Indulge in Autumn: Caramel Apple Cheesecake Recipe

As the leaves change and the air cools, nothing fits the season better than a slice of our Caramel Apple Cheesecake. This dessert combines creamy cheesecake, sweet caramel, and crisp apples with a touch of crunch from pecans. Here’s how to make this autumnal treat that’s sure to impress!

Ingredients

For the Crust:

• 2 + 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/8 teaspoon table salt
• 2 tablespoons granulated sugar

For the Cheesecake:

• 24 ounces (3 blocks) full-fat cream cheese, softened
• 1 cup + 2 tablespoons granulated sugar
• 3 large eggs, room temperature
• 3/4 cup caramel sauce (homemade or store-bought)
• 1 teaspoon vanilla extract

For the Topping:

• 1 large baking apple, such as Gala or Jonagold, peeled, cored, and sliced 1/8-inch thick
• 1 tablespoon unsalted butter, softened
• 1/4 cup chopped pecans or walnuts

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Ready a 9-inch springform pan by mixing the graham cracker crumbs, melted butter, sugar, and salt in a large bowl. Firmly press the mixture into the bottom and about 2 inches up the sides of the pan. Place this on a cookie sheet and set aside.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes. Scrape down the sides of the bowl, then incorporate the eggs one at a time, followed by 1/2 cup caramel sauce and vanilla extract.
3. Bake: Pour the cheesecake batter into the crust and bake for 35-40 minutes, or until the center is almost set and reaches an internal temperature of 150°F (it should wiggle slightly when shaken but the top should be firm).
4. Cool and Chill: Allow the cheesecake to cool for 1 hour at room temperature, then cover and refrigerate for at least 4 hours, or overnight.
5. Prepare the Topping: Just before serving, melt 1 tablespoon butter in a large skillet. Add the sliced apples, pecans, and a pinch of salt, cooking until the apples soften, about 5 minutes. Stir in the remaining 1/4 cup of caramel sauce, remove from heat, and let it cool for 15 minutes. Spoon this topping over the cheesecake.
6. Serve: Slice and serve the cheesecake immediately, garnished with extra caramel sauce if desired.

Storage

Store any leftovers in an airtight container in the refrigerator for up to one week.

Tips: For an extra-decadent touch, try drizzling additional caramel over each slice just before serving. Pair this dessert with a warm cup of spiced apple cider for the ultimate fall experience!

Enjoy making and devouring this luscious Caramel Apple Cheesecake, perfect for any autumn gathering or a cozy night in.

Caramel Apple Cheesecake

This dessert combines creamy cheesecake, sweet caramel, and crisp apples with a touch of crunch from pecans.

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 480 kcal

Equipment

• 9-inch springform pan
• Mixing Bowl
• Skillet

Ingredients

  

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For the Crust

• 2.5 cups Graham cracker crumbs
• 6 tablespoons Unsalted butter, melted
• 1/8 teaspoon Table salt
• 2 tablespoons Granulated sugar

For the Cheesecake

• 24 ounces Full-fat cream cheese, softened
• 1 cup Granulated sugar
• 2 tablespoons Granulated sugar
• 3 large Eggs, room temperature
• 3/4 cup Caramel sauce homemade or store-bought
• 1 teaspoon Vanilla extract

For the Topping

• 1 large Baking apple, such as Gala or Jonagold peeled, cored, and sliced 1/8-inch thick
• 1 tablespoon Unsalted butter, softened
• 1/4 cup Chopped pecans or walnuts

Instructions

 

• Preheat your oven to 350°F (175°C). Ready a 9-inch springform pan by mixing the graham cracker crumbs, melted butter, sugar, and salt in a large bowl. Firmly press the mixture into the bottom and about 2 inches up the sides of the pan. Place this on a cookie sheet and set aside.
• In a large mixing bowl, beat the cream cheese and sugar on medium-high speed until smooth, about 1-2 minutes. Scrape down the sides of the bowl, then incorporate the eggs one at a time, followed by 1/2 cup caramel sauce and vanilla extract.
• Pour the cheesecake batter into the crust and bake for 35-40 minutes, or until the center is almost set and reaches an internal temperature of 150°F (it should wiggle slightly when shaken but the top should be firm).
• Allow the cheesecake to cool for 1 hour at room temperature, then cover and refrigerate for at least 4 hours, or overnight.
• Just before serving, melt 1 tablespoon butter in a large skillet. Add the sliced apples, pecans, and a pinch of salt, cooking until the apples soften, about 5 minutes. Stir in the remaining 1/4 cup of caramel sauce, remove from heat, and let it cool for 15 minutes. Spoon this topping over the cheesecake.
• Slice and serve the cheesecake immediately, garnished with extra caramel sauce if desired.

Notes

For an extra-decadent touch, try drizzling additional caramel over each slice just before serving. Pair this dessert with a warm cup of spiced apple cider for the ultimate fall experience!

Nutrition

Calories: 480kcalFat: 28g

Keyword Autumn, Easy

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