Description
Indulge in the rich flavors of autumn with this creamy caramel apple cheesecake topped with spiced apples and drizzled with caramel sauce.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3 medium apples, peeled and chopped
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 cup caramel sauce
- Optional: Whipped cream, extra caramel sauce for drizzling, chopped nuts (like pecans or walnuts)
Instructions
- Preheat your oven to 325°F (160°C). In a large mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Stir until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until slightly golden, then set aside to cool.
- Beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, cinnamon, and nutmeg until everything is well incorporated.
- Pour the filling onto the cooled crust in the springform pan and tap gently on the counter to release any air bubbles.
- Bake the cheesecake for about 60 minutes or until the edges look set and the center slightly jiggles. Let it cool for about an hour before refrigerating for at least 4 hours or preferably overnight.
- Prepare the apple topping by mixing the chopped apples with sugar, cinnamon, and lemon juice in a bowl. Let them macerate for about 20 minutes.
- Cook the apples in a skillet over medium heat until tender, about 5-7 minutes. Remove from heat and let cool.
- Top the chilled cheesecake with the cooked apples and generous drizzles of caramel sauce before serving.
Notes
For a gluten-free version, use gluten-free graham cracker crumbs and substitute sour cream with Greek yogurt for a tangy twist. Store covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg