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Creamy Caramel Apple Cheesecake

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This creamy caramel apple cheesecake features a buttery graham cracker crust, silky cheesecake filling, and a glossy caramel apple topping. It’s an easy, impressive fall dessert perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (use gluten-free if needed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 24 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 2 medium apples, peeled, cored, diced (Granny Smith or Honeycrisp)
  • 1/3 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon cinnamon
  • 2 tablespoons apple cider or juice (optional)
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream
  • Pinch of salt (for salted caramel)
  • Store-bought caramel sauce (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
  3. Beat cream cheese and sugar until smooth and fluffy (2-3 minutes). Scrape bowl often.
  4. Add sour cream, vanilla, and lemon juice. Mix until just combined.
  5. Add eggs one at a time, mixing gently and scraping down sides. Do not over-mix.
  6. Mix in flour until incorporated.
  7. Pour filling over cooled crust and smooth the top.
  8. Wrap outside of pan with foil. Place in a larger roasting pan and add 1 inch of hot water for a water bath.
  9. Bake at 325°F for 55-65 minutes, until edges are set but center jiggles slightly.
  10. Turn off oven and leave cheesecake inside for 1 hour. Remove, cool completely, then refrigerate at least 4 hours (overnight is best).
  11. For apple topping: In a saucepan over medium heat, combine butter, brown sugar, and diced apples. Stir in cinnamon and apple cider. Cook 5-7 minutes until apples are tender.
  12. Mix cornstarch with a splash of water and stir into apples. Cook 1 minute until thickened. Remove from heat and cool.
  13. For caramel sauce: Melt sugar in a clean saucepan over medium heat, swirling gently until amber. Add butter and stir until melted. Slowly pour in heavy cream, stirring constantly. Add a pinch of salt. Simmer 1-2 minutes until thick and glossy. Cool before using.
  14. Remove cheesecake from pan and transfer to a plate. Spoon caramel apple topping over chilled cheesecake. Drizzle with caramel sauce before serving.
  15. Optional: Sprinkle with extra cinnamon or chopped pecans.

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. The apple topping and caramel sauce can be made ahead. If cracks appear, the topping will hide them. Chill cheesecake overnight for optimal texture. Easily adapt for gluten-free or dairy-free diets.

Nutrition

Keywords: caramel apple cheesecake, fall dessert, easy cheesecake, autumn baking, caramel sauce, apple topping, holiday dessert, potluck recipe

Find it online: https://norasfoods.com/creamy-caramel-apple-cheesecake-recipe-easy-fall-dessert-to-impress/