Caramel Apple Cheesecake
Indulge in the ultimate fall dessert with this luxurious Caramel Apple Cheesecake, a showstopping blend of creamy, spiced decadence and irresistible sweetness. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a crown of tender, cinnamon-glazed apples, this dessert delivers flavors reminiscent of caramel apples with every bite. Finished with a luscious drizzle of caramel sauce, it’s the perfect centerpiece for autumn gatherings, holiday feasts, or any occasion deserving a touch of elegance. With clear, step-by-step instructions and a beautiful presentation, this crowd-pleasing cheesecake is as fun to make as it is to devour.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 3 apples, peeled, cored, and thinly sliced
- 0.25 cups unsalted butter
- 0.5 cups brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- 0.5 cups caramel sauce
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy. Add the sour cream and vanilla extract, and beat until well incorporated.
Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracking.
Pour the cheesecake filling over the cooled crust, smoothing the top. Bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside the oven for 1 hour before transferring to the counter.
While the cheesecake is baking, prepare the apple topping. In a large skillet over medium heat, melt 1/4 cup butter. Add the sliced apples, brown sugar, ground cinnamon, and water. Cook for 8-10 minutes, stirring occasionally, until the apples are soft but not mushy. Let the topping cool.
Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Just before serving, arrange the cooled apple topping on top of the cheesecake. Drizzle with caramel sauce for the finishing touch.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 47.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
