Caramel Apple Cheesecake Recipe
Make Caramel Apple Cheesecake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Cheesecake Filling
Apple Topping
Caramel Sauce
Method
Crust
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Bake the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until lightly browned. Remove from the oven and let it cool.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs to the cream cheese mixture. Mix on low speed until just combined, being careful not to overmix.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake at 325°F (160°C) for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Apple Topping
- 6
Prepare the Apples
In a medium bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice until evenly coated.
- 7
Cook the Apples
In a skillet over medium heat, cook the apple mixture for about 5-7 minutes, or until the apples are tender but not mushy. Remove from heat and let cool.
Caramel Sauce
- 8
Make the Caramel Sauce
In a saucepan over medium heat, combine the brown sugar and butter. Stir until the butter is melted and the mixture comes to a gentle boil. Gradually stir in the heavy cream and continue to cook for an additional 2-3 minutes until the sauce thickens slightly.
Assembly
- 9
Assemble the Cheesecake
Once the cheesecake has cooled completely, spread the apple topping evenly over the cheesecake. Drizzle the caramel sauce over the apples.
- 10
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or overnight, to set. Slice and serve chilled.