Irresistible Caramel Apple Cheesecake

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Here’s a recipe for Irresistible Caramel Apple Cheesecake, a rich and creamy cheesecake topped with sweet caramelized apples and a buttery caramel sauce. It’s the perfect dessert for fall or any occasion that calls for a decadent treat!

Irresistible Caramel Apple Cheesecake

Ingredients

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup brown sugar, packed
  • ½ cup chopped walnuts or pecans (optional)
  • 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 cup sour cream
For the Caramel Apple Topping:
  • 2 cups apples, peeled, cored, and diced (about 2 apples)
  • 2 tbsp unsalted butter
  • ¼ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • ½ tsp vanilla extract
  • ¼ cup heavy cream
For the Caramel Sauce:
  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

1. Make the Crust:
  1. Preheat your oven to 325°F (165°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and chopped walnuts (if using). Stir in the melted butter until the mixture is evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
  4. Bake for 10 minutes until golden, then remove from the oven and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
  1. In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
  2. Add the eggs, one at a time, beating well after each addition.
  3. Stir in the vanilla extract, cinnamon, and nutmeg until fully combined.
  4. Fold in the sour cream to create a smooth and creamy texture.
  5. Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top.
  6. Bake for 55-60 minutes, or until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
  7. After cooling, refrigerate for at least 4 hours or overnight.
3. Make the Caramel Apple Topping:
  1. In a skillet, melt the butter over medium heat. Add the diced apples, brown sugar, cinnamon, and lemon juice.
  2. Cook, stirring occasionally, for 5-7 minutes, or until the apples are soft and caramelized.
  3. Stir in the vanilla extract and heavy cream. Continue cooking for 1-2 minutes until the sauce thickens slightly.
  4. Remove from heat and allow it to cool to room temperature.
4. Make the Caramel Sauce:
  1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a boil.
  2. Add the heavy cream, vanilla extract, and a pinch of salt. Stir continuously for about 3-5 minutes until the sauce thickens.
  3. Remove from heat and let it cool slightly. It will thicken further as it cools.
5. Assemble the Cheesecake:
  1. Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving platter.
  2. Spoon the caramel apple topping over the cheesecake.
  3. Drizzle the warm caramel sauce over the apples and around the edges of the cheesecake.
  4. Garnish with additional chopped walnuts or pecans, if desired.

Tips for Success:

  • For a smoother cheesecake, ensure your cream cheese is fully softened before mixing.
  • Be careful not to overbake the cheesecake; it should still have a slight wobble in the center when done.
  • You can make the caramel sauce and apple topping ahead of time and refrigerate them. Reheat the caramel before serving.

This Irresistible Caramel Apple Cheesecake combines the smooth, creamy texture of cheesecake with the warm, sweet flavors of caramelized apples and a rich caramel sauce. Perfect for a special dessert that everyone will love!

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