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Caramel Apple Cheesecake: Delicious Fall Dessert

Caramel Apple Cheesecake
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A classic fall dessert, this caramel apple cheesecake combines a creamy cheesecake filling with tender, spiced apples and a rich caramel sauce. It’s a perfect balance of sweet and tart, with a buttery graham cracker crust.

Ingredients

Scale
  • For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • For the cheesecake filling:
  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • For the apple topping:
  • 2 medium apples, peeled and thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • Pinch of nutmeg
  • For the caramel sauce:
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • ½ cup heavy cream, room temperature
  • Pinch of salt

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). Mix graham cracker crumbs and sugar. Stir in melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan, slightly up the sides. Bake for 10 minutes, then set aside to cool.
  2. Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar and vanilla, mix until combined. Add eggs one at a time, beating until just blended. Stir in sour cream until silky smooth. Pour filling into the crust. Wrap the pan in foil and place in a large roasting pan. Pour hot water into the roasting pan halfway up the springform sides. Bake for 55–65 minutes, until the center is just set but slightly jiggly. Let cheesecake sit in the oven with the door cracked for 1 hour, then chill in the fridge for at least 4 hours or overnight.
  3. Cook the Apple Topping: Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples are tender. Set aside to cool.
  4. Make the Caramel Sauce: Melt sugar in a saucepan over medium heat, stirring constantly until it becomes a deep amber liquid. Carefully add butter, stirring as it bubbles. Slowly pour in cream, stirring until smooth. Add salt and let cool slightly.
  5. Assemble and Serve: Top the chilled cheesecake with the apple mixture and caramel sauce. Slice and serve.

Notes

  • Homemade caramel sauce adds rich, buttery depth. Store-bought can be used in a pinch.
  • Consider mini cheesecakes in muffin tins for party portions.
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Nutrition

Find it online: https://tastysizzle.com/caramel-apple-cheesecake/

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