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- 1 ¾ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs, at room temperature - 1 teaspoon ground cinnamon - 2 cups diced apples (preferably Granny Smith for tartness) - 1 cup granulated sugar - 6 tablespoons unsalted butter, cut into pieces - ½ cup heavy cream, at room temperature - Pinch of salt When making this caramel apple cheesecake, gather all your ingredients first. Having everything ready makes cooking easier and more fun. For the crust, I use graham cracker crumbs. They give a sweet and crunchy base. Melted unsalted butter helps bind the crumbs. The granulated sugar adds just the right amount of sweetness. For the cheesecake filling, cream cheese is key. It gives that smooth, rich texture. I mix it with sugar and vanilla extract. The eggs help hold everything together. Ground cinnamon adds warmth, while diced apples give a nice tartness. I prefer Granny Smith apples for their crispness. Finally, the caramel sauce needs granulated sugar. This will turn golden brown when heated. Unsalted butter adds richness, and heavy cream creates a smooth finish. A pinch of salt balances the sweetness perfectly. Make sure to prepare each ingredient ahead of time, as this helps ensure a smooth cooking process. This dessert will impress everyone! {{ingredient_image_2}} 1. Preheat the oven: Set your oven to 325°F (160°C). 2. Mixing crust ingredients: In a bowl, combine 1 ¾ cups graham cracker crumbs, ½ cup melted butter, and 2 tablespoons granulated sugar. Stir until the crumbs are moist. 3. Baking the crust: Press the mixture into a greased 9-inch springform pan. Bake for 10 minutes. Remove it and let it cool while you make the filling. 1. Beating cream cheese: In a large bowl, beat 16 oz softened cream cheese until smooth. 2. Incorporating sugar and vanilla: Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract. Mix until blended. 3. Adding eggs and spices: Add 3 eggs one at a time. Mix on low after each. Then add 1 teaspoon ground cinnamon. Fold in 2 cups diced apples gently. 1. Combining filling with crust: Pour the cheesecake filling over the cooled crust. Smooth the top evenly. 2. Baking the cheesecake: Bake for 50-60 minutes. The center should jiggle slightly when done. 3. Cooling in the oven: Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour. 1. Making caramel sugar: In a saucepan, heat 1 cup granulated sugar over medium heat. Stir until it melts and turns amber. 2. Mixing in butter and cream: Add 6 tablespoons of butter. Whisk until smooth. Carefully pour in ½ cup heavy cream and a pinch of salt. Whisk until silky. 3. Cooling the caramel: Set the caramel aside to cool slightly before using. 1. Chilling the cheesecake: Move the cheesecake to the fridge. Chill for at least 4 hours or overnight. 2. Serving suggestions: Drizzle the cooled caramel over each slice. Garnish with apple slices for a lovely touch. Enjoy! - Use room temperature cream cheese. This helps it blend smoothly. - To avoid cracks, don't overmix once you add the eggs. - Bake at a low temperature for even cooking and a creamy texture. - For perfect caramel, watch it closely as it cooks. Remove from heat when it turns amber. - Store leftover caramel in a jar in the fridge. Warm it up before using. - Try honey or maple syrup for a different flavor in your caramel. - Garnish each slice with thin apple slices. This adds color and a fresh touch. - Serve on a nice plate. A clean edge makes it look great. - Drizzle extra caramel on top for an eye-catching finish. Pro Tips Choose the Right Apples: For the best flavor, opt for tart apples like Granny Smith. They provide a perfect balance against the sweetness of the cheesecake and caramel. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother, creamier cheesecake filling without lumps. Cool Slowly: Allowing the cheesecake to cool gradually in the oven prevents cracking. A sudden temperature change can cause the surface to split. Chill Overnight: For the best texture and flavor, refrigerate the cheesecake overnight. This allows the flavors to meld beautifully and ensures it’s set perfectly. {{image_4}} You can make this cheesecake even more fun! Try adding spices to kick up the taste. A sprinkle of nutmeg or allspice can bring warmth. You can also mix in other fruits. Pears work well with apples, or you can toss in berries for a burst of color. Need a gluten-free option? Use almond flour or gluten-free cookies for the crust. For a vegan cheesecake, swap cream cheese for cashew cream. Use flax eggs instead of regular eggs. These changes make the dessert fit many diets. Celebrate the seasons with your cheesecake! For fall, try making a pumpkin caramel cheesecake. It adds a festive touch. In winter, a chocolate caramel cheesecake can warm you up. Each version brings new flavors and fun to your table. Store your caramel apple cheesecake in the refrigerator. It stays fresh for about five days. Make sure to cover it tightly with plastic wrap. You can also freeze it for up to three months. Wrap it well in plastic wrap and then in aluminum foil. Thaw in the fridge overnight before serving. Keep any leftover caramel sauce in an airtight container. It lasts about two weeks in the fridge. For longer storage, you can freeze it. Pour it into ice cube trays for easy use later. Just pop out a cube whenever you need some. To reheat caramel, place it in a small saucepan. Use low heat and stir often. This method helps retain the smooth texture. For cheesecake, let it sit at room temperature for about 30 minutes before serving. This will help bring back its creamy texture. How do you know when cheesecake is done? You know cheesecake is done when the center is set but slightly jiggles. A toothpick should come out clean from the edges. Can I make this cheesecake ahead of time? Yes, you can make this cheesecake one to two days ahead. Just chill it in the fridge. What apples are best for caramel apple cheesecake? Granny Smith apples work best. Their tartness balances the sweetness of the caramel. How do you fix grainy caramel? To fix grainy caramel, add a bit of water and heat gently. Stir until smooth again. Can I use store-bought caramel? Yes, you can use store-bought caramel. It saves time and still tastes great. Best sides to serve with cheesecake Serve the cheesecake with whipped cream or vanilla ice cream. Fresh apple slices also add a nice touch. Ideal beverages to accompany the dessert Pair this cheesecake with coffee, tea, or apple cider. These drinks enhance the flavors of the dessert. This blog post covered every step to make a delicious caramel apple cheesecake. We explored ingredients, from the crust to the caramel sauce. I shared tips for the best results and variations for different tastes. Remember, using room temperature ingredients helps avoid cracks in your cheesecake. With practice, your cheesecake can impress anyone. Enjoy making and sharing this tasty dessert with friends and family. Happy baking!

