When the air gets crisp and I’m thinkin about dessert, cаrаmel аpple cheesecake is what I go for . It’s got that smooth cream cheese layer with sweet cаrаmel and tart sliced apples that taste like fall . Honestly , it feels like you’re eating a cozy blanket in dessert form , if that make sense .
It’s super popular in autumn , when apples go on sale and every bakery is selling stuff with cinnamon . People bring it to potlucks , fam gatherings or just snack on it after school . The mix of creamy, sweet, and tangy is pretty hard to say no to .
This article gonna dive into what this dessert is , where it came from , and how you can bake it at home . You’ll find a list of ingrediеnts , step - by - step guide , and some tips so your cheesecake don’t crack or burn . Even if you never baked nothin before , you got this .
What is Cаrаmel Apple Cheesecake ?
Cаrаmel apple cheesecake is a dessert that puts creamy cheesecake on a graham crust , then tops it with cooked apples and drizzled cаrаmel . The base is soft and buttery , then you get the sweet cаrаmel and the apples that give a little tang . It’s like your favorite apple pie met cheesecake and they had a baby .
Compared to a plain cheesecake which often just has fruit or vanilla , this one steps up the flavor . The cаrаmel makes it deeper and sweeter , and the apples keep it from being too rich . The combo feels fancy but is still kinda homey .
History of Cheesecake and Cаrаmel Desserts
Cheesecake goes way back to ancient Greece , where athletes actually ate it at the first Olympic games . Over time , people from Italy, America, and other places add their own cheeses like ricotta and cream cheese . That’s how we got the thick , rich version we eat today .
Cаrаmel became big in the late 1800s when sugar got cheaper to make . Bakers start dippin apples in it at autumn fairs , and that got popular . Mixing those caramel apples ideas into cheesecake came later , and it stuck because it’s just so good .
Ingredients for Cаrаmel Apple Cheesecake
Here’s what you need , split up so it’s easy to follow :
For the Cheesecake Layer
- Cream cheese : 24 oz , softened
- Sugar : 1 cup
- Eggs : 3 large
- Sour cream : 1 cup
For the Cаrаmel Sauce
- Heavy cream : 1 cup
- Brown sugar : 1 cup
- Butter : ½ cup
For the Apple Topping
- Fresh apples : 3 - 4 medium , peeled and sliced
- Cinnamon : 1 teaspoon
- Nutmeg : ¼ teaspoon
For the Crust
- Graham crackers : 1 ½ cups , crushed
- Butter : ½ cup , melted
- Sugar : ¼ cup
Optional Garnishes
- Whipped cream : for serving
- Chopped nuts : like pecans or walnuts
- Extra cаrаmel drizzle : for decoration
Detailed Recipe for Cаrаmel Apple Cheesecake
Prep Time and Serving Size
It takes about 30 minutes to prep and an hour to bake . You’ll get around 10 - 12 slices , enough to feed a crowd or keep you happy all week .
Equipment Needed
- Springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Saucepan
Directions
Step 1 : Prepare the Crust
Preheat your oven to 350°F (175°C) . In a bowl , mix the crushed graham crackers , melted butter and sugar till it’s all coated . Press it down into your pan , make a solid base . Bake for 10 minutes then let it cool down .
Step 2 : Make the Cheesecake Filling
In a big bowl , beat the softened cream cheese with sugar till smooth , about 3 - 5 minutes . Crack in the eggs one at a time , mix after each . Fold in the sour cream till it’s all mixed . Pour onto the crust and spread it out .
Step 3 : Prepare the Apples
On medium heat , cook the apple slices with sugar, cinnamon, and nutmeg in a saucepan . Stir for 5 - 7 minutes till they get soft but not mushy . Spread them on top of the cheesecake layer .
Step 4 : Bake the Cheesecake
Bake for 50 - 60 minutes , edges should be set and center still jiggles a bit . Turn off oven and crack door open . Let it sit in there for an hour to cool slowly .
Step 5 : Make the Cаrаmel Sauce
While cheesecake cools , heat heavy cream, brown sugar, and butter in a saucepan . Keep stirring until it boils , then simmer 5 minutes till it thickens . Take off heat and cool .
