Description
This luscious Caramel Apple Cheesecake combines creamy, smooth cheesecake with warm, cinnamon-spiced apples and a buttery graham cracker crust. Topped with rich caramel sauce, it’s a perfect dessert for cozy gatherings and celebrations, offering a delightful balance of sweet, tangy, and spiced flavors.
Ingredients
Scale
Crust
- 150 grams (1 1/2 cups) graham cracker crumbs
- 75 grams (1/3 cup) unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 450 grams (16 oz) cream cheese, softened
- 200 grams (1 cup) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Apple Mixture
- 2 medium fresh apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar (for apples)
Topping
- 200 grams (about 3/4 cup) caramel sauce, plus extra for drizzling
Instructions
- Prepare the crust: Preheat your oven to 175°C (350°F). In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Press the mixture evenly into the bottom of a 23 cm (9-inch) springform pan, creating a firm base. Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to incorporate them well. Stir in the vanilla extract to enhance the flavor.
- Prepare the spiced apples: In a medium bowl, toss the diced apples with ground cinnamon and a tablespoon of granulated sugar, ensuring the apples are coated evenly. Set this mixture aside to allow the flavors to meld.
- Combine apples with batter: Gently fold the cinnamon-spiced apple mixture into the cheesecake batter, making sure the apples are distributed evenly throughout the batter. Pour this combined mixture over the cooled graham cracker crust and smooth the top with a spatula for an even surface.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 50 to 60 minutes. The cheesecake is done when the edges are set and firm while the center remains slightly jiggly. After baking, turn off the oven and crack the door open, letting the cheesecake cool gradually for 1 hour to prevent cracking.
- Chill and serve: Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to set fully. When ready to serve, drizzle with additional caramel sauce for an indulgent finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Using a springform pan makes removing the cheesecake easier and preserves its shape.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
- You can substitute apples with pears for a different but equally delicious variation.
- Store leftover cheesecake in the refrigerator for up to 3 days.
