Caramel Apple Cheesecake Recipe-How to make

Caramel Apple Cheesecake Recipe-How to make

Imagine a creamy cheesecake, topped with cinnamon apples and a sprinkle of caramel sauce– this is the ultimate autumnal apple recipe. Creamy filling, oozy caramel sauce & cinnamon apple slices come together in a decadent dessert that’s perfect for a family feast or dinner with friends.

This homemade Caramel Apple Cheesecake was decadent and perfectly sweet and silky.

Caramel Apple Cheesecake Recipe

Quick Recap:

Step01-Baking Crust
Step02- Cheesecake Filling
Step03-Baking cheesecake

Prep Time 10minutes
Cook Time 50minutes
Total Time 60 minutes 
Serves 6 slices  

 Ingredients:

Salted Caramel Sauce:

• 1 cup sugar
• 6 tablespoons salted butter 
• 1/2 cup heavy whipping cream 

Crust:

• 8-10  Graham Cracker 
• 1/2 cup salted butter 
• 1/4 cup light brown sugar

Cheesecake Filling:

• 24 ounces cream cheese 
• 1 cup  brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream
• 1/2 cup applesauce
• 1/4 cup caramel sauce
• 4 large eggs 

Topping Apples:

• 2  cups chopped apples 
• 2 teaspoons lemon juice
• 1 teaspoon ground cinnamon

Instructions:

Step01- Baking Crust:

• Preheat oven to 325°F. Grease a 9-inch springform pan with & line a parchment paper.
• In a food processor add crackers, sugar, pulse for 1-2 minutes. Add butter & pulse.
• Press crust filling into greased pan & make an even layer. Bake it in the preheated oven for 10-12 minutes.
• Set aside & cover with aluminum foil. 

Step02-Cheesecake Filling:

• In a large bowl, blend add cream cheese, sour cream, flour, cinnamon, sugar on low speed.
• Add apple sauce, caramel sauce & blend. In a small bowl beat eggs with a fork. Add beaten eggs into the filling & mix until getting a fluffy mixture.
• Transfer the cheesecake filling into the pan & tap to set.

Step03- Baking:

• In a bowl put lemon juice, sugar, cinnamon. Toss apples with the dressing.
• Layer topping apples over cheesecake filling.
• Bake the cheesecake for 30-40 minutes. 
• Wrap it with plastic wrap and refrigerate it until it's completely cool and firm, 6-7 hours or overnight.
• Serve with caramel sauce & vanilla ice cream.

More Dessert Recipes:

Apple Butter Pound Cake

Caramel cheesecake

Easy Peach Cobbler

Chocolate Pecan Fudge Balls

Spiced Honey Caramel and banana pudding

Tips & Tricks:

• Bake the crust for a maximum of 15 minutes or less. Depending on your crust color.Bake crust as your desired crust color. Golden brown or lightly golden.
• Don’t over pulse crust ingredients. Make a crumble crust. 
• Don't overbake the cheesecake.
• Always use room temperature dairy products in any baking item.
• Cool your pumpkin cheesecake fully.

Storage Tips:

• Store leftovers in the fridge for 1-2days.
• I don’t recommend freezing Caramel Apple Cheesecake. To make ahead of time crumble crackers with salt without butter store them in an airtight jar. It will last for 2-3 months.
• Prepare Apple  Cheesecake filling & store in the fridge for up to 1month. Before serving make Caramel Apple Cheesecake according to my recipe.

Nutrition:

• Calories: 510kcal 
•  Carbohydrates: 49g 
• Protein: 5g 
• Fat: 33g 
• Saturated Fat: 18g 
•  Cholesterol: 138mg 
• Sodium: 341mg 
• Potassium: 159mg 
•  Sugar: 37g 
•  Vitamin A: 1150IU 
• Vitamin C: 1.3mg 
• Calcium: 90mg 
• Iron: 1mg

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