Description
This Apple Caramel Cheesecake combines a buttery graham cracker crust with a creamy cheesecake filling studded with fresh apples, topped with a rich homemade caramel apple sauce. Baked to perfection and chilled for the ideal texture, this dessert is a perfect treat for apple lovers looking for a decadent yet refreshing cheesecake.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 cup peeled and diced apples
Caramel Topping
- ½ cup butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 cup peeled and diced apples
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 8 minutes. Remove and allow to cool completely.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined. Gently fold in the peeled and diced apples to integrate them throughout the filling. Pour the filling over the cooled crust in the springform pan.
- Bake cheesecake: Place the pan in the oven and bake at 325°F (163°C) for 50-55 minutes. The center should still jiggle slightly when the pan is moved, indicating it is set but not overbaked. Remove from oven and allow to cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to chill and set fully.
- Make caramel topping: In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar dissolves. Stir in the heavy cream and vanilla extract, mixing until the sauce is smooth. Add the peeled and diced apples and continue cooking on medium-low heat for an additional 5 minutes, allowing the apples to soften and the caramel sauce to thicken slightly. Remove from heat and let the caramel cool slightly before topping the chilled cheesecake.
- Serve: Carefully remove the cheesecake from the springform pan. Pour the slightly cooled caramel apple topping evenly over the cheesecake. Optionally, sprinkle a little cinnamon on top for extra warmth and flavor. Slice carefully and serve chilled for a delicious dessert experience.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use peeled apples to prevent chunks of skin in the cheesecake and caramel topping.
- Refrigerate the cheesecake for at least 4 hours to achieve the best texture and flavor.
- The caramel topping can be made ahead and refrigerated; warm slightly before pouring over the cake.
- For a firmer crust, consider adding a bit more melted butter if the mixture does not hold together when pressed.
- Prep Time: 30 minutes
- Cook Time: 1 hour 3 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
