Description

Caramel Apple Cheesecake is a decadent dessert that layers a buttery graham cracker crust, velvety cream cheese filling, spiced apple compote, and generous caramel drizzle. This showstopping cheesecake delivers cozy fall flavors in every bite, balancing creamy tanginess with sweet apple-cinnamon warmth and gooey caramel on top.

Ingredients

Units Scale

For the Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

For the Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

For the Apple Filling

2 large apples, peeled, cored, and diced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg

For Assembly & Topping

1/2 cup caramel sauce, plus more for drizzling

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs and melted butter. Stir until evenly moist. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
Make the Apple Filling: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender and mixture is thickened (about 6-8 minutes). Set aside to cool slightly.
Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and beat until combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just blended.
Assemble the Cheesecake: Pour half of the cream cheese mixture over the cooled crust. Spoon half of the apple mixture over the filling. Top with the remaining cheesecake mixture and then the rest of the apples. Gently swirl with a knife for a marbled effect if desired.
Bake: Bake for 55-65 minutes, or until the center is just set and slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove and cool to room temperature.
Chill and Serve: Refrigerate for at least 4 hours, preferably overnight. Before serving, drizzle generously with caramel sauce. Slice, serve, and enjoy!

Notes

For a firmer crust, cool completely before adding filling.
Granny Smith apples offer a nice tartness, but Honeycrisp also works well.
Always use full-fat cream cheese for best texture.
Let cheesecake chill overnight for optimal flavor and slicing.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice
Calories: 465
Sugar: 31g
Sodium: 295mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 130mg