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Caramel Apple Cheesecake

Indulge in Caramel Apple Cheesecake Today finished dish
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This Caramel Apple Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the tartness of apples and the sweet allure of caramel. The buttery Graham cracker crust provides a perfect base for the smooth cheesecake filling, while the spiced apple topping adds a delicious twist. Ideal for any occasion, this cheesecake is sure to impress your guests.

Ingredients

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  • 14 full sheets honey Graham crackers
  • 3 tablespoons granulated sugar
  • 8 tablespoons butter, melted
  • 32 oz. full-fat cream cheese, very soft
  • 1 ¼ cups granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 cup sour cream, at room temperature
  • Zest from 1 lemon
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3 apples, peeled, cored, and chopped
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon unsalted butter
  • 1/3 cup chopped pecans (optional)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 1/3 cup caramel sauce

Instructions

  1. Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in aluminum foil to prevent leaks.
  2. Crush the Graham crackers into fine crumbs, then mix with 3 tablespoons granulated sugar and melted butter. Press firmly into the bottom of the springform pan.
  3. Bake for 10 minutes, then remove from the oven to cool.
  4. In a large bowl, beat the softened cream cheese until smooth. Add 1 ¼ cups granulated sugar, cinnamon, ginger, nutmeg, allspice, and salt, mixing until combined.
  5. Blend in sour cream, lemon zest, and vanilla extract. Add the eggs and extra yolk one at a time, mixing on low speed just until combined.
  6. Pour the filling over the cooled crust and smooth the top.
  7. Place the springform pan in a large baking pan. Fill the baking pan with enough hot water to come halfway up the sides of the springform pan.
  8. Bake for 1 hour 15 minutes, or until the edges are set and the center is slightly jiggly.
  9. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove from the oven and cool completely, then refrigerate for at least 4 hours or overnight.
  11. Toss chopped apples with lemon juice and cornstarch.
  12. Melt butter in a skillet over medium heat. Add the apples, pecans, sugars, cinnamon, ginger, nutmeg, and salt. Cook, stirring often, until the apples are tender, about 5-7 minutes.
  13. Stir in vanilla extract and remove from heat to cool.
  14. Once the cheesecake is chilled, remove from the springform pan.
  15. Top with the cooled apple mixture, drizzle with caramel sauce, and serve.

Nutrition

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