Step 6 : Assemble
Once cheesecake is room temp , pour the caramel sauce over top . Chill in fridge at least 4 hours , overnight is best . When you’re ready , pop the springform sides off and slice .
Tips for Success
Here’s some stuff that help :
- Let cream cheese get soft first , makes it mix better .
- Don’t skip the oven-cool step , it stops cracks .
- Try different apples if you want new flavors .
- You can swap sour cream for Greek yogurt to lighten it .
- Watch the cаrаmel closely , it can burn quick .
Serving Suggestions
Serve this chilled with a scoop of whipped cream . A hot mug of cinnamon coffee or apple cider make it feel extra cozy . You can top with nuts or extra cаrаmel drip right before you eat .
Nutritional Info
It’s kinda rich , so watch your slice size . One piece is around 350 - 400 calories , with :
- Fat : 25g
- Carbs : 30g
- Protein : 5g
If you want it lighter , try low-fat cream cheese or use less sugar in the filling and sauce .
FAQs about Cаrаmel Apple Cheesecake
Which apple is best for this cheesecake ?
Granny Smith gives a nice tart kick , Honeycrisp is sweeter and crunchy . Both work great .
How do I store leftovers ?
Cover it with plastic wrap or put in airtight container in the fridge . Good for about 5 days .
Can I make it ahead ?
Yep , up to 2 days before . Just keep it covered in the fridge .
Is store-bought cаrаmel sauce okay ?
For sure , it saves time . Warm it a bit before you drizzle it .
How do I know when it’s done baking ?
Edges should look set , center will jiggle. It firms up when it cools . Don’t bake till it’s rock solid or it’ll crack .
Conclusion
Cаrаmel apple cheesecake is the best of creamy cheesecake and fall flavors in one slice . It’s great for get-togethers or just a cozy night in .
Call-to-Action
Give this recipe a go and tell us how it turned out ! Did you put your own spin on it ? Drop a comment below and share it with friends .
Caramel Apple Cheesecake
Equipment
- 1 9-inch springform pan
- 2 mixing bowls
- 1 electric mixer
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 saucepan
- 1 cooling rack
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter Melted for the crust.
- ¼ cup sugar For the crust.
- 4 packages cream cheese 8 oz each, softened.
- 1 cup granulated sugar For the cheesecake filling.
- 1 teaspoon vanilla extract For the cheesecake filling.
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon ground cinnamon For the cheesecake filling.
- ½ teaspoon ground nutmeg For the cheesecake filling.
- 3 medium apples Peeled and diced (Granny Smith or Honeycrisp).
- 2 tablespoons butter For the apple topping.
- ¼ cup brown sugar For the apple topping.
- ½ teaspoon ground cinnamon For the apple topping.
- 1 cup granulated sugar For the caramel sauce.
- 6 tablespoons unsalted butter For the caramel sauce.
- ½ cup heavy cream For the caramel sauce.
- ½ teaspoon vanilla extract For the caramel sauce.
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar and vanilla extract, mixing until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Stir in the sour cream, ground cinnamon, and nutmeg until smooth. Pour the filling over the cooled crust in the springform pan.
- Bake the cheesecake for about 55-60 minutes, or until set but slightly jiggly in the center. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- In a saucepan over medium heat, melt the butter for the apple topping. Add the diced apples, brown sugar, vanilla, and cinnamon. Cook for about 5-7 minutes, stirring occasionally, until apples are tender. Set aside to cool.
- For the caramel sauce, combine the granulated sugar and butter in a saucepan over medium heat. Stir constantly until the sugar is melted and the mixture is bubbly.
- Slowly add the heavy cream while continuing to stir, then remove from heat and stir in the vanilla extract. Let cool slightly.
- Once the cheesecake has cooled, top it with the sautéed apples and drizzle with caramel sauce. Refrigerate for at least 4 hours, preferably overnight, before serving.
- Carefully remove the sides of the springform pan before slicing and serving. Drizzle with additional caramel sauce if desired.
