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Slice of caramel apple cheesecake being taken out of the entire cheesecake and red apples and blue napkin
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Caramel Apple Cheesecake

This caramel apple cheesecake is filled with apples, and drizzled with caramel. When you want to impress, this is the dessert to make!
Course Dessert
Cuisine American
Keyword apple, caramel, cheesecake
Prep Time 30 minutes
Total Time 1 day
Servings 12 servings
Calories 676kcal
Author Bruce and Dina Miller

Equipment

Ingredients

Crust

  • 16 Graham Crackers
  • ¾ cup pecans
  • 3 Tablespoons brown sugar
  • 6 tablespoons butter melted

Cheesecake:

  • 3 apples peeled and diced
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter
  • 5 8 ounce cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • ¼ cup sour cream
  • 3 tablespoons flour

Apple topping:

  • 4 tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 3 apples peeled and cored and sliced into 1/4 - 1/2 inch pieces

Caramel Sauce:

Instructions

Directions:

  • Preheat oven to 325.
  • Line the bottom of a 9-inch cheesecake pan with parchment paper.
  • Place the graham crackers and pecans into a food processor and pulse until no large pieces remain.
  • Add three tablespoons of brown sugar and pulse to combine. Pour in the melted butter and mix until combined and no dry pieces remain.
  • Spread the mixture into the prepared cheesecake pan. Use the flat bottom of a measuring cup to press the crust mixture flat into the pan and slightly up the side.
  • Bake for 12-14 minutes until golden. Remove from the oven and allow to cool completely in the pan.
  • Melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the diced apples and cook for 3 more minutes, stirring frequently. Remove from the heat and allow to cool.
  • Place a 9 X 13 pan half filled with water on the bottom shelf of the oven. Put the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until smooth and no lumps remain. Scrape down the sides of the bowl as needed. Add in the sugar and mix until smooth. Add in the eggs one at a time until incorporated. Add in the vanilla and sour cream and mix for 30 seconds. Stir in the flour. Stir in the cooled diced apples. Pour the filling into the cheesecake pan and place the pan on a rimmed baking sheet. Bake at 325 for 1 hour and 5 minutes. Rotate 180 degrees half way through. Bake until the edges are set but the center still has a slight jiggle. Turn off the oven off and leave the door cracked open. Allow the cake to sit in the warm oven for another 45 minutes. Remove the cake from the oven to cooling rack until completely cooled. Cover and refrigerate for at least 4 hours or overnight.
  • For the apple topping, melt the butter in a skillet. Add in the brown sugar and cinnamon and cook for two minutes. Add in the sliced apples and cook for 3 more minutes, stirring frequently, until slightly softened. Remove from the heat and allow to cool.
  • For the caramel sauce, heat the sugar over medium heat until it melts and turns a golden brown / amber color. Remove from the heat and stir in the butter. When the butter has melted, carefully stir in the heavy cream. Pour the mixture into a glass jar and allow to cool.
  • To assemble. Remove the cheesecake from the pan. Arrange the cooled sliced apples on top. Drizzle with the caramel sauce and serve.

Nutrition

Serving: 1slice | Calories: 676kcal | Carbohydrates: 74g | Protein: 6g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 393mg | Potassium: 250mg | Fiber: 4g | Sugar: 58g | Vitamin A: 1284IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg