Caramel Apple Cheesecake (Print Version)
Layers of spiced apples and creamy cheesecake topped with a smooth caramel drizzle delight the senses.
# What You'll Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup granulated sugar
→ Apple Filling
04 -
3 cups thinly sliced Granny Smith or Honeycrisp apples
05 -
1/2 cup brown sugar
06 -
1 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
2 tablespoons butter
→ Cheesecake
09 -
24 ounces cream cheese, softened
10 -
1 cup granulated sugar
11 -
3 large eggs
12 -
1 teaspoon vanilla extract
→ Caramel Sauce
13 -
1/2 cup caramel sauce (store-bought or homemade)
# Steps to Follow:
01 -
Preheat the oven to 350°F. Combine graham cracker crumbs, melted butter, and granulated sugar. Press evenly into the base of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
02 -
In a skillet over medium heat, sauté sliced apples with brown sugar, cinnamon, nutmeg, and butter until softened, approximately 10 minutes. Remove from heat and let cool slightly.
03 -
Beat softened cream cheese with granulated sugar until smooth. Incorporate eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
04 -
Spread the apple filling evenly over the cooled crust. Pour the cheesecake batter over the apples and smooth the surface. Bake for 55 to 60 minutes until the center is almost set. Turn off the oven and leave cheesecake inside with door ajar for 1 hour.
05 -
Refrigerate for a minimum of 4 hours or overnight. Prior to serving, drizzle with caramel sauce.
# Additional Notes:
01 -
Allowing the cheesecake to rest in the oven with the door slightly open helps prevent cracking and ensures a smooth texture.