Description
This Caramel Apple Cheesecake is the ultimate fall dessert, combining creamy cheesecake with warm spiced apples and a decadent caramel drizzle. Featuring a buttery graham cracker crust and smooth, tangy filling, it's a cozy yet elegant treat perfect for holidays or chilly weekends. Keywords: caramel apple cheesecake, fall cheesecake, caramel dessert, apple cheesecake recipe.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup sour cream
- 2 tsp vanilla extract
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup brown sugar
- Caramel sauce, for drizzling (store-bought or homemade)
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray with cooking spray.
- Mix graham cracker crumbs and melted butter. Press firmly into the pan to form the crust. Bake for 10 minutes. Let cool.
- Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well.
- Mix in sour cream and vanilla extract until combined. Pour over cooled crust.
- In a bowl, toss diced apples with cinnamon, nutmeg, and brown sugar. Spoon over cheesecake batter evenly.
- Place the pan in a water bath and bake for about 60 minutes, or until center is set.
- Turn off oven, crack door, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle generously with caramel sauce.
Notes
- Add a pecan crumble before baking for extra texture.
- Swap the crust with gingersnap or shortbread for a fun twist.
- Use firm apples like Granny Smith to prevent mushiness.
- Cheesecake is best chilled—no need to reheat leftovers.
- Freeze individual slices wrapped tightly for up to 2 months.
