Description

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

Ingredients

Scale

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)

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