Description
Indulge in this rich and creamy Apple Caramel Cheesecake, a perfect blend of tart apples, sweet caramel, and smooth cheesecake filling on a buttery graham cracker crust.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Caramel Sauce:
- 1 cup granulated sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- For the Apple Topping:
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 ½ cups of graham cracker crumbs, 2 tablespoons of granulated sugar, and 6 tablespoons of melted unsalted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
- Make the Caramel Sauce: In a medium saucepan, melt 1 cup of granulated sugar over medium heat, stirring occasionally until it turns a deep amber color. Carefully whisk in ½ cup of heavy cream (it will bubble up), followed by 4 tablespoons of unsalted butter, cut into pieces. Continue whisking until smooth. Remove from heat and stir in ½ teaspoon of vanilla extract and ¼ teaspoon of salt. Let cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat 24 ounces of softened cream cheese until smooth and creamy. Gradually beat in ¾ cup of granulated sugar, then mix in 2 large eggs, one at a time, until just combined. Stir in ½ cup of sour cream, 1 teaspoon of vanilla extract, and 2 tablespoons of all-purpose flour.
- Assemble and Bake: Pour half of the cheesecake filling over the cooled crust. Drizzle about 1/3 cup of the prepared caramel sauce over the filling. Gently pour the remaining cheesecake filling on top. Drizzle another 1/3 cup of caramel sauce over the top. Swirl the caramel slightly into the cheesecake filling with a knife or skewer.
- Bake the Cheesecake: Wrap the outside of the springform pan tightly with aluminum foil. Place the pan in a larger baking pan. Carefully pour hot water into the larger pan to come about halfway up the sides of the springform pan (this is a water bath, which helps prevent cracking). Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.
- Cool and Chill: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from the water bath and let cool completely on a wire rack. Once cooled, cover loosely with plastic wrap and refrigerating for at least 4-6 hours, or preferably overnight.
- Prepare the Apple Topping: While the cheesecake is chilling, peel, core, and dice 2 medium apples. In a skillet, melt 2 tablespoons of butter over medium heat. Add the diced apples, ¼ cup of brown sugar, ½ teaspoon of cinnamon, and a pinch of nutmeg. Cook, stirring occasionally, until the apples are tender, about 8-10 minutes. Let cool.
- Serve: Remove the sides of the springform pan. Spoon the cooled apple mixture over the top of the cheesecake. Drizzle with the remaining caramel sauce. Slice and serve chilled.
Notes
- For a smoother caramel sauce, ensure your heavy cream is at room temperature before adding it to the melted sugar.
- If you don’t have a springform pan, you can use a regular 9-inch pie plate, but the water bath method will be trickier.
- Overmixing the cheesecake filling can lead to cracks, so mix until just combined.
- Allowing the cheesecake to cool slowly in the oven and then chilling it overnight is crucial for the best texture.
- Feel free to add chopped pecans or walnuts to the crust for extra texture.
- Prep Time: PT30M
- Cook Time: PT1H10M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 48g
- Protein: 5g