This Caramel Apple Cheesecake is a crowd-pleaser! With a creamy filling, sweet apples, and a drizzle of rich caramel, every bite is like a warm hug from fall.
I love how the crunchy crust pairs with the soft cheesecake. It’s a treat that’s perfect for sharing—or not! Sometimes, I just keep it all to myself. 😉
Key Ingredients & Substitutions
Graham cracker crumbs: These provide a sweet and buttery base for the cheesecake. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies as a substitute.
Apples: I love using Fuji or Gala apples for their sweetness and crispness. Feel free to experiment with Granny Smith for a tart contrast or any apples you enjoy!
Cream cheese: The star of the cheesecake! Make sure it’s softened to blend smoothly. For a healthier option, you could try Neufchâtel cheese, which has less fat.
Caramel sauce: Store-bought caramel works great in a pinch! If you want to make it homemade but need it faster, microwave a few caramel candies with a bit of cream until smooth.
How Do You Ensure a Creamy Cheesecake Texture?
To get that perfect creamy texture, focus on the mixing process. Here are some tips:
- Start with room temperature cream cheese to prevent lumps. Beat it well with sugar until completely smooth.
- Add eggs one at a time, mixing gently after each addition. Overmixing can incorporate too much air, leading to cracks.
- Make sure you don’t bake the cheesecake too long! A slightly jiggly center means it will set perfectly as it cools.
How Can You Prevent a Cracked Cheesecake?
Cracks can be a common issue with cheesecakes. Here are some preventive tips:
- Cool the cheesecake slowly in the oven with the door cracked. This prevents sudden temperature changes.
- Consider using a water bath (bain-marie). Wrap the bottom of the springform pan in foil and place it in a larger pan with water for gentle cooking.
How Should You Serve Caramel Apple Cheesecake?
Presentation is key! Here’s how to make it visually appealing:
- Remove the sides of the springform pan gently for a clean edge.
- Top with fresh apple slices and drizzle with warm caramel sauce just before serving. This ensures it looks beautiful and delicious!
How to Make Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Apple Topping:
- 2 medium apples (such as Fuji or Gala), thinly sliced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- Pinch of salt
For Garnish:
- Additional sliced apples
- Crumpled bits of crust or streusel (optional)
How Much Time Will You Need?
This delicious Caramel Apple Cheesecake takes about 30 minutes of prep time, plus 55-65 minutes for baking, and then you’ll need at least 4 hours to chill (or overnight for the best results). So, all together, plan for about 5 hours, including the chill time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While you’re at it, grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Next, pour in the melted butter and stir until the mixture feels like wet sand. Press this mixture evenly into the bottom of your greased springform pan. Bake it for 10 minutes, then take it out and let it cool.
3. Prepare the Sautéed Apples:
In a skillet, melt the butter over medium heat. Add in the brown sugar, cinnamon, and your thinly sliced apples. Cook them gently, stirring occasionally, until the apples turn soft but still hold their shape, about 5-7 minutes. Once done, remove from heat and set aside.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the sugar and vanilla extract until it’s smooth and creamy. Add the eggs one at a time, mixing well after each addition. Finally, blend in the sour cream and flour until everything is just combined.
5. Assemble the Cheesecake:
Pour half of this cheesecake batter over the cooled crust. Evenly arrange half of the sautéed apples on top of the batter. Then pour the remaining cheesecake batter over those apples, smoothing out the top as you go.
6. Bake the Cheesecake:
Place the cheesecake in the oven and bake for about 55-65 minutes. It’s ready when the edges are set but the center is still a little jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
7. Chill the Cheesecake:
Remove the cheesecake from the oven and refrigerate it for at least 4 hours, or overnight, until set completely.
8. Prepare the Caramel Sauce:
While your cheesecake chills, make the caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add in the pieces of butter, continuing to stir until melted. Gradually pour in the heavy cream while stirring, then bring to a boil. Remove from heat and add a pinch of salt. Let it cool to room temperature.
9. Serve Your Cheesecake:
When you’re ready to enjoy, remove the cheesecake from the springform pan. Top it with fresh sliced apples, and drizzle generously with the homemade caramel sauce. If desired, sprinkle some crumbled bits of crust or streusel on top for that extra crunch!
10. Slice and Enjoy:
Your Caramel Apple Cheesecake is now ready! Slice it up and dig into this creamy, decadent treat. Enjoy every delicious bite!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use an Oreo crust or a standard pie crust instead of a graham cracker crust. Just make sure to adjust the baking time accordingly if using a different type of crust.
What If I Don’t Have Sour Cream?
No worries! If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or an equal amount of heavy cream. This will maintain the creaminess of the cheesecake.
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. It’s best to enjoy it chilled, but you can warm up individual slices in the microwave for 10-15 seconds if you prefer it a bit warm.
Can I Make This Cheesecake Gluten-Free?
Definitely! Use gluten-free graham cracker crumbs or alternative crust options, such as almond flour or gluten-free cookies, to make the cheesecake gluten-free.
