Description
This irresistible caramel apple cheesecake combines creamy New York-style cheesecake with tender spiced apples and rich homemade caramel sauce. Perfect for fall gatherings, holidays, or any time you want to impress with a restaurant-quality dessert made at home.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 12 crackers)
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- ½ teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Caramel Apple Topping:
- 3 medium Granny Smith apples, peeled and diced
- ⅓ cup brown sugar, packed
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons cornstarch
- 1 tablespoon water
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter, cubed
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
- Prepare Your Pan: Preheat oven to 325°F (163°C). Wrap outside of 9-inch springform pan with foil and grease inside.
- Make Crust: Mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press into pan bottom. Bake 10 minutes.
- Prepare Filling: Beat cream cheese until smooth (3 minutes). Add sugar, then eggs one at a time. Mix in vanilla, sour cream, and flour until smooth.
- Bake Cheesecake: Pour filling over crust. Place in water bath and bake 55-60 minutes until center is almost set. Cool completely, then refrigerate 4+ hours.
- Make Apple Topping: Sauté apples with brown sugar, butter, cinnamon, and nutmeg for 5-7 minutes. Add cornstarch slurry and cook until thickened.
- Make Caramel: Heat sugar until amber colored. Add butter, then cream. Stir in vanilla and salt.
- Assemble: Top chilled cheesecake with apple mixture and drizzle with caramel sauce before serving.
Notes
Make-Ahead Tips: This cheesecake tastes better after overnight chilling. Can be made 2 days in advance.
Storage: Keep refrigerated up to 5 days. Freezes well for up to 3 months.
Pro Tips: Use room temperature ingredients for smooth filling. Water bath prevents cracking. Run knife around edges after baking to prevent cracks.
Substitutions: Greek yogurt can replace sour cream. Gluten-free graham crackers work for GF version.
- Prep Time: 30
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 46g
- Sodium: 285mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
Keywords: caramel apple cheesecake recipe, fall dessert, homemade cheesecake, apple dessert, caramel sauce, holiday baking, cream cheese dessert, autumn recipes