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Caramel Apple Cheesecake

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This decadent caramel apple cheesecake is a show-stopping dessert with a creamy cheesecake base, layers of spiced caramel apples, and a luscious caramel drizzle. Perfect for fall gatherings or any special occasion, it’s a heavenly combination of flavors and textures.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 24 oz cream cheese (softened)
  • 3/4 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Apple Topping:

  • 3 medium apples (peeled, cored, and thinly sliced)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

For the Caramel Drizzle:

  • 1/2 cup caramel sauce (store-bought or homemade)

Instructions

Prepare the Crust:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
  3. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.

Make the Cheesecake Filling:
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add eggs one at a time, mixing on low speed until just combined.
6. Stir in the vanilla extract and sour cream, mixing until the batter is smooth. Avoid overmixing.
7. Pour the filling over the cooled crust and smooth the top.

Prepare the Apple Topping:
8. In a skillet over medium heat, melt the butter. Add the apple slices, brown sugar, cinnamon, nutmeg, and cloves. Cook for 5–7 minutes, or until the apples are tender but not mushy.
9. Let the apples cool slightly, then arrange them on top of the cheesecake batter in an even layer.

Bake the Cheesecake:
10. Place the springform pan in a water bath or on a baking sheet to catch any drips. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
11. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
12. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours, or overnight, for the best results.

Finish with Caramel Drizzle:
13. Before serving, drizzle caramel sauce generously over the cheesecake. Optionally, garnish with additional apple slices or whipped cream.

Notes

  • Apple variety: Granny Smith, Honeycrisp, or Fuji apples work well for this recipe.
  • Storage: Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
  • Make it ahead: This cheesecake can be made a day in advance for easier serving.

Find it online: https://ukfinda.com/caramel-apple-cheesecake/