Caramel Apple Cheesecake
Indulge in this decadent Caramel Apple Cheesecake that combines creamy cheesecake, fresh apples, and a rich caramel sauce atop a buttery graham cracker crust. This dessert is perfect for special occasions or a cozy family gathering.
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer
- 1 measuring cups
- 1 measuring spoons
- 1 rubber spatula
- 1 paring knife
- 1 cutting board
- 1 saucepan
Ingredients
- 1 ¾ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8 oz) packages cream cheese, softened Use room temperature cream cheese to avoid lumps.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups diced apples Approximately 2 medium apples. Toss in a little lemon juice to prevent browning.
- 1 teaspoon ground cinnamon
- 1 cup caramel sauce Store-bought or homemade.
- ½ cup chopped pecans Optional.
Instructions
- Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined and resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Add the sugar and vanilla extract, then continue mixing until combined.
- Add the eggs, one at a time, mixing on low speed just until incorporated. Avoid overmixing.
- Gently fold in the diced apples and ground cinnamon using a rubber spatula until evenly distributed.
- Pour the cream cheese mixture over the cooled crust in the springform pan. Spread evenly and smooth the top.
- Bake in the preheated oven for 50-60 minutes or until the center is set (it should not wobble).
- Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the caramel sauce over the top of the cheesecake and sprinkle with chopped pecans, if desired.
Notes
For best results, use room temperature cream cheese to avoid lumps in the batter.
Diced apples can be tossed in a little lemon juice to prevent browning before mixing into the cheesecake.
Serve with extra caramel sauce on the side for drizzling. Enjoy your delicious Caramel Apple Cheesecake!