Caramel apple cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet and tangy flavors of caramel and apple.
With a buttery graham cracker crust, a luscious cream cheese filling, and a topping of caramelized apples and gooey caramel sauce, this dessert is sure to impress your friends and family.
Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this caramel apple cheesecake is the perfect treat for any time of year.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the Caramel Apple Topping:
- 2 large apples, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup caramel sauce, plus extra for drizzling
Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula.
Place the pan on a baking sheet and bake in the preheated oven for 45-50 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 closed for 1 hour.
4. Prepare the Caramel Apple Topping:
In a large skillet, melt the butter over medium heat.
Add the sliced apples, brown sugar, and ground cinnamon.
Cook, stirring occasionally, until the apples are tender and caramelized, about 8-10 minutes.
Remove from heat and stir in the caramel sauce.
5. Top the Cheesecake:
Once the cheesecake has cooled, arrange the caramelized apple slices on top.
Drizzle with extra caramel sauce for added sweetness.
6. Chill and Serve:
Refrigerate the caramel apple cheesecake for at least 4 hours, or overnight, until firm.
Slice and serve chilled, and enjoy!
Nutritional Facts
- Servings: 12
- Calories per serving: 450 kcal
- Total Fat: 30g
- Saturated Fat: 17g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 350mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
FAQ’s (Frequently Asked Questions)
Q. Can I use store-bought caramel sauce for this recipe?
Yes, you can use store-bought caramel sauce if you’re short on time.
However, homemade caramel sauce will provide the best flavor.
Q. Can I make this cheesecake ahead of time?
Yes, you can make the caramel apple cheesecake ahead of time and refrigerate it for up to 2 days before serving.
Just add the caramelized apple topping before serving for the freshest taste.
Q. Can I use a different type of apple for the topping?
Yes, you can use any variety of apple you prefer for the topping.
Granny Smith apples are a popular choice for their tart flavor, but Honeycrisp or Fuji apples would also work well.
Q. Do I have to use a springform pan for this recipe?
Using a springform pan makes it easier to remove the cheesecake from the pan, but you can also use a regular cake pan lined with parchment paper for easy removal.
Q. Can I freeze leftover cheesecake?
Yes, you can freeze any leftover caramel apple cheesecake slices individually wrapped in plastic wrap and stored in a freezer bag for up to three months.
Thaw in the refrigerator before serving.