Caramel Apple Cheesecake from the Farmhouse
Indulge in the cozy flavors of fall with this "Caramel Apple Cheesecake from the Farmhouse," a show-stopping dessert that combines creamy cheesecake, buttery graham cracker crust, and a luscious caramel apple topping. This rustic yet refined treat starts with a perfectly baked crust, layered with a rich and velvety cream cheese filling. The crowning glory is a warm topping of caramelized cinnamon-spiced apples, finished with a generous drizzle of sweet caramel sauce. Baked in a water bath for the ultimate smoothness and chilled to perfection, this dessert is ideal for family gatherings, holiday feasts, or a cozy evening at home. With just the right balance of sweetness and tartness, this farmhouse-inspired cheesecake will be your go-to autumn centerpiece!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 2 tsp pure vanilla extract
- 3 units large eggs
- 2 units apples, peeled, cored, and thinly sliced
- 2 tbsp unsalted butter
- 0.25 cups brown sugar
- 1 tsp ground cinnamon
- 0.5 cups caramel sauce
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water leakage during baking.
In a bowl, mix the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until combined.
Beat in the eggs one at a time, ensuring each is fully blended before adding the next. Do not overmix.
Pour the cheesecake filling over the cooled crust, smoothing out the top.
Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake the cheesecake for 60-70 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
While the cheesecake bakes, prepare the caramel apple topping. In a skillet, melt 2 tablespoons of butter over medium heat.
Add the sliced apples, brown sugar, and ground cinnamon to the skillet. Cook for 5-7 minutes, stirring occasionally, until the apples are softened and caramelized.
Once the cheesecake has cooled completely, remove it from the springform pan and transfer it to a serving plate.
Top the cheesecake with the caramelized apples and drizzle caramel sauce generously over the top.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Slice and enjoy this decadent farmhouse-inspired dessert!
Nutrition Facts
Calories |
6807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.1 g | 594% | |
| Saturated Fat | 270.2 g | 1351% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1803 mg | 601% | |
| Sodium | 4629 mg | 201% | |
| Total Carbohydrate | 623.6 g | 227% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 471.4 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1355 mg | 104% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1545 mg | 33% | |
*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.
