Cheesecake Caramel Apple
A rich and creamy cheesecake layered with spiced apples and topped with smooth caramel and crunchy pecans — the perfect fall dessert for gatherings or cozy nights at home.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
For the Apple Layer:
2 cups thinly sliced apples (e.g., Granny Smith)
1 tablespoon unsalted butter
1 teaspoon ground cinnamon
2 tablespoons brown sugar
For the Topping:
½ cup caramel sauce (store-bought or homemade)
¼ cup chopped pecans (optional)
Instructions
- Prepare the crust:Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Cool.Make the filling:In a mixing bowl, beat softened cream cheese until smooth. Add sugar and vanilla. Mix well. Add eggs one at a time, mixing gently until just combined.Cook the apples:In a skillet, melt butter over medium heat. Add apples, cinnamon, and brown sugar. Sauté for 5–7 minutes until softened but not mushy. Let cool slightly.Assemble:Pour cheesecake mixture over cooled crust. Arrange sautéed apples evenly over the filling.Bake:Place the springform pan in a water bath. Bake at 325°F (160°C) for 50–60 minutes until the center is slightly jiggly. Turn off oven and let cheesecake sit inside with door slightly open for 1 hour.Chill:Cool cheesecake at room temperature, then refrigerate for at least 4 hours or overnight.Top and serve:Just before serving, drizzle caramel sauce over the cheesecake and sprinkle with chopped pecans.
Notes
- For a salted caramel twist, sprinkle sea salt flakes over the topping.
- Use Honeycrisp or Fuji apples for a sweeter flavor.
- Cheesecake can be frozen for up to 2 months when properly wrapped.