This caramel apple cheesecake combines creamy, spiced cheesecake with a buttery graham cracker crust and a rich caramel-apple topping. Perfect for fall celebrations, it’s a showstopping dessert that’s easier than it looks.
Why You’ll Love This Recipe:
- Layers of flavor: creamy cheesecake, spiced apples, and caramel
- Ideal for fall and holiday gatherings
- Can be made ahead of time
Ingredients You’ll Need:
- For the Crust: Graham crackers, melted butter, sugar
- Cheesecake Layer: Full-fat cream cheese, sour cream, sugar, eggs, lemon zest, cinnamon, nutmeg, ginger, vanilla
- Apple Topping: Granny Smith apples, butter, brown sugar, cinnamon, lemon juice, cornstarch, vanilla extract
- Caramel Sauce: Store-bought or homemade (recommended)
How to Make Caramel Apple Cheesecake:
Step-by-Step Instructions:
- Preheat the Oven: Set oven to 325°F and prepare a springform pan with parchment paper.
- Prepare Crust: Mix crushed graham crackers with sugar and melted butter. Press into the pan and bake for 10 minutes.
- Make Cheesecake Filling: Beat cream cheese until smooth, then add sour cream, sugar, spices, and lemon zest. Slowly beat in eggs and vanilla. Pour into cooled crust.
- Create a Water Bath: Wrap the pan in foil and place in a water bath. Bake cheesecake for 75 minutes or until the center is slightly wobbly.
- Chill: Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 8 hours or overnight.
- Prepare Apple Topping: Sauté apples with butter, sugar, and spices until tender. Stir in cornstarch and lemon juice for thickening, then add vanilla.
- Assemble: Once cheesecake is fully chilled, top with the apple mixture and drizzle with caramel sauce before serving.
Helpful Tips:
- Don’t overbeat the eggs; mix just until combined to avoid cracks.
- Let cheesecake cool slowly to prevent it from sinking.
- Use a water bath to ensure even baking and prevent cracks.
Details:
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 10 hours (including cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Notes:
- The cheesecake can be made 1-2 days in advance.
- Serve warm apples over chilled cheesecake for the best texture contrast.
- Gluten-free graham crackers can be used to make this dessert gluten-free.
Frequently Asked Questions:
- Can I use other apples? Yes, but tart apples like Granny Smith provide the best flavor balance.
- Can I freeze the cheesecake? Yes, freeze without the apple topping for up to 3 months.
Storage Instructions:
- Fridge: Store leftover cheesecake in an airtight container for up to 3 days.
- Freezer: Cheesecake (without topping) can be frozen for up to 3 months.
Related Recipes:
Conclusion:
This caramel apple cheesecake is an indulgent fall dessert that’s rich with spiced creaminess and the sweet crunch of caramelized apples. It’s the perfect centerpiece for any autumn gathering!
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Caramel Apple Cheesecake
Description
This caramel apple cheesecake combines creamy, spiced cheesecake with a buttery graham cracker crust and a rich caramel-apple topping. Perfect for fall celebrations, it’s a showstopping dessert that’s easier than it looks.
Ingredients
- For the Crust: Graham crackers, melted butter, sugar
- Cheesecake Layer: Full-fat cream cheese, sour cream, sugar, eggs, lemon zest, cinnamon, nutmeg, ginger, vanilla
- Apple Topping: Granny Smith apples, butter, brown sugar, cinnamon, lemon juice, cornstarch, vanilla extract
- Caramel Sauce: Store-bought or homemade (recommended)
Instructions
- Preheat the Oven: Set oven to 325°F and prepare a springform pan with parchment paper.
- Prepare Crust: Mix crushed graham crackers with sugar and melted butter. Press into the pan and bake for 10 minutes.
- Make Cheesecake Filling: Beat cream cheese until smooth, then add sour cream, sugar, spices, and lemon zest. Slowly beat in eggs and vanilla. Pour into cooled crust.
- Create a Water Bath: Wrap the pan in foil and place in a water bath. Bake cheesecake for 75 minutes or until the center is slightly wobbly.
- Chill: Allow the cheesecake to cool in the oven with the door ajar, then refrigerate for at least 8 hours or overnight.
- Prepare Apple Topping: Sauté apples with butter, sugar, and spices until tender. Stir in cornstarch and lemon juice for thickening, then add vanilla.
- Assemble: Once cheesecake is fully chilled, top with the apple mixture and drizzle with caramel sauce before serving.
Notes
- The cheesecake can be made 1-2 days in advance.
- Serve warm apples over chilled cheesecake for the best texture contrast.
- Gluten-free graham crackers can be used to make this dessert gluten-free.