Description
This Caramel Apple Cheesecake is a decadent and delicious dessert that’s perfect for fall. It features a creamy cheesecake filling with a hint of caramel and apple, topped with a warm caramel apple topping.
Ingredients
Units
Scale
Crust:
- 2 cups graham cracker crumbs
- 1 teaspoon cinnamon
- 6 tablespoons butter, melted
Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup caramel sauce
- 1/2 cup apple juice
- 4 eggs
Topping:
- 3 apples, peeled and diced
- 1/2 cup caramel sauce
- 1/2 teaspoon cinnamon
Instructions
- Make Crust: Preheat oven to 350 degrees F. Mix together the graham cracker crumbs, cinnamon, and butter. Pack into the bottom of a round springform pan. Bake for 5 minutes, then reduce the oven to 325 degrees F.
- Make Filling: In a large mixing bowl, beat together cream cheese and sugar. Add the caramel sauce, apple juice, and cornstarch, and beat until smooth. Beat in one egg at a time until just incorporated and scrape down the sides of the bowl.
- Bake Cheesecake: Pour the filling into the crust. Wrap the springform pan tightly in tin foil and place in a water bath in the oven. Bake at 325 degrees F for 1 hour and 10 minutes. Turn off the oven and let the cheesecake sit for 20 minutes. Remove from the oven and allow it to come to room temperature. Move to the fridge and chill for two hours.
- Make Topping: In a small saucepan, combine diced apples, caramel sauce, and cinnamon. Cook on low for 10 minutes until the apples begin to soften. Remove from the heat and allow to cool.
- Assemble and Serve: When everything has cooled, top the cheesecake with the caramel apple mixture. If preferred, drizzle additional caramel on top, and serve.
Notes
- Water Bath: A water bath helps to prevent the cheesecake from cracking. Use a roasting pan or a larger baking dish filled with about an inch of water.
- Springform Pan Cover: A silicone springform pan cover is recommended for the water bath to prevent any leaks.
- Apple Pie Filling: If you’re short on time, use canned apple pie filling instead of the caramel apple mixture.
- Cornstarch: The cornstarch helps to keep the cheesecake from cracking while baking but isn’t necessary to the flavor if you don’t have any on hand.
- Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 Serving
- Calories: 600kcal
- Sugar: 60g
- Sodium: 300mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg
