Caramel Apple Cheesecake

by

Description:

This Caramel Apple Cheesecake is a heavenly blend of smooth, creamy cheesecake layered with spiced caramelized apples and topped with a decadent caramel sauce. Perfect for autumn or anytime you crave a cozy, elegant dessert that balances fruity sweetness with rich, velvety texture.

Origin:

Cheesecake has roots tracing back to ancient Greece, but the modern American-style cheesecake with cream cheese gained popularity in the 20th century. Combining caramel and apple flavors adds a seasonal twist inspired by classic fall desserts.

Ingredients Quantity:

Crust:

  • Graham cracker crumbs – 1½ cups (150g)
  • Granulated sugar – 2 tbsp
  • Unsalted butter (melted) – 6 tbsp (85g)

Apple Layer:

  • Granny Smith apples (peeled, cored, sliced) – 3 medium
  • Unsalted butter – 2 tbsp (30g)
  • Brown sugar – ¼ cup (50g)
  • Ground cinnamon – 1 tsp
  • Ground nutmeg – ¼ tsp
  • Lemon juice – 1 tbsp

Cheesecake Filling:

  • Cream cheese (softened) – 24 oz (680g)
  • Granulated sugar – 1 cup (200g)
  • Sour cream – ½ cup (120g)
  • Vanilla extract – 2 tsp
  • Eggs – 3 large

Caramel Sauce:

  • Granulated sugar – 1 cup (200g)
  • Unsalted butter – 6 tbsp (85g)
  • Heavy cream – ½ cup (120ml)
  • Sea salt – ¼ tsp (optional)

Optional Ingredients:

  • Chopped toasted pecans or walnuts – ½ cup (for topping)
  • Maple syrup – 2 tbsp (to drizzle)
  • Whipped cream – for serving

Instructions:

1. Prepare Crust:

  • Preheat oven to 325°F (160°C).
  • Mix graham cracker crumbs, sugar, and melted butter until combined.
  • Press mixture evenly into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes, then cool.

2. Cook Apples:

  • In a skillet, melt butter over medium heat.
  • Add apples, brown sugar, cinnamon, nutmeg, and lemon juice.
  • Cook until apples are tender and caramelized, about 8–10 minutes. Remove from heat and let cool.

3. Make Cheesecake Filling:

  • Beat cream cheese until smooth.
  • Add sugar, sour cream, and vanilla; mix well.
  • Add eggs one at a time, mixing gently after each.
  • Pour half the batter over crust.
  • Layer the caramelized apples evenly over batter.
  • Pour remaining batter on top, spreading gently.

4. Bake Cheesecake:

  • Bake for 55–65 minutes until edges are set and center is slightly jiggly.
  • Turn off oven and leave cheesecake inside with door ajar for 1 hour.
  • Remove and cool completely on wire rack.
  • Refrigerate at least 4 hours or overnight.

5. Make Caramel Sauce:

  • In a saucepan, melt sugar over medium heat until amber.
  • Add butter and stir until melted.
  • Slowly whisk in heavy cream (mixture will bubble).
  • Stir until smooth.
  • Add sea salt if desired. Cool slightly.

6. Serve:

  • Drizzle caramel sauce over chilled cheesecake before serving.
  • Garnish with nuts and whipped cream if desired.

Tips for Success:

  • Use room temperature cream cheese for smooth filling.
  • Avoid overmixing eggs to prevent cracks.
  • Cook apples until just tender for the best texture.
  • Use a water bath for even baking and to prevent cracking (optional).
  • Let cheesecake chill thoroughly for clean slices.

Recommendation:

Pairs beautifully with a cup of spiced chai or rich coffee. Perfect for fall holidays, dinner parties, or special occasions.

Nutrition (Per slice, based on 12 servings):

  • Calories: ~450
  • Total Fat: 32g
  • Saturated Fat: 19g
  • Cholesterol: 120mg
  • Sodium: 300mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 6g
  • Fiber: 2g

Would you like a lighter or gluten-free version of this recipe?

Leave a Comment