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Here’s a Caramel Apple Cheesecake Recipe that combines the sweetness of caramel, the richness of cheesecake, and the tartness of apples for a decadent treat!
Ingredients (Serves 12 slices):
For the crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, melted
For the cheesecake filling:
- 3 (8oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 1/4 cup (60ml) heavy cream
For the caramel apple topping:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup (50g) brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/2 cup (120ml) caramel sauce (store-bought or homemade)
Instructions:
1. Make the crust:
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until the mixture is well combined and the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
- Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and beat again to combine.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream and heavy cream, mixing until smooth and well combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
3. Bake the cheesecake:
- Bake the cheesecake at 325°F (165°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight for the best texture.
4. Make the caramel apple topping:
- While the cheesecake is chilling, prepare the caramel apples. In a large skillet, melt the butter over medium heat.
- Add the apple slices, brown sugar, cinnamon, and nutmeg, stirring to coat the apples.
- Cook for 5-7 minutes, until the apples are tender but still holding their shape. Stir in the vanilla extract and remove from heat.
- Let the apples cool to room temperature.
5. Assemble the cheesecake:
- Once the cheesecake has chilled, spread the cooled caramel apple mixture evenly over the top of the cheesecake.
- Drizzle with caramel sauce, and if desired, add a sprinkle of extra cinnamon or crushed graham crackers for garnish.
6. Serve and enjoy:
- Slice the cheesecake and serve chilled. The combination of the creamy cheesecake, sweet caramel, and spiced apples will make this a show-stopping dessert!
Tips:
- Make it ahead: This cheesecake is even better if made the day before, as the flavors have more time to meld together.
- Homemade caramel: If you prefer homemade caramel, you can make it by heating 1/2 cup sugar in a pan until it melts and turns amber. Then, add 1/4 cup butter and 1/4 cup heavy cream and stir until smooth.
- Apple variation: You can use any type of apple you like, but tart apples like Granny Smith work well to balance the sweetness of the caramel.
This Caramel Apple Cheesecake is a perfect fall dessert, combining the best of apple pie and creamy cheesecake in every bite!
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