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Homemade Caramel Apple Cheesecake

A delightful fusion of rich, creamy cheesecake and the sweet, tart flavors of caramel and apples.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Springform Pan
  • Mixing Bowl
  • Electric Mixer

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham Cracker Crumbs Finely crushed for an even base.
  • 0.5 cups Granulated Sugar For the crust.
  • 0.5 cups Unsalted Butter Melted for binding the crust.

Filling Ingredients

  • 16 ounces Cream Cheese Two packages, softened.
  • 1 cups Sour Cream Adds creaminess.
  • 0.75 cups Granulated Sugar For the filling.
  • 3 large Eggs Provides structure.
  • 1 tablespoon Vanilla Bean Paste Enhances flavor.
  • 2-3 medium Apples Peeled, cored, and diced.
  • 1 cup Caramel Sauce For drizzling on top.
  • 1 teaspoon Ground Cinnamon Optional, adds warmth.

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a medium bowl, combine graham cracker crumbs and granulated sugar for the crust. Stir until well mixed.
  • Pour the melted butter into the mixture and stir until the crumbs are evenly coated.
  • Press the crust mixture into the bottom of a 9-inch springform pan.
  • Bake the crust for about 8-10 minutes or until lightly golden. Let it cool.
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Gradually add the granulated sugar for the filling and continue to beat until fluffy.
  • Add sour cream, vanilla bean paste, and cinnamon (if using) to the mixture. Blend until smooth.
  • In a separate bowl, beat the eggs until slightly frothy. Slowly add the eggs to the cream cheese mixture, mixing on low speed.
  • Fold the diced apples into the filling.
  • Pour the cheesecake filling over the cooled crust, smoothing the top.
  • Bake the cheesecake for about 55-65 minutes or until the center is set but slightly jiggly.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.
  • Remove the cheesecake from the oven and let it cool to room temperature.
  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • Before serving, drizzle caramel sauce over the top of the cheesecake.
  • Slice and serve chilled, garnishing with additional apples or whipped cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword Cheesecake, Easy