Caramel Apple Cheesecake
This cheesecake combines a buttery crust, a creamy caramel-flavored cheesecake filling, and caramelized apples. Topped with fresh apple slices and drizzled with caramel, it’s perfect for autumn celebrations.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup packed brown sugar
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ½ cup applesauce
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- 3 large eggs
Apple Topping:
- 2 medium apples, thinly sliced
- 1½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Caramel sauce (store-bought or homemade)
Instructions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch springform pan.
- Bake for 8–10 minutes, then cool. Wrap the pan’s base in aluminum foil for the water bath.
Make the Filling:
- Reduce the oven temperature to 300°F (148°C).
- Beat cream cheese, brown sugar, and flour on low speed until smooth.
- Mix in sour cream, applesauce, vanilla extract, and cinnamon.
- Add eggs one at a time, mixing slowly to prevent excess air.
Assemble and Bake:
- Place sliced apples on the crust. Sprinkle with cinnamon sugar.
- Pour cheesecake batter over the apples.
- Place the pan inside a larger pan and fill the outer pan with hot water (a water bath).
- Bake for 1½ hours. Let the cheesecake cool in the oven for 30 minutes, then with the oven door cracked for 30 minutes more.
Chill:
- Refrigerate for at least 5–6 hours or overnight to set completely.
Decorate and Serve:
- Remove cheesecake from the pan and place on a serving plate.
- Arrange fresh apple slices on top and drizzle with caramel sauce. Optionally, add whipped cream.