Description
Indulgent caramel apple cheesecake brings creamy richness and autumn warmth to classic dessert lovers. Silky cream cheese layers mingle with sweet caramel and spiced apple chunks, promising delightful comfort in each delectable bite.
Ingredients
Scale
Fruit:
- 3 cups peeled and sliced apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
Crust:
- 1.5 cups (360 milliliters) graham cracker crumbs
- 0.5 cup (120 milliliters) unsalted butter, melted
- 0.25 cup (60 grams) granulated sugar
Cheesecake Filling and Topping:
- 24 ounces (680 grams) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) sour cream
- 0.25 cup (60 grams) granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch (optional, for thickening)
- 1 cup (240 milliliters) caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan with a light grease coating to prevent sticking.
- Create the graham cracker foundation by blending crumbs with melted butter and sugar, then firmly press the mixture into the pan’s base. Bake for 8-10 minutes until lightly golden, then allow to cool completely.
- Prepare the apple mixture by combining sliced apples with sugar, cinnamon, lemon juice, and cornstarch, ensuring each apple slice is evenly coated. Set the fragrant mixture aside.
- Craft the creamy cheesecake base by beating cream cheese until silky smooth. Gradually incorporate sugar, then gently fold in eggs one at a time. Blend in vanilla extract and sour cream until the mixture reaches a uniform consistency.
- Assemble the first layer by spreading half of the cheesecake filling over the cooled crust, creating an even base for the apple mixture.
- Distribute half of the spiced apple mixture atop the initial cheesecake layer, ensuring an even spread of fruit.
- Complete the layering by pouring the remaining cheesecake filling over the apples, then top with the final apple layer for a beautiful marbled effect.
- Bake for 55-65 minutes until the center sets but retains a slight wobble. Turn off the oven, crack the door open, and allow the cheesecake to gradually cool inside for one hour.
- Remove from the oven and cool to room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve optimal texture.
- Before serving, generously drizzle caramel sauce over the chilled cheesecake, creating an enticing presentation that promises rich, decadent flavors.
Notes
- Select crisp, firm apples like Granny Smith or Honeycrisp for the best texture and balanced tartness in your cheesecake.
- Prevent crust sogginess by patting apple slices dry with paper towels before layering to remove excess moisture.
- Ensure cream cheese is at room temperature to create a smooth, lump-free cheesecake filling without overmixing.
- Avoid cracking by using a water bath method, placing the springform pan inside a larger pan filled with hot water during baking for even, gentle heat distribution.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 399 kcal
- Sugar: 34 g
- Sodium: 195 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Protein: 6 g
- Cholesterol: 89 mg