Description
This Caramel Apple Cheesecake is a luscious dessert featuring a creamy cinnamon-spiced cream cheese filling over a buttery graham cracker crust, topped with tender cinnamon apples and drizzled with rich homemade caramel sauce. Perfect for fall or holiday gatherings, this indulgent treat balances sweet and tart flavors with a smooth, velvety texture.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons brown sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup sour cream
For the apple topping:
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the caramel sauce:
- ½ cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- ¼ cup heavy cream
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake it for 10 minutes, then set it aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue mixing until fully incorporated. Beat in eggs one at a time to keep the batter smooth. Stir in the vanilla extract, ground cinnamon, ground nutmeg, and sour cream, blending everything evenly. Pour this filling over the cooled crust and smooth the top with a spatula.
- Bake the cheesecake: Bake the cheesecake for 50–60 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer it to the refrigerator and chill for at least 4 hours or overnight to fully set.
- Prepare the apple topping: While the cheesecake chills, heat the butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook the mixture for 5–7 minutes, stirring occasionally, until the apples become tender but not mushy. Remove from heat and let cool.
- Make the caramel sauce: In a small saucepan over medium heat, combine the granulated sugar and water. Cook without stirring until the sugar melts and turns a rich amber color, about 5–7 minutes. Carefully whisk in the butter until melted, then stir in the heavy cream and a pinch of salt. Simmer the sauce for an additional 1–2 minutes until it thickens slightly. Remove from heat and let cool.
- Assemble and serve: Just before serving, spoon the cinnamon apple topping over the chilled cheesecake and drizzle generously with the caramel sauce for a beautiful and delicious finish.
Notes
- Use tart apples like Granny Smith to balance the sweetness of the caramel and enhance flavor contrast.
- The cheesecake can be prepared up to 2 days in advance and topped with apples and caramel just before serving for the freshest taste.
