🍎 Caramel Apple Cheesecake 🍎
Creamy cheesecake, cinnamon-spiced apples, buttery crust, and a generous caramel drizzle make this the perfect fall dessert.
Ingredients
Crust
• 2 cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp brown sugar
Cheesecake
• 24 oz cream cheese, softened
• ¾ cup sugar
• 3 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• ½ tsp cinnamon
Apple Topping
• 2 medium apples, peeled and diced
• 2 tbsp butter
• ¼ cup brown sugar
• 1 tsp cinnamon
• 1 tsp lemon juice
Topping
• ½ cup caramel sauce
• Optional: chopped pecans
Directions
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Preheat oven to 325°F. Mix crust ingredients and press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes.
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Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and cinnamon. Add eggs one at a time, mixing just until combined.
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Pour cheesecake filling over the crust. Bake for 50–60 minutes, until the center is slightly jiggly.
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Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Refrigerate for at least 4 hours, preferably overnight.
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For the apples, melt butter in a skillet. Add apples, brown sugar, cinnamon, and lemon juice. Cook for 6–8 minutes until tender and caramelized. Cool slightly.
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Spoon the cinnamon apples over the chilled cheesecake and drizzle generously with caramel sauce. Add chopped pecans if desired.
🍂 Serve chilled and add extra caramel right before serving.
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