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Caramel Apple Cheesecake

Indulge in the ultimate dessert fusion with this decadent Caramel Apple Cheesecake recipe. Creamy cheesecake meets the irresistible flavors of caramel and tart apples, creating a dessert that’s sure to impress any crowd. With a buttery graham cracker crust and a luscious caramel apple topping, every bite is a delightful balance of sweetness and tanginess.

Tasting Notes:

The creamy texture of the cheesecake perfectly complements the crunch of the graham cracker crust. The caramel sauce adds a rich sweetness that beautifully contrasts with the tartness of the apples. Each bite is a symphony of flavors that will leave you craving more.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Caramel Apple Topping:

  • 2 large apples, peeled, cored, and thinly sliced
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Kitchen Equipment:

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Wooden spoon
  • Spatula

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
  4. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  5. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
  6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Then, remove it from the oven and let it cool completely on a wire rack.
  7. Prepare the Caramel Apple Topping: In a saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, cinnamon, nutmeg, and salt. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Add the sliced apples and cook for an additional 5 minutes, or until the apples are tender.
  8. Assemble and Serve: Pour the caramel apple topping over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving. Slice and enjoy!

Pro Tips:

  • Make sure all your ingredients for the cheesecake filling are at room temperature to ensure a smooth and creamy texture.
  • For the best caramel flavor, cook the caramel sauce until it’s a rich amber color but be careful not to let it burn.
  • Chill the cheesecake thoroughly before serving to allow it to set properly and achieve the perfect texture.

Variations:

  • Add chopped pecans or walnuts to the caramel apple topping for an extra crunch.
  • Drizzle additional caramel sauce over the sliced cheesecake before serving for a stunning presentation.
  • Experiment with different types of apples for varying levels of tartness and sweetness.

FAQs:

Can I use store-bought caramel sauce instead of making my own?

Yes, you can certainly use store-bought caramel sauce to save time. However, homemade caramel sauce will provide the best flavor.

How long will the cheesecake keep in the refrigerator?

This cheesecake will keep well in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil.

Yield: 8-10 servings

Caramel Apple Cheesecake

Apple cheesecake with caramel apples sauce
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

For the Caramel Apple Topping:

  • 2 large apples, peeled, cored, and thinly sliced
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
  3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream until fully combined.
  4. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
  5. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
  6. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. Then, remove it from the oven and let it cool completely on a wire rack.
  7. Prepare the Caramel Apple Topping: In a saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, cinnamon, nutmeg, and salt. Cook, stirring constantly, until the mixture thickens slightly, about 5 minutes. Add the sliced apples and cook for an additional 5 minutes, or until the apples are tender.
  8. Assemble and Serve: Pour the caramel apple topping over the cooled cheesecake. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving. Slice and enjoy!

Nutrition Information:

Yield:

8-10 servings

Amount Per Serving: Calories: 530Total Fat: 36gSaturated Fat: 21gCholesterol: 160mgSodium: 390mgCarbohydrates: 46gFiber: 1gSugar: 34gProtein: 7g

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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