A luxurious caramel apple cheesecake sounds absolutely decadent! Here’s a recipe that combines the rich flavors of caramel and apple with the creamy goodness of cheesecake:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Caramel Apple Topping:
- 3 cups peeled and thinly sliced apples (such as Granny Smith)
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For Garnish:
- Additional caramel sauce
- Whipped cream
- Chopped pecans or walnuts (optional)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and sour cream until well combined.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake the Cheesecake:
- Place the springform pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
- Prepare the Caramel Apple Topping:
- In a large skillet, melt the butter over medium heat.
- Add the sliced apples and cook until they begin to soften, about 5 minutes.
- Stir in the brown sugar, heavy cream, cinnamon, and salt. Cook for another 5-7 minutes, until the sauce thickens slightly and the apples are tender. Remove from heat and let cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake has cooled to room temperature, spread the caramel apple topping evenly over the top of the cheesecake.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, drizzle additional caramel sauce over the top of the cheesecake. Optionally, garnish with whipped cream and chopped nuts.
Enjoy this luxurious caramel apple cheesecake as a delightful dessert for any occasion!