Description

This indulgent caramel apple cheesecake combines a creamy, cinnamon-spiced cream cheese filling with a buttery graham cracker crust, topped with tender cinnamon-infused apples and drizzled with luscious caramel sauce. Perfect for cozy fall gatherings, this baked dessert offers a delightful balance of sweet, tart, and rich flavors.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon

For the apple topping:

2 medium apples, peeled, cored, and diced
2 tbsp unsalted butter
2 tbsp brown sugar
1/2 tsp cinnamon

For the caramel drizzle:

1/2 cup caramel sauce (store-bought or homemade)

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Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well and press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool.
Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add sour cream, eggs, vanilla extract, and ground cinnamon. Mix until fully combined, being careful not to overmix which can cause cracking. Pour the filling evenly over the cooled crust and smooth the top with a spatula.
Bake the cheesecake: Place the springform pan in the oven and bake for 50 to 60 minutes until the edges are set and the center has a slight jiggle. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Prepare the apple topping: While the cheesecake chills, melt the unsalted butter in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon. Cook, stirring occasionally, for 5 to 7 minutes until the apples are tender and caramelized. Remove from heat and let cool.
Assemble and serve: Once the cheesecake is thoroughly chilled, spoon the cooled apple topping evenly over the surface. Drizzle with the caramel sauce just before serving to maintain its smooth texture and rich flavor.

Notes

Use tart apples like Granny Smith for a pleasant contrast that balances the sweetness of the caramel and cheesecake.
The cheesecake can be made 1 to 2 days in advance and kept refrigerated, topping with apples and caramel just before serving.
Ensure eggs and cream cheese are at room temperature to achieve a smooth filling.
If desired, homemade caramel sauce can be used for a personalized flavor and texture.
For cleaner slices, run a knife dipped in warm water along the edges before serving.

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 32 g
Sodium: 280 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 115 mg