Description
Decadent Caramel Apple Cheesecake with graham cracker crust, creamy filling, and spiced caramel apple topping. Perfect for fall!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 large eggs
- ½ cup sour cream
- 4 medium Granny Smith apples, peeled, cored, and diced
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool completely before adding the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract, ground cinnamon, and ground nutmeg.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Stir in the sour cream until just combined.
- In a large skillet, melt the butter over medium heat.
- Add the diced Granny Smith apples and cook for 5-7 minutes, or until they are slightly softened, stirring occasionally.
- Add the granulated sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Cook for another 3-5 minutes, or until the sugar has dissolved and the apples are coated in a caramel sauce, stirring frequently.
- Stir in the heavy cream and vanilla extract. Cook for an additional 1-2 minutes, or until the sauce has thickened slightly.
- Remove from heat and let the caramel apple topping cool slightly before adding it to the cheesecake.
- Pour the cheesecake filling over the cooled graham cracker crust.
- Spoon the caramel apple topping evenly over the cheesecake filling. Gently swirl the topping into the filling with a knife or skewer for a marbled effect, if desired.
- Wrap the bottom of the springform pan tightly with aluminum foil.
- Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
- Carefully remove the cheesecake from the springform pan.
- If desired, drizzle with caramel sauce before serving.
- Slice and serve.
Notes
- Use room temperature cream cheese: This is essential for a smooth and creamy cheesecake filling.
- Don’t overmix the batter: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking.
- Use a water bath: A water bath helps to ensure that the cheesecake bakes evenly and prevents it from cracking.
- Cool the cheesecake slowly: Cooling the cheesecake slowly in the oven helps to prevent cracking.
- Refrigerate for at least 6 hours: This allows the cheesecake to set completely and the flavors to meld together.
- Prep Time: 45 minutes
- Cook Time: 70 minutes