Name: Caramel Apple Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; 1/4 cup sugar; 3 cups thinly sliced apples (Granny Smith or Honeycrisp); 1/2 cup brown sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; 2 tbsp butter; 24 oz cream cheese, softened; 1 cup sugar; 3 large eggs; 1 tsp vanilla extract; 1/2 cup caramel sauce (store-bought or homemade)

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Introduction

This Caramel Apple Cheesecake combines the creamy richness of classic cheesecake with warm spiced apples and a luscious caramel drizzle. Perfect for cozy gatherings or a special dessert, it offers layers of flavor and comforting textures that everyone will enjoy.

A slice of layered dessert sits on a white, speckled plate with a dark rim, placed on a white marbled surface. The dessert has three layers: a thick dark brown crumbly base, a smooth light cream middle layer, and a shiny dark caramel sauce on top with small white sprinkles. The caramel gently drips onto the plate around the dessert. Soft warm yellow string lights surround the plate, giving a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
Step 2: In a skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples are softened, about 10 minutes. Remove from heat and let the apple filling cool slightly.
Step 3: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly combined.
Step 4: Spread the apple filling evenly over the cooled crust in the springform pan. Pour the cheesecake batter gently over the apples and smooth the surface with a spatula.
Step 5: Bake the cheesecake for 55 to 60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, open the door slightly, and leave the cheesecake inside for 1 hour to finish setting gently.
Step 6: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, drizzle the top with caramel sauce to add a rich finishing touch.

Tips & Variations

Use tart apple varieties like Granny Smith for a nice balance with the sweet caramel and creamy cheesecake.
For a homemade caramel sauce, gently melt sugar until golden and add butter and cream, stirring until smooth.
If you prefer a crunchier crust, add a handful of chopped nuts to the graham cracker mixture before pressing.
Swap cinnamon and nutmeg for pumpkin pie spice during fall for a seasonal twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the caramel sauce separate until ready to serve to prevent the topping from becoming soggy. To reheat, let slices sit at room temperature for 15-20 minutes for optimum flavor and texture.

How to Serve

A single slice of cheesecake sits on a white speckled plate on a white marbled surface with soft glowing string lights around. The cheesecake has three clear layers: a thick, dark brown crumbly crust at the bottom; a thick, creamy off-white middle layer; and a glossy caramel sauce layer on top, dripping slightly over the edge with small white sprinkles scattered across. There are extra caramel drizzles on the plate around the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended because it allows you to remove the cheesecake easily without damaging the edges. If using a regular pan, line it with parchment paper and handle carefully when removing.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools and chills in the refrigerator.