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Caramel Apple Cheesecakes

This Caramel Apple Cheesecake combines a rich, creamy cheesecake filling with a buttery graham cracker crust, topped with sweet cinnamon-spiced caramel apples. It’s the perfect fall dessert to impress your guests or indulge in a cozy treat at home!
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Ingredients

For Graham Cracker Crust

  • 2 cups graham crackers (crushed)
  • ¼ cup brown sugar
  • ½ cup unsalted butter (melted)

For the Cheesecake Filling

  • 24 ounces cream cheese (softened)
  • 1 cup white granulated sugar
  • ½ teaspoon salt
  • 1 ½ tablespoons all-purpose flour
  • 4 eggs
  • 1 tablespoon vanilla extract
  • ½ cup sour cream

For Caramel Apple Topping

  • 3 Granny Smith apples (peeled and chopped)
  • 1 tablespoon unsalted butter
  • ¼ cup brown sugar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons vanilla extract
  • ⅓ cup chopped pecans
  • Caramel Sauce (For Drizzling Topping)

Instructions

  • Start by lining a 10-inch springform pan with parchment paper, both at the bottom and around the sides. This little step will make removing the cheesecake later a breeze.
  • In a food processor or blender, crush the graham crackers until they turn into fine crumbs. Transfer them to a mixing bowl, and stir in the brown sugar. Add in the melted butter, mixing it all together with a fork until the crumbs are evenly coated.
  • Press this buttery mixture into the prepared springform pan, ensuring it’s even. A small glass works wonders to help you press it down smoothly. Pop this into the freezer while you get started on the cheesecake filling.
  • Preheat your oven to 325°F. Now, let’s get that cheesecake filling perfectly creamy! In a large mixing bowl, blend the softened cream cheese with a hand mixer until it’s nice and smooth.
  • Add the white sugar, salt, and flour to the cream cheese and mix again. Next, add the eggs one at a time, making sure to mix after each addition.
  • After the last egg, add the vanilla extract and sour cream, and give it a final mix until everything is smooth and combined.
  • Take the graham cracker crust out of the freezer and pour the cheesecake filling on top. Use a rubber spatula to smooth the top.
  • Bake the cheesecake for about 55-60 minutes, or until the edges are set, but the center is still a little jiggly. Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake finish cooking for an hour with the residual heat.
  • After that hour, take the cheesecake out of the oven and let it cool for a bit. Cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or overnight if you can. Patience is key here—it’ll be worth the wait!
  • Now that the cheesecake is chilling, it’s time to make the apple topping. In a saucepan, melt the butter over medium heat, then add the chopped apples, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir everything together and let it cook for about 5-7 minutes until the apples start to soften.
  • Add the lemon juice, cornstarch, and vanilla extract, stirring to combine. Let the apples cook for another 5-7 minutes until they are soft, and the sauce has thickened into a luscious caramel-like consistency.
  • Once the cheesecake is fully chilled, it’s time for the fun part! Pour the caramel apple topping over the cheesecake, spreading it evenly. Drizzle with a generous amount of caramel sauce, and sprinkle the chopped pecans on top for an added crunch.
Author: carlycampbell