Apple Caramel Cheesecake Recipe
Cheesecake is my number one favorite dessert. If I had my choice I would prefer a cheesecake over a traditional cake for any kind of celebration. Heck, I would prefer a cheesecake for dessert anytime but that’s not really a good choice is it? One needs to keep them to the list of celebration desserts or one will find bad things happening to one’s cholesterol. When it comes to cheesecake I adore a classic New York cheesecake with some fresh strawberries but I also like to experiment which is where this apple caramel cheesecake recipe came about.
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Apple Caramel Cheesecake Recipe
For the Crust:
1 cup graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
For the Batter:
3 8oz packages cream cheese, softened
6 eggs
1 tsp pure vanilla extract
3/4 cup sour cream
1 cup granulated sugar
1TBSP cornstarch
1 tsp cinnamon
3 – 4 small granny smith apples peeled, cored and coarsely chopped
1/2 cup caramel sauce
For the Topping:
1 cup sour cream
1/4 cup confectioner’s sugar
3 – 4 TBSP caramel sauce
Make the Crust
- Preheat the oven to 325°.
- Mix together the ingredients for the crust.
- Spread the crust mixture in the bottom of the 9″ springform pan.
- Bake in the preheated oven for 8 – 10 minutes until just browned and then set aside to cool.
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Make the Filling
- Beat the cream cheese until it is light and airy.
- Add in the eggs, one at a time, then the vanilla and sour cream. Mixing well after each addition. This is where you get the “lightness” so take your time.
- Beat in the sugar, cinnamon and cornstarch until well mixed.
- Gently fold in the apples and caramel.
- Once the apples are evenly distributed the batter is ready for the pan.
Make the Cheesecake:
- Place the springform with the baked crust on a rimmed baking sheet.
- Pour the batter on top of the baked crust.
- Fill a shallow pan with water and place on the bottom rack of the oven.
- Place the sheet with the cheesecake in the middle of the oven.
- Bake at 325° for 1 to 1 1/4 hours. Shut off the oven and leave the cheesecake in the oven for another hour.
- Remove the cheesecake to a refrigerator for at least four hours or overnight.
Make the Topping
- When you are ready to serve mix 1 cup of sour cream and the confectioner’s sugar until smooth
- Spread the topping over the cheesecake and drizzle the caramel sauce on top.
- Run a knife through the sauce to make a pretty pattern.
How Was the Caramel Apple Cheesecake?
OH! MY! WORD! Do you really have to ask? This is one super DE-licious cheesecake. It is a perfect fall dessert if you ask me as it has my favorite dessert of all times, cheesecake with fall flavors of apple, caramel and cinnamon. How could you go wrong serving this beauty? The only other dessert that out Falls this one would be a pumpkin cheesecake. I think I know what my Thanksgiving finale is going to be this year. Mmmmm.
