Caramel Apple Cheesecake Recipe
If you love sweet and creamy desserts, this Caramel Apple Cheesecake Recipe is perfect.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter melted
For the apple layer:
- 2 medium apples peeled and thinly sliced
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/2 tsp cinnamon
For the cheesecake filling:
- 500 g cream cheese softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the caramel sauce:
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- Pinch of salt
Instructions
Preheat Oven
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Make the Crust
- Combine graham cracker crumbs, sugar, and melted butter. Press into the pan bottom evenly. Bake 10 minutes.
Prepare Apple Layer
- Heat butter in a skillet. Add apple slices, brown sugar and cinnamon. Cook 5 minutes until soft. Cool slightly.
Make Cheesecake Filling
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
Layer Cheesecake
- Pour half the filling over crust. Spread sautéed apples evenly. Top with remaining filling. Smooth the surface.
Bake Cheesecake
- Bake for 50–60 minutes until the center is set but slightly jiggly. Cool in the pan 1 hour.
Make Caramel Sauce
- In a saucepan, melt butter. Add brown sugar and cream. Stir constantly until thickened. Add a pinch of salt.
Chill Cheesecake
- Refrigerate cheesecake for at least 4 hours, preferably overnight, for best results.
Serve with Caramel
- Drizzle caramel sauce over the chilled cheesecake. Slice and serve. Enjoy every creamy, fruity bite!
Notes
- Use tart apples like Granny Smith for better flavor balance.
- Add a pinch of nutmeg for extra warmth in the apple layer.
- For a richer caramel, use homemade caramel instead of store-bought.
- Make mini cheesecakes for single servings using muffin tins.
- Avoid overbaking to keep the cheesecake creamy and smooth.