Caramel Apple Cheesecake Recipe
🍏🍰 Indulge in this Caramel Apple Cheesecake – creamy, smooth, and bursting with fall flavors! The perfect autumn dessert! 🍁
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Apple Topping:
- 3 medium apples peeled and sliced thin
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Preparing the Crust:
- Preheat your oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar together.
- Press the mixture firmly into the bottom of a greased springform pan.
- Bake for 10 minutes, then let it cool.
Making the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing on low speed.
- Blend in vanilla extract and sour cream.
- Pour the filling over the cooled crust.
Preparing the Apple Topping:
- Heat butter in a skillet over medium heat.
- Add sliced apples, brown sugar, cinnamon, and lemon juice.
- Cook for 5-7 minutes until the apples soften.
- Set aside to cool slightly.
Baking and Cooling the Cheesecake:
- Place the cheesecake in a water bath for even baking.
- Bake for 50-60 minutes until the center is slightly jiggly.
- Turn off the oven and let it cool with the door ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight for the best results.
Adding the Caramel Sauce:
- In a saucepan, heat sugar over medium heat until fully melted and amber-colored.
- Add butter and stir until combined.
- Slowly pour in heavy cream while whisking.
- Stir in vanilla and salt.
- Let cool slightly before drizzling over the cheesecake.