filling

With the crust cooling, we can turn our attention to the filling, which is the star of the show in any cheesecake.

1. In a large mixing bowl, beat the cream cheese until smooth, ensuring there are no lumps.
2. Add the sugar, eggs, vanilla extract, cinnamon, and sour cream. Beat until the mixture is well blended and creamy.
3. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
4. Bake in the oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
5. Turn off the oven and let the cheesecake sit for an additional hour inside the oven with the door ajar. This helps prevent cracking.
6. Once cooled, refrigerate for at least 4 hours or overnight.

Preparing the Apple Topping

While our cheesecake is chilling in the refrigerator, it’s time to prepare the delicious apple topping that will add an extra layer of flavor.

1. In a large pan, combine the sliced apples, brown sugar, cinnamon, and lemon juice.
2. Cook over medium heat for about 5-7 minutes, stirring occasionally until the apples have softened slightly but still hold their shape.
3. Remove from heat and set aside to cool.

Making the Caramel Sauce

No Caramel Apple Cheesecake is complete without a rich caramel sauce to drizzle on top. Follow these steps to create a simple yet indulgent sauce.

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a light amber color.
2. Carefully add the butter and mix until melted.
3. Slowly pour in the heavy cream, stirring continuously until the sauce is smooth.
4. Remove from heat and stir in the vanilla extract. Allow it to cool slightly before drizzling over the cheesecake.

Assembling the Cheesecake

After all components are prepared, it’s time to assemble your Caramel Apple Cheesecake!

1. Once the cheesecake has chilled and set, carefully remove it from the springform pan.
2. Spread the cooled apple topping evenly over the surface of the cheesecake.
3. Drizzle the homemade caramel sauce over the apples, making sure to cover them generously.
4. For an added touch, you can sprinkle chopped nuts like pecans or walnuts for extra crunch.

Serving and Storage Tips

Your Caramel Apple Cheesecake is now ready to be sliced and served! Here are some tips for serving and storing:

• Slice with a sharp knife and clean between cuts for neat slices.
• Serve with extra caramel sauce on the side and perhaps a dollop of whipped cream for added richness.
• Leftover cheesecake can be stored in the refrigerator for up to 5 days. Cover it tightly to prevent it from absorbing any odors.
• You can also freeze the cheesecake for longer storage; wrap it in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Can I use a different type of crust?

Absolutely! While graham cracker crust is traditional, you can use crushed cookies like Oreos or even a nut-based crust for a gluten-free option.

How can I tell when the cheesecake is done?

The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools.

What type of apples are best for this recipe?

For the best flavor and texture, use tart apples like Granny Smith or Honeycrisp, as they complement the sweetness of the caramel perfectly.

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day or two in advance, making it a perfect dessert for gatherings.

Is it necessary to use sour cream?

Sour cream adds a nice tang to the cheesecake and helps keep it moist. If you want, you can substitute it with Greek yogurt.

Final Thoughts

The Caramel Apple Cheesecake is not just a dessert; it’s a celebration of the flavors of fall, bringing together creamy cheesecake and spiced apples drizzled with luscious caramel. Whether for a family gathering, a potluck, or just a cozy night at home, this cheesecake will impress your guests and satisfy your sweet tooth. Give it a try, and you’ll find that this will become a cherished favorite in your baking repertoire!

Indulge in Caramel Apple Cheesecake Falls Ultimate Dessert

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• Author: mery
• Total Time: 14 hours
• Yield: 12 servings 1x

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Description

Indulge in the ultimate fall dessert with our Caramel Apple Cheesecake recipe Perfect for gatherings this treat combines rich flavors and seasonal charm

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Ingredients

Scale 1x2x3x

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

½ cup sour cream

3–4 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp)

¼ cup brown sugar

1 tsp ground cinnamon

1 tbsp lemon juice

1 cup granulated sugar (for caramel)

6 tbsp unsalted butter (for caramel)

½ cup heavy cream (for caramel)

½ tsp vanilla extract (for caramel)

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Instructions

Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.

Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.

Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth, ensuring there are no lumps.

Add the sugar, eggs, vanilla extract, cinnamon, and sour cream. Beat until the mixture is well blended and creamy.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake in the oven for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and let the cheesecake sit for an additional hour inside the oven with the door ajar. This helps prevent cracking.

Once cooled, refrigerate for at least 4 hours or overnight.

In a large pan, combine the sliced apples, brown sugar, cinnamon, and lemon juice.

Cook over medium heat for about 5-7 minutes, stirring occasionally until the apples have softened slightly but still hold their shape.

Remove from heat and set aside to cool.

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns a light amber color.

Carefully add the butter and mix until melted.

Slowly pour in the heavy cream, stirring continuously until the sauce is smooth.

Remove from heat and stir in the vanilla extract. Allow it to cool slightly before drizzling over the cheesecake.

Once the cheesecake has chilled and set, carefully remove it from the springform pan.

Spread the cooled apple topping evenly over the surface of the cheesecake.

Drizzle the homemade caramel sauce over the apples, making sure to cover them generously.

For an added touch, sprinkle chopped nuts like pecans or walnuts for extra crunch.

• Prep Time: 30 minutes
• hours: 4
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 350 calories
• Sugar: 25 grams
• Fat: 20 grams
• Saturated Fat: 20 grams
• Carbohydrates: 40 grams
• Fiber: 2 grams
• Protein: 5 grams

Keywords: Caramel Apple Cheesecake, Fall Dessert, Cheesecake Recipe