This Easy Caramel Apple Cheesecake is a wonderful treat that mixes smooth cheesecake with sweet apples and gooey caramel. It’s a perfect dessert for fall or any special occasion!
You can’t go wrong with this tasty combo! Whenever I make it, I love watching everyone enjoy each bite. And let’s be real, the caramel drizzle is just the icing on the cake… or cheesecake! 😄
I appreciate how simple it is to whip up. Just blend the ingredients, layer them, and watch it disappear at the table. It’s such a crowd-pleaser every time!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base of your crust. If you can’t find them, use crushed vanilla cookies or digestive biscuits instead for a different flavor.
Apples: Granny Smith and Fuji apples work well due to their sweetness and structure. You can swap them for Honeycrisp or Pink Lady apples if you prefer a sweeter taste.
Cream Cheese: This gives the cheesecake its rich texture. If you’re looking for a lighter option, consider using Neufchâtel cheese or a dairy-free cream cheese. Just check the packaging for how it bakes!
Caramel Sauce: You can use store-bought caramel for convenience, but homemade caramel sauce can add a personal touch. To make it, just melt sugar until golden, then stir in cream and butter.
How Do I Avoid Cracks in My Cheesecake?
A common struggle with cheesecake is cracking, but here’s a simple tip: Let the cheesecake cool gradually. After baking, turn off the oven and leave the door ajar for an hour. This slows down the temperature drop, reducing the chances of cracks.
- Ensure your cream cheese is at room temperature before mixing. This helps create a smooth filling.
- Don’t overmix the batter once you add the eggs. Overmixing can incorporate too much air, which can lead to cracks.
- Consider using a water bath. Place your cheesecake pan in a larger pan filled with water to maintain moisture while baking.
Easy Caramel Apple Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- â…“ cup unsalted butter, melted
For the Apple Layer:
- 2 medium apples (such as Granny Smith or Fuji), peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- â…” cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the Caramel Topping:
- ½ cup caramel sauce (store-bought or homemade)
- Optional: chopped pecans or walnuts for garnish
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time and 45-50 minutes of baking time. Allow an additional hour for cooling in the oven and at least 4 hours (or overnight) for chilling in the fridge. So, plan for around 6 hours total, including chill time before enjoying!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray to prevent sticking.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of the prepared pan to form a nice crust. Bake it in the preheated oven for 8-10 minutes, then set aside to cool completely.
3. Prepare the Apple Layer:
Toss the sliced apples with lemon juice, sugar, and cinnamon in a separate bowl. This adds flavor and prevents the apples from browning. Evenly arrange the apple slices over the cooled crust.
4. Mix the Cheesecake Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese and granulated sugar until smooth and creamy. Next, add the eggs one at a time, mixing well after each addition. Finally, mix in the vanilla extract and sour cream until everything is well combined.
5. Assemble the Cheesecake:
Carefully pour the cheesecake filling over the arranged apples, smoothing the top with a spatula to create an even layer.
6. Bake the Cheesecake:
Place the pan in the oven and bake for about 45-50 minutes, or until the edges of the cheesecake are set and the center is just slightly jiggly—it will firm up as it cools.
7. Cool Down:
Once done, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks on the surface.
8. Refrigerate:
After cooling, remove the cheesecake from the oven, cover, and refrigerate for at least 4 hours or overnight for the best results.
9. Add the Caramel Topping:
Before serving, drizzle the caramel sauce over the top of the cheesecake generously. Feel free to add chopped nuts for an extra crunch if you like!
10. Serve and Enjoy:
Slice your delicious caramel apple cheesecake, serve it up, and watch everyone enjoy this delightful treat!
FAQ for Easy Caramel Apple Cheesecake
Can I Use Different Types of Apples?
Absolutely! While Granny Smith and Fuji apples are great choices for their flavor and texture, you can also use Honeycrisp, Pink Lady, or any sweet-tart apple you prefer! Just make sure they hold their shape when baked.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge. It will stay fresh for up to 3-4 days. If you’re looking to keep it longer, you can freeze individual slices—just wrap them tightly in plastic wrap and then in foil for extra protection!
Can I Make This Cheesecake Ahead of Time?
Definitely! This cheesecake is perfect for making ahead of time. You can prepare it a day or two in advance and keep it refrigerated until you’re ready to serve. Just add the caramel topping right before serving for the best presentation.
What If My Cheesecake Cracks?
If you notice cracks, don’t worry! Most cheesecakes do crack sometimes. Make sure to cool it gradually in the oven after baking and avoid overmixing the batter. If it does crack, you can cover it with caramel sauce to disguise it—it’ll still taste amazing!
