Easy Caramel Apple Cheesecake Recipe
Easy recipes for the perfect caramel apple cheesecake with creamy filling, spiced apple topping, and a buttery crust. Ideal for fall and holiday gatherings!
Servings: 12 slices
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
- 1/4 cup sour cream
For the Apple Topping
- 3 medium apples, peeled and diced
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For the Caramel Drizzle
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and sour cream until combined.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- In a saucepan, melt butter over medium heat. Add diced apples, brown sugar, and cinnamon. Cook until the apples are soft, about 5-7 minutes. Stir in the cornstarch slurry and cook until thickened. Remove from heat and let cool.
- Once the cheesecake has cooled completely, spoon the apple topping over the top. Drizzle with caramel sauce.
- Refrigerate the cheesecake for at least 4 hours or overnight. Remove from the springform pan, slice, and serve chilled.