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
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.