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–+ servings
delicious caramel apple cheesecake

Caramel Apple Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 9-inch springform pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Small saucepan
  • 1 Electric mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Whisk

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • 3 8- ounce packages cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups apples peeled and diced
  • 1/2 cup caramel sauce
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped pecans

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • Combine graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a medium bowl.
  • Press the crumb mixture into the bottom of the springform pan and set aside.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar with an electric mixer until smooth.
  • Add eggs one at a time to the cream cheese mixture, beating well after each addition.
  • Mix in vanilla extract and blend until combined.
  • Pour half of the cheesecake batter over the crust in the springform pan.
  • Spread diced apples evenly over the batter.
  • Drizzle 1/4 cup of caramel sauce over the apples.
  • Sprinkle cinnamon and nutmeg over the layer.
  • Pour the remaining cheesecake batter over the apple layer.
  • Bake in the preheated oven for 60 minutes or until the center is set.
  • Remove from oven and let it cool to room temperature.
  • Refrigerate the cheesecake for at least 4 hours before serving.
  • Before serving, drizzle remaining caramel sauce and sprinkle chopped pecans on top.

Notes

For best results, ensure the cream cheese is fully softened to prevent lumps in the batter. When pressing the crust into the pan, use the bottom of a measuring cup for an even layer. Allowing the cheesecake to cool completely before refrigerating helps achieve a firm texture and prevents cracking.
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