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Caramel Apple Cheesecake

A creamy and delicious dessert combining the comforting flavors of caramel and apples, perfect for fall gatherings and holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Fall, Holiday
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham crackers, crushed Use high-quality, full-flavor options.
  • 0.5 cups Melted butter Unsalted, room temperature is best.
  • 0.25 cups Sugar Raw cane sugar is preferred.
For the Filling
  • 24 oz Full-fat cream cheese Let it sit at room temperature for 30 minutes before mixing.
  • 1 cup Sour cream Adds creaminess.
  • 1 cup Sugar Divided.
  • 3 large Eggs At room temperature.
  • 1 tsp Lemon zest Fresh is best.
  • 1 tsp Cinnamon
  • 0.25 tsp Nutmeg
  • 0.25 tsp Ginger Optional, for added warmth.
  • 1 tsp Vanilla extract
For the Apple Topping
  • 2 large Granny Smith apples, peeled and sliced They're perfect for their tartness.
  • 2 tbsp Butter
  • 0.25 cups Brown sugar
  • 1 tsp Cinnamon
  • 1 tbsp Lemon juice
  • 1 tbsp Cornstarch To thicken the mixture.
  • 1 tsp Vanilla extract
For the Caramel Drizzle
  • 0.5 cups Caramel sauce Store-bought is fine, but homemade is a nice touch!

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grab your springform pan and line the bottom with parchment paper for easy removal later.
  2. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand. Press into the bottom of the prepared pan, forming an even layer. Bake for 10 minutes or until fragrant and slightly golden.
Filling
  1. In a large mixing bowl, beat the cream cheese until smooth and creamy (about 2-3 minutes). Add in sour cream, sugar, spices, and lemon zest. Beat until well combined. Slowly add in the eggs, one at a time, beating just until incorporated. Stir in vanilla extract and pour the mixture into the cooled crust.
Baking
  1. Wrap the outside of the springform pan in aluminum foil to prevent water from seeping in. Place the wrapped pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 75 minutes or until the center is slightly wobbly.
  2. Leave the cheesecake in the oven with the door ajar to cool for about an hour. This helps prevent cracking. Once cooled, refrigerate for at least 8 hours or overnight for the best texture.
Topping
  1. In a skillet over medium heat, melt the butter and add the sliced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes until the apples are tender. Stir in cornstarch and vanilla, allowing the mixture to thicken slightly.
  2. Once the cheesecake is chilled and set, remove it from the springform pan. Top with sautéed apples and drizzle generously with caramel sauce before slicing and serving.

Notes

If you have leftovers, store in the refrigerator covered for up to 4 days. Individual slices can be frozen for up to 3 months. For a gluten-free version, swap the Graham crackers for gluten-free options.