This creamy caramel apple cheesecake is a sweet treat that combines luscious cheesecake with juicy apples and rich caramel. It’s like autumn on a plate!
Every bite is a mix of smooth, creamy goodness and the crunchy apples that just make you smile. I love serving it as a dessert after dinner—it always impresses my guests!
Making this cheesecake is fun and easy! Just blend, bake, and top it off with caramel. It’s a delicious way to enjoy the flavors of fall anytime!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for the crust, giving a nice crunch. If you don’t have graham crackers, use digestive biscuits or even crushed vanilla wafers as a tasty alternative.
Cream Cheese: It’s key for the creamy filling. You can substitute with Neufchâtel cheese for a lighter version. Make sure it’s softened for easy mixing!
Apples: I love using Granny Smith for their tartness, but you can try Honeycrisp for a sweeter twist. If fresh apples aren’t available, canned apples work too—just make sure to drain them well.
Caramel Sauce: Store-bought is convenient, but if you’d like to make your own, it’s super easy! Use equal parts sugar and butter, melt them together, and then stir in cream.
How Do I Get the Perfect Cheesecake Texture?
Achieving that creamy texture takes a bit of care. Start by mixing the cream cheese until it’s silky smooth before adding sugar. Incorporate eggs slowly, mixing after each addition to avoid overmixing.
- Bake the cheesecake at a lower temperature to prevent cracks, and aim for a slight jiggle in the center when done.
- Cooling it gradually in the oven helps set the texture without sudden temperature changes that can cause cracks.
- Chill the cheesecake for several hours or overnight. The flavors meld beautifully during this time!
Creamy Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 1 teaspoon ground cinnamon
For the Caramel Topping:
- 1 cup caramel sauce (store-bought or homemade)
- 1 tablespoon unsalted butter
- Optional: chopped nuts or extra apple slices for garnish
How Much Time Will You Need?
This creamy caramel apple cheesecake takes about 25 minutes of prep time and around 1 hour of baking time, plus cooling time. Don’t forget to let it chill in the fridge for at least 4 hours, or ideally overnight, before serving. It’s worth the wait for sure!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). While the oven is heating up, grease a 9-inch springform pan to ensure easy removal after baking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well moistened. Press this mixture firmly into the bottom of your prepared pan to create a crust. Bake in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar and blend until fully combined. Then, mix in the vanilla extract.
4. Add the Eggs:
It’s time to add the eggs! Do this one at a time, mixing well after each addition to keep everything smooth. Then, gently stir in the sour cream until the mixture is smooth and creamy.
5. Add the Apples:
In a small bowl, toss the finely chopped apples with ground cinnamon. Carefully fold the cinnamon apples into the cheesecake batter, making sure they are evenly distributed throughout.
6. Combine and Bake:
Pour the cheesecake batter over the cooled crust in the springform pan. Bake in the oven for 55-65 minutes or until the center is slightly jiggly but almost set. Pay attention to not overbake as it can crack!
7. Cool Gradually:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps the cheesecake cool gradually, which helps prevent cracks.
8. Chill the Cheesecake:
After 1 hour, take the cheesecake out of the oven and let it cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours, or ideally overnight to set properly.
9. Finish with Caramel Topping:
When you’re ready to serve, prepare the caramel topping. If you’re using store-bought caramel sauce, heat it slightly in the microwave or on the stovetop with a tablespoon of butter to make it spreadable.
10. Serve:
Pour the warm caramel sauce over the chilled cheesecake and spread it out evenly. If you like, garnish with chopped nuts or extra apple slices for a lovely finish.
11. Slice and Enjoy:
Slice the cheesecake into pieces and serve chilled. Each bite is sure to be creamy, delicious, and full of caramel apple goodness. Enjoy!
FAQ for Creamy Caramel Apple Cheesecake
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can substitute with low-fat cream cheese or Neufchâtel cheese for a lighter version, but keep in mind that the texture might be slightly different—still delicious, though!
What Type of Apples Work Best for This Cheesecake?
Granny Smith apples are great for their tartness, but Honeycrisp or Fuji apples also work well for a sweeter flavor. Feel free to use your favorite type of apple!
How Do I Prevent Cracks in My Cheesecake?
To help prevent cracking, don’t overmix the batter and bake at a lower temperature. Also, allow the cheesecake to cool gradually in the oven with the door slightly open helps to avoid sudden temperature changes.
Can I Make This Cheesecake a Day in Advance?
Absolutely! In fact, making it a day ahead allows the flavors to meld beautifully. Just make sure to store it covered in the fridge until you’re ready to serve!