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Caramel Apple Cheesecake Recipe

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★★★★★

4.6 from 147 reviews

A luscious Caramel Apple Cheesecake featuring a buttery graham cracker crust, cinnamon-spiced apple filling, creamy cheesecake layer, and a decadent caramel sauce drizzle. Perfect for fall desserts or any special occasion.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the Apple Filling:

  • 3 cups thinly sliced apples (Granny Smith or Honeycrisp)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp butter

For the Cheesecake:

  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract

For the Caramel Sauce:

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

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove and allow it to cool while preparing the filling.
  2. Make the Apple Filling: Heat a skillet over medium heat and melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook the mixture, stirring occasionally, until the apples soften and caramelize slightly, about 10 minutes. Remove from heat and allow the apple filling to cool slightly before assembly.
  3. Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract and mix until fully incorporated.
  4. Assemble the Cheesecake: Spread the cooled apple filling evenly over the baked crust in the springform pan. Carefully pour the cheesecake batter over the apple layer, smoothing the surface with a spatula to create an even topping.
  5. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 55 to 60 minutes, or until the center is almost set but slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to prevent cracking and promote even cooling.
  6. Cool and Serve: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to fully set. Before serving, drizzle the top generously with caramel sauce for an extra touch of sweetness and flavor.

Notes

  • Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast against the sweet cheesecake.
  • Allow the cream cheese to soften at room temperature to ensure a smooth batter without lumps.
  • Do not overbake the cheesecake; the center should still have a slight jiggle when done to guarantee creamy texture.
  • Chilling overnight enhances the flavors and helps the cheesecake set perfectly.
  • You can make homemade caramel sauce or use quality store-bought caramel for convenience.
  • Always use a springform pan for easy removal of the cheesecake without damage.

Keywords: caramel apple cheesecake, fall dessert, apple cheesecake, caramel sauce dessert, creamy cheesecake

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