Description
This luscious Caramel Apple Cheesecake combines a buttery graham cracker crust with a creamy, spiced apple-infused cheesecake filling drizzled with rich caramel sauce. Perfectly baked and topped with tangy sour cream and extra caramel, it’s a delightful dessert that balances sweet and tart flavors for a comforting treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups apples, finely chopped
- ½ cup caramel sauce
- ½ teaspoon cinnamon
Topping
- â…“ cup sour cream
- Additional caramel sauce for drizzling
Instructions
- Preheat oven: Preheat the oven to 325°F (160°C) to ensure it reaches the precise temperature for gentle baking of the cheesecake.
- Prepare crust: In a mixing bowl, combine the graham cracker crumbs with melted butter. Press this mixture firmly and evenly into the bottom of a springform pan to form the crust base.
- Make cheesecake batter: In a separate bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract thoroughly.
- Add flavorings: Gently fold the finely chopped apples, caramel sauce, and cinnamon into the cheesecake batter, ensuring even distribution without overmixing.
- Assemble and bake: Pour the apple and caramel cheesecake mixture over the prepared crust in the springform pan. Smooth the top and bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but slightly jiggly in the center.
- Cool completely: Allow the cheesecake to cool fully at room temperature, then refrigerate to chill and set the cheesecake for best texture.
- Add topping and serve: Before serving, spread the sour cream evenly over the top of the chilled cheesecake and drizzle with additional caramel sauce for extra sweetness and presentation.
Notes
- Use tart or sweet apples like Granny Smith or Fuji depending on your preference for tartness.
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake to avoid cracking; the cheesecake will firm up as it cools.
- Chill the cheesecake for at least 4 hours or overnight for best flavor and texture.
- Additional caramel sauce can be warmed slightly before drizzling for easier pouring.
