Description
This Caramel Apple Cheesecake combines creamy cinnamon cheesecake with a crunchy graham cracker crust, tart apples, and rich salted caramel sauce, making it a perfect fall dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1 cup finely chopped pecans
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 cup unsalted butter (8 tablespoons, melted)
- 24 ounces cream cheese (3 packages)
- 1 1/3 cups sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract or 1 teaspoon extract and 1 teaspoon vanilla bean paste
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream (for caramel sauce)
- 1 cup sugar (for caramel sauce)
- 1 tablespoon corn syrup
- 1/4 cup water
- 3 tablespoons unsalted butter
- 3/4 teaspoon sea salt
- 1 teaspoon vanilla extract (for caramel sauce)
- 2-3 tart firm apples (Granny Smith, peeled and diced)
- 3 tablespoons brown sugar
- 1/4 cup butter (for cinnamon apples)
- 1/2 teaspoon cinnamon (for cinnamon apples)
Instructions
- Preheat oven to 350°F. Melt butter in a large bowl and set aside. Combine graham cracker crumbs, chopped pecans, sugar, cinnamon, and salt in the melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Set aside to cool.
- For the cheesecake, beat cream cheese until smooth. Add sugar and blend. Add eggs one at a time, then add sour cream, heavy cream, vanilla extract, and cinnamon. Mix until smooth.
- Prepare a water bath by wrapping the springform pan with foil and placing it in a larger roasting pan. Pour hot water into the pan until it’s about 1 inch deep. Carefully place the pan in the oven.
- Bake cheesecake at 325°F for 60-65 minutes until the edges are set but the center still jiggles. Turn off the oven and let cool in the oven for 1 hour. Move to the counter and cool for an additional hour. Refrigerate for at least 6 hours or overnight.
- For the caramel sauce, combine sugar, corn syrup, and water in a saucepan. Cook over medium heat until the sugar dissolves. Allow it to boil until it reaches a medium honey color. Remove from heat, slowly add warm heavy cream, then add butter, sea salt, and vanilla. Let cool.
- For the cinnamon apples, cook apples, brown sugar, butter, and cinnamon in a skillet over medium-high heat for 4-5 minutes until the apples are soft but still have some texture. Let cool.
- Remove the cheesecake from the springform pan and place it on a serving plate. Top with the cinnamon apples, drizzle with caramel sauce, and sprinkle with the reserved graham cracker crumble. Serve and enjoy!
Notes
- Prepare the cheesecake and caramel sauce a day in advance for easier assembly.
- Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.
- If you prefer a gluten-free version, swap graham cracker crumbs for gluten-free alternatives.
- Be sure to wrap the springform pan tightly in foil to prevent water from leaking into the cheesecake during the baking process.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 575 kcal
- Sugar: 46g
- Sodium: 456mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 135mg