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 a pre-made crust, press it evenly into the bottom of a 9-inch springform pan. For homemade crust, mix 1½ cups graham cracker crumbs with ⅓ cup melted butter and ¼ cup sugar. Press firmly into the pan bottom and chill. For extra crunch, bake the crust at 350°F (175°C) for 8-10 minutes, then cool.

Step 2: Cook the apples. In a skillet, melt 2 tablespoons butter over medium heat. Add diced apples, cinnamon, and nutmeg. Sauté until tender but still slightly firm, about 5-7 minutes. Remove from heat and let cool.

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

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

Step 5: Prepare caramel topping by warming 1 cup caramel sauce with 2 tablespoons melted butter over low heat until smooth. Remove cheesecake from pan, place on serving plate, and drizzle caramel sauce over top. Garnish with whipped cream or extra caramel if desired. Slice and serve chilled.

Tips & Variations

Use room temperature cream cheese for a smooth, lump-free filling.

Prevent cracking by baking with a water bath and cooling gradually in the oven.

For deeper apple flavor, add a tablespoon of brown sugar or apple cider while cooking apples.

Add a pinch of sea salt to caramel drizzle for a salted caramel variation.

Try stirring cocoa powder into the filling for a chocolate caramel apple twist.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 15 minutes before serving. You can freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge. Add fresh caramel drizzle after thawing for best texture.

FAQs

Can I use fresh apples instead of canned?

Absolutely! Fresh apples provide the best texture and flavor. Choose firm varieties like Granny Smith or Honeycrisp, peel, core, and dice before sautéing as instructed.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients, bake with a pan of hot water in the oven to create steam, cool the cheesecake gradually inside the oven with the door slightly ajar, avoid overmixing the batter, and consider wrapping the springform pan sides with foil to retain moisture.

Dessert

Caramel Apple Cheesecake Recipe

Introduction