Introduction

Discover the perfect harmony of creamy richness and sweet-tart apples with this Caramel Apple Cheesecake. Featuring a buttery graham cracker crust, tender spiced apples, and a luscious caramel drizzle, it’s a dessert that dazzles both the eyes and the palate. Ideal for celebrations or cozy gatherings, this cheesecake offers comforting indulgence in every bite.

A slice of caramel apple cheesecake is shown on a white plate with a white marbled texture background. The cheesecake has three layers: a crumbly brown crust at the bottom, a thick creamy pale beige cheesecake middle layer, and a glossy caramel sauce dripping down the sides from the top. On the top layer, there are several shiny caramel apple chunks, a curled pecan, and a generous swirl of white whipped cream dusted lightly with cinnamon. In the background, part of the whole cheesecake with a similar topping and cut apples can also be seen, along with cinnamon sticks and scattered pecans around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made or homemade graham cracker crust

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

4 large eggs

2 teaspoons vanilla extract

4 medium apples, peeled, cored, and diced

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 cup caramel sauce, plus extra for drizzling

2 tablespoons butter, melted

Optional toppings: whipped cream, additional caramel drizzle

Instructions

Step 1: Prepare the crust. If using pre-made crust, ensure it is evenly pressed in a 9-inch springform pan. For homemade, combine 1 ½ cups graham cracker crumbs with ⅓ cup melted butter and ¼ cup granulated sugar. Press firmly into the pan bottom and chill. For extra crunch, bake at 350°F (175°C) for 8-10 minutes and cool completely before filling.

Step 2: Cook the apple filling. Melt 2 tablespoons butter in a skillet over medium heat. Add diced apples, cinnamon, and nutmeg, sautéing for 5-7 minutes until tender but firm. Remove from heat and cool slightly.

Step 3: Preheat oven to 325°F (163°C). Place a pan of hot water on the lower rack to create steam. Beat softened cream cheese until smooth. Gradually add sugar, then sour cream, mixing until smooth. Add eggs one at a time, beating gently after each. Stir in vanilla extract. Fold in the sautéed apples gently.

Step 4: Pour filling over crust and smooth the top. Bake for 55-65 minutes until the center is nearly set but slightly jiggly. Turn off oven, leave door slightly open, and let cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 5: Warm caramel sauce gently with melted butter until smooth. Remove cheesecake from pan, drizzle caramel over top, and add optional whipped cream or extra caramel. Slice and serve chilled.

Tips & Variations

Ensure cream cheese is fully softened at room temperature to avoid lumps and achieve a smooth filling.

Wrap springform pan edges with foil to prevent moisture loss and cracking while baking.

Add a tablespoon of brown sugar or apple cider when cooking apples for deeper flavor.

Try adding sea salt to the caramel drizzle for a salted caramel twist.

For a vegan version, substitute cream cheese with plant-based alternatives and sour cream with coconut cream.

Serve individual portions in mason jars for parties and easy sharing.

FAQs

Can I use fresh apples instead of canned?

Yes! Fresh apples are preferred for their crispness and flavor. Use firm varieties like Granny Smith or Honeycrisp, peeled, cored, and diced before sautéing in butter with spices.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients and bake with a pan of hot water in the oven to create steam. Let the cheesecake cool gradually with the oven door slightly open. Avoid overmixing the batter to reduce air bubbles. Wrapping the pan edges with foil also helps retain moisture and prevent cracking.