Description
This Caramel Apple Cheesecake recipe features a smooth and creamy cream cheese filling infused with sautéed spiced apples, all nestled on a crunchy graham cracker crust and topped with luscious caramel sauce. A perfect dessert for fall gatherings or special occasions, balancing tart apple flavors with sweet caramel and warm spices.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust or homemade equivalent
- 1 ½ cups graham cracker crumbs (if making crust)
- ⅓ cup melted butter (if making crust)
- ¼ cup granulated sugar (if making crust)
Apple Filling
- 4 medium apples, peeled, cored, and diced
- 2 tablespoons butter
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
Caramel Topping
- 1 cup caramel sauce, plus extra for drizzling
- 2 tablespoons butter, melted
Optional Toppings
- Whipped cream
- Additional caramel drizzle
- Sprinkle of sea salt
- Chopped nuts (e.g., pecans)
Instructions
- Prepare the Crust: If using pre-made, ensure it’s evenly pressed into a 9-inch springform pan. For homemade, mix 1 ½ cups graham cracker crumbs with ⅓ cup melted butter and ¼ cup sugar, then press firmly into the pan bottom. Chill or bake at 350°F (175°C) for 8-10 minutes for extra crunch, then cool completely.
- Cook the Apples: In a large skillet over medium heat, melt 2 tablespoons butter. Add diced apples, 1 teaspoon cinnamon, and ½ teaspoon nutmeg. Sauté for 5-7 minutes until tender yet firm. Remove from heat and cool slightly.
- Prepare the Cheesecake Filling: Preheat oven to 325°F (163°C) and place a pan of hot water on the lower rack to create steam. Beat softened cream cheese until smooth. Gradually add 1 cup sugar and mix. Add 1 cup sour cream and blend smoothly. Add eggs one at a time on low speed until combined. Stir in 2 teaspoons vanilla extract. Fold in cooled sautéed apples gently.
- Assemble and Bake: Pour filling over crust and smooth the top. Bake 55-65 minutes until center is almost set but slightly jiggly. Turn off oven, crack door slightly, and leave cheesecake inside for 1 hour to cool gradually. Remove and cool completely at room temperature, then refrigerate at least 4 hours or overnight to set.
- Prepare Caramel Sauce and Serve: Warm 1 cup caramel sauce mixed with 2 tablespoons melted butter over low heat until smooth. Remove cheesecake from springform pan, place on serving platter, and drizzle warm caramel over the top. Garnish with whipped cream, extra caramel drizzle, sea salt, or nuts as desired. Slice and serve chilled.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake filling.
- Steam during baking and gradual cooling helps prevent cracks.
- Chill cheesecake thoroughly for proper setting and flavor development.
- Wrap springform pan sides with aluminum foil to prevent moisture escape and cracking.
- Reserve some sautéed apple slices to place on top before baking for extra decoration.
- For extra caramel flavor, add a pinch of sea salt when drizzling caramel.
- Can be prepared 2 days in advance; add caramel drizzle just before serving.
- Freeze wrapped cheesecake up to 2 months; thaw overnight in refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Apple Cheesecake, Fall Dessert, Apple Cheesecake, Cream Cheese Dessert, Homemade Cheesecake, Spiced Apple Dessert, Caramel Sauce, Holiday Dessert