Caramel Apple Cheesecake

A delicious cheesecake with a graham cracker crust, creamy filling, and topped with homemade caramel sauce and apples.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.75 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 2 cups diced apples (preferably Granny Smith for tartness)
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 0.5 cup heavy cream, at room temperature
  • 1 pinch salt

Instructions
 

  • Preheat the Oven: Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it with cooking spray or a light coat of butter.
  • Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are evenly moistened. Firmly press the mixture into the bottom of the greased springform pan to create an even, compact layer.
  • Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Once done, remove it from the oven and allow it to cool while you prepare the cheesecake filling.
  • Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it reaches a smooth and creamy consistency. Gradually incorporate the 1 cup of granulated sugar and the vanilla extract, mixing until fully blended.
  • Incorporate the Eggs: Add the eggs one at a time to the cream cheese mixture, mixing on low speed after each addition to ensure they're well incorporated. Scrape down the sides of the bowl as needed. Add the ground cinnamon and mix gently until just combined. Carefully fold in the diced apples with a spatula, avoiding overmixing.
  • Combine with the Crust: Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula for an even surface.
  • Bake the Cheesecake: Bake in the oven for 50-60 minutes, or until the center is set with a slight jiggle. Once baked, turn off the oven, crack the door open slightly, and let the cheesecake cool slowly in the oven for 1 hour.
  • Prepare the Caramel Sauce: In a medium saucepan, combine the 1 cup of granulated sugar over medium heat. Stir constantly until the sugar dissolves and changes to a deep amber color—be vigilant to avoid burning.
  • Finish the Caramel: As soon as the sugar is melted, add the pieces of butter and whisk until smoothly combined. Carefully pour in the heavy cream (it will bubble vigorously), adding a pinch of salt. Whisk until the sauce is silky and free of lumps. Set aside to cool slightly.
  • Chill the Cheesecake: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for optimal flavor and texture.
  • Serve: Once the cheesecake is thoroughly chilled, drizzle the cooled caramel sauce generously over the top. Release the sides of the springform pan and slice the cheesecake. Serve it chilled and enjoy each delightful bite!

Notes

For an elegant touch, garnish each slice with additional apple slices and a drizzle of caramel for a stunning presentation.
Keyword apple, caramel, cheesecake, dessert