Caramel Apple Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet, buttery flavor of caramelized apples. This indulgent treat is perfect for fall gatherings, holiday celebrations, or simply satisfying a craving for something sweet and comforting. The combination of a crunchy graham cracker crust, velvety cheesecake filling, and caramel-drizzled apple topping makes this dessert a showstopper.
Ingredients:
For the Crust:
- 1 ½ cups cinnamon graham cracker crumbs
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Caramel Sauce:
- 14 ounces caramels
- ⅔ cup evaporated milk
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 ½ cups diced apples (Granny Smith or Honeycrisp)
For the Topping:
- ½ cup chopped pecans
- Extra caramel sauce for drizzling
Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Caramel Sauce
- In a saucepan over medium-low heat, melt the caramels with evaporated milk, stirring constantly until smooth.
- Pour ½ cup of the caramel sauce over the cooled crust and sprinkle with ¼ cup of pecans. Set aside the remaining caramel sauce for later.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese, sugar, and flour until smooth.
- Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
- Stir in vanilla extract and cinnamon.
- Toss the diced apples with 1 tablespoon of flour, then gently fold them into the cheesecake batter.
Step 4: Assemble & Bake
- Pour the cheesecake filling over the crust and caramel layer.
- Place the springform pan inside a larger baking dish and add 1 inch of hot water to create a water bath.
- Bake for 40 minutes, then carefully spoon the remaining caramel sauce over the cheesecake.
- Sprinkle the remaining pecans on top and bake for another 10-15 minutes, until the center is slightly jiggly but set.
Step 5: Cool & Chill
- Remove the cheesecake from the oven and let it cool for 10 minutes.
- Run a knife around the edges of the pan to loosen the cheesecake, then let it cool for 1 hour.
- Refrigerate overnight for the best texture and flavor.
Step 6: Serve & Enjoy
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Drizzle with extra caramel sauce before slicing.
- Serve chilled and enjoy the rich, creamy goodness!
Why You’ll Love This Recipe:
- Perfectly Balanced Flavors: The tartness of apples complements the creamy cheesecake and sweet caramel.
- Decadent Texture: A smooth, velvety filling with a crunchy crust and gooey caramel topping.
- Great for Any Occasion: Whether it’s a holiday dessert or a weekend indulgence, this cheesecake is always a hit.
Enjoy your Caramel Apple Cheesecake! Let me know if you’d like more variations or presentation ideas. 🍏🍰✨
You can also check out a detailed version of this recipe here.