Description
This luscious Caramel Apple Cheesecake combines a crunchy graham cracker crust with a creamy cream cheese filling studded with sweet, cinnamon-spiced apples and rich caramel sauce. Baked to perfection, it’s topped with a smooth sour cream layer and extra caramel drizzle, making it the perfect decadent dessert for autumn or any special occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups apples, finely chopped
- ½ cup caramel sauce
- ½ teaspoon cinnamon
Topping
- â…“ cup sour cream
- Additional caramel sauce, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C), ensuring it reaches the correct temperature before baking.
- Prepare Crust: In a mixing bowl, thoroughly combine the graham cracker crumbs with melted butter until well mixed. Press the crumb mixture firmly and evenly into the bottom of a springform pan to form the crust.
- Make Filling Base: In another bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Add Apples and Caramel: Gently fold the finely chopped apples, caramel sauce, and cinnamon into the cream cheese mixture, distributing them evenly without overmixing.
- Assemble Cheesecake: Pour the filling mixture over the prepared graham cracker crust in the springform pan, smoothing the top with a spatula.
- Bake: Place the pan in the oven and bake for 50 to 60 minutes, or until the cheesecake is set but slightly jiggly in the center. Remove and let it cool completely at room temperature.
- Add Topping and Serve: Once cooled, spread the sour cream evenly over the top of the cheesecake. Drizzle additional caramel sauce on top as desired before serving to enhance the flavor and presentation.
Notes
- Use tart apples like Granny Smith for a nice balance of sweetness and tartness.
- Make sure cream cheese is softened to achieve a smooth filling without lumps.
- Don’t overbake; the center should have a slight wobble indicating perfect doneness.
- Allow the cheesecake to cool completely before adding sour cream topping to prevent it from melting.
- For easy removal, run a knife around the edge of the springform pan before releasing the sides.
