Description
A rich and creamy caramel apple cheesecake with a buttery graham cracker crust, brown sugar filling, and tender cinnamon caramel apples. It is a decadent fall dessert perfect for Thanksgiving, holidays, and special gatherings.
Ingredients
1½ cups graham cracker crumbs
¼ cup granulated sugar
4 tablespoons butter, melted
32 ounces cream cheese, softened (4 blocks – 8 oz each)
¾ cup granulated sugar
½ cup brown sugar
3 eggs
¼ cup sour cream
2 tablespoons all-purpose flour
1 tablespoon vanilla extract
2 large apples, peeled and diced (or 4 small apples)
1 tablespoon brown sugar
2 tablespoons caramel topping
2 teaspoons cinnamon
Whipped cream, for topping, optional
Additional caramel topping, for drizzling
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch springform pan.
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.
- Beat the softened cream cheese, granulated sugar, and brown sugar with a stand mixer or electric mixer until smooth.
- Add the eggs, sour cream, flour, and vanilla extract. Mix only until combined, avoiding excessive mixing.
- Pour the cheesecake filling into the prepared crust and smooth the top into an even layer.
- Bake for about 60 minutes, or until the edges are set and the center is just barely jiggly.
- Remove the cheesecake from the oven and allow it to cool completely to room temperature.
- Refrigerate the cooled cheesecake for 6 to 8 hours or overnight until completely chilled and firm.
- For the apple topping, combine the diced apples, brown sugar, caramel topping, and cinnamon in a saucepan.
- Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the apples are tender and the sauce has thickened.
- Allow the apple topping to cool slightly, then spoon it over the chilled cheesecake.
- Top with whipped cream if desired and drizzle with additional caramel topping before slicing and serving.
Notes
Use firm tart or slightly sweet apples that hold their shape well during cooking.
For extra texture, sprinkle chopped pecans or walnuts over the apple topping.
Add extra cinnamon for a stronger warm-spice flavor.
For clean slices, chill the cheesecake completely and wipe a sharp knife clean between each cut.
Store covered or in an airtight container in the refrigerator for up to 4 to 5 days.
For the best texture, store extra apple topping separately and add it to individual slices when serving.
Freeze the cheesecake without the apple topping, whipped cream, or caramel drizzle for up to 2 months. Thaw overnight in the refrigerator before decorating.
For warm apples with cold cheesecake, gently warm individual portions of apple topping before spooning them over chilled slices.
Nutrition
- Serving Size: 1 slice
- Calories: 690 kcal
- Sugar: 55 g
- Sodium: 480 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 190 mg
