Description
Indulge in the ultimate fall dessert with this decadent Caramel Apple Cheesecake. A creamy, dreamy cheesecake filling is layered over a buttery graham cracker crust and topped with a luscious homemade caramel sauce and tender, spiced apples. It’s the perfect blend of tart apples, sweet caramel, and rich cheesecake.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- For the Caramel Apple Topping:
- 4 medium apples (such as Honeycrisp or Gala), peeled, cored, and diced
- ¼ cup packed light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of salt
- ½ cup granulated sugar
- ¼ cup water
- 4 tablespoons unsalted butter
- ½ cup heavy cream
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Pour in melted butter and stir until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined. Pour the filling over the cooled crust.
- Bake the Cheesecake: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
- Prepare the Caramel Apple Topping: In a large skillet, combine diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Cook over medium heat, stirring occasionally, until apples are tender and slightly softened, about 8-10 minutes. Remove from heat and set aside.
- Make the Caramel Sauce: In a medium saucepan, combine ½ cup granulated sugar and ¼ cup water. Cook over medium-high heat, stirring until the sugar dissolves. Stop stirring and let the mixture boil until it turns an amber color, about 8-10 minutes. Carefully whisk in the butter until melted, then slowly pour in the heavy cream while whisking constantly. The mixture will bubble up. Continue to cook and whisk until smooth and thickened, about 2-3 minutes. Remove from heat.
- Assemble the Cheesecake: Once the cheesecake is chilled and set, carefully remove the sides of the springform pan. Spoon the cooked apples over the top of the cheesecake, then drizzle generously with the warm caramel sauce.
- Serve: Slice and serve immediately, or chill for later. The caramel sauce can also be warmed slightly before serving if desired.
Notes
- For a smoother caramel sauce, ensure your cream is at room temperature before adding it to the hot sugar mixture.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan, but make sure to grease and flour it well.
- Leftover cheesecake can be stored, covered, in the refrigerator for up to 3-4 days.
- For an extra festive touch, sprinkle some chopped toasted pecans or walnuts over the caramel topping.
- Prep Time: PT45M
- Cook Time: PT1H15M
- Category: Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg