Caramel Apple Cheesecake

A Seasonal Symphony of Flavors

Fall is the perfect time to embrace the warmth of a kitchen filled with the aromas of spices and baked goods, and nothing says autumn quite like the pairing of apples and caramel. Our Caramel Apple Cheesecake is a delightful celebration of these classic flavors, blending the tartness of Granny Smith apples with the rich sweetness of caramel atop a creamy cheesecake base. This recipe not only promises to be the centerpiece of your fall gatherings but also a comforting treat for those cozy evenings at home.

Crafted with Care

Every component of this cheesecake is crafted to bring out the fullest flavors and textures. Starting with a buttery graham cracker crust, followed by a smooth and velvety cream cheese filling, spiced to perfection with cinnamon, ginger, nutmeg, and allspice. The zest of a lemon and a hint of vanilla add a refreshing counterpoint to the rich base. The final touch is a decadent apple topping, sautéed until golden and dressed in a luxurious caramel sauce, making each bite an exquisite blend of flavors and textures.

A Dessert Worth Celebrating

Whether you’re hosting a holiday party, a family dinner, or simply looking to treat yourself, this Caramel Apple Cheesecake is bound to impress. The preparation is a labor of love, with each step building towards an irresistible finish. Serve this stunning dessert at your next gathering and watch as it becomes a new fall favorite, requested year after year.

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Caramel Apple Cheesecake Recipe

Ingredients:

For the Crust:

• 14 full sheets honey Graham crackers (2 scant cups crumbs)
• 3 tablespoons granulated sugar
• 8 tablespoons butter, melted (salted or unsalted)

For the Cheesecake Filling:

• 4 (8 oz.) packages full-fat cream cheese, very soft
• 1 ¼ cups granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon each: ground ginger, ground nutmeg, allspice
• 1/4 teaspoon salt
• 1 cup sour cream, at room temperature
• Zest from 1 lemon
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1 large egg yolk, at room temperature

For the Apple Topping:

• 3 Granny Smith apples, peeled, cored, and chopped into 1/3″ thick pieces
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cornstarch
• 1 tablespoon unsalted butter
• 1/3 cup chopped pecans (optional but recommended)
• 1/4 cup packed light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon each: ground ginger, ground nutmeg, salt
• 1 ½ teaspoons vanilla extract

Directions:

1. Prep: Preheat oven to 325°F. Line a 9″ springform pan with parchment and grease with nonstick spray.
2. Crust: Process Graham crackers with butter and sugar until combined. Press into the pan and bake for 10 minutes.
3. Cheesecake Filling: Beat cream cheese with sugar, spices, sour cream, lemon zest, and vanilla. Add eggs one at a time, then pour onto the baked crust.
4. Bake: Place in a water bath and bake for 75-90 minutes at 325°F. Cool in the oven with the door cracked, then chill overnight.
5. Apple Topping: Cook apples with sugars, spices, and cornstarch until slightly thickened. Cool slightly, then top cheesecake along with caramel sauce.

Prep Time: 45 minutes
Cook Time: 1 hour 25 minutes
Total Time: 14 hours 10 minutes
Servings: 12 slices

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