Caramel Apple Cheesecake

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Fall in a slice πŸ‚πŸ° – where caramel and apples meet cheesecake heaven. 🍏🍯

Crust Ingredients:

14 full sheets honey Graham crackers (to make about 2 scant cups of crumbs)
3 tablespoons granulated sugar
8 tablespoons butter, melted (either salted or unsalted works)

Cheesecake Filling Ingredients:

32 oz. (4 packages) full-fat cream cheese, very soft
1 ΒΌ cups granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon each of ground ginger, ground nutmeg, and allspice
1/4 teaspoon salt
1 cup sour cream, at room temperature
Zest from 1 lemon
1 tablespoon vanilla extract
4 large eggs, at room temperature
1 large egg yolk, at room temperature

Apple Topping Ingredients:
3 apples (about 21 ounces total), peeled, cored, and chopped into 1/3″ thick pieces
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 tablespoon unsalted butter (use salted and omit additional salt if preferred)
1/3 cup chopped pecans (optional but adds a nice texture)
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon each of ground ginger, ground nutmeg, and salt
1 Β½ teaspoons vanilla extract

For Serving:
1/3 cup caramel sauce (homemade or store-bought, though homemade is highly recommended)



Preheat your oven to 325Β°F (163Β°C). Wrap the outside of a 9-inch springform pan in aluminum foil to prevent leaks.
Crush the Graham crackers into fine crumbs, then mix with 3 tablespoons granulated sugar and melted butter. Press firmly into the bottom of the springform pan.
Bake for 10 minutes, then remove from the oven to cool.

Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth. Add 1 ΒΌ cups granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt, mixing until combined.
Blend in sour cream, lemon zest, and vanilla extract. Add the eggs and extra yolk one at a time, mixing on low speed just until combined.
Pour the filling over the cooled crust and smooth the top.

Bake the Cheesecake:

Place the springform pan in a large baking pan. Fill the baking pan with enough hot water to come halfway up the sides of the springform pan.
Bake for 1 hour 15 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and cool completely, then refrigerate for at least 4 hours or overnight.

Apple Topping:

Toss chopped apples with lemon juice and cornstarch.
Melt butter in a skillet over medium heat. Add the apples, pecans, sugars, cinnamon, ginger, nutmeg, and salt. Cook, stirring often, until the apples are tender, about 5-7 minutes.
Stir in vanilla extract and remove from heat to cool.

Assemble and Serve:

Once the cheesecake is chilled, remove from the springform pan.
Top with the cooled apple mixture, drizzle with caramel sauce, and serve with whipped cream or ice cream, if desired.
Enjoy this decadent dessert that perfectly combines the rich creaminess of cheesecake with the tartness of apples and the sweet allure of caramel.

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