Description

This Caramel Apple Cheesecake combines a crunchy graham cracker crust with a rich, creamy cream cheese filling accented by warm spices and tender sautéed apples, all topped with a luscious homemade caramel sauce. Perfect for fall gatherings and special occasions, this indulgent dessert offers a harmonious blend of sweet, tart, and creamy flavors.

Ingredients

Scale

Crust

1 pre-made graham cracker crust or homemade crust (1 ½ cups graham cracker crumbs, ⅓ cup melted butter, ¼ cup granulated sugar)

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 or chopped pecans

Instructions

Prepare the Crust: If using a pre-made crust, ensure it is evenly pressed into the bottom of a 9-inch springform pan. To make a homemade crust, combine graham cracker crumbs, melted butter, and sugar, pressing firmly into the pan. Chill in the refrigerator. For extra crunch, bake the crust at 350°F (175°C) for 8-10 minutes, then cool completely.
Cook the Apples: In a large skillet, melt butter over medium heat. Add diced apples, cinnamon, and nutmeg. Sauté 5-7 minutes until apples are tender but retain shape. Remove from heat and cool slightly.
Make the Cheesecake Filling: Preheat oven to 325°F (163°C) and place a pan of hot water on the lower rack for steam. Beat softened cream cheese until smooth. Gradually add sugar and sour cream, mixing well. Add eggs one at a time on low speed until just combined. Stir in vanilla extract. Gently fold in the sautéed apples.
Assemble and Bake: Pour filling over prepared crust, smooth the top. Bake 55-65 minutes until center is almost set but slightly jiggly. Turn oven off, leave cheesecake inside with door ajar for 1 hour. Remove and cool at room temperature, then refrigerate at least 4 hours or overnight.
Prepare Caramel Sauce and Serve: Heat caramel sauce with melted butter over low heat until smooth. Remove cheesecake from pan and drizzle warm caramel sauce over top. Garnish with whipped cream, extra caramel, or sea salt as desired. Slice and serve chilled.

Notes

Use room temperature cream cheese to avoid lumps.
Adding a pan of hot water in the oven creates steam that helps prevent cracking.
Cool the cheesecake gradually with the oven door ajar to further reduce cracking risk.
Chill the cheesecake thoroughly for at least 4 hours or overnight for best texture and flavor.
Wrap springform pan sides with aluminum foil before baking to prevent moisture loss and cracking.
Serve chilled, or let sit 15 minutes at room temperature to enhance creamy texture.
Customize toppings with caramelized nuts, extra apple slices, or cinnamon sprinkle.
Caramel sauce can be homemade or store-bought; heat gently for best drizzle consistency.
This cheesecake can be prepared up to two days ahead; add caramel just before serving.
To freeze, wrap tightly and freeze up to 2 months; thaw overnight in fridge before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Caramel Apple Cheesecake, Apple Cheesecake, Fall Dessert, Caramel Dessert, Holiday Cheesecake, Cream Cheese Dessert