Description
This Indulgent Caramel Apple Cheesecake is a deliciously rich dessert featuring a buttery graham cracker crust, creamy cheesecake filling layered with apple pie filling and caramel sauce, and finished with fresh chopped apples and crumbled graham crackers for the perfect balance of sweet and tart flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Layers and Toppings
- 1/2 cup caramel sauce (plus extra for topping)
- 1 cup apple pie filling
- 1 apple, chopped (for garnish)
- Crumbled graham crackers (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure the cheesecake does not stick.
- Make Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing thoroughly after each addition. Then, incorporate the vanilla extract and sour cream, mixing just until combined for a smooth batter.
- Layer the Cheesecake: Pour half of the cheesecake batter evenly over the crust in the springform pan. Carefully spread 1 cup of apple pie filling over this layer. Drizzle 1/2 cup caramel sauce evenly on top of the apples. Finally, pour the remaining cheesecake batter on top, spreading gently to cover the apple and caramel layer.
- Bake Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is set and edges turn lightly golden brown. Avoid overbaking to prevent cracking. Once baked, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour to cool gradually and help prevent cracking.
- Refrigerate: Remove the cheesecake from the oven after cooling and chill it in the refrigerator for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, garnish the cheesecake with chopped fresh apples, crumbled graham crackers, and a generous drizzle of extra caramel sauce on top to enhance the presentation and add extra flavor contrast.
Notes
- For best results, ensure all cream cheese is softened to room temperature before mixing to avoid lumps.
- Use a water bath for baking if you want an even creamier texture and to minimize cracking.
- Feel free to substitute the apple pie filling with fresh thinly sliced apples for a fresher texture.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- The caramel sauce can be homemade or store-bought, depending on your preference.
