Caramel Apple Cheesecake

ingredients: What You’ll Need

For the Crust:

1 ½ cups graham cracker crumbs (about 12 graham crackers, crushed)

¼ cup granulated sugar

½ teaspoon ground cinnamon

6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

3 packages (8 ounces each) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream (adds extra creaminess)

2 tablespoons all-purpose flour (helps stabilize the cheesecake)

A pinch of salt

For the Caramel Apple Topping:

4 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced

2 tablespoons unsalted butter

2 teaspoons ground cinnamon

¼ cup brown sugar, packed

1 tablespoon lemon juice

¼ cup heavy cream

½ cup caramel sauce (store-bought or homemade)

Instructions: How to Make Caramel Apple Cheesecake

Prepare the Crust

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with butter or cooking spray.

In a bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Add the melted butter and stir until the mixture is evenly combined. Press the mixture into the bottom of the prepared springform pan to form an even crust.

Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Let it cool while you prepare the cheesecake filling.

Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and vanilla extract, and beat until well combined.

Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, flour, and a pinch of salt until smooth. Be careful not to overmix at this stage to avoid incorporating too much air into the batter.

Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.

Bake the Cheesecake

Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. You can also test it by gently shaking the pan—if the center moves like gelatin, it’s ready.

Turn off the oven and leave the cheesecake inside for about 1 hour. This helps to prevent cracks from forming. After the hour, remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to fully set.

Prepare the Caramel Apple Topping

While the cheesecake is cooling and setting in the fridge, make the caramel apple topping. In a large skillet, melt the butter over medium heat. Add the apple slices and cook for 5-7 minutes, stirring occasionally, until the apples begin to soften.

Stir in the cinnamon, brown sugar, and lemon juice, and cook for another 3-4 minutes until the apples are tender and caramelized. Add the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Remove from heat and let it cool to room temperature.

Once the apples and caramel sauce have cooled, drizzle the caramel sauce over the cheesecake and top with the caramelized apples. You can garnish with extra caramel sauce if desired.

 Serving Suggestions

Even while this caramel apple cheesecake is decadent and delicious on its own, try these suggestions to make your presentation even better:

Whipped Cream: To provide smoothness and a subtle contrast to the rich filling, place a dollop of freshly whipped cream on top of each cheesecake slice.
Chopped Nuts: For a crisp and nutty taste, scatter chopped pecans or walnuts on top of the caramel apple topping.
Extra Caramel Drizzle: For an extra delicious, oozy touch, you can pour extra caramel on top if you’re a caramel lover.