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–+ servings

Caramel Apple Cheesecake

Discover the perfect fall dessert with this Caramel Apple Cheesecake. Creamy, spiced, and topped with caramelized apples, it's a crowd-pleaser for any occasion. Easy to make and irresistibly delicious!
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Prep Time: 20 minutes
Cook Time: 1 hour
Resting Time: 5 minutes
Total Time: 6 hours 25 minutes
Servings: 8 pieces
Calories: 400kcal
Cost: $15

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Skillet
  • Spatula
  • Larger pan for water bath

Ingredients

  • 2 cups graham cracker crumbs or cookies you like
  • 1/2 cup melted butter
  • 3 (8 oz) cream cheese, softened
  • 1 cup sugar can use less if you want less sweet
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup sour cream
  • 1/4 cup flour
  • 3 apples, sliced
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1/4 cup butter
  • 1/2 cup caramel sauce
  • q.s. whipped cream (optional) for serving

Instructions

  • Preheat your oven to 325°F (165°C). Mix the graham cracker crumbs (or your chosen cookie crumbs) with the melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool while you prepare the filling. Pro tip: Use the back of a spoon to press the crust firmly and evenly.
  • In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and flour until the mixture is smooth and creamy. Pour the filling over the cooled crust. Pro tip: Make sure the cream cheese is at room temperature to avoid lumps.
  • Place the pan in a water bath (a larger pan filled with hot water) and bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center. Cool the cheesecake in the oven with the door ajar for about 1 hour, then chill in the refrigerator for at least 4 hours or overnight. Pro tip: A water bath helps the cheesecake bake evenly and prevents cracking.
  • Melt the butter in a skillet over medium heat. Add the sliced apples, sugar, cinnamon, and nutmeg (if using). Cook until the apples are tender and caramelized, stirring occasionally. Let the topping cool slightly before adding it to the cheesecake. Drizzle with caramel sauce and garnish with whipped cream if desired. Pro tip: Caramelize the apples until they are golden brown for the best flavor.

Notes

Use room temperature ingredients for the smoothest filling. Don’t overmix the eggs; stop once they are just incorporated. Let the cheesecake cool slowly to prevent cracking. Add the topping just before serving for the best texture. To store, cover tightly and refrigerate for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before serving. Enjoy the magic of this classic dessert!

Nutrition

Calories: 400kcal | Carbohydrates: 45g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 320mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 0.5mg
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