Description
This Caramel Apple Cheesecake blends creamy cheesecake with spiced apples and a buttery graham cracker crust, finished with a rich caramel topping and a sprinkle of chopped walnuts.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 24 oz cream cheese (3 packages), softened
- 1/2 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 medium apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 325°F (163°C). Wrap outside of springform pan with foil. Prepare a water bath in a larger baking dish.
- Mix graham cracker crumbs and melted butter. Press into the bottom of the springform pan. Set aside.
- Toss diced apples with brown sugar and cinnamon. Set aside.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar, sour cream, and vanilla. Mix until combined. Add eggs one at a time, mixing gently.
- Pour half of the batter into the crust. Add apples evenly. Pour remaining batter over apples and smooth the top.
- Place springform pan in the water bath and bake for 60–70 minutes until center is nearly set. Turn off oven and let sit inside for 1 hour.
- Remove and chill in the refrigerator for at least 4 hours or overnight.
- Once cooled, drizzle caramel sauce on top and sprinkle with chopped walnuts before serving.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Allow the cheesecake to cool completely before adding caramel topping.
- Chilling overnight gives the best flavor and cleanest slices.