Caramel Apple Cheesecake (Print Version)
Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
½ cup unsalted butter, melted.
03 -
¼ cup granulated sugar.
04 -
3 cups peeled and sliced apples (Granny Smith or Honeycrisp).
05 -
¼ cup granulated sugar.
06 -
1 teaspoon cinnamon.
07 -
1 tablespoon lemon juice.
08 -
1 tablespoon cornstarch (optional, for thickening).
09 -
24 oz cream cheese, softened.
10 -
1 cup granulated sugar.
11 -
3 large eggs.
12 -
1 teaspoon vanilla extract.
13 -
1 cup sour cream.
14 -
1 cup caramel sauce (store-bought or homemade).
Instructions:
01 -
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
02 -
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the pan. Bake for 8-10 minutes. Let cool.
03 -
In a large bowl, toss sliced apples with sugar, cinnamon, lemon juice, and cornstarch (if using). Set aside.
04 -
In a large bowl, beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Stir in vanilla extract and sour cream until smooth.
05 -
Pour half of the cheesecake filling over the cooled crust. Layer half of the apple filling on top.
06 -
Pour the remaining cheesecake filling over the apples, then top with the remaining apple mixture.
07 -
Bake for 55-65 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
08 -
Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
09 -
Before serving, drizzle caramel sauce over the top of the cheesecake. Slice and enjoy!.
Notes:
01 -
This decadent caramel apple cheesecake features layers of creamy cheesecake and spiced apple filling, all topped with a rich caramel drizzle for the perfect autumn treat!.
02 -
For extra flavor, try adding a sprinkle of sea salt over the caramel drizzle or garnish with toasted pecans.