Description
This Caramel Apple Cheesecake is the ultimate dessert, featuring a creamy cheesecake filling, a buttery graham cracker crust, and a rich caramel apple topping. A perfect fall-inspired treat for any occasion!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Caramel Apple Topping:
- 2 apples, peeled and diced
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup caramel sauce (plus extra for drizzling)
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
- Press into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.
-
Make the Cheesecake Filling:
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each. Stir in vanilla and sour cream.
- Pour over the cooled crust and smooth the top.
-
Bake the Cheesecake:
- Bake for 40-45 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes.
- Chill in the fridge for at least 4 hours or overnight.
-
Make the Caramel Apple Topping:
- In a pan, melt butter over medium heat. Add apples, brown sugar, and cinnamon.
- Cook for 5-7 minutes, until apples are tender. Stir in caramel sauce.
-
Assemble & Serve:
- Spoon caramel apple topping over the chilled cheesecake.
- Drizzle with extra caramel sauce and serve!
Notes
- Use Granny Smith apples for a tart contrast or Honeycrisp for extra sweetness.
- A water bath can help prevent cracking in the cheesecake.
- Store leftovers in the fridge for up to 5 days.
