Description
Decadent Caramel Apple Cheesecake with buttery graham cracker crust, creamy filling, and luscious caramel apple topping. Perfect for fall!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 large eggs
- ½ cup sour cream
- 4 medium Granny Smith apples, peeled, cored, and chopped
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed. Add vanilla extract, ground cinnamon, and ground nutmeg. Mix until just combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream until just combined.
- Create the Caramel Apple Topping: While the crust is cooling, prepare the caramel apple topping. In a large skillet, combine chopped Granny Smith apples, granulated sugar, and unsalted butter. Cook over medium heat, stirring occasionally, until the apples are tender and the sugar has dissolved and caramelized (about 10-15 minutes). Stir in the heavy cream, vanilla extract, ground cinnamon, and a pinch of salt. Cook for another 2-3 minutes, or until the caramel sauce has thickened slightly. Remove from heat and let the caramel apple topping cool slightly.
- Assemble and Bake the Cheesecake: Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly. Spoon the caramel apple topping over the cheesecake filling. You can create a swirl pattern with a knife or toothpick if you like. Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely at room temperature. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Serving and Optional Caramel Drizzle: Before serving, remove the cheesecake from the springform pan. Run a thin knife around the edge of the pan to loosen the cheesecake if necessary. If desired, drizzle the cheesecake with caramel sauce. Slice and serve. Enjoy! This Caramel Apple Cheesecake is best served chilled.
Notes
- Use room temperature ingredients for a smoother cheesecake.
- Don’t overmix the batter to prevent cracking.
- Baking in a water bath (optional) helps to keep the cheesecake moist and prevents cracking. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Cool the cheesecake slowly to prevent cracking.
- Refrigerate for at least 4 hours to allow the cheesecake to set completely.
- Prep Time: 30 minutes
- Cook Time: 75 minutes