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Easy Caramel Apple Cheesecake

A delightful dessert combining creamy cheesecake, crunchy apples, and silky caramel, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
For the Filling
  • 2 cups cream cheese
  • 1 cups granulated sugar
  • 1 cups sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups diced apples (preferably Granny Smith or Honeycrisp)
Topping
  • 0.5 cups caramel sauce

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine the crushed graham crackers and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
  3. Bake for about 10 minutes, then let it cool.
Make the Filling
  1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  2. Add the sour cream and mix until fully combined, then add the eggs one at a time, beating well after each addition.
  3. Stir in the vanilla extract until everything is fully incorporated.
Add Apples
  1. Gently fold the diced apples into the cheesecake mixture, ensuring they are evenly distributed.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust.
  2. Bake in the preheated oven for 45-50 minutes or until the center is set but slightly jiggly.
  3. It will firm up as it cools.
Cool and Top
  1. Once baked, let the cheesecake cool at room temperature for about an hour.
  2. Refrigerate for at least 4 hours or overnight for best results.
  3. Before serving, drizzle with caramel sauce and garnish with more diced apples if desired.

Notes

Ensure your cream cheese is at room temperature to prevent lumps. Mixing gradually and not overbeating can help achieve a smooth consistency. Store in the refrigerator for up to 5 days or freeze for up to 3 months.