Easy Caramel Apple Cheesecake
Indulge in the blissful combination of creamy decadence and warm autumnal flavors with this Easy Caramel Apple Cheesecake. Featuring a buttery graham cracker crust, a rich and tangy cream cheese filling, and a topping of cinnamon-spiced apple slices, this dessert is the perfect blend of comfort and sophistication. Drizzled with luscious caramel sauce and optionally topped with a dollop of whipped cream, it's an irresistible treat for holiday gatherings or cozy nights in. With just 20 minutes of prep and a straightforward baking process, this crowd-pleaser is as simple as it is stunning. Discover how to bring together the classic flavors of caramel apples and cheesecake in a dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cups granulated sugar
- 16 ounces cream cheese, softened
- 0.5 cups sour cream
- 0.75 cups granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 2 medium apples, peeled, cored, and thinly sliced
- 1 teaspoons ground cinnamon
- 0.5 cups caramel sauce
- 1 cups whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar until combined. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth. Add the sour cream, 3/4 cup of granulated sugar, and vanilla extract, beating until well blended.
Add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition just until combined. Pour this cheesecake filling over the prepared crust and spread evenly.
In a separate bowl, toss the apple slices with the ground cinnamon until evenly coated. Arrange the cinnamon-coated apple slices evenly over the cheesecake filling.
Bake the cheesecake in the preheated oven for 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
Before serving, drizzle the caramel sauce generously over the cheesecake and, if desired, add a dollop of whipped cream on each slice.
Slice, serve, and enjoy this velvety caramel apple cheesecake!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 50.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 191 mg | 4% | |
*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.
