Caramel Apple Cheesecake Recipe

Caramel Apple Cheesecake Recipe

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup melted butter

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream, at room temperature
• 1 tsp vanilla extract
• 3 large eggs, at room temperature
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

For the Apple Topping:

• 2 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
• 2 tbsp butter
• ¼ cup brown sugar
• ½ tsp ground cinnamon

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into pieces
• ½ cup heavy cream, at room temperature
• 1 tsp vanilla extract
• A pinch of salt

Instructions

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C).
   • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
   • Press the mixture evenly into the bottom of a 9-inch springform pan.
   • Bake for 8-10 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sugar and continue beating until fully combined.
   • Add the sour cream, vanilla extract, cinnamon, and nutmeg, mixing well.
   • Add the eggs one at a time, mixing just until combined after each addition (do not overmix to avoid cracks).
   • Pour the cheesecake filling over the baked crust, spreading it evenly.
3. Bake the Cheesecake:
   • Place the cheesecake in the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble.
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
   • Refrigerate the cheesecake for at least 4 hours or overnight for best results.
4. Prepare the Apple Topping:
   • In a skillet over medium heat, melt the butter and stir in the brown sugar and cinnamon.
   • Add the apple slices and cook until they are softened and caramelized, about 5-7 minutes.
   • Allow the apples to cool slightly, then arrange them on top of the chilled cheesecake.
5. Make the Caramel Sauce:
   • In a saucepan over medium heat, melt the sugar, stirring continuously until it turns into a golden amber color (be careful not to burn it).
   • Add the butter and stir until fully melted and combined.
   • Slowly pour in the heavy cream while stirring (the mixture will bubble up, so be cautious).
   • Stir in the vanilla extract and salt, then remove from heat. Allow the caramel sauce to cool slightly.
6. Assemble and Serve:
   • Drizzle the caramel sauce generously over the apple-topped cheesecake.
   • Slice and serve each piece with an extra drizzle of caramel if desired.

Tips

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Make-Ahead: Both the caramel sauce and apple topping can be made a day ahead and stored separately, then assembled just before serving.

Enjoy this indulgent and flavorful caramel apple cheesecake! Let me know if you’d like more cheesecake or dessert recipes.