This creamy caramel apple cheesecake brings together sweet apples, rich cream cheese, and a drizzle of smooth caramel. It’s perfect for any dessert lover!
Honestly, who can resist this dreamy combo? When I make it, I always have to save a slice for myself, or else it disappears too fast. 🤫
What I love most is how simple it is to whip up. Just mix, bake, and top with caramel. It’s a showstopper that takes no time at all! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: I love using graham cracker crumbs for the crust because they add a nice sweetness. If you can’t find them, digestive biscuits work great too. You could also use crushed Nilla wafers for a different flavor!
Apples: Granny Smith apples are my favorite for their tartness, which balances the sweetness. Honeycrisp adds a lovely crunch. If these aren’t available, feel free to use any firm apple like Fuji or Pink Lady.
Cream Cheese: Make sure it’s softened for a smooth filling. If you’re looking for a lighter option, try using Neufchâtel cheese instead. It’s lower in fat but has a creamy texture.
Caramel Sauce: You can either use store-bought caramel sauce or make your own following the recipe I included. If you’re short on time, the store-bought kind works perfectly!
How Do You Prevent Cracks in Your Cheesecake?
One common issue with cheesecakes is cracking on top. To help avoid this, remember a few key tips:
- Do not overmix your batter, especially after adding the eggs.
- Make sure to bake at a lower temperature, around 325°F (160°C), for a gentle heat.
- When the cheesecake is done, turn off the oven and let it cool in there with the door slightly ajar for an hour. This helps prevent sudden temperature changes.
- Finally, chilling it in the fridge for several hours (or overnight) allows it to set properly.
Following these steps will help you achieve a beautiful, smooth cheesecake every time!
Creamy Caramel Apple Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Apple Filling:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream or heavy cream
For the Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade, see below)
- Optional: chopped pecans or walnuts for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 1 hour of baking time. After that, you’ll want to chill the cheesecake for at least 4 hours or overnight. In total, you’re looking at a few hours, but most of it is hands-off time while the cheesecake sets!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix everything together until the crumbs are well coated and look like wet sand. Now, press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake it for 10 minutes, then take it out of the oven and let it cool a bit.
2. Cook the Apple Filling:
In a skillet over medium heat, melt the 2 tablespoons of butter. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook these ingredients, stirring occasionally, for about 8-10 minutes until the apples are tender and nicely coated in the sticky mix. Afterward, remove them from the heat and let them cool a little.
3. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and keep mixing until fluffy. Then, add in the vanilla extract. Add the eggs one at a time, making sure to mix well after each addition. Finally, blend in the sour cream or heavy cream until the filling is completely smooth.
4. Assemble the Cheesecake:
Now it’s time to put it all together! Spread half of the cheesecake batter evenly over the cooled crust. Then, layer the cooked apple mixture on top of that. Pour the rest of the cheesecake batter over the apples, smoothing it out gently.
5. Bake the Cheesecake:
Place your springform pan on a baking sheet to catch any drips and put it in the preheated oven. Bake for about 55-65 minutes, or until the edges are set and the center still has a little jiggle to it. Once it’s done, turn off the oven and leave the cheesecakes inside with the door slightly open for 1 hour to help prevent cracks. Let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
6. Add Caramel Topping:
When you’re ready to serve, drizzle the caramel sauce generously over the top of the cheesecake. Feel free to sprinkle some chopped pecans or walnuts on top for an added crunch!
7. Serve:
To serve, run a knife around the edges to loosen the cheesecake from the pan, then carefully release the springform. Slice into pieces, serve, and enjoy your delicious creamy caramel apple cheesecake!
Optional Homemade Caramel Sauce:
Ingredients:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a medium saucepan over medium heat, heat the sugar, stirring constantly until it melts into an amber-colored liquid.
- Carefully add the cubed butter, whisking until melted and combined.
- Slowly drizzle in the heavy cream while whisking continuously.
- Allow it to boil for 1 minute, then remove from heat and stir in the vanilla extract and pinch of salt.
- Let it cool slightly before using.
Enjoy this creamy caramel apple cheesecake warm or chilled for a delightful dessert experience!
FAQ for Creamy Caramel Apple Cheesecake
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Honeycrisp are great choices for balancing sweetness and tartness, you can also use Fuji, Pink Lady, or any other firm apple variety. Just make sure the apples are crisp and flavorful!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator. They will keep well for up to 5 days. If you plan to freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. It can last in the freezer for up to 2 months!
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. Prepare it a day or two in advance, let it chill in the fridge, and it will be ready to serve when you need it. Just add the caramel topping right before serving for the best flavor and texture.
What If My Cheesecake Cracks During Baking?
Don’t worry; a few cracks won’t affect the delicious taste! To prevent cracking, you can ensure not to overmix the batter, bake at a lower temperature, and allow the cheesecake to cool slowly in the oven before refrigerating. If cracks do happen, you can always cover them with caramel sauce or whipped cream!
