Easy Caramel Apple Cheesecake
This decadent caramel apple cheesecake recipe features a buttery graham cracker crust layered with smooth, rich cheesecake, sweet spiced apples, and a drizzle of sea salt caramel. Baked easily in a pie plate without a fussy water bath, it is the ultimate indulgent fall dessert!
Equipment
- small microwaveable mixing bowl
- measuring cups and measuring spoons
- 9 inch ceramic or glass pie plate (deep is best)
- large mixing bowl
- hand or stand mixer
- rubber scraping spatula
- apple peeler/slicer/corer OR fruit peeler, cutting board, and pairing knife
- medium mixing bowl
- wire cooling rack
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Ingredients
For the crust:
- 3 tablespoon butter
- 1 cup graham cracker crumbs
- 2 tablespoon sugar
- 1 teaspoon cinnamon
For the cheesecake:
- 2 (8 oz.) bars full fat cream cheese softened to room temperature
- ½ cup sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
For the apple topping:
- ⅓ cup sugar
- 1 teaspoon cinnamon
- 3 cups peeled, thin apple slices about 2 lbs
- ½ cup sea salt caramel sauce for drizzling on top just before serving
Instructions
- Preheat oven to 350℉.
- To make the crust, melt butter in microwaveable bowl; mix in graham cracker crumbs, 2 T. sugar, and 1 t. cinnamon.
- Press crust mixture into bottom and sides of 9 inch pie plate. Bake for 10 minutes.
- Using an electric mixer, beat softened cream cheese and ½ cup sugar on lowest speed until well blended. Scrape the sides of the bowl as needed with a rubber spatula.
- Add eggs, one at a time, beating on low after each addition.
- Blend in vanilla; stir with a rubber spatula to fully incorporate.
- Pour cheesecake mixture into slightly warm crust.
- In a medium mixing bowl, combine ⅓ cup sugar and 1 t. cinnamon. Add prepared apples and mix until thoroughly coated.
- Arrange coated apples over cheesecake mixture. Cover the entire surface of the cheesecake mixture, with no more than 2 apple pieces overlapping each other.
- Bake 60-70 minutes until set; loosely cover with foil halfway through baking to avoid browning.
- Cool on wire rack for 1 hour; then cover and chill in fridge for a minimum of 2 hours before slicing and serving.
- Drizzle with caramel sauce just before serving and enjoy!
Notes
It's important to slice the apples uniform and thin so they soften during baking. Cut pieces small enough so they're easy to bite, and don't layer more than two apple slices on top of each other for best results. That way, you don't have to boil the apples ahead of time to make them tender.
Be careful not to overbeat the eggs once you add them to the batter! Overbeating whips too much air into the mixture, which will cause your cheesecake bars to puff up rapidly in the oven and then sink and crack as they cool. For the perfect dense, velvety texture, mix the room temperature eggs in on medium speed until just blended (this is especially important for the last egg added).
The key to knowing when a cheesecake is done is all about timing and evaluating the top. When you take the pie plate out of the oven, you want to see the top wiggle slightly. Keep in mind the cheesecake will firm up more as it cools and chills in the fridge (minimum of 2 hours).
Cover and store apple cheesecake in the refrigerator for 3-4 days.
Nutrition
Serving: 1 sliceCalories: 357kcalCarbohydrates: 40gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 88mgSodium: 276mgPotassium: 138mgFiber: 1gSugar: 33gVitamin A: 793IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Tried this recipe?Let us know how it was